A while ago someone imparted wise words to me: the way to a person’s heart is filo pastry. I think it might have been Gokul Lila. Anyway, this has proved itself to be true on many occasions, so now when I want to make a really beautiful meal, I make these filo triangles.
Filo spinach triangles:
1 pack firm tofu (or paneer if you’re not vegan)
250 grams spinach, fresh or frozen
1/4 cup nutritional yeast
1/2 a recipe of vegan cheese (see https://aconsciouskitchen.wordpress.com/2012/10/03/pesto-pizza-mmm/)
1 box pre prepared filo pastry
oil (for sticking filos together)
1/2 tspn salt
1/4 tspn pepper
Steam or boil the spinach until it reduces down to a nice green mush. Drain. While its cooking, make the vegan cheese according to the recipe that I posted the other day. Mush up the tofu with everything else except the oil, sesame seeds and filo (feel free to use your hands, although often I do this and then get “hand freeze”- a close relative to brain freeze. 😛 )
Then, lay one filo sheet out, and using a pastry brush, lightly brush with oil. Put another sheet on top. Now cut the two sheets into thirds horizontally. At one end of each strip, put a little of the filling mixture. Now, take hold of one end and fold the end up into a triangle. Then fold it over again, along the strip of pastry into another triangle. Take care to keep the side that you are folding in line with the pastry strip. Continue until you reach the end, then brush a little oil at the end and stick to seal. Brush a miniscule amount of oil on top, and sprinkle a few sesame seeds. Bake for 15-20mins at 180 degrees until golden.
Now, the best thing to serve these beauties with is plum sauce.
Instant plum sauce
350 grams plum jam
1.5 Tbspn apple cider vinegar
1/4 tspn hing
1/2 tspn salt
1/2 tspn ginger powder
1/4 tspn cinnamon
1/4 cup water
Blend it all up with a stick mixer or food processor and serve!