6 sheets of phyllo pastry (thaw if frozen)
1/4 – 1/2 cup vegan margarine
1 medium onion – diced
2-3 cloves garlic – minced or crushed
1 8oz bag baby spinach
3/4 cup chopped walnuts
Salt and pepper to taste
Directions
Preheat oven to 375°F. Lightly grease a baking sheet and set aside.
In a sauce pan saute the onions in about 1 tablespoon of oil for 3-4 minutes. Add the garlic and continue to cook for another 4-5 minutes. Add the spinach in small batches and cook till wilted. Mix in the walnuts and salt and pepper, then remove from the heat and set aside.
Melt 1/4 cup of the margarine (if you run out melt the other 1/4 cup), gently unfold 1 sheet of the phyllo pastry, and brush with the melted margarine. Lay another sheet directly on top of the first sheet and brush with margarine; repeat until you’ve used all 6 sheets.
With the short side facing you, spoon the spinach mixture along the bottom third of the top sheet, leaving about 1/2″ of space on the bottom and sides. Fold the 1/2″ of pastry left on the sides in, then starting at the side with the filling, roll up like a jelly roll. Place seam side down on the baking sheet. Brush the top with melted margarine.
Bake for 30 minutes or until golden brown. Let cool for about 5-10 minutes before cutting and serving. A serrated knife works best when cutting.
Can be served as an appetizer or main course with a salad.
Brock tweaks a pesto recipe for his and Marta’s spicy taste buds.
Garlic chives and nasturtium (an edible flower) add a kick and flavour.
Raw cashews and nutritional yeast give a cheesy flavour.
Delish!
With Passover coming up I decided to see if I could veganize matzo balls. They turned out amazingly well and didn’t fall apart as has happened in previous attempts. I used tofu this time to bind them and I think it did the trick, but because I used tofu they may or may not be kosher for Passover depending on personal beliefs. Some Jews don’t eat legumes over Passover and since soy is a legume and tofu is made from soy it may not be okay for Passover. Anyway, that being said here is the recipe and photo, which my husband took
Ingredients
2 tablespoons vegetable oil
1/2 cup firm silken tofu
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons vegetable broth or water
Directions
Put the tofu in a blender or food processor and puree until smooth and creamy.
Stir the oil, pureed tofu, matzo meal and salt together in a bowl. Add the broth or water and mix until everything is well combined. Cover and refrigerate for 15-20 minutes.
Bring 1 1/2 quarts (6 liters) of water to a boil. Form mixture into approximately 1 inch diameter balls. Reduce the heat to medium and drop the balls in one at a time. Cover and cook for 35-40 minutes. Remove from water and serve in your favorite vegan soup.
Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.
In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.
In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.
Ingredients
3 cups dry black beans
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
2 tablespoons vegetable oil
1/2 cup plain vegan yogurt
1 tablespoon soy milk
1 pinch cayenne pepper
Directions
Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.
In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.
In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
