Recipe Collection |
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Recipe: Vegetable and Tofu Triangles
Categories: Lacto
Yield: 1 Servings
1/2 c Carrot, grated
1/2 c Zucchini, grated
1/2 c Frozen spinach, thawed
1/2 c Firm tofu -or- fat free
Ricotta cheese
1/2 c Fat free cheddar or
Mozzeralla cheese, grated
(optional)
x Herbs and spices to taste
4 Sheets of frozen puff pastry
Or- 8 sheets frozen phyllo
Pastry
1 Egg white, beaten
(optional)
1 ts Sesame seeds (optional)
Grate vegetables in food processor. (Try different veggies. If you don't have all of the 3 listed you can use just 1 or 2.) Process tofu in food processor until crumbly. Mix vegetables, tofu, and cheese together in bowl. Mix in herbs and spices such as dried basil, coriander, onion powder, garlic powder, freshly ground pepper, etc.
Line a baking tray with grease proof baking paper or spray lightly with oil. Cut pastry sheet into 4 squares. Put about 1 heaping tablespoon (or as much as will fit) of the vegetable mixture onto square. Fold into triangle shape, sealing with beaten egg white or water. Put triangle onto baking tray. Repeat until you run out of pastry or veggies. (Extra veggie mixture can be frozen). Poke a couple of holes in the top of each with a knife. If you wish, brush the top of each triangle with egg white and sprinkle with sesame seeds.
Bake 180 degrees Celsius or 350 degrees Fahrenheit for about 20 minutes. Serve with mashed potatoes!
From: Terri Gimbert <ARTLG@wombat.newcastle.edu.au>. Fatfree Digest [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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