Gluten-free, soy free, vegan spanikopita

Although not as flakey as traditional spanikopita, it’s worth the time and effort to make these flavorful little pockets. If you are feeling crafty, you could make them into fancier shapes.

To make 6, you will need:

6 8-inch rice paper wrappers

1 small onion, diced

1 clove garlic, minced

1/2 bag frozen spinach

1/2 cup Daiya vegan mozzerella

1 tsp sumac

1 tsp oregano

1 tsp parsley

1 tsp dill

1 TBL lemon juice

salt and pepper to taste

1 egg replacer (we used Ener-g)

2 TBL melted vegan butter or olive oil

warm water in a bowl

First, saute onion and garlic on medium heat until the onion is very soft and translucent. Add a little salt and pepper and cook for another minute. Add frozen spinach and cook until the spinach is thawed and most of the liquid has evaporated. Turn off the heat and remove the pan from the burner. Stir in the seasonings, vegan cheese, and egg replacer. Set filling aside.

Preheat the oven 375 and prepare a baking sheet with parchment paper.

To prepare the shells, melt the vegan butter or pour the 2 TBL olive oil into a small bowl. Prepare the warm water in a separate bowl. Place 1 rice wrapper on a plate (or piece of wax paper) and spread butter on one side. Flip over and moisten with warm water on the other. Use enough water that the wrapper becomes flexible. Scoop about 1/4 cup of filling in the middle, then fold and seal the pocket. Place on the baking sheet with parchment paper. Pour any extra butter over the tops of the spanikopita.

Bake 20-25 minutes, or until the skin turns brown and crisp.

Serve with an awesome salad with hummus and hot sauce!

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Vegan cabbage “lasagna”

This is the lazy person’s cabbage roll, or gluten-free lasanga. Stuffed with mushrooms and hummus, the cabbage provides a nice clean flavor and a sturdy infrastructure.

1 small cabbage, leaves pulled apart

1 can chickpeas, drain most of the liquid

1 jar pasta sauce (we had leftover sitting in the fridge, so it was nice to use that up)

1 lb mushrooms

1 green onion

3 garlic cloves

1 faux beef bouillon

3 TBL nutritional yeast

Paprika, cayenne, oregano to taste

Preheat oven to 375. Blend chickpeas with small amount of liquid, paprika, cayenne. Blend mushrooms with 1/4 cup water, bouillon, green onion, and garlic. In a 9 x 13 pan layer in this order:

1. pasta sauce, 1 TBL nutritional yeast, oregano

2. 1/3 of the cabbage leaves

3. Mushrooms sauce

4. pasta sauce, nutritional yeast, oregano

5. 1/3 cabbage

6. hummus

7. remaining cabbage

8. top with remaining sauce, nutritional yeast, and oregano

Add a little water to the pan if needed and bake covered with foil for 1 hour.