Monday, October 27, 2008

Vegan MoFo


Our official contribution to Vegan Mofo: Vegan Month of food is a collection of recipes that were prepared in Issue#6 of Purple Magazine. It wasn't initially intended for Vegan Mofo, but fell in line with the call for Vegan recipes to be posted during the month of October.

Here's a gem from the Green Soul cookbook:

Green Empanadas

There's always a smile in the house when these are prepared. The recipe can definitely be modified to your taste but I highly recommend keeping the spinach a part of it, as the flavor is insanely good!

Make discs of pastry flour out of 2 cups flour, sparing amount of water to desired consistency, and opt'l tsp of apple cider vinegar, by rolling them out with a rolling pin or a glass bottle after the dough has chilled in the refridgerator for at least 15 minutes. You can make very large discs or many small ones.

Add sauteed veggies such as spinach, zucchini bits, onions, green peppers, and mushrooms (you can use olive oil, coconut oil and even vegan butter) to one half of the discs, careful not to under or overfill. Sprinkle Nut-based or Soy Cheese over the vegetable filling is desired.

Fold the empanada disc in half pressing a fork down at the edges of the half moon disc to secure it closed. Place each empanada in a frying pan coated with coconut oil (sometimes you can fit more than one) and let each side cook for about 2-3 minutes on medium-low heat (may vary from stove to stove).

Place finished discs on a plate lined with a paper towel to absorb excess oil (coconut oil isn't ridiculously oily so there may not be a grand need for the paper towel as the empanadas will soak most of it up.

Blessings on your kitchens, Greenies *_^

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