Tag Archives: Teese

Posna Zeljanica Pita – Serbian Vegan Spinach Pie

My mom’s mom, my Baba makes the best cheese pita in the world. This is an undisputed fact, it is known among everyone whoever tried it. If you have ever had burek or gibanica it is like that. The recipe calls for half a dozen eggs, a pound of brick cheese, cream cheese, and a stick of butter. My mom more often would make the spinach version, like spanakopita, when I was a kid called Zeljanica which I preferred, probably because it is fun to say (zel E on it za). It was definitely the first dish that I can recall eating my greens and liking them. It was also one of the first things that I learned to make and when I went away to school I liked to make it for potlucks because it is so delicious and easy to make and the recipe makes more than just a few people *should* eat.

After I went vegan I sadly realized I would never eat it again since there was just too much to substitute. Plus, the eggs make it puff up and I didn’t want a bunch of green muck which happened to me once before when I didn’t have the recipe right. A few weeks ago Chicago Soy Dairy sent me some mozzarella Teese and it eventually got me thinking that now I had the perfect cheese element wrapped up in front of me! I could easily replace the cream cheese with tofutti cream cheese and olive oil replaced the butter (I didn’t want to use melted earth balance but I think it would be great). The only problem was the cottage cheese and egg so I replaced both with big tofu crumbles marinated for a couple of minutes in salt and lemon juice and some pine nuts. I also thought that I would have more texture using Swiss Chard, spinach’s sturdier cousin. Then since it is spring time I added a giant leek.  I really couldn’t believe how well it all turned out, I still can’t. It is just perfect, even better than I had hoped. The teese worked perfect, there is no weird taste and it is decidedly rich. I don’t want to say “you won’t believe it is vegan” but dammit, I have to!  I am also excited because I have my go to potluck dish back!

The Zeljanica also works great as an easter dish, especially if you want to serve it to your Serbian Orthodox friends for American easter since they will still be fasting for another week. You can also sing along with them to this video or enjoy 3 X Love and everyone can have a laugh. You could also serve it for your equinox festival, to celebrate the opening of the first public library (in 1833, in Peterborough, NH), your 4/20 throwdown, Buddha’s birthday or for brunch. It is a dish that will work for breakfast, lunch, dinner, snack, appetizer, or feast. Hot or cold, it doesn’t matter.

Zeljanica

1 lbs extra firm tofu
1 tsp salt
2 Tbsp lemon juice
10 oz Mozzarella Teese, grated
1 bunch swiss chard, stems removed and leaves torn
8 oz plain toffuti cream cheese
1 large leek, white part cleaned and chopped in skinny half moons
Box of Filo Dough, defrosted*
olive oil or melted earth balance
*the fresher the filo dough the better it will work. If you have a greek store you can usually find it there in the refrigerated section as opposed to the freezer. Otherwise, get the frozen kind and let it completely thaw in the fridge for a day before you use it. Don’t try any other method (trust me) it doesn’t work you have to wait.
Crumble the tofu into a bowl with your hands squeezing the water out as you go. You want pretty big chunks, like tablespoon size. Next, add the salt and lemon juice and mix together and let marinate while you prep the rest of the ingredients. Add the Teese, the chard, the leek and the toffuti to the bowl and mix everything together with your hands until everything is incorporated but not blended.
Next, Preheat the oven to 375 and assemble your workstation. You want everything at hand because once you get the filo out of the packaging it dries quickly. Get a baking sheet out and oil the bottom and put about a third of a cup of oil in a bowl with a pastry brush. Get a towel slightly dampened with no wet spots, you don’t the filo to get wet because it will stick together so make sure that your damp towel is not that damp! Open the filo and unfurl it and place it under the towel.Carefully peel off the first layer of filo. Usually the first layer doesn’t come off well so I end up putting it to the side. Don’t worry about messing it up because you have more dough in the box than you will need and the bottom layers don’t have to be perfect. Lay the first sheet down on the oiled pan, cover the remaining filo back up with the towel and oil the top of the first layer of dough. The oil works like mortar sealing everything together. You can patch pieces together and seal holes with any excess you have moved to the side. When you are done get the next piece out and repeat the process until you have 6 layers down. Then spread the filling out over the dough. Top with pine nuts and then, using the same process add 6 more layers to the top. . You can also use the filo in alternative ways with this filling although this is the easiest. Sometimes I do something decorative on the very top with the leftover filo, just use a lot of oil. I have spelled things out, tried to make flowers, and made a thicker crust around the edge. Or you can top with asparagus pieces and they will roast right on top and then when it is done you can cut it into little squares if you want to be fancy. Once it is assembled you can also refrigerate for a day or two and bake it the day you need it. Another fun thing to do is fold it into triangles and deep fry.

Bake at 375 for about 30 minutes. The edges will be the first thing to burn so keep an eye on them after 20 minutes. After it has cooled you can cut it into pieces to serve cold or you can keep it whole and warm it up back in the oven if you are not serving immediately. Enjoy!


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A South Austin Omelette

I finally made the omelettes from Vegan Brunch and though they look great I was a little disappointed with the taste. I have never had a recipe turn out badly before from Isa Moskowitz so I am going to assume that one of my ingredients was off. I suspect my black salt is more potent because there was a strong sulfur taste and I have only used a little at a time before. I stuffed the omelette with swiss chard, kalamata olives, and sun-dried tomatoes which was the perfect combination for me.

Earlier this week I was at Wheatsville Co-op and saw that they now carry numerous flavors of Teese. I wasn’t very excited to try it again since I last had the nacho teese which I didn’t like at all, couldn’t eat, and threw away. But, I really did like the mozzarella when I tried it so I implusivly decided to give one more flavor a try and I am so glad I did! I got the creamy cheddar and then later read on the internet that it tasted kind of like velveeta. The only way I ever knew to make velveeta palatable is to make it into queso and I decided to do the same thing with the creamy cheddar teese. My expectations were so low that I didn’t even make my own salsa, I bought some from the Austin Spice Company, warmed up the teese until it was no longer lumpy and then mixed in salsa until the consistancy was right. It was perfect! Exactly like half the restaurants in town so I am so happy to finally have a queso recipe that I wouldn’t feel weird to serve to friends. The strange part was when I was making brunch I assumed that the omelette would be great and the queso would be questionable at best but the opposite happened. Yay Teese!

And I almost forgot to post this picture of Dinger, first hoping that the omelette would fall on the ground and then falling asleep in that position.

VeganMoFo- Mexican Pizza & Olive Chips

Last week I made an Italian Taco and it got me thinking about what other cultural mash-ups I could do. Although the Mexican Pizza is somewhat common most places just throw taco ingredients on a typical pizza crust. In Olympia Washington I used to love a place called El Sarape; they made the Mexican pizza the way I like it, with crispy tortillas instead of a pizza crust and lots of olives. Of course, it was covered in meat and cheese as well and now I live in Austin Texas, so I thought I could try my own version. I have had some Teese kickin’ around the back of the fridge for a while now along with some cheddar Follow Your Heart so I knew I could keep up the cheesy element and I also had some olives. Two cups of black beans in the freezer would make a great base re-fried and some salsa, which is just Spanish for sauce, right? It ended up being, by far, the best Mexican Pizza I have ever had. If it sounds appealing you should try it out, I think kids would love this recipe and it came together really quickly and was very filling for two people. You could bake the tortillas instead of frying them and not add the cheese and it it would be a fairly healthy meal as well. I didn’t measure anything out and the quantities will depend on how big your tortillas are so I will approximate.

Ingrediants:
2 Large Tortillas
2 Cups of Black Beans
1/2 Cup of Onions, chopped
2 cloves of Garlic, chopped
1/4 Cup of Mozzarella and/or Cheddar style vegan cheese
1 tsp Cumin
1 tsp Chili Powder
1/2 cup Vegetable Broth
1/3 cup Salsa
1/4 cup Olives

you can also add green onions, chives, mushrooms, spinach, corn, whatever you like

Saute a half a cup of chopped onions and a couple cloves of chopped garlic for 5 minutes

Add a teaspoon of cumin and a teaspoon of chili powder

Add black or pinto beans and saute another 5 minutes

Add about a half cup or so of vegetable broth and cook another minute

Mash the whole mixture with a potato masher and set burner to low

Meanwhile heat canola oil, one inch deep, in a pan that is the same size or a little bigger than your tortillas

Test to see if the oil is ready by dropping in a tiny bit of the tortilla. If it sizzles on contact you are ready to go.

Fry the tortillas on each side until golden, about two minutes and then set on paper towels to drain

Preheat the broiler

Spread three quarters of the bean mixture on the tortilla and top with the second tortilla and lightly press together

Mix the remaining beans with the salsa and top the tortilla

Cover with shredded teese or other vegan cheese, olives, and any other toppings

Place pizza under broiler until cheese is melted

Slice and enjoy!

I also discovered the greatest chips at the store. The brand is “Food Should Taste Good”. I saw that on the bag as I was marching through the aisle, it stopped me in my tracks. Food shouldtaste good I thought to myself and then laughed and saw that they were olive chips, had natural ingrediants and appeared vegan. They were terrific! Olive Chips Link