tofu on p. 84)
5 cloves roasted garlic (see roasting directions on p. 2)
½ teaspoon sea salt
½ teaspoon finely ground black pepper
2 tablespoons light miso paste
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice, plus grated zest of 1 lemon
1 tablespoon brown rice syrup
1 tablespoon fresh thyme
4 cups spinach, tightly packed
1 package frozen puff pastry sheets, thawed
1 tablespoon sesame seeds (optional)
Directions
Preheat oven to 400°F.
In a large pan, combine oil, oregano and crumbled tofu. Add roasted garlic, sea salt, black pepper, miso, vinegar, lemon juice and zest, brown rice syrup and thyme. Cook for about 5-7 minutes, stirring occasionally, until tofu appears slightly dry and golden.
Add spinach to tofu mixture in small bunches and cook until wilted. Remove excess water once cooked.
To assemble: Slice each sheet of thawed puff pastry into 4-inch squares. Add about 2 tablespoons filling to upper left corner of each square. Fold puff pastry in half over filling to create a triangle.
Seal edges by pressing with a fork.
Make 2 small slits in the top of spanakopita. Repeat for remaining puff pastry. Top with sesame seeds, if using.
Place on a large baking sheet, lined with parchment paper or a silicone baking mat (or use cooking spray). Bake for about 20 minutes, or until crisp and golden.
The Sporkie Scoop
FOR YOUR SMARTS Tofu has a high calcium content, so there are better ways to build strong bones than consuming cow’s milk—and that’s the truth!
FOR YOUR PARTS Miso, like other fermented foods, contains lactobacillus, a beneficial bacterium that can fight off unfriendly bacteria in your intestines!7
Beer-Battered Tempeh Fish with a Tartar Sauce
These golden beauties are crunchy on the outside but soft and delicate on the inside! They go well with your favorite pint of vegan ale (we would personally choose a full-bodied pale ale). Cheers!
Serves 4-6
Tempeh Fish Ingredients
2 cups unbleached all-purpose flour
1 tablespoon non-aluminum baking powder
1 teaspoon sea salt, plus ½ teaspoon
¼ teaspoon finely ground black pepper
¼ teaspoon cayenne pepper, plus ¼ teaspoon
¼ teaspoon garlic powder
1 (16-ounce) bottle pale ale, cold
Water for steaming
2 packages soy tempeh, sliced into 1-inch-thick strips
¼ cup malt vinegar
2 tablespoons agave nectar
3 cups neutral tasting high-heat oil
Tartar Sauce Ingredients
1 cup vegan mayonnaise
1 tablespoon pickle relish
4 green pimiento-stuffed olives, finely chopped
1 tablespoon non-pareil (small) capers, drained
1 teaspoon dried minced onion
1 tablespoon fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon cayenne pepper
Directions
In a large bowl, whisk together flour, baking powder, 1 teaspoon sea salt, black pepper, ¼ teaspoon cayenne pepper, and garlic powder. Slowly whisk in beer until batter is smooth and uniform. Refrigerate for 15 minutes to relax the gluten.
Meanwhile, fill a large (6-quart) pot with about 1 inch of water and place a steamer basket in the pot. Bring to a simmer with lid on. Place tempeh strips in steamer basket, cover and steam over low heat for about 5 minutes. This removes any bitter flavor the tempeh may have. Allow to cool slightly. Place tempeh strips in a bowl and coat with malt vinegar, agave, remaining sea salt and cayenne. Set aside.
Heat a medium (4-quart) pot and add oil. Heat for about 4 minutes over high heat. To test for optimal frying temperature, insert a clean wooden cooking tool. When bubbles form around base of tool, add battered tempeh.
Alternatively, heat oil to 325ºF on a deep-fry thermometer.
Dip tempeh into beer batter, then carefully place into hot oil with tongs, slowly submerging tempeh. When golden on one side, turn over and cook until golden on remaining side, about 2 minutes. Drain on paper towels.
For the tartar sauce: Whisk mayonnaise, pickle relish, olives, capers, minced onion, lemon juice, sea salt and cayenne in a small bowl. Set aside.
Serve warm tempeh fish with tartar sauce and malt vinegar on the side.
Note: Tony Yanow (from Tony’s Darts Away, our FAVE pub in Burbank, CA) recommends using a Firestone Walker Pale 31 for the beer batter.
The Sporkie Scoop
FOR YOUR SMARTS Malt comes from sprouted and dried grains (usually barley) that are then ground into a powder and used not only for malt vinegar, but also to distill liquor and brew beer. So you can see why it goes so well with these beer-battered beauties.
FOR YOUR PARTS Cayenne is a spicy red chili pepper that has incredible amounts of healing powers! This little sucka prevents
