Thai Spinach Cups (Vegan/ Low Fat) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Adapted from the January issue of Vegetarian Times. I thought that the original recipe was a bit bland, so the I added the optional ingredients listed below. Add the chili paste to your own liking. Original recipe says 1/2 tsp and we use at least one Tbsp Ingredients:
olive oil flavored cooking spray |
1 small onion, finely chopped (about 1/2 cup) |
1 (12 ounce) package of frozen soy crumbles, thawed |
1 cup frozen corn, thawed |
2 green onions, chopped (about 1/4 cup) |
1/2-3 teaspoon thai red chili paste |
1 tablespoon low sodium soy sauce (optional) or 1 tablespoon braggs liquid aminos (optional) |
1 large buch spinach leaves (separated from the stem- at least 12 leaves) |
1 cucumber, seeded and diced (about 1 1/2 cups) |
1/4 cup roasted and unsalted peanuts, finely chopped |
3 tablespoons seasoned rice vinegar |
1 tablespoon fresh basil, chopped (optional) |
1 tablespoon fresh mint, chopped (optional) |
Directions:
1. To make Filling:.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 5 to 7 minutes, or unil softened. Stir in soy crumbles, corn, and green onions, and saute 1 minute. Add chili paste, and cook 3 minutes more. Season with salt and pepper, and transfer to a serving bowl.
3. To make Relish:.
4. Combine cucumber, peanuts, and vinegar in medium bowl.
5. Have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish.
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