Easy cheesey pita pockets - By Karin Vincent from Tea n Happiness
half a cup of cashew cheese
about 500 g of spinach
dehydrated onion flakes
little bit of olive oil (I use extra virgin)
1 tbsp organic tapioca flour and a little bit of cold water
1 packet of Danny's wholemeal pita pockets
Step one: Make the cashew cheese. Soak 1 to 2 cups of cashew nuts overnight, drain and put in blender (food processor does not work so well to cream the cashews). Add salt, lemon juice (1 to 2 tbsp) and half to 1 cup nutritional yeast. Blend on high until well combined.
Step two: In a pan, sweat the spinach until it is dark and wilted. Add salt, cashew cheese (Start by adding half a cup and then judge if you need more. The idea is to have not too much cheese or too much spinach.), onion flakes and combine in pan. If you are a spice lover like me, add a tiny pinch of cayenne of even smoked paprika, it adds lovely flavour. Let it simmer in the pan, not for too long. You do not want to over cook it. Mix tapioca flour in a cup with cold water just so a paste forms and add this to the cheesey spinach mix in the pan. (By adding the tapioca, the filling sets and it is not too runny when scooped into the pita pockets.) Set aside and let it cool.
Step three: Warm up the pita pockets in a dry pan, just so it puffs up. Slice in half and stuff it with the cheesey spinach mixture. You can half it again to make it bite size.
Place on serving platter and enjoy.