Guest guest Posted August 3, 2009 Report Share Posted August 3, 2009 When I want more spinach in my diet a make a really good spanakopita. It is not that hard to make. I also make a good spinach and tomato salad with Amy's papaya dressing. Anouk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Do you have the recipe? I know regular spanakopita has ricotta and feta cheese, and some phyllo dough has egg yolks. I am curios about your vegan spin on it. Do you make your own phyllo, or do you use the store bought one? Asia , Anouk <zurumato wrote: > > > > When I want more spinach in my diet a make a really good spanakopita. It is not that hard to make. > I also make a good spinach and tomato salad with Amy's papaya dressing. > > Anouk > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Hi Asia, the vegan version is even better! instead of feta cheese, tofu is used. Whole foods has fillo or Phylo dough in their frozen foods section and it is vegan. I blend tofu in a processor with lots of garlic and spinach then I put it in the oven. -anouk I found this recipe but you can pretty much just cater to your own taste by tasting the tofu when blending. Ingredients: * 2-3 sheets of puff pastry * 1 onion, chopped * 3 cloves garlic, crushed * 2 tablespoons oil for frying * 1 bunch silverbeet (Swiss chard) or spinach, washed and chopped (or 250g pkg frozen spinach) * 1/4 teaspoon nutmeg * pepper to taste * 375g block firm tofu, drained * 1/3 cup vegetable oil * 1 tablespoon vegetable stock powder * 1 tablespoon soy sauce * 2 tablespoons lemon juice * 1 teaspoon salt * 1/2 tablespoon soymilk for glazing * Sesame seeds, optional Directions: Pre-thaw pastry sheets. Preheat oven to 190ºC (375ºF). Fry onion and garlic in the 2 tablespoons oil until softened. Add silverbeet/spinach and sauté for 5 minutes. Add nutmeg and pepper; mix well and remove from heat. Put tofu, oil, stock powder, soy sauce, lemon juice, and salt in food processor (or use a masher), and blend until smooth. Add this mixture to the spinach mixture and combine. Grease a large 24 x 20 cm (8.5 x 11 " ) baking dish and line with pastry, leaving some to overlap over edge. Place mixture in pastry case, flatten out evenly. Place rest of pastry on top of mixture, pinch and fold sides to enclose properly. Glaze top with soymilk. Sprinkle sesame seeds on top if desired. Bake 35-40 minutes until pastry is browned. Comments: This delicious pie combines a tofu ricotta filling with spinach or silverbeet. The result is a very tasty and highly nutritious dish. Serve with salad or vegetables. , " asianikuda " <asianikuda wrote: > > Do you have the recipe? I know regular spanakopita has ricotta and feta cheese, and some phyllo dough has egg yolks. I am curios about your vegan spin on it. Do you make your own phyllo, or do you use the store bought one? > Asia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Thanks! , " flower child " <zurumato wrote: > > Hi Asia, > > the vegan version is even better! > instead of feta cheese, tofu is used. > Whole foods has fillo or Phylo dough in their frozen foods > section and it is vegan. > > I blend tofu in a processor with lots of garlic and spinach then I put it in the oven. > > -anouk > > I found this recipe but you can pretty much just cater to your own taste by tasting the tofu when blending. > > Ingredients: > > * 2-3 sheets of puff pastry > * 1 onion, chopped > * 3 cloves garlic, crushed > * 2 tablespoons oil for frying > * 1 bunch silverbeet (Swiss chard) or spinach, washed and chopped (or 250g pkg frozen spinach) > * 1/4 teaspoon nutmeg > * pepper to taste > * 375g block firm tofu, drained > * 1/3 cup vegetable oil > * 1 tablespoon vegetable stock powder > * 1 tablespoon soy sauce > * 2 tablespoons lemon juice > * 1 teaspoon salt > * 1/2 tablespoon soymilk for glazing > * Sesame seeds, optional > > Directions: > Pre-thaw pastry sheets. Preheat oven to 190ºC (375ºF). > > Fry onion and garlic in the 2 tablespoons oil until softened. Add silverbeet/spinach and sauté for 5 minutes. Add nutmeg and pepper; mix well and remove from heat. > > Put tofu, oil, stock powder, soy sauce, lemon juice, and salt in food processor (or use a masher), and blend until smooth. Add this mixture to the spinach mixture and combine. > > Grease a large 24 x 20 cm (8.5 x 11 " ) baking dish and line with pastry, leaving some to overlap over edge. Place mixture in pastry case, flatten out evenly. Place rest of pastry on top of mixture, pinch and fold sides to enclose properly. > > Glaze top with soymilk. Sprinkle sesame seeds on top if desired. Bake 35-40 minutes until pastry is browned. > > Comments: > This delicious pie combines a tofu ricotta filling with spinach or silverbeet. The result is a very tasty and highly nutritious dish. Serve with salad or vegetables. > > > > > > , " asianikuda " <asianikuda@> wrote: > > > > Do you have the recipe? I know regular spanakopita has ricotta and feta cheese, and some phyllo dough has egg yolks. I am curios about your vegan spin on it. Do you make your own phyllo, or do you use the store bought one? > > Asia > Quote Link to comment Share on other sites More sharing options...
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