i was thinking, here we are yacking so much and we don't even know a thing
about each other! (yeah, i know, that's the beauty of discussion boards...)
anyhow, if anyone feels like it, why not? it's something we can do without
fighting! ()
you know, stuff like:
*where from?
*how old? (kinda neato to see demographics)
*what kinda stuff do you do? you know, school/work interests, hobby stuff,
whatever
*what's your fave food/cookbook/recipe?
*fave kind of non-edible plant
*your all time fave movie/fave tunes
*fave critter (alive, not for eating! () )

i'm from ottawa, canada, 21, taking geography & human rights at school, dig
crafts, reading, attempts at sewing, & rocking out, ultimate comfort food is
steamed organic baby spinach drizzled with an omega blend oil, organic
veggie pot pie, & tropical source raspberry chocolate (yum!), fave cookbook
is 'how it all vegan,' fave recipe is for spanikopita (below), completely in
love with pet snake plant (because it doesn't die on me!), too many fave
movies, few are pi, donny darko, 5th element & bowling for columbine, too
many fave tunes, few are pennywise, billy holiday, poe and blind melon, fave
critter is turtle - i'm a sucker for the russians. hope to give a good hope
to one that needs it when i'm in a different living situation and can build
a big snazzy habitat. that's all for me.

anyone else game?

voici, la recipe:
(ps, i made it with only 1 pckg of spinach, and it was divine, and bryanna
is the awesome chef lady on the vegsource.com new veggies board)
BRYANNA'S VEGAN SPANIKOPITA ROLLS (LITTLE GREEK SPINACH-FILO PIES) Makes
about 48
Adapted from my book "The Almost No-Fat Holiday Cookbook".

The filling for these little pies is a bit unusual, containing such un-Greek
ingredients as tofu, nutritional yeast and miso! But these unconventional
ingredients give the filling a rich, feta-like taste, which is what you
expect from spanikopita. (I took these to a potluck once, and they were
gobbled up before the hostess even got to taste one-- no one even suspected
that they were dairy-free!) If you use frozen chopped spinach, the filling
takes only minutes to make, and can be made ahead (although you should make
the rolls shortly before serving).

12 full sheets of filo/phyllo pastry, thawed and kept covered
olive oil (can use a pump sprayer) or melted Earth Balance OR olive oil or
"buttery-flavored" pan spray

FILLING:
3 (10 oz.) pckgs. frozen chopped spinach, thawed and squeezed dry
OR 3 lbs. fresh spinach, cleaned, stamed, squeezed dry and chopped (you can
substitute nettles, chard or other greens for all or part of the spinach)
1 and 1/2 lbs. medium-firm regular tofu (NOT silken), drained and crumbled
1 bunch green onions, chopped and steam-fried until soft
1/4 c. light miso
2 T. nutritional yeast flakes
2 T. dry dillweed (or 1/2 c. fresh, chopped)
1 tsp. salt

Prepare the filling (you can do this a day or two ahead of time) by mixing
the tofu, miso, salt and yeast together in a large bowl very well. Use your
hands, a potato masher or a fork. Add the dill, the steam-fried green onions
and the squeezed-dry cooked or frozen spinach and mix well.

To fill the rolls,
Stack 3 sheets of filo together , brushing or spraying each layer with oil
or marge of choice, and cut the stack into four 6x5" rectangles with a pair
of kitchen scissors or a sharp knife. Repeat with the remaining filo. You
should have 48 rectangles. Keep the filo well-covered with plastic wrap
while you work. Preheat the oven to 400 degrees F.

For each spanikopita,
place about 3 T. filling in one corner of a rectangle of filo. Roll the
filled corner toward the center, then fold in the left and right corners,
like an envelope, then roll up again. Cover the filled spanikopita with
plastic wrap while you finish.

Place the filled rolls, seam-side-down, on nonstick or lightly-oiled dark
cookie sheets. Brush or spray the tops withoil or melted earth Balance. Bake
for 20 minutes, or until golden brown. Serve hot.

FOR LOWER-FAT PASTRIES: you can brush THE TOPS ONLY (don't use anything in
between layers) with soymilk. If you use the soymilk, they may get soft on
cooling, in which case you can crisp them up in the oven again briefly.