Author: firstname.lastname@example.org | Category: Entertaining, Entree, Full Plate Generation, Mushrooms, Pasta, Recipes | Tags: comfort food, mushrooms, non-dairy, plant-based, Recipe, Vegan, Whole Food
This is a follow-up to my post on Smoked Shitake Mushrooms. The flavor of the smoked shitakes are so intense that a little goes a long way, so I’m still trying to come up with some recipes to use them up. I like to use cashew cream as a base for creamy pasta sauces and the smoked shitakes made me think of Pasta Carbonara. For this recipe I made a creamy sauce with raw cashews, tahini, lemon juice, garlic and a few smoked shitakes. (If you don’t want to smoke the shitakes, you can use liquid smoke.) I had about a half pound of cooked rigatoni pasta in the fridge that I “re-boiled” for 1 minute then added a cup of peas. I reserved some of the pasta water to thin out the sauce if needed. I stirred a few spoonfuls of the sauce into the pasta and peas. You can use as much or as little of the sauce as you like and add a few extra slivered smoked shitakes if you want a more smoky taste and some “meaty” texture. This dish came out creamy, smoky and oh, so yummy. It’s rich tasting, yet won’t weigh you down. This makes a nice meal to serve for a special occasion or you can make the sauce ahead of time and enjoy a decadent meal any night of the week. Thanks for being Vegi-curious.
Smoky Creamy Cashew Sauce
½ cup raw cashews, soaked and drained
1 teaspoon lemon juice
2 teaspoons tahini
1 Tablespoon nutritional yeast
1 garlic clove
A few slices of smoked shitake mushrooms
Process all ingredients in blender, adding more water to achieve desired consistency.
Use on potatoes, broccoli or other vegetables. Thin out and toss with cooked pasta.
08 Jul 2017
Author: email@example.com | Category: Entree, Full Plate Generation, Recipes, Vegetables | Tags: Easy, entree, high fiber, no oil, plant-based, Recipe, Vegan, Vegetarian
Thai Stir Fry
I sometimes wonder why people living in hot climates like to eat hot, spicy food. For instance, Thai food is known for its curry dishes. Thai curry pastes range from “Panang” or red which is the hottest, through “green” which is moderately hot, to “Massaman” or yellow which is mildly hot. I’ve tried them all and even the Massaman is not so mild. Perhaps if you eat hot food it makes the world around you seem not so hot. I wonder . . .
I started making my own curry pastes in an effort to reduce the amount of sodium in our diets. It takes some effort to find the ingredients and to make the curry paste, so if sodium is not a problem for you simply buy a container in an Asian section of your supermarket. A little goes a long way and you can store it in the refrigerator for months.
I picked up a head of broccoli at my favorite Amish farm stand. It had a nice crown of florets, but it also had a huge stem. I usually discard the stem, but I thought it would make a nice addition to a stir fry. I also used red bell pepper, celery, carrots and scallions in the stir fry (and no broccoli florets). This was a perfect way to use up broccoli stems which I would normally throw out. The broccoli stem’s texture is similar to that of the other vegetables, so everything cooks at the same time. I used some red curry paste and a small amount of Thai coconut milk to season the vegetables. I recommend starting with one teaspoon of curry paste and adding more according to your heat tolerance. The vegetables have a nice crunch and the sauce is intensely flavored and aromatic. This dish comes together so quickly and is so tasty that I’ll be making this on a regular basis. Why sweat it outside hovering over a hot grill when you can beat the heat inside with this Thai Stir Fry? Thanks for being Vegi-curious.
Thai Stir Fried Vegetables
1 cup thinly sliced broccoli stems (use leaves if you have them)
1 large bunch of scallions (about 8)
1 red bell pepper, thinly sliced
3 celery ribs, thinly sliced
2 carrots, thinly sliced
1 to 2 teaspoons Thai curry paste
¼ cup Thai coconut milk
Heat a non-stick wok on medium-high heat. Add vegetables and stir-fry until fork tender and the edges start to brown. Add curry paste and coconut milk and heat one minute. Remove from heat and serve over rice.
22 Jun 2017
Author: firstname.lastname@example.org | Category: Entree, Full Plate Generation, Recipes, Tofu | Tags: Easy, entree, low-fat, plant-based, Recipe, tofu, Vegan, Vegetarian, Whole Food
Five Spice Tofu & Snow Peas
I bought some beautiful snow peas the other day at an Amish farm stand. When snow peas are fresh from the fields they really don’t need to be fussed over. In fact, I’ll eat a handful of them while I’m getting them ready for steaming. I only had a pint of snow peas and no other vegetables that would go with them, so I decided they would make a nice side dish for tofu. I purchased an air fryer a few months ago and like the way it makes tofu. Here are a few things I’ve learned about air frying tofu.
- Marinating the tofu is pointless. The tofu doesn’t absorb the flavors of the marinade and the exterior does not crisp up.
- It’s much easier and I’ve had better results just sprinkling or coating the tofu with dry spices and letting it sit for a few hours. (You probably don’t even need to wait before cooking.)
- I also discovered that pressing the tofu makes it too dry. Since the tofu spends enough time in the fryer (or oven), pressing out the excess liquid is an unnecessary step and does not enhance the texture.
- To achieve a glaze-like surface, I’ve had good results cooking the spiced-coated tofu until it starts to develop a crisp exterior, then tossing it with barbeque sauce, maple syrup or other “glazey” ingredients.
For this recipe, I sprinkled some Chinese Five Spice on the tofu, air fried it for 15 minutes, then tossed it with a smidgen of oil and maple syrup and continued air frying until it had a crispy, glazed surface. The meal was rounded out with steamed snow peas and Jasmine rice then drizzled with a ginger-peanut sauce. This turned out to be a simple meal that’s simply delicious. If you don’t have an air fryer, you can bake the tofu in the oven. You can use this method to come up with your own favorite tofu recipe by just varying the spices and glazes. If you like Texas barbeque, try sprinkling the tofu with a smoking rub, then coating it with your favorite barbeque sauce. Serve it with potato salad and corn on the cob. Or how about an Indian version that’s sprinkled with curry powder and coated with chutney and served with samosa potatoes or Basmati rice and peas? I’d love to hear about your own tofu trials. Thanks for being Vegi-curious.
Five Spice Maple-Glazed Tofu
1 lb. firm or extra firm tofu
½ teaspoon Five Spice powder
½ teaspoon oil (optional)
1 tablespoon maple syrup or honey
Cut tofu into 1” pieces and add to bowl. Toss with Five Spice seasoning and allow to marinate for a few hours.
To make in an air fryer:
Arrange seasoned tofu in a single layer if possible. Set temperature to 350F and cook for about 15 minutes. Remove from fryer and place into mixing bowl. Add maple syrup and oil and toss to coat. Return to fryer basket and continue cooking for another 10 minutes or until crisp. Serve immediately with steamed vegetables and rice.
To make in an oven:
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Place seasoned tofu in a single layer on parchment paper. Bake until tofu starts to dry out and brown, about 20 minutes. Remove from oven and place in mixing bowl. Add the oil and maple syrup and toss to coat. Return to baking sheet and continue baking until the exterior of tofu is glazed and brown. Serve immediately.
16 Jun 2017
Author: email@example.com | Category: Appetizer, Burgers & Sandwiches, Entertaining, Entree, Mushrooms, Recipes | Tags: appetizer, entree, mushrooms, no oil, plant-based, Recipe, Vegan, Vegetarian, Whole Food
I picked up a bag of baby portobello mushroom caps the other day not knowing what I was going to do with them. At two bucks a bag, I figured I’ll find something to make with them. These baby portobellos were about 3″ in diameter and had a nice thickness to them. It’s interesting how inspiration comes about, but the word “medallions” came to mind as I was gazing so lovingly at them. I wanted to make something hearty and meaty and thought of Beef Bourguinon. I used Ina Garten’s recipe as a guide for this recipe. I sauteed onions and garlic, browned the mushroom caps then cooked them in cognac and red wine. The mushrooms had a rich taste and meaty texture. The onions added a subtle, sweet contrast to the deep flavor of the mushrooms. Magnifique! I served the mushrooms with baked potatoes and mesclun salad, but they would also pair well with mashed potatoes and sauteed green beans. The next day, I made a Bourguignon slider with the leftovers and a small dinner roll. These would also make a nice addition to a buffet or cocktail hour. Make these Mushrooms Bourguinon and make something magnifique for dinner. Thanks for being Vegi-curious.
Mushrooms in the Style of Bourguignon
¼ cup dry red wine
1 Tablespoon tomato paste
About 1-1/4 pound small Portobello mushrooms (3” diameter)
Olive oil (optional)
1 medium yellow onion, thinly sliced
3 garlic cloves, sliced
1 Tablespoon brandy
Dried thyme, salt and pepper to taste
Whisk together red wine and tomato paste in a small bowl and set aside.
Remove stems from mushrooms and reserve for another use.
Coat a large non-stick skillet with a small amount of olive oil. (You can omit the oil and use a few tablespoons of water.) Saute the onions over medium heat until they start to brown slightly. Add garlic and continue cooking until golden. Remove the onions and garlic to a plate.
Recoat the skillet with oil if desired. Place the mushroom caps top side down and cook until they start to brown. Turn mushrooms over and continue to cook until they brown and start to soften. Arrange the onion slices on top of the mushrooms. Add the brandy to de-glaze the pan, then add the red wine mixture thyme, salt and pepper. Cover skillet and cook on low heat until the sauce thickens and turns dark brown. Remove from heat and serve with baked or mashed potatoes and a green vegetable.
06 Jun 2017
Author: firstname.lastname@example.org | Category: Beans, Entree, Recipes, Salads, Sides, Vegetables | Tags: beans, Easy, entree, farro, fat-free, no salt added, plant-based, quinoa, Recipe, Vegan, Whole Food
Asparagus & Fava Bean Salad with Quinoa
Ever since I saw “The Silence of the Lambs” many years ago, I’ve shied away from eating fava beans. It probably has something to do with Hannibal Lechter’s famous line that’s too gruesome to repeat on a food blog. A few months ago I mustered up the courage to buy a bag of dried, unpeeled fava beans. After soaking, peeling, boiling and then incorporating them into a recipe, I was left wondering what the fascination with fava beans was all about. This week’s CSA share included a bag of fresh fava beans. I peeled away the thick, spongy pod to reveal less than a cup of bright green beans. I boiled the beans for two minutes before peeling away the tough skin. A cup of fava beans is not enough to stand by themselves as the focal point of a meal, so I decided to use them in a salad with asparagus, green onions and a lemon-thyme dressing. The salad looked bright and pretty and tasted delicious. Yet, it didn’t look like it would make a substantial meal on its own. I wanted to add one other element that would round out the plate but not over-shadow the salad. My first thought was to add a grain. Farro has a nice texture and a nutty flavor, so I loaded up the steamer and waited. While the farro was cooking I thought that quinoa would make a nice pairing. As soon as the farro was finished, I steamed some quinoa. Both grains complemented the salad perfectly. I might also try serving the salad over fresh baby lettuce, arugula, spinach as an appetizer or side dish. I look forward to seeing more fava beans in my future. And If I don’t, I’ll just use fresh peas or lima beans instead. Thanks for being Vegi-curious.
Asparagus & Fava Bean Salad
Note: if fresh fava beans are not available, substitute cooked lima beans, green peas or additional asparagus.
1 lb. asparagus
1 cup fresh fava beans
4 green onions, thinly sliced
Lemon Thyme Dressing (recipe below)
Trim the tough bottoms from the asparagus. Cut into one-half inch pieces. Place in steamer basket set over water and steam for about 2 minutes. Remove from heat and rinse under cold water. Drain and place in shallow serving bowl.
Bring a small pot of water to boil. Add unpeeled fava beans and boil for two minutes. Remove from heat, rinse under cold water and drain. Remove and discard the skins. Place the peeled fava beans in the bowl with the asparagus. Add the green onions and lemon-thyme dressing to the bowl. Stir to combine. Adjust seasonings. Let marinate if time allows. Can be served cold or at room temperature.
Serve over greens, farro or quinoa.
Lemon Thyme Dressing
¼ cup fresh lemon juice
2 Tablespoons honey or brown rice syrup
1 teaspoon Dijon mustard
1 small garlic clove, pressed
½ teaspoon dried thyme
Black pepper and salt to taste
Place all ingredients in glass measuring cup and whisk to combine.
31 May 2017
Author: email@example.com | Category: Burgers & Sandwiches, Entree, Full Plate Generation, Mushrooms, Recipes | Tags: Easy, entree, low-fat, mushrooms, non-dairy, Recipe, sandwich, Vegan, vegan plant-based, Vegetarian, Whole Food
Mushroom Gyro Wrap
Long before adopting a plant-based diet one of my favorite sandwiches was a Greek Gyro. I started out ordering them with the “mystery” meat that’s sliced from a slab of lamb (and who knows what else) spinning around on a rotisserie. I migrated to Gyros made with grilled chicken breast thinking that was a healthier choice. Some time ago I remodeled my Gyro with this Greek mushroom and chickpea version of the “mystery” meat which is very tasty, but requires a small amount of effort. I wanted to come up with a newer model that was scaled back in terms of prep time and calories. My latest remodeled Gyro recipe has two key aspects that I wanted to replicate, one being the distinct flavor of marjoram, rosemary and garlic and the other being the creamy tang of Tzatzki sauce. I decided to grill some cremini mushrooms (I would have used portabellos if I had them) and seasoned them with garlic powder, marjoram and rosemary. For the Tzatziki sauce I used a combination of raw cashews (for creaminess) and soy yogurt (for tanginess). I make my own since I don’t like what’s available in the stores near me, but you can use store-bought vegan sour cream or just plain soy yogurt to keep it simple. After grilling and seasoning the mushrooms, mixing up the Tzatziki, and slicing up the tomato, lettuce and onion, I took a pocket-less pita out of the freezer only to find that it was dried out and lost it’s ability to bend without breaking. Luckily, I had some fresh (and supple) flour tortillas on hand, which made for a lighter and neater wrap. With its Greek-inspired seasonings, mushroom “meatiness”, creamy Tzatziki sauce, onions, lettuce and tomatoes this wrap has everything I want in a Gyro. Start remodeling your life today by building yourself this healthy and delicious Mushroom Gyro Wrap. Thanks for being Vegi-curious.
Mushroom Gyro Wraps
Makes 6 to 8 wraps
Olive oil (optional)
1 lb. mushrooms, sliced (cremini or portabellos recommended)
dried marjoram, to taste
dried ground rosemary, to taste
garlic powder, to taste
Salt and black pepper to taste
Tzatziki Sauce (recipe follows)
Sliced tomatoes and onions
Heat a non-stick skillet over medium-high heat. (You can coat the skillet if desired.) Add mushrooms and cook until brown and most of liquid has evaporated. Season the mushrooms with marjoram, rosemary, garlic powder, salt and pepper. Remove from heat.
1 cup raw cashews, soaked overnight
1 cup plain, non-dairy yogurt
1 medium cucumber, peeled, seeded and minced
Salt to taste
4 garlic cloves, finely minced
2 teaspoons red wine vinegar
Drain cashews and place in container of high-powered blender. Add just enough water to cover and process until smooth. Place into a small mixing bowl along with remaining ingredients and stir. Refrigerate until ready to serve.
To assemble Gyros:
Place a tortilla on piece of aluminum foil. Layer the lettuce, tomatoes, onions, mushrooms and Tzatziki sauce on tortilla. Roll up forming a conical-shaped wrap and secure with aluminum foil.
16 May 2017
Author: firstname.lastname@example.org | Category: Appetizer, Beans, Entertaining, Entree, Full Plate Generation, Instant Pot Recipes, Potatoes, Recipes, Sides, Vegetables | Tags: appetizer, Easy, fat-free, high fiber, Recipe, Vegan, vegan plant-based, Whole Food
Chipotle Sweet Potatoes
I like to get the most out of my food, so I try to come up with recipes that can be used in a variety of ways. I’ve been thinking about some type of empanada to make for Cinco de Mayo. I wanted it to be easy and definitely not fried. The “easy” parts were baking sweet potatoes, sauteeing kale and defrosting black beans. What’s nice about these recipes is that they can be enjoyed in so many ways. We had the sweet potatoes, kale and black beans plated for dinner one night and I used the left overs to make the empanadas a few days later. The empanadas can be filled a day before you plan to bake them, so this makes them perfect when planning a party. You could also use them to fill burritos or enchiladas. I’m hungry, how about you? Let’s enjoy our dinner tonight and come back for some empanadas later in the week. Thanks for being Vegi-curious.
Chipotle Sweet Potatoes
Note: As long as I’m putting on the oven, I usually make a large quantity of sweet potatoes to have for other meals during the week.
About four large sweet potatoes
1 chipotle in adobo sauce (from a can)
Preheat oven to 350F. Place a few potatoes on a baking sheet and bake until very soft and the juices start to ooze out of the potatoes. Remove from oven and cool enough to handle. Remove the skins, measure out two cups and place in a small bowl. Add one canned chipotle pepper and mash to combine.
Serve as a side dish or as a component in burritos or empanadas.
Kale with Taco Seasoning
1 lb. kale, de-ribbed and chopped
6 large garlic cloves, minced
4 teaspoons taco seasoning
Set an instant pot to saute setting. Add garlic and cook until lightly browned. Add ¼ cup of water and taco seasoning, then place kale on top. Set instant pot to cook on high pressure for 3 minutes. Quick release and remove cover when safe. To cook on stove top, saute garlic in a large non-stick skillet, add water and kale. Cover and cook until wilted, then remove cover to allow liquid to evaporate.
30 Apr 2017
Author: email@example.com | Category: Appetizer, Entree, Recipes, Vegetables | Tags: appetizer, fat-free, gluten-free, high fiber, Recipe, Vegan, vegan plant-based, Whole Food
Eggplant Puttanesca & CameBOSH
I like recipes that are flexible. They can be flexible from the standpoint of not needing exact measurements with ingredients that can be easily substituted. Flexible also means that the dish can be served either hot or cold, as an entree or appetizer, and can be served at the table or easily transported to work or a family gathering. One of my favorite eggplant recipes is for Baingan Bhartha, an Indian dish made with grilled eggplant, tomatoes, onions, garlic and ginger. Some time ago I changed it up and made an Italian-influenced Giambotta. Another one of my favorite meals is Pasta Puttanesca, a spicy dish made with tomatoes, olives and capers. I took bits and pieces of these dishes and came up with this recipe for Eggplant Puttanesca. I grilled eggplant slices then simmered them with tomatoes, Kalamata olives, capers, garlic and crushed red pepper. It’s a versatile dish that can be enjoyed on its own, with a side of pesto-scented orzo or Italian bread for dunking. It reheats nicely and can be eaten at room temperature which makes for a tasty, make-ahead appetizer. Toss it with a small cut pasta to pack for a workday lunch or to share at an outdoor gathering. I had the leftovers for lunch today with CameBOSH, a warm cheese-like spread from Bosh TV. I still have a little leftover and I’m already dreaming up my next meal. Add a little flexibility to your meal plan with this Eggplant Puttanesca. Thanks for being Vegi-curious.
8 plum tomatoes (or 1 can Italian plum tomatoes)
1 large eggplant (about 2 pounds)
4 large garlic cloves, minced
2 Tablespoons capers, rinsed and drained
¼ cup Kalamata olives, sliced in half
2 teaspoons dried marjoram or oregano
1 teaspoon crushed red pepper
Salt and pepper to taste
Cooked pasta (a small cut like orzo)
If you’re using canned tomatoes, skip this step. Bring a medium pot of water to boil. Using a knife, score an “x” into the blossom end of the tomatoes. Place tomatoes in water long enough for skin to soften and peel away from the flesh of the tomatoes. Place in a colander and when cool enough to handle, remove skins. Place tomatoes in food processor and process until chunky.
Slice eggplants crosswise into 1” thick slices. Preheat outdoor grill on medium heat. (It’s not necessary to coat the grates with oil, but you may do so if you like.) Place eggplants on grill and cook until grill marks appear on both sides. Remove to cutting board and cut slices into quarters or sixths. Set aside.
Heat a large non-stick skillet over medium-high heat. (You can use a small amount of olive oil to coat the skillet if desired.) Add garlic and saute until it starts to brown, adding water 2 tablespoons at a time to prevent sticking. Add tomatoes, capers, olives, marjoram and red pepper. Cook until the sauce starts to thicken. Add eggplant and continue to cook until desired tenderness (about 10 minutes). Season with salt and pepper. Serve with cooked pasta or crusty Italian bread.
12 Apr 2017
Author: firstname.lastname@example.org | Category: Entertaining, Entree, Potatoes, Recipes, Vegetables | Tags: beets, Easy, fat-free, high fiber, plant-based, potatoes, Recipe, Vegan, Vegetarian, Whole Food
Corned Beets & Cabbage with Chive Potatoes
St. Patrick’s Day was never one of my favorite holidays, but I did enjoy the corned beef and cabbage dinner my parents would make for the occasion. (Actually, I’d take a St. Joseph’s zeppole over corned beef and cabbage any day, but that’s another story.) I don’t remember them having it any other time of the year, so it was a really special treat for us. I remember one St. Patrick’s Day when Dad had a seizure and spent the day in the emergency room and Mom had to leave the dinner partially cooked on the stove. I think Dad, the trooper that he was, was more upset about the ruined dinner than about being in the hospital. Or the time, shortly after she moved in with us, when Mom passed out and hit her head on the kitchen floor for yet another St. Patrick’s Day emergency room visit. I guess the luck of the Irish doesn’t cover the Italians. So I wanted to pay homage to St. Patrick Day (and my parents), and came up with this Corned Beets & Cabbage Dinner. The cabbage, beets, carrots, onions and garlic are braised with vegetable stock, vinegar and pickling spices. I used red cabbage since I new everything would turn purple from the beets. Even the carrots take on a different color. The potatoes are made in an instant pot, but you can use baked potatoes or your favorite steamed or roasted potato recipe. I struggle to find cabbage recipes that we both really enjoy, but I have to say that this recipe came out very tasty. The aroma of the corning spices bring back memories of the corned beef and cabbage simmering for hours in my parents’ kitchen. Remembering all of the happy St. Patrick’s Days spent with my parents, here’s an Irish toast from an Italian girl:
“To all the days here and after
May they be filled with fond memories, happiness, and laughter.”
Thanks for being Vegi-curious.
Corned Beets and Cabbage
3 Tbsp. brown sugar
½ tsp. mustard seeds
8 whole allspice berries
4 whole cloves
2 small bay leaves
½ tsp. black peppercorns
12 whole juniper berries
½ tsp. onion powder
½ tsp. ground celery seeds
2 whole garlic cloves
¼ cup vinegar
2 cups hearty vegetable broth
1 lb. beets, sliced into ¼” thick x ½” wide strips
8 oz. carrots, sliced into strips ¼” thick x ½” wide strips
1 small head of red cabbage
Place all braising ingredients in a deep saute pan. Bring to a boil. Add beets to liquid and place remaining vegetables on top. Lower heat to a simmer, cover and and cook until vegetables are soft and liquid has evaporated. This could take 30 minutes or longer depending on how soft you like your vegetables.
Herbed Potatoes in an Instant Pot
2 lbs. “creamer” potatoes, cut in half (about 1-1/2” chunks)
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon dry mustard
Salt to taste (optional)
Place all ingredients in Instant Pot insert. Add ½ cup water. Pressure cook on high for 6 minutes, then quick release pressure.
Variation: omit rosemary and thyme and add 1 tablespoon dried chives
14 Mar 2017
Author: email@example.com | Category: Appetizer, Entertaining, Entree, Recipes, Vegetables | Tags: Greek, greens, low-fat, no oil, non-dairy, Recipe, spinach, Vegan, vegan plant-based
Greek Spinach Pocket
Spanakopita is a popular Greek pie made with a spinach, onions and feta cheese filling and typically layered with sheets of phyllo. Even before I adopted a plant-based diet, I would eat Spanakopita on the rare occasion if someone else made it. A traditional recipe calls for cooking the spinach with olive oil then stirring in feta and eggs. Then the filling gets layered between sheets of phyllo that are brushed with butter. I really enjoyed it, but I certainly wouldn’t want a whole pan of it within easy reach. Lately, I’ve been on a Mediterranean food kick. I thought it would be nice to have a healthy, plant-based version of this tempting Greek specialty that doesn’t call for the use of phyllo. I made the filling by cooking spinach with onion, black salt (for an “eggy” taste), nutmeg and dill. I had some home-made almond milk ricotta on hand and mixed it with Kalamata olives to mimic the tang that’s characteristic of feta cheese. I opted to make individual servings by using frozen Roti. (Roti are Indian flat breads that can be found in the freezer section of an ethnic market. I’ve used Roti to make Jamaican Mushroom Patties , Broccoli Calzones and Samosadillas. They also make a nice accompaniment to Indian curry and dal recipes.) The end result? Well, let’s say I’m in “Spinach-topia.” They came out nice and crisp on the outside and creamy and savory on the inside. We had them with a Greek-style tossed salad of Romaine lettuce, cherry tomatoes, Kalamata olives, oregano and red wine vinegar. You could also make smaller versions to serve as an appetizer or for a cocktail party. You can make and bake them ahead of time and re-crisp in the oven the next day. Grab a Greek Spinach Pocket and grab a little piece of heaven. Thanks for being Vegi-curious.
Greek Spinach Pockets
Makes about 8 to 10 pockets
Olive oil (optional)
1 medium yellow onion, chopped
20 oz. frozen chopped or cut spinach (do not defrost)
¼ tsp. black or regular salt
¼ tsp. nutmeg
1 Tablespoon dried dill
1 cup almond milk ricotta (or tofu-cashew ricotta)
¼ cup chopped Kalamata olives
Frozen Roti as needed
Heat a non-stick skillet over medium-high heat. (You may lightly coat the skillet with olive oil before heating.) Add onions and saute until they start to brown, adding water if needed to prevent sticking. Add frozen spinach and cook, uncovered, for about 10 minutes, stirring occasionally. The goal is to not allow the spinach to get watery. Add salt, nutmeg and dill and remove from heat. Let cool.
Add ricotta and olives to skillet and gently fold the ingredients together. Adjust seasonings as desired.
Preheat oven to 500F. Line a rimmed baking sheet with parchment.
Heat a non-stick electric griddle on high.* Place Roti on griddle and cook on one side. (The aim is to cook, but not brown the one side so the sufrace of the roti doesn’t get soggy when filled.) Place cooked side up onto baking sheet.** Spoon filling onto one half and fold the other side over, pressing edges together. Bake until crust has browned, flipping half way through baking. Remove and let cook about 5 minutes before serving.
*If you don’t have an electric griddle, you could heat a non-stick skillet on medium-high heat.
**For appetizer-sized pockets, cut the roti in half after cooking one side, fill and fold over to form a triangular-shaped pocket.
07 Mar 2017