Stuffed

I love food that is stuffed or filled. I think it's the contrast of textures and flavors. In addition it's always fun...like cooking and crafting at the same time. Here's a couple of tasty stuffed things I've made recently.

Stuffed With Fennel

These filo pockets are delicious. I wanted to use the filo dough that had been sitting in my freezer, and I had some lovely fennel in the refrigerator. The rest of the recipe came together when I thought about a Coconut Corn Fennel Chowder that I like to make. The flavor combination is wonderful.
Fennel Corn Filo Pockets

frozen filo dough, thawed
one onion, diced
3 cloves garlic, diced
1 fennel bulb, stalks removed, quartered, and thinly sliced
pinch of red pepper flake
1/4 cup vegetable stock
1 1/2 Tbsp. shredded coconut
2 Tbsp. coconut milk
1/2 cup corn kernels (fresh or frozen)
1/2 cup firm tofu, crumbled
salt and lemon juice to taste
feathery greens from fennel stalks

Heat a little olive oil over medium heat in a large skillet. Add the onion, garlic, and fennel. Saute until the onion is beginning to soften. Add the vegetable stock and pepper flake. Cover and steam until the fennel is tender. Remove from heat. Add the rest of the ingredients, reserving some of the fennel greens for garnish.

Preheat oven to 350 degrees and lightly oil a baking sheet.

You will need a large working area for assembling the pockets. Lay the thawed filo out flat, and cover with a clean kitchen towel or wax paper to keep from drying out. Remove two sheets of the filo and lay them (stacked one on the other) on your work surface. Spray them with a little oil, sprinkle the whole thing with some more shredded coconut, and cut into 5 even strips (about 3 and 1/2 inches or so wide). Place a small mound of the filling at the end of one of the strips of filo. Fold the bottom right corner up to meet the left side to form a triangle. Continue folding until you get to the end of the strip. Spray the whole thing with some oil and move to the prepared baking sheet. Continue like this until you use all of the filling.


Bake in preheated oven until the filo is crisp and slightly browned. Garnish with the reserved fennel fluff and eat! I really think this is one of the tastiest recipes I have ever come up with.


Stuffed with Strawberries and Bean Paste

I have a love/hate relationship with Asian sweets in general, and red bean paste in particular. During a two month trip to Thailand and Malaysia several years ago I was always being confronted with desserts that my taste buds and eyes just had no reference for. I still cringe at the thought of a bowl of black gelatinous cubes in a sweet liquid with shaved ice that my kind and gracious host set before me. I'm still not sure how I managed to eat it.

When I saw Kittee's post about Ichigo Daifuku, though, I was intrigued. Ichigo Daifuku is Mochi (a chewy cake made from glutinous rice) stuffed with red bean paste and strawberries. Not only was it pretty, but I love strawberries and Jeff loves red bean paste, so I decided to give it a try. These were really fun to make, and while I'm not ready to call myself a lover of red bean paste quite yet, they were somehow very tasty. I saved the stems and leaves from the strawberries I used and stuck them on the finished mochi. They turned out better than I expected! For directions and pictures, see Kittee's original post.

Mochi waiting to happen

Speaking of Kittee, she tagged me! So I now have to tell you five things about myself, and then tag five more people to do the same. Here goes...

1. I grew up in the Midwest. Indiana to be exact. The thing I miss most is the 4 distinct seasons...winter, spring, summer, fall. (they all seem to blur together in the South).

2. Jeff and I sometimes make music...and videos. Check it out if you dare.

3. In addition to Nutmeg the bunny, we share our house with Spiralina the mourning dove (rescued as a baby from the mean streets of the french quarter, New Orleans), and Castor the gecko.

4. I went Veg about 4 years ago. I had been married for about a year, cooking lots of meat, when I decided to cease and desist. I'm extremely lucky that Jeff not only went along for the veg ride, but was very encouraging about the decision.

5. I currently wait tables at a 'British' tea room that is NOT veg friendly. We do have lots of tasty tea, however, which is of course vegan!

And I will tag...

1. bugheart

2. kamutflake girl
3. bird by bird
4. your vegan mom
5. eve and johnny

Rules:
Link to your tagger and post these rules.
Share 5 facts about yourself.
Tag 5 people at the end of your post and list their names (linking to them).
Let them know they've been tagged by leaving a comment at their blogs.

Enchiladas

Jeff has been asking for enchiladas for a long time. On one of our last trips to the grocery he picked out a jar of enchilada sauce, followed closely by everything else we would need for enchiladas. He was tired of waiting.

I don't even remember the last time I had enchiladas, if ever, so I hadn't seen any reason to rush. You can't miss something you've never had. As of last night that has all changed, because these were good in a serious way.


For the filling I chopped and sauteed an onion, then added a package of Morning Star Farms Chik'n Strips that I had pulled into shreds. When they had started to brown I added crushed black olives and a little sea salt. Then I transferred the filling to a bowl and added some soy cheese and enough enchilada sauce to help everything stick together.

It's traditional to dip corn tortillas in hot oil (or lard) before filling them, but I sprayed them on both sides with a little cooking oil and heated them in a nonstick skillet. While the second tortilla was heating I spooned some of the filling onto my first tortilla, rolled it up tightly, placed it in a baking dish into which I had already added a thin layer of enchilada sauce, and continued with more tortillas until I had used all the filling. I had enough for eleven tortillas.

Naked enchiladas.

After pouring the rest of the sauce over the filled tortillas and covering them in soy cheese and more black olives, they went in the oven at 350 degrees for about twenty minutes.

Clothed in their Sunday best.

I served them with romaine lettuce, tomatoes, tofu sour cream, and cilantro. For the tofu sour cream I just blend some silken tofu with a little lemon juice (or vinegar), and salt. It's pretty runny at first, but sets up in the fridge. While not delicious by itself, it's great on the enchiladas (or tacos etc.) as a cold and creamy counterpoint to the spicy sauce.

Now that I have known enchilada bliss, I'm excited to try again with different homemade sauces and vegetable fillings. However, these were so good that I will definitely be happy to fix them this way again.