Recipe: Vegetable and Tofu (or Ricotta) Triangles

Vegetable and Tofu (or Ricotta) Triangles
rec.food.recipes/Brandi Clark/1999

1/2 cup carrot, grated
1/2 cup zucchini, grated
1/2 cup frozen spinach, thawed
1/2 cup firm tofu or fat free ricotta cheese
1/2 cup fat free cheddar or mozzarella cheese, grated (optional)
herbs and spices to taste
4 sheets of frozen puff pastry or 8 sheets frozen phyllo pastry
1 egg white, beaten (optional)
1 teaspoon sesame seeds (optional)

Grate vegetables in food processor. (Try different vegetable. If you don't have all of the 3 listed you can use just 1 or 2.) Process tofu in food processor until crumbly. Mix vegetables, tofu, and cheese together in bowl.

Mix in herbs and spices such as dried basil, coriander, onion powder, garlic powder, freshly ground pepper, etc.

Line a baking tray with grease proof baking paper or spray lightly with oil. Cut pastry sheet into 4 squares. Put about 1 heaping tablespoon (or as much as will fit) of the vegetable mixture onto square.

Fold into triangle shape, sealing with beaten egg white or water. Put triangle onto baking tray. Repeat until you run out of pastry or vegetable. (Extra vegetable mixture can be frozen). Poke a couple of holes in the top of each with a knife. If you wish, brush the top of each triangle with egg white and sprinkle with sesame seeds.

Bake 350 degrees Fahrenheit or 180 degrees Celsius for about 20 minutes. Serve with mashed potatoes.