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Posts Tagged ‘tofu’

VeganSpanakopita_4208

In converting a recipe to Vegan, I generally try to keep in mind all the flavours AND the textures in the non-vegan version. When I decided to make Vegan Spanakopita I became very excited until I remembered that there was crumbled feta in my recipe. Crumbled feta is not Vegan, so I began to think…what oh what can I use to replace the flavour and the unique texture this delicious cheese brings to the table. Yes, I could have omitted it altogether, but then it wouldn’t be as delicious!  Some time ago, I’d made a note to marinate tofu in ‘feta’ flavours like lemon juice, apple cider vinegar, salt, oregano and olive oil…so I did a little experimentation and came up with this version. It’s actually pretty tasty on its own, but I needed it for this recipe so there won’t be marinated tofu on the buffet table, but this spanakopita more than makes up for it. I don’t think the non-vegans will mind this version. But there will be pulled pork and bacon wrapped dates just in case ;-)!

Vegan Spanakopita

A kitcheninspirations original recipe.

Makes about 50, 6 cm (about 3 inch) triangles

Ingredients:

  • 1 tbsp canola oil
  • 1 large sweet onion, sliced thinly
  • 5 cloves garlic ~20 g, finely minced
  • 500 g zucchini grated (about 2 medium-sized)
  • 300 g spinach
  • 3-4 tbsp finely chopped fresh dill
  • 2 tbsp chopped fresh oregano
  • 350 g marinated tofu, drained, roughly chopped (recipe below)
  • About 8-10 sheets phyllo
  • 1/4 cup canola oil

Directions:

  1. Heat canola oil in a large dutch oven. Add the sliced onion and sweat it out a bit, add the garlic and cook for about a minute. Add the grated zucchini (click here for some clear steps on making this dish) and cook for 3-4 minutes. Add the spinach and cook until it has totally wilted.
  2. Remove from the heat and add the fresh dill, oregano and roughly chopped marinated tofu. Set into a fine sieve and allow to cool and drain.
  3. Once completely cool, prepare the phyllo sheets by cutting them into 3 cm or 2.5 inch strips and lightly spraying each one with canola oil. Use two strips per triangle. Place one heaping teaspoon of the cooled filling onto one end and start folding into a triangle. Brush or spray lightly all over with the canola oil.
    VeganSpanakopita_4196

    A heaping teaspoon of filling goes at the end.

    VeganSpanakopita_4197

    Begin folding into a triangle and continue until the length is used up.

    VeganSpanakopita_4198

    The nature of the folds covers in the filling very well.

    VeganSpanakopita_4200

    A tidy little triangle.

  4. Bake at 350°F for 12-14 minutes if saving for the freezer or 116-18 minutes to serve immediately.
  5. To reheat, place a single layer of the triangles onto a baking sheet and reheat in 300°F for 10 minutes or until golden.
VeganSpanakopita_4209

The oil makes the phyllo very crispy.

Marinated Tofu

Makes enough for one batch of Spanakopita (prepare 1-2 days ahead to allow tofu to absorb the marinade flavours)

Ingredients:

  • 350 g extra firm tofu
  • 1/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup EVOO
  • 1 tbsp fresh oregano
  • 1 tbsp plus 1 tsp sea salt
  • 1/2 tsp freshly ground mixed peppercorns

Directions:

  1. Place the drained tofu on a cutting board over a sink so it’s tilting a bit into the sink. Place another cutting board on top and a heavy cast iron pan. Leave for 30 minutes to drain.
  2. Meanwhile, combine the apple cider vinegar, lemon juice, water, EVOO, oregano, sea salt and peppercorns and mix well.
  3. Once drained, dry off the tofu and cut into 1 cm cubes. Place into a glass container and cover with the marinating liquid. Marinate in the refrigerator, shaking the jar intermittently over 1 to 2 days. Drain to use.

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The weather is incredible and promises to be. I’m thinking shorts and T’s! I’ve already started the tanning cream in hopes that my legs don’t look as pasty white as they have been! And I’ve beefed up my workout schedule. JT got my bike in working order so I’ve been biking the 8 km to and from work! Summer…BRING IT!

In an effort to cut back and hopefully lose a couple of pounds, I decided to eat vegetarian for a week. It’s not as much of a challenge as it would have been 20 years ago, there are so many incredible vegetarian products out there, and one that recently surfaced on my radar again are Sheritaki Noodles. They are low carb, low fat and they have a decent amount of protein. I usually buy this brand of Sheritaki Noodles. I have to admit, one needs a good robust sauce over these noodles because even after they are rinsed well, and heated they still have a bit of a fishy smell (the package calls it uniquely distinct). JT won’t eat them. So I have them for lunch during the week.

Lots of garlic and the basil in the pesto really helped mask the fishy flavour so distinct of this product

Sheritaki Noodles with Tofu Pesto

an original recipe by Kitcheninspirations (serves 1)

Ingredients:

  • a handful of fresh basil
  • 55 g of firm tofu
  • 2 cloves of garlic finely minced
  • 3 tbsp lemon juice
  • salt
  • 1 green onion finely chopped
  • 4 steamed asparagus cut into 3 cm pieces
  • 113g Sharitake Noodles

Directions:

  1. In the bowl of a small food processor, add the basil, tofu, minced garlic, lemon juice and salt, process until it is a smooth paste (like pesto).
  2. Warm the sheritaki noodles as per package directions, toss with the pesto and the asparagus and garnish with the green onions. Enjoy.

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