Monday, January 18, 2010
Just another dinner....or is it??
Menu: Vegetable Phyllo Roll (with Tempeh), Brown Rice, Grapefruit
"Vegetable Phyllo Roll - Crunchy, flaky, savory and sweet, all rolled into one tasty, decectable phyllo wrap."
From Vegan Family Favorites, by Erin Pavlina. Editor of VegFamily Magazine.
(NOTE: Tempeh was not in the recipe but I wanted to add some protein. Tried it for the FIRST time! Not bad! The kids didn't even notice it.) Just opened the package, and sliced in similar size to the shredded veggies. Mixed it right in!)
6 sheets phyllo dough, thawed (I used 20 and made 4 rolls. This recipe made tons of filling!)
1 cup melted margarine
3 carrots, shredded
2 zucchini, shredded
1/4 head of green cabbage, shredded
1/4 cup green onions
2 Tbsp. hoisin sauce (or other fav. sauce) (NOTE: I thought I had hoisin, but did not. I did not any ANY sauce. Just left veggies plain, and dipped at the end. Didn't miss it.)
Preheat oven to 400. F.
Put all shredded veggies in a bowl. Stir in sauce.
Place 2 sheets of phyllo dough on wax paper. Brush on some melted margarine. Put another 2 sheets on top of 2, brush with more marg. Repeat.
Drop veg mix onto phyllo near one end leaving 1 in. on the side, and 2 in. on the end. Fold the sides over onto filling, then fold the end over the filling. Roll towards the other end.
Place roll on cookie sheet lined with parchment. Brush with more marg. Cook 30 min. Serve by cutting into slices. Serve as is or with your favorite Chinese dipping sauce. (I used a Sweet Chili Sauce - yum!)
(Note: Could use olive oil instead of Margarine. Add garlic, ginger, etc. Can also sprinke with sesame seeds).