Well this does not mean that I simple delete the thinking what next I could try / prepare on week ends, but I have to plan well and mostly I want to prepare too much stuff to eat as a single person.
But today on my free afternoon I just couldn't resist the kitchen, cause I tried something on Sunday and it was more or less a failure and I wanted to retry it - changed a little bit.
The second result just came out perfect and now ready to post.
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Filo-Tartelettes with asian vegetable filling
4 Portions
45 min
baking: 20-25 min
Ingredients:
DOUGH
1 tbsp. sesame seeds
50 g vegan margarine
4 vegan sheets filo or strudel
FILLING
200 g of frozen edamame
salt
200 g shiitake mushrooms
250 g Mini-Pak Choi
2 shallots, chopped
1 clove of garlic, chopped
1 red chilli, deseedes and finely chopped
2 tbsp oil
1 bunch of coriander leaves, chopped
150 g silken tofu, crumbled
60 g vegan parmesan (or nutritional yeast or soyflour, to replace 2 eggs)
50 g pickled ginger, drained, chopped
6 Tbsp. saltless soysauce
Preparation:
Preheat over up to 180°C.
In a frying pan roast sesam until golden brown and place on a plate.
In the same pan melt the vegan margine with the remaining heat.
On a proper roof place a sheet of dough and spread some melted margarine on it, cover with another sheet of pastry and brush with margarine. Sprinkle with sesam seeds. Cover with another sheet and brush with margarine. Last sheet of dough and finish with margarine.
Cut the stapled sheets lengthwise and crosswise in half, that 4 squares arises. Press dough in greased ramekins (12 cm diameter) with removable bottom that the dough triangles hang crosswise a little over.
(If you don't have them, you can also take timbale forms, just butter them well!)
For the filling provide edamame in boiling salted water and cook for 6 min., rinse and drain. Remove the seeds from the pods. Cut the stems of the shiitake mushrooms, cut the caps into 1 cm wide strips.
Wash well the Pak Choi. Cut the green from the stems then cut the green crosswise into 2 cm wide strips, cut stems into 1 cm wide strips.
Heat oil in a pan fry mushrooms until golden brown over high heat for 3 minutes. Add the pak choi stalks and fry for another 2 minutes. Add shallots, garlic and chilli and fry over medium heat for another 2 minutes. Add the pak choi leaves and let the coincide. Give in the edamame and season with salt, then turn off the heat.
Place the chopped coriander in a mixing bowl and add the crumbled tofu and the parmesan and puree well, lightly add some salt.
Distribute the vegetable filling into the tartlets and pour over the tofu-mixed-liquid. Put the tartlets in the preheated oven on the bottom rack and bake golden bown for about 20 - 25 minutes.
Serve the tartlets with drained, chopped pickled ginger and soy sauce (separate).
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