This was a total experiment gone right. These Ricotta & Lentil Phyllo Triangles are wonderful alongside Garlic Roasted Brussel Sprouts and Grilled Polenta with a light Coconut Curry Sauce.
(yield: 1/2 cup)
4 oz. extra firm tofu.
1/2 Tbsp. yellow miso
1/2 Tbsp. tahini paste
1/2 tsp. umeboshi paste
1/8 cup nutritional yeast
1. Add all the ingredients into a bowl and mash with a potato masher until lightly chunky and the ingredients are well mixed. Set aside.
(yield: 2 cups)
1 cup dried lentils
1 vegetable bouillon cube
2 cups water
1. Pick through and wash lentils before cooking. Place lentils and bouillon cube into a pot along with water. Boil for 5 minutes and them simmer until tender; about 25 minutes.
(yield: 12 triangles)
1 1/2 rolls of phyllo dough, room temp.
1/2 cup olive oil + 1/2 cup more for brushing on phyllo
1/4 of a white onion, diced
1 Tbsp. dried basil
2 cloves garlic, diced
2 Tbsp. crushed walnuts
1 Tbsp. sea salt
Preheat oven to 350 degrees.
1. Saute onion and garlic in 1 Tbsp of olive oil until tender. Add basil, crushed walnuts, and sea salt. Saute for 5 more minutes. Add ricotta to this mix along with cooked lentils.
2. If you have never used phyllo, you want to make sure you keep it covered while working with it, with a piece of parchment or plastic wrap so that it does not dry out. I like to take the 1 roll and unroll it completely flat. I then cut it horizontally in half so that I have two halves to work with . I keep the one half covered while working with the first half.
3. Take 2 layers of phyllo and brush with olive oil. Take 1 1/2 Tbsp of lentil mix and then begin to fold like you might an american flag, constantly forming a triangle as you go. If there are pieces not completely fitting, it is forgiving. Just tuck those in the best you can and then lay the completed triangle on a piece of parchment on a sheet pan with the fold side down. Lightly brush the triangle with olive oil with a pastry brush and a sprinkle of salt. Repeat this 11 more times.
4. Bake on a parchment lined sheet pan for 15-20 minutes or until golden brown in color.
* I mentioned that I served this with curried coconut sauce. It also goes well with pesto.