About the Author
Carolyn Scott is the creator and powerhouse behind www.HealthyVoyager.com, a site which promotes healthy and green living and travel through its entertaining yet informative travel shows, radio show, product reviews, celebrity interview videos, articles, recipes, weekly giveaways, and more. Since its start in 2005, the Healthy Voyager has garnered media attention from outlets such as CNN, The Huffington Post, VegNews, and Today’s Diet & Nutrition, and now hosts nearly 700,000 subscribers.Carolyn is an avid traveler but found it quite difficult to find vegan friendly restaurants abroad. After realizing she could find and/or manipulate any menu to create a meal that satisfied her as well as her dining partners, she created the Healthy Voyager website to show people that your dietary restrictions should not ruin your travel experience, but rather boost it. Carolyn has been a vegan for more than 10 years, holds a master's degree in holistic nutrition, and has attended culinary arts school. She also owns Ineventions, a PR & event planning firm, which she began in 2003.
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Heavenly Spanakopita Triangles
Warm, cheesy, savory pastries? I’m in! These are perfect as appetizers or even a meal on their own. This recipe really gives the original a run for its money!
- 3 tablespoons (45 ml) olive oil
- 1 medium-size white onion, finely diced
- 1 or 2 cloves garlic, minced
- 3⁄4 teaspoon dried dill
- 1 package (14 ounces, or 392 g) extra-firm tofu, pressed and drained
- 3 tablespoons (24 g) nutritional yeast
- 2 tablespoons (30 ml) lemon juice
- Salt and pepper, to taste
- 2 cups (360 g) coarsely chopped steamed spinach
- 1 pound (454 g) vegan phyllo dough, thawed
- 1⁄2 cup (112 g) vegan butter, melted
Heat the olive oil in a skillet over medium heat and sauté the onion and garlic, for 2 to 3 minutes, until translucent. Add the dill and remove from the heat.
In a large bowl, mash the tofu, nutritional yeast, lemon juice, salt, and pepper with a fork until lumpy, then add the onion mixture and the steamed spinach.
Unroll the thawed phyllo, handling with care. With a sharp knife, cut the phyllo into 3 °— 11-inch (7.5 °— 28 cm) strips and cover with waxed paper and a slightly damp dish towel to keep moist. Make sure they don’t get too wet or too dry. Take a strip of phyllo and lay it in a lightly oiled 9 °— 13-inch (23 °— 33 cm) pan or baking sheet. Brush lightly all over with the butter. Add another layer, brushing it as well. Spread about 1 tablespoon (15 g) of the filling on one end of the strip, being careful to leave a 1-inch (2.5 cm) border from the edge. Fold, starting from the filling end, into a triangle, as if folding a flag, until you reach the end of the strip. Brush the top with melted butter.
Repeat with the remaining phyllo and filling. Cover them as you finish so they do not dry out while you’re assembling the rest.
Refrigerate for 30 minutes, covering layers of triangles with waxed paper to prevent sticking.
Bake at 375°F (190°C, or gas mark 5) for 20 to 30 minutes, or until golden brown.
Yield: 36 pieces
Cook’s Note: If you’d rather make pillows, you can wrap them up like little square packages. Or make them more like baklava by layering the phyllo and filling in a baking pan and then cutting all the way through after baking.