Quinoa, Sweet Potato and Spinach Knish with Red Pepper coulis
…so would it be too precious to call these quinoa qnishes?
these popped out of my head and oven tonight, respectively.
1/2 cup quinoa (simmered with 1 cup water, salt, and a dash of olive oil)
1 cup packed spinach leaves
1 small cooked sweet potato, diced
Mix all these together throughly. You could add your own seasonings to taste. I like to add the soy milk to keep the filling creamy rather than grainy textured, but any non dairy milk would be acceptable. Or even some leftover creamy vegan soup!
1.5 cups pastry flour of your choice (I used 1 cup unbleached all purpose, .5 cup whole wheat)
.5 tsp salt
6 oz vegan butter or shortening (I use Spectrum Organic)
.5 cup ice water
In a food processor, process flour, salt and shortening until crumbly. Drizzle in the ice water (remove the ice cubes first) until the pastry starts to bind together - you may not need all of the ice water.
Divide the dough into 8 parts, then roll each piece out on a floured surface using a rolling pin. Scoop filling into the dough, then gather up the sides of the dough circles around the top and pinch shut.
Bake at 375F degrees for 15-20 until browned.
Puree 1 cup roasted bell pepper, 1/4 cup raw almonds, 1 tsp olive oil, 1/4 cup soy milk, 1/2 tsp salt, 1/2 tsp smoked paprika, 1 tsp fresh parsley.
Spoon coulis over knishes before serving. Makes 8.