Emerald Turnovers with Mint-Tahini Dressing Yields 14 small triangles
These turnovers pack a wealth of nutrients into every savory bite. Paired with a lemony Mint-Tahini Dressing, they’ll tempt even the most skeptical vegetable eater.
Prep Time: 10 minutes
Cooking Time: 30 to 45 minutes
1/2 package frozen phyllo dough
1 cup sesame tahini
1/2 cup lemon juice
1/4 cup tamari
1/2 cup water, more if needed
1 teaspoon minced fresh garlic
1 scallion, white part only, cut thinly on the diagonal
2 tablespoons minced fresh mint
2 bunches of greens (kale, collard, spinach)
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup paper-thin, half-moon slices of leeks
1/4 teaspoon sea salt, or more to taste
1/4 teaspoon pepper
2 tablespoons dried dill
1 tablespoon dried oregano
1 tablespoon dried basil
1 16-ounce package soft fresh tofu
Olive oil spray for assemblyAdvertisement
1. Thaw dough according to directions.
2. To make the Mint-Tahini Dressing, whisk tahini, lemon juice, tamari, water, garlic, scallion and mint together thoroughly. Set aside.
3. Remove and discard veins and stems from the greens (you don’t have to remove any veins if you use spinach). Lay three full leaves on top of one another and roll them into a tight cigar. Cut straight across and down the roll in very thin ribbons. Repeat with remaining greens.
4. In a large skillet, heat oil and garlic. Sauté leeks over medium heat 5 minutes, until soft. Add greens and sauté five minutes. Stir in salt, pepper and dried herbs.
5. Purée the tofu in a food processor. In a medium bowl, mix tofu and greens well. Follow assembly instructions (above) and bake as directed. Serve each turnover with 1 tablespoon Mint-Tahini Dressing.
