Happy Meatless Monday. Here is a link to a new video from Meatless Monday that will energize you to add a meatless day to your week. It is short (1.30) and I found it light hearted and encouraging. Check it out. If you are already rockin out a meatless day than share it with someone that could benefit from a loving nudge. Meatless Monday Video
Last week Sandy continued her experimentation with Phyllo puff pastry. Besides the PB & J Cigars, this next recipe is my favorite. She only used ingredients we already had in the house like vegetarian refried beans, black olives and salsa. I love a recipe that tastes like it required a semester of culinary school and a half a day to prepare. Mexican Pouches accomplish all but with a short ingredient list and minimal prep time. The presentation and flavor really over deliver.
By: S. Boulton
Cut layered phyllo dough into twelve 6 inch square pieces. I used about 5 layers thick of phyllo dough when I cut it into the pieces.
Approx 1 1/2 C of refried beans
3 tsp cumin
3 tsp garlic powder
24 black olives, sliced
6 tsp of your favorite salsa
1/2 C water
Make It Happen
~Preheat oven to 375 degrees farenheit.
~Place a 6 inch square of phyllo flat on clean, dry surface. Put approx 1/8 C of beans in center of square. Sprinkle 1/4 tsp of cumin and 1/4 tsp of garlic on the beans. Put slices from 2 olives on top. Then add a 1/2 tsp of salsa to finish the filling.
~Brush a little water around the outside edges of the phyllo. Bring the four points of the square to the center and in one hand gently pinch while twisting to create little pouches or purses. Repeat until each pouch is done.
~Place pouches on lightly greased (I used oil spray) baking sheet. Lightly spray the tops of each pouch with spray oil to help them turn a golden brown.
~Bake for 8-10 minutes until golden brown.
Serve with a side of salsa and an air of satisfaction. These vegan pouches will make an elegant appetizer, addition to brunch or snack just because.
Have a delicious Meatless Monday.
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