Peaceable Kingdom Screening Menu Ideas

Peaceable Kingdom Screenings:  Menu Ideas

Fillers
Olives
Spiced Nuts  (make and photo/add to blog)
Grapes or Strawberries

Sweets Treats
Brownies
Banana Chocolate Bread  
Chocolate Chip Cookies 
Cranberry-Oatmeal Bars  
Chocolate Apricot Nut Bars 
Banana Cupcakes with Lemon Icing


Dips
Baba ghanoush 
Five Story Bean Dip  
Warm Spinach Artichoke Dip  


Salad
Artichoke Pasta Salad 
Orzo Salad  
Autumn Couscous Bowl 
Corn Chip Salad
Wild Rice Salad

Hearty Snacks
Fresh Rolls w/Dipping Sauce
SW Black Bean Corn Mini Burgers  
Sweet-Sour-Sauce Tempeh Meatballs
Tempeh and Chickpea Pinwheels w/Agave Mustard Dressing
Spanakopita (Spork-Fed)

Have a little time on your hands?
Chickpea-Artichoke Bites with Rosemary Aioli  
Antipasto Skewers  (Party Vegan) pg. 61
Not-a-Real Piggy in the blanket  (soy sausage wrapped in dough) w/dipping 
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Brownies
Chocolate Lover's Brownies: Party Vegan cookbook- Robin Robertson
1/1 cup applesauce
1/4 cup pure maple syrup
1/4 cup plain or vanilla soy/almond milk
1/4 cup neutral vegetable oil
1 tsp. pure vanilla extract
1 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/2 cup vegan semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts (optional)

Preheat the oven to 350 degrees. Lightly grease an 8-inch. square baking pan

In a large bowl, combine the applesauce, maple syrup, soy milk, oil, and vanilla and whisk to combine.
In a separate large bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
Fold the dry ingredients into the wet mixture with a rubber spatula. Don't over mix. Fold in the chocolate chips and walnuts, if using.
Scrape the batter into the pan and spread it evenly. Bake for 35 min. Cool for 30 min. in the pan.
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Banana Chocolate Bread



Banana Bread with Chocolate Chips( Adapted from Veganomicon)
2            large or 3 small very ripe bananas
1/4       cup applesauce (natural)
1/4       cup canola oil
1/2       cup sugar
2            tablespoons molasses
2            cups all purpose flour
3/4       teaspoon baking soda
1/4       teaspoon ground nutmeg
1            teaspoon ground cinnamon  (I left out due to allergies)
1/2       teaspoon salt
1/2       cup chocolate chips

Preheat oven to 350 degrees. Lightly grease 9 x 5 inch loaf pan.

In large mixing bowl, mash the bananas really well.  Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chocolate chips.

Transfer the batter to the prepared pan and bake for 45 – 50 minutes.  Top should be lightly browned and knife inserted through the center should come out clean, some chocolate will come out on knife.  Llow to cool.
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Chocolate Chip Cookies

Chocolate Chip Cookies 
(Dreena Burton’s Homestyle)
1 c unbleached all-purpose flour (I use whole wheat pastry flour)
1 t baking powder
½ t baking soda
¼ c unrefined sugar
¼ t sea salt
1/3 c pure maple syrup
¼ t blackstrap molasses
1 t pure vanilla extract
¼ cup canola oil
1/3 cup non-dairy chocolate chips
Directions: Pre-heat oven to 350 degrees.
In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
Add the wet mixture to the dry, along with the chocolate chips and stir through until just well combined (do not over-mix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
***I like to add chopped walnuts or pecans!
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Cranberry - Oatmeal Bars

Cranberry –Oatmeal Bars 
Crust
1            cup all-purpose flour           
1            cup quick-cooking oats
½           cup packed brown sugar
¼           teaspoon salt
¼           teaspoon baking soda
¼           teaspoon ground cinnamon
6            tablespoons soy butter, melted
3            tablespoons orange juice
              cooking spray

Filling
1 1/3      cups dried cranberries
¾           cup soy sour cream
½           cup sugar
2            tablespoons all-purpose flour
1            teaspoon vanilla extract
½           teaspoon grated orange rind
              egg replacer for one egg   http://www.ener-g.com/egg-replacer.html
              (egg replacers can be found at health food stores or specialty stores)

Preheat oven to 325 degrees.

To prepare crust, combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly).  Reserve ½ cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7 “ baking dish coated with cooking spray.

To prepare filling, combine cranberries, sour cream, sugar and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.

Bake at 325 degrees for 40 minutes or until edges are golden.  Cool completely in pan on wire rack.
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Chocolate-Apricot Nut Bars  (Magazine)
1 1/2        cups dried apricots
1/2           cup raw almonds, toasted
2               tablespoons unsweetened shredded coconut, toasted
                 coarse salt
1/2           oz. dark chocolate, melted

Pulse apricots, almonds, 1 tablespoon coconut, and a pinch salt in a food processor until finely ground.

Line a 9 x 5 loaf pan with parchment leaving an inch overhang on all sides.  Transfer mixture to pan and press firmly to form a rectangle.

Use parchment overhand to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.

Transfer to the refrigerator and leave until firm, about 15 minutes.  Slice into six bars.  Store in an airtight container for up to 5 days.
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Banana Cupcakes with Lemon Icing



Banana Cupcakes with Lemon Icing  (Chloe’s Kitchen CB- Chloe Coscarelli)

2            cups all-purpose flour
1            cup sugar
1            teaspoon baking powder
1/2         teaspoon baking soda
1            teaspoon salt
1/2         teaspoon ground cinnamon
1/2         teaspoon ground nutmeg
1/2         teaspoon ground cloves
1/2         teaspoon ground ginger
1            cup mashed bananas, from approx. 2 very ripe bananas mashed on a plate
              using the back of a fork
1            canned coconut milk, mixed well before measuring
1/2         cup canola oil
2            teaspoons white or apple cider vinegar
1            tablespoon pure vanilla extract

Lemon Icing
1            cup powdered sugar
3-4         teaspoons lemon juice
1            tablespoon water
1/4-1      teaspoon lemon zest

Cupcakes:  Preheat the oven to 350 degrees. Line 2 x 12 cup cupcake pans with 18 cupcake liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar, and vanilla.  Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Icing:  Whisk the powdered sugar, lemon juice, water and zest in a small bowl until smooth.

Spread a thin layer of Lemon Icing over each Banana Cupcake.


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Baba ghanoush


Baba Ghanoush
1            Medium eggplant
2            T. olive oil
              juice of one lemon
2            heaping T. tahini
2            cloves garlic, chopped
¼            t. salt
2            T. parsley

Preheat oven to 400 degrees.  Dice eggplant and put on dish or baking sheet, tos with oil.  Bake 25-30 minutes. Blend together with remaining ingredients in blender until smooth.
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 Five Story Bean Dip




















Five-Story Bean Dip: Party Vegan cookbook: Robin Robertson

1 1/2 cups cooked or 1 (15-oz) can pinto beans, drained and rinsed
1/2 tsp. chili powder
1 1/2 cups tomato salsa, well drained
1 cup guacamole
1/2 cup vegan sour cream
1 (4-oz) can diced mild green chiles
1 tbsp. fresh lime juice
1/4 tsp. salt
4 green onions, finely chopped
1 ripe tomato, coarsely chopped
1/2 cup sliced pitted black olives
1/4 cup finely chopped fresh cilantro (optional)
Tortilla chips, for serving

In a medium bowl, mash the beans with the chili powder. Add 1/2 cup of salsa and mix well to combine. Spread the bean mixture on the bottom of a glass bowl or in a circular shape on a platter. Spread the guacamole on top, followed by the remaining 1 cup salsa.

In a small bowl, combine the sour cream, chiles, lime juice, and salt. Mix well. Spread the sour cream mixture on top of the salsa.

In a separate small bowl, combine the green onions, tomato, and olives. Spread the vegetable mixture on top of the sour cream mixture and sprinkle with the cilantro. Cover and refrigerate for at least 30 minutes before serving. Best if eaten same day that it is made.
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Warm Spinach-Artichoke Dip


Warm Spinach-Artichoke Dip (Chloe’s Kitchen CB – Chloe Coscarelli)

2            tablespoons olive oil
1            onion, roughly chopped
3            cloves garlic, minced
1/2         teaspoon crushed red pepper, optional
5            oz. baby spinach
1            14-oz. package soft tofu, drained 
1/2         cup nutritional yeast flakes
2            tablespoons lemon juice
1            teaspoon dried basil
1 1/2      teaspoon sea salt
1/2         teaspoon freshly ground black pepper
14          oz. of canned, marinated, or frozen artichoke hearts, drained
              bread of tortilla chips for serving

Preheat the oven to 350 degrees.  Lightly grease a 1-quart baking dish.

In a large skillet, heat oil over medium-high heat and sauté onions until soft. Add garlic and red pepper and let cook a few more minutes. Reduce the heat to medium-low and add spinach. Let cook, stirring gently, until spinach is wilted.

In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt and pepper until smooth. Add artichokes and spinach mixture, and pulse about 15 times. Transfer to the prepared baking dish.

Bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or tortilla chips.

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Creamy Pasta Salad with Artichoke Hearts

Creamy Pasta Salad with Artichoke Hearts  (Vegcooking.com)

1/4   cup vegan mayo
2      T. lemon juice
2      cups cooked pasta
4      green onions, chopped
1      6-oz jar artichoke hearts, drained and sliced  (I use two jars and save the marinade and add to sauce)
1/2   T. dried basil
1/2   t. salt

Mix together mayo, lemon juice and artichoke marinade from jar into pasta.  Add the green onions, artichoke hearts, basil, and salt and mix well.

NOTE:I make double the dressing because it seems to dry out quickly, that's why I also use the marinade from the artichoke hearts.
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Orzo Salad


Orzo Salad
This can be made with any mixture of vegetables.

Ingredients:
            green onions, chopped
            broccoli florets
             slivered almonds
            1 cup Orzo

Dressing:
            1/3 cup lemon juice
            1/3 cup olive oil
            1 small garlic clove, minced (optional)
            salt & pepper

Add Orzo to boiling, salted water.  Cook 5-7 min.  Rinse with cool water.
Cut broccoli and green onions.  Add all ingredients together
For the dressing, add the olive oil to the lemon juice, whisk in grated garlic, salt and pepper.
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Autumn Couscous Bowl


Autumn Couscous Bowl (Better Homes and Gardens Oct. 2011)

1            2-lb. butternut squash, peeled and chopped in ½” pieces (about 4 cups)
2            cups small cauliflower florets
1            10-oz. pkg. couscous
3            Tablespoons soy butter
¼            cup sweet Asian chili sauce
¼            cup shelled pistachios

Preheat broiler. Place squash and 2 tablespoons water in a large microwave safe bowl; cover with vented plastic wrap. Microcook on 100% power (high) 5-8 minutes until crisp-tender, stirring once.

Transfer squash and cauliflower to baking pan, sprinkle ½ teaspoon each salt and pepper. Lightly coat with cooking spray. Broil 4-5 inches from heat for 10 minutes, until tender and beginning to brown, stirring once.

Meanwhile, prepare couscous according to package directions, set aside.  In small microwave safe bowl, combine butter and chili sauce. Cook until butter is melted.  Divide couscous among 4 bowls. Top with vegetables, 
pistachios, and chili-butter.
***I just made one big dish and mixed everything together.  I also used double the chili sauce.
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Corn Chip Salad


Corn Chip (Frito) Salad

1            can black beans, rinsed and drained
1            can corn, rinsed and drained
1            small red onion, diced
1            green pepper, diced
2 -3        tomatoes, diced
              Catalina dressing (light)
              Corn Chips or Fritos  (we use Trader Joes)

Mix together beans, corn, red onion, green pepper and tomatoes.  Add dressing and corn chips right before serving.  Or if serving individual salads, add corn chips to each salad rather than in the big bowl, then dress.  This will help keep chips crunchy!
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Wild Rice Salad




Ina's original recipe calls for oranges but since we had two whole fresh pineapples in the house, I decided I go with that and used some of the juice for the dressing.

Wild Rice Salad
(inspired by Ina Garten)

1            cup long-grain wild rice
              salt
1-1 1/2 cups diced pineapple
2            tablespoons olive oil
2            tablespoons pineapple or orange juice
2            tablespoons red  wine vinegar
1/2-3/4  cups grapes red or green, cut in half
3/4-1     cup pecans
2           green onions, chopped
             salt and pepper

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil.  Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.

While the rice is still warm, place it in a mixing bowl. Add pineapple and mix with rice.  Add the olive oil, pineapple/orange juice, red wine vinegar, grapes pecans, cranberries, green onions, 1/2 teaspoon salt and pepper. 

**to toast pecans, place in a small dry sauté pan and cook over low heat for 5 to 10 minutes, tossing often, until evenly browned.
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Fresh Rolls with Dipping Sauce


I figured I'd post a nice light and healthy dish for the day after Thanksgiving.  Maybe make it for lunch, then dive back into Thanksgiving leftovers for dinner!


You can get as creative as you would like when it comes to filling these fresh rolls and also serve with a few different sauces, especially if serving at a party.  Blissful Bites cookbook by Christy Morgan is a great little Vegan cookbook with a wide variety of recipes.  I've made several dishes from it already.

Fresh Rolls
Adapted from Christy Morgan - Blissful Bites CB:  Asian Rice Paper Rolls
http://theblissfulchef.com/

Rice Paper for soft rolls
Warm Water

Red cabbage, thinly sliced
Carrots, matchsticks
Pan fried Tempeh (in oil and a few dashed of soy sauce)
Soy sauce for cooking Tempeh
Green onion
Avocado, slice
Thin rice noodles, cooked according to package instructions

Almond bliss Dipping Sauce
1/2         cup unsalted creamy almond butter
3            tablespoons tamari
3            tablespoons brown rice vinegar
2            tablespoons brown rice syrup
1            teaspoon grated ginger
1/4         water, as necessary, to obtain desired consistency

Cut Tempeh into thin slices.  Add oil into sauté pan and fry tempeh.  Add a few dashes of soy sauce – if using.

Big bowl of warm water to dip rice paper in, a cutting board or plate to create rolls on.

Dip the entire piece of rice paper in the water, then pulling it out right away.  If you let it sit in water, it will get too soft.  The rice paper will soften as you work with it.
Lay the rice paper on board or plate and layer in ingredients toward the bottom side closest to you in the middle, leaving  a couple of inches clear on either side of the veggies.  Start rolling, holding the filling in place as you make a tight roll.  Roll all the way up and set on serving dish.  Repeat until all ingredients are used.

Whisk  together sauce ingredients until well combined.

General Tso’s Sauce
3            tablespoons soy sauce
3            tablespoons sugar
2            tablespoons rice wine

Whisk all ingredients together.

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Southwest Black Bean and Corn Mini Burgers with a Smoky Paprika Cashew Cheese


Southwest Black Bean and Corn Mini Burgers w/Smoky Paprika Cashew Cheese 
(Spork-Fed CB by Jenny Engel & Heather Goldberg)
Burger Ingredients
1            tablespoon neutral tasting high-heat oil, plus 2 tablespoons
1/2         large onion, finely diced
2            cloves garlic, finely diced
1/2         cup corn, fresh or frozen
1/2         large red or orange, bell pepper, finely chopped
              dash sea salt, plus 1/2 teaspoon
1/4         teaspoon finely ground black pepper
1            15 oz. can black beans, rinsed
1/4         teaspoon chipotle powder
1            tablespoon vegan Worcestershire sauce
1            tablespoon fresh lemon juice
2            teaspoons agave nectar
3/4         cup rolled oats
1            cup bread crumbs

Cashew Cheese Ingredients
3/4         cup cashews
1/2         teaspoon garlic powder
1/2         teaspoon sea salt
2            teaspoon agave nectar
1/2         teaspoon smoked paprika
2            tablespoons neutral tasting oil
1/4         cup unsweetened almond or soy milk
1-2         tablespoons fresh lemon juice
3            sprigs fresh thyme, stemmed and finely chopped

Whole grain mini burger buns or dinner rolls.

Preheat large pot over medium eat and add 1 tablespoon oil. Add onion and garlic and cook for 2 minutes.  Add corn, bell pepper, dash of sea salt and black pepper.  Cook until mixture is slightly browned, about 3-4 minutes, and set aside.

In a food processor, combine black beans, chipotle powder, 1/2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave. Pulse together 5-8 times. Add oats and bread crumbs . Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl. 

Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture.  Heat large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan. Cook for about 5 minutes on each side or until browned.

Cashew cheese:  In a large food processor or high-powered blender, pulse cashes, garlic powder, sea salt, agave, paprika, oil, almond or soymilk and lemon juice. Blend until smooth and uniform, scraping down sides or machine as needed. Fold in thyme once mixture is creamy.

Serve on a toasted mini bun topped with cheese or any other toppings you like.


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Chickpea-Artichoke Bites with Rosemary Aioli


Chickpea-Artichoke Bites with Rosemary Aioli (Party Vegan CB by Robin Robertson)

1            small russet potato, peeled and cut into 1/2” dice (about 1/2 cup)
1/2         cup cooked or canned chickpeas, drained and rinsed
3/4         cup finely chopped canned 8unmarinated) or frozen artichoke hearts
1            tablespoon minced fresh parsley
1 1/2      teaspoons olive oil
1 1/2      teaspoons fresh lemon juice
2            teaspoons nutritional yeast
1/4         teaspoon Dijon mustard
1/4         teaspoon garlic powder
1/2         teaspoon salt
1/8         teaspoon black pepper
1 1/2      tablespoons chickpea flour
1/2         teaspoon baking powder
              Rosemary Aioli (recipe follows)

Steam the potato until tender, about 15 min. Preheat the oven to 400 degrees. Lightly grease a baking sheet or line with parchment paper. Set aside.

In a medium bowl, mash the chickpeas. Add the cooked potato and mash together. Add the artichoke hearts, parsley, oil, juice, yeast, mustard, garlic powder, salt, pepper, flour and baking powder. Mix well to combine.

Pinch off a small amount of the mixture and use your hands to roll it into a 1” ball. Place it on the prepared baking sheet. Repeat until all the mixture is used up.

Bake for about 18 minutes,  then turn the puffs over and bake until lightly browned, about 10 minutes. Arrange on a platter with a small bowl of aioli and serve warm.  Can be made ahead of time and reheated or frozen for up to 2 weeks.

Rosemary Aioli

1            garlic clove, crushed
1            teaspoon fresh rosemary, minced
1/4         teaspoon salt
1 1/2      teaspoon fresh lemon juice
1 1/2      teaspoon sherry vinegar
1/2         teaspoon Dijon mustard
1/3         cup vegan mayonnaise
             
In food processor, combine the garlic, rosemary, and salt and process until well minced. Add the remaining ingredients an process until well blended Taste and adjust the seasonings, if necessary.
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Sweet-and-Sour Party Meatballs


Sweet-and-Sour Party Meatballs  (Chloe’s Kitchen CB)  http://www.chefchloe.com/blog.html

1            8-oz. pkg. tempeh, or 1 cup cooked brown rice (we used Tempeh)
2            tablespoons olive oil
1            onion, finely chopped
2            cloves garlic, minced
1            15-oz. can lentils, rinsed and drained
1            cup walnuts, toasted
1/2         cup all-purpose flour, or gluten-free all-purpose flour
1            teaspoon dried basil
1            teaspoon sea salt
1            teaspoon ground black pepper
2            tablespoons canola oil
              Sweet and Sour Sauce (to follow)

Fill a large pot with enough water to reach the bottom of a steamer basket. Using a knife or your hands, break tempeh into 4 pieces and place in the basket. Cover and steam for 20 minutes. Check the pot occasionally and add more water if necessary. Steaming the tempeh will remove its bitterness.

In the meantime, heat olive oil in a large nonstick skillet over medium-high heat, and sauté onions until soft and lightly browned. Add garlic and cook a few more minutes. Transfer to a food processor. Reserve skillet for later use.

Add steamed tempeh, lentils, walnuts, flour, basil, salt, and pepper to the onions in the food processor. Pulse until the walnut pieces are very fine and the mixture comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Adjust seasoning to taste. With the palms of your hands, form the mixture into 1-“ balls.

Heat oil in non stick skillet over medium high heat, and pan fry meatballs in batches, adding more oil as needed.  Rotate the meatballs with a wooden spoon so that they brown on all sides. Remove meatballs from the pan using 2 forks or slotted spoon and drain on paper towels. Transfer to serving platter and spoon Sweet-and-Sour Sauce on top.

Sweet-and-Sour Sauce:
3/4         cup water
1/2         cup packed brown sugar or maple syrup
1/4         cup white or apple cider vinegar
1/4         cup soy sauce
3            tablespoons ketchup
2            tablespoons cornstarch or arrowroot

In a medium saucepan, whisk together water, brown sugar, vinegar, soy sauce, ketchup and cornstarch. Heat the sauce over medium-high heat until it comes to a boil. Reduce the heat to medium-low and cook, whisking frequently, until the mixture has thickened and big syrupy bubbles appear on the surface.

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Tempeh and Chickpea Pinwheels with Agave Mustard Dressing

If you like your salad with a bit more texture,  you can process the tempeh and chickpeas a bit less.  These little pinwheels are great for parties or picnics!

Tempeh Chickpea and Agave Mustard Pinwheels
(inspired by Giada De Laurentis)

1            pkg. tempeh (steamed or boiled per pkg. directions)
1            14 oz. can chickpeas
1 1/2      cups arugula or spinach, chopped
1/3         cup radishes, diced (optional)
1            cup soy cream cheese, (8 ounces)
1/4         cup agave
1/4         cup whole grain mustard
              zest of 1 large lemon
              kosher salt and freshly ground pepper
              Two 12 x 9 inch whole wheat or plain Lavash breads
              *** I used whole grain flour tortillas, approximately 5 ***

Steam or boil tempeh to remove bitterness (according to pkg.).  Rinse and drain chickpeas, process tempeh and chickpeas in food processor.  Remove and set aside in a bowl, and add radishes.  Process soy cream cheese, agave, mustard and lemon zest until smooth.  Add sauce to tempeh and chickpea mixture.  At this point you can add greens to the mixture of ad when assembling the pinwheels – it keeps the greens fresher.

Divide mixture in half and spread over the breads, leaving a 1/2 inch border. Starting at the longest edge, tightly roll up the breads like a jelly roll.  Cut each sandwich into eight 1 1/2 thick pieces using a serrated knife and serve.

***If using flour tortillas, cut into approximately 4 pinwheels.
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Spanakopita with Homemade Tofu Feta


Spanakopita with Homemade Tofu Feta  Spork-Fed Cookbook by Jenny Engle  & Heather Goldberg

2            tablespoons neutral tasting high-heat oil
1            teaspoon dried oregano
1            14 oz. block extra-firm tofu, crumbled
5            cloves roasted garlic
1/2         teaspoon sea salt
1/2         teaspoon finely ground black pepper
2            tablespoons light miso paste
2            tablespoons red wine vinegar
2            tablespoons lemon juice, plus grated zest of 1 lemon
1            tablespoon brown rice syrup
1            tablespoon fresh thyme
4            cups spinach, tightly packed
1            package frozen puff pastry sheets, thawed


Roasted Garlic:  Preheat oven to 350 degrees. Slice off base of bulb with large chef’s knife. Place bulb, cut side down, in an oiled heat-proof baking dish and sprinkle with sea salt and black pepper. Roast for about 25-30 minutes, or until cloves are soft. Set aside

Preheat oven to 400 degrees.

In a large pan, combine oil, oregano and crumbled tofu. Add roasted garlic, sea salt, black pepper, miso, vinegar, lemon juice and zest, brown rice syrup and thyme. Cook for about 5-7 minutes, stirring occasionally, until tofu appears slightly dry and golden.

Add spinach to tofu mixture in small bunches and cook until wilted. Remove excess water once cooked.

To assemble:  Slice each sheet of thawed puff pastry into 4-inch squares. Add about 2 tablespoons filling to upper left corner of each square.  Fold puff pastry in half over filling to create a triangle.

Seal edges by pressing with a fork.

Make 2 small slits in the top of Spanakopita. Repeat for remaining puff pastry.

Place on a large baking sheet, lined with parchment paper or a silicone baking mat (or use cooking spray). Bake for about 20 minutes, or until crisp and golden. 


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