I wish I had recipes for all these things. But I always try new experimental (for me) dishes for 52weeksofcooking challenges, and I just can't seem to muster the discipline to measure and document my experiments. I'll tell you everything I remember.
The day before, I slowly caramelized 6 finely minced small onions with grapeseed oil and white wine (for deglazing) until they were a dark brown-purple sweet paste, sauteed a half pound of crimini mushrooms, and set some prefab spelt phyllo dough to thaw.
The next day, made some phyllo cups in a muffin pan. Preheat oven to 350/175. Cut phyllo sheets into 3.25"ish squares. (You should need 3sheets for 12 little tartlets, but I used 5 because I'm clumsy and tore a bunch.) Alternate spraying the cups lightly with cooking spray and folding a square of dough into them. Three layers of phyllo was perfect for these little cups. Bake for 5 minutes to get them a bit crisp, then take them out to fill them.
My filling was blended Vegg, firm silken tofu, sea salt, and soy milk, but I could only wildly guess at the quantities of proportions. I'd suggest using Isa's cashew-tofu filling base which is actually measured and tested and doesn't require Vegg. Halved for this dish, that would be 1/4 cup raw unsalted cashews and 1/2 lb. of extra firm tofu, blended until it's pretty smooth. Maybe a pinch of kala namak, nutritional yeast, and ground turmeric, if you want it more yellow and eggy.
Fold the mushrooms, onions, 1 tsp tarragon, and some cracked black pepper in, scoop it into the little cups, loosely cover the tin with tin foil (so the spiky phyllo bits on top don't scorch) and bake for another 15 minutes.
They're better when they've cooled down a bit, but they're so small that that will only take a few minutes.
So yummy looking! Recipe please?
I wish I had recipes for all these things. But I always try new experimental (for me) dishes for 52weeksofcooking challenges, and I just can't seem to muster the discipline to measure and document my experiments. I'll tell you everything I remember.
The day before, I slowly caramelized 6 finely minced small onions with grapeseed oil and white wine (for deglazing) until they were a dark brown-purple sweet paste, sauteed a half pound of crimini mushrooms, and set some prefab spelt phyllo dough to thaw.
The next day, made some phyllo cups in a muffin pan. Preheat oven to 350/175. Cut phyllo sheets into 3.25"ish squares. (You should need 3sheets for 12 little tartlets, but I used 5 because I'm clumsy and tore a bunch.) Alternate spraying the cups lightly with cooking spray and folding a square of dough into them. Three layers of phyllo was perfect for these little cups. Bake for 5 minutes to get them a bit crisp, then take them out to fill them.
My filling was blended Vegg, firm silken tofu, sea salt, and soy milk, but I could only wildly guess at the quantities of proportions. I'd suggest using Isa's cashew-tofu filling base which is actually measured and tested and doesn't require Vegg. Halved for this dish, that would be 1/4 cup raw unsalted cashews and 1/2 lb. of extra firm tofu, blended until it's pretty smooth. Maybe a pinch of kala namak, nutritional yeast, and ground turmeric, if you want it more yellow and eggy.
Fold the mushrooms, onions, 1 tsp tarragon, and some cracked black pepper in, scoop it into the little cups, loosely cover the tin with tin foil (so the spiky phyllo bits on top don't scorch) and bake for another 15 minutes.
They're better when they've cooled down a bit, but they're so small that that will only take a few minutes.