As the days grow shorter and cooler, we look forward to eating warmer meals with more pungent flavors and spices.
Red cabbage is one of our favorite vegetables at this time of the year. It can be used in a number of ways, raw in salads, sauteed with apples, as soup and as ingredients for main meals.

These tasty tarts were great as a side dish, they would also be good as appetizers or served at a buffet. The soy ricotta makes them especially flavorful.
Yield: 6 individual tarts

Ingredients:

* 500 grams red cabbage and apples, cooked
* 6 sheets frozen puff pastry, thawed
* 100 grams pine nuts, toasted
* 1/2 cup soy yogurt
* 1 Tbs. raw cashew butter
* lemon juice
* 1-2 Tbs, nutritional yeast flakes
* nutmeg
* salt
* thyme

Directions:

1. Preheat the oven to 220 C .
2. Thaw the puff pastry.
3. Oil six individual pastry tart shells.
4. Make a soy ricotta from the soy yogurt, cashew butter, splash of lemon juice, nutritional yeast, dash of nutmeg and salt. Mix well with a fort or whisk.
5. Toast the pine nuts in a dry pan for a few minutes until golden brown.
6. Put one sheet the puff pastry in each of the tart shells.
7. Trim the excess with a knife, and prick the bottom with a fork.
8. Fill the pastry shells with the red cabbage apple mixture.
9. Place a few dollops of the soy ricotta on top.
10. Sprinkle a few pine nuts on each pastry and dust with thyme.
11. Place in the oven to bake for 15 to 20 minutes until the pastry shell is lightly golden brown.