Moroccan Filo Crescents with Curried Golden Tomato Sauce

1 yellow onion 1/2-inch cubes
4 cloves garlic minced
2 red bell pepper seeded and diced
1 tablespoon olive oil optional
2 eggplants japanese type, halved and cut in 1/2-inch
pieces
6 mushrooms button, crimini or oyster, thinly sliced
1 teaspoon ground cumin
2 teaspoons curry powder
2 teaspoons fresh rosemary minced
1 teaspoon fresh ginger minced
1/4 teaspoon cayenne pepper
1 cup tomato puree
2 tablespoons tamari soy sauce
6 ounces firm tofu 1/2-inch cubes
2 cups spinach leaves blanched
2 tablespoons fresh mint minced
sea salt to taste
1/2 cup slivered almonds toasted
2 tablespoons turbinado sugar or sucanat
1 tablespoon ground cinnamon
1 package filo dough thawed
1/4 cup canola oil
2 cups saffron basmati rice pilaf
2 1/2 cups curried golden tomato sauce
1/4 cup red beet reduction
6 fresh mint sprigs to garnish

To make filling:

Sauté onion, garlic and peppers in oil until onion is soft, ~10 minutes.

Add eggplants, mushrooms, cumin, curry powder, ginger, rosemary and cayenne.

Stir and sauté for 2 minutes.

Add tomato puree and tamari and simmer 10 min, or until most of liquid has evaporated.

Remove from heat and stir in tofu, spinach and mint. Add salt.

Let cool to room temp.

In a blender or food processor, grind almonds, sucanat and cinnamon to a fine meal.

Preheat oven to 400F. Line a baking sheet w/ parchment paper.

Place 2 sheets filo on work surface, keeping the rest covered w/ damp cloth.

Brush filo w/ oil and sprinkle lightly w/ ground almonds.

Repeat twice, so 6 sheets of filo are used.

Cut filo stack in half, to make 2 square stacks

Place 1/3 cup pilaf 1 inch from nearest end of filo strips. Top w/ 1 cup filling.

Fold the farthest edge of filo over so the edges meet.

Starting with open side edges, fold the bottom edge of filo over the top as tight as possible, working down edges until filo is completely sealed. The filo will take on a crescent shape.

Place the filo on a prepared pan. Repeat w/ second square, then repeat whole process twice more, so you have 6 crescents.

Brush the tops of crescents with remaining oil and top w/ remaining almond mixture.

Bake in center of oven 15-20 min, until golden brown.

To serve, cover the center of each plate w/ curried golden tomato sauce. Place one filo crescent over sauce and garnish w/ beet reduction and mint.



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