Moosewood: Vegan Turnovers

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* Exported from MasterCook *

 

Vegan Turnovers

 

Recipe By : Moosewood Restaurant New Classics, page 342

Serving Size : 4 Preparation Time :0:00

Categories : *Showstoppers Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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16 ounces firm tofu

1/3 cup sun-dried tomatoes -- (not oil-packed)*

1 tablespoon olive oil

1 cup chopped onions

1/4 teaspoon salt -- or less to taste

4 cups rinsed stemmed and chopped greens

1 pinch dried thyme

1/2 teaspoon freshly ground fennel seeds

2 garlic cloves -- minced or pressed

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill or basil -- (1 teaspoon dried)

3/4 pound filo pastry

(12 x 1 7-inch sheets) **

1/4 cup olive oil

 

Serves 4 to 6. Preparation time: 45 minutes. Baking time: 20 to 25 minutes

 

These enticing savory turnovers make an impressive appearance at the dinner

table - hot, puffed, flaky, and golden brown. The creamy tofu filling is

snappy with sun-dried tomatoes, nutritious with greens, and full of herbs

and spices. Serve two per plate (or one for those with daintier appetites)

with a bright colorful vegetable on the side and it's quite smashing.

 

We suggest kale, spinach, chard, collards, mizuna, arugula, or some

combination of these for the 4 cups of greens in the recipe. Use fresh

dill or basil whenever possible. If you must use their dried counterparts,

add them earlier in the cooking process along with the thyme and fennel.

 

Place the tofu between two plates, weight the top plate with a heavy

object, and press for 20 minutes. Place the sun-dried tomatoes in a

heat-proof bowl, cover with boiling water, and set aside.

 

Meanwhile, warm the oil in a large skillet. Add the onions and salt and

sauté on medium heat for 8 to 10 minutes, or until translucent. Add the

greens, thyme, and fennel; then cover, lower the heat, and continue to cook

for another 5 to 10 minutes, stirring often until the greens are tender but

still bright green. Drain and set aside.

 

In the bowl of a food processor (see Notes), crumble the pressed tofu and

add the garlic, lemon juice, and the dill or basil. Process until the

mixture is smooth and creamy. In a bowl, combine the tofu mixture with the

drained cooked greens and mix well. Drain and chop the sun-dried tomatoes

and fold them into the filling. Preheat the oven to 350F. Lightly oil two

baking sheets.

 

Unfold 16 sheets of filo on a clean, dry working surface. Have the

filling, the oil, and a pastry brush nearby (see Notes). Take two sheets

of filo from the stack and place them with the short sides facing

you. Brush lightly with oil and neatly fold in half lengthwise. Brush the

strip with oil. Place 1/2 cup of filling at the near end of the

rectangle. Fold the lower left corner up and over diagonally until the

bottom edge is flush with the right side and you have a triangle at the

end. Keep folding the triangle up, as you would a flag) to make a

triangular pastry. Brush both sides with a little oil and place on the

prepared baking sheet.

 

Repeat to make eight pastries in all. Bake for 20 to 25 minutes, until the

turnovers are golden brown and slightly puffed.

 

*If you like, replace the sun-dried tomatoes with chopped, pitted kalamata,

Sicilian green, Niçoise, or Spanish olives.

 

**You can use puff pastry instead of the filo. See our variation at the

end of the recipe.

 

Notes: If you don't have a food processor, crush the tofu in a bowl with a

potato masher and vigorously mash in the garlic, lemon juice, and fresh herbs.

 

Uncooked filo becomes brittle once exposed to the air, so work quickly or

keep a damp towel on the not-yet-used filo while you work. It's also

helpful to work in a draft-free spot.

 

Variation: If you prefer to use puff pastry instead of filo, thaw it

according to the instructions on the package. Depending on the type of

puffed pastry, divide each strip into 3 equal squarish pieces or cut each

large sheet into 4 equal pieces. With a rolling pin, roll each piece into

a 7-inch square. Place 1/3 to 1/2 cup of filling in the center of each

square. Fold the 4 corners up and toward the center, twist to form a

little topknot, and gently pinch the side seams together. Place each

pastry on the prepared baking sheet and bake for 20 minutes.

 

PER 6.5-OUNCE SERVING: 355 CALORIES, 9.6 G PROTEIN, 27.8 G FAT, 20.4 G

CARBOHYDRATES, 2.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 370.9 MG

SODIUM, 2 G TOTAL DIETARY FIBER

 

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