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Super
Shakti's Spanikopita - Surya's Fire Roasted Gazpacho
Super
Shakti's Spanikopita
1 hour prep
/ 40 min cooking / 9x13 casserole dish
1 ½ lb Tofu, extra firm, crumbled
2 Phyllo sheets, spelt or regular
6 c Spinach, rinsed well
2 c Onion, diced
2 Tbl Olive oil
¾ c Garbanzo beans, cooked, drained and mashed
¾ c Tahini, roasted
2/3 c Kalamata olives, chopped
¼ c Garlic, minced
¼ c Nama shoyu, or to taste
2 Tbl Italian parsley
2 Tbl Basil minced
1 Tbl Nutritional yeast
1½ tsp Oregano, minced
1½ tsp Thyme, minced
1 tsp Rosemary, fresh minced
½ tsp Sea salt, or to taste
½ tsp Black pepper, ground to taste
¼ c Corn or olive oil for basting
Loving
Preparation
1. Steam spinach lightly for 3-5 minutes.
2. Preheat oven to 350 degrees. Place 2TBl oil in a large pot on medium
high heat. Add onions and garlic, cook 5 minutes, stirring frequently.
Add the tofu and cook for 10 minutes, stirring frequently. Add the
remaining ingredients, except the phyllo dough and corn oil, cook
an additional 5 minutes stirring frequently. Remove from heat.
3. Lightly oil a 9x13 casserole dish. Place 1/3 of the phyllo dough
(7 sheets) on the bottom of the dish, one sheet at a time, lightly
oiling each sheet with corn or olive oil using a small pastry brush.
Place half of the tofu mixture on top of the phyllo dough.
4. Repeat step 2, using 7 sheets of the phyllo dough and the remaining
½ of the tofu mixture. Top with the remaining phyllo dough,
lightly brush with oil, and bake until phyllo is golden brown, approximately
20 minutes. Allow to cool 10-15 minutes before serving.
Surya's
Fire Roasted Gazpacho
40
minutes / 4-5 servings
4 C Tomato juice, fresh
4 large Roma tomatoes, grilled (1 ½ C chopped)
2/3 C Filtered water or vegetable stock
2/3 C Cucumber, peeled, seeded & diced
2/3 C Corn, fresh or frozen
½ C Green bell pepper, diced
1/3 C Red onion, diced
3 Tbl Lime juice, fresh squeezed
3 Tbl Cilantro, minced
1 Tbl Nama shoyu, or to taste
1 Tbl Basil, minced
1 ¼ tsp Cumin powder, toasted
1 tsp Garlic, minced
1 tsp Jalapeño pepper, seeded & minced
½ tsp Chili powder
½ tsp Hot sauce (optional)
Pinch Cayenne pepper
o Sea salt, to taste
o Black pepper, ground to taste
Loving preparation
1. Place tomatoes and juice in blender and blend until smooth. Place
in a large
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Bo
and Star Rinaldi with Mark Reinfeld of the Blossoming Lotus,
talk about the new cookbook, plans to expand, and the new location
in Portland, OR.
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mixing
bowl with remaining ingredients and mix well. Serve chilled, the colder
the better. Goes great with Korn Bread (page 108 of cookbook).
Variations
1. Commercially-available Spicy Tomato Vegetable Juice may replace
tomato juice, and canned fire roasted tomatoes may replace grilled
tomatoes.
2. For a Live Gazpacho, do not grill the tomatoes, roast the jalapeño
pepper or toast the cumin powder and use freshly-juiced tomatoes.
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