|veganized ispanakli borek bento. (try to say that three times fast!)
||[Jun. 8th, 2006|03:38 am]
|||||my room still isn't clean. v_v||]|
|||||the slits - instant hit.||]|
tomorrow is my first venture into veganism. i've noted some symptoms of allergic reactions to dairy products in the past month and so, i'm going to see if eliminating possible problem foods will make me feel better.
tonight, i made veganized ispanakli borek from rasmussen's veggie works vegan cookbook.
1 tbsp soy oil
1 pinch salt
2 cups spinach – steamed
2 blocks tofu – course, crumbled
1 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp nutritional yeast
1 box filo pastry – thawed
½ cup soy margarine – melted
Chop up onion and saute in preheated oil, with a pinch of salt. When onions are finished, combined them – in a bowl – with lightly steamed spinach. In another bowl, mix coursely crumbled tofu with one tbs of salt, garlic powder, onion powder, and nutritional yeast.
Using a pastry brush, grease a large casserole dish. Using two sheets of thawed out filo pastry, paint a thin coat of melted margarine on top of each double-layered sheet. Repeat this process with four more (two layer) sheets, placing each basted sheet on top of the other.
Take half of the spinach and onion mixture and apply it evently to the surface of the four layers of pastry. Next, take half of the tofu mixture and crumble it over the spinach and onion layer.
Repeat above process with four more sheets of filo pastry then another layer of fillings. Top with 3-4 more double layered sheets of filo pastry. Pre-heat oven to 400F and bake casserole 30-35 minutes or until golden brown.
what i changed: instead of using the big sheets of filo, i opted for little filo shells (so cute).
tomorrow's lunch is a total hodge-podge, because i did the worst thing you can do ... make a bento when you're hungry.
left: peach and strawberry crumble, celery with almond butter.
right: ispanakli borek shells, kale with braggs (underneath.)