Showing posts from January, 2012

Vegan Spanakopita with Cashew/Tofu Ricotta

What can I say?  Spinach pie, made with cashew/tofu ricotta and lots of garlic. Filling: Half pound of baby spinach 2 Tbsp chopped garlic 1Tbsp olive oil 1/2 cup raw cashews, soaked overnight (or at least 3 hours) 1/8 cup lemon juice 2 Tbsp olive oil 1 tsp salt 1-2 Tbsp nutritional yeast 1 tsp garlic powder 1/2 tsp onion powder 1 tsp dried basil 1/8-1/3 cup water, to facilitate blending 12 oz (one package) silken tofu Saute spinach with olive oil and garlic (or have a willing friend do it, as I did).  Blend next nine ingredients (cashews through water) together until smooth.  Crumble silken tofu into mixture and mix by hand. Stir cashew/tofu mixture into cooked spinach.  Lay out defrosted phyllo dough (store-bought is all I know how to use) sheets flat.  Take one at a time, and assemble spanakopita as follows:  Fold phyllo dough in thirds and drop a large spoonful of filling near the top edge. Fold the top corner down at a diagonal. Fold the filled piece do