Post Punk Kitchen Forum

I bought 2 dozen and now can't think of what to do with them. Any ideas on what to fill these with? Sweet or savory is fine!

we like to make curried tofu with currants.

Chocolate ganache and fruit, or some kind of spinach/artichoke dip. The real question is: why haven't I bought some?

drool...recipe?

Curried Tofu in Phyllo Cups
(makes about 30 pieces)

1 tbs. canola oil
16oz. extra-firm tofu, cut into very small pieces*
1 tbs. tamari

6oz. apple juice
1/2 tsp. ginger, finely minced (or better yet, microplaned)
1/2 tsp. garlic, finely minced (or better yet, microplaned)
1 tbs. curry powder
2 tbs. vegenaise
1/3 cup of currants
1 1/2 tbs. chives, minced
salt and pepper to taste

toasted (unsweetened) coconut flakes (for garnish)

* This is a dish of proportions, you want the tofu the same size as the currants or else it will overwhelm the phyllo cups.

Remove the tofu from the package, drain the water. Press the tofu for at least a half-hour.

In a wok (or large saute pan) over medium-high heat add the canola oil, wait about 20 seconds until the oil is hot, then add the tofu pieces and stir-fry until golden, 5-7 minutes. Keep it moving, so the tofu doesn't stick.

Turn the heat down to low, add the tamari, and toss to coat for 1-2 minutes. Set aside.

In a saucepan over medium-high heat, add the apple juice and reduce by half.

Add the ginger, garlic and curry powder and reduce to 1/4 cup. Cool completely.

Add the remaining ingredients (vegenaise, currants, chives, tofu), and adjust seasoning with salt and pepper to taste.

Place about a tablespoon of the curry mixture in the phyllo cups and garnish with the toasted coconut.

Place the phyllo shells on a cookie sheet and bake according to the package instructions.

Dollop some chocolate nut butter in there. Then put them in the oven for awhile. Then magic. BUT wait a few minutes before taking a bite, otherwise it will be less like magic and more like burning.

I had some of those in my freezer, too, and they were the perfect use for the extra filling from this:
http://elizaveganpage.blogspot.com/2010/11/kale-and-white-bean-pita.html

I pipe the filling for the chocolate peanut butter pie from JOVB in them. So good and so easy!

Wait a second! what about Spanakopita filling, like the ones in Vegan With a Vengeance?

Beet salad was good (I used the Vegeterranean recipe, but Russian vinigret salad would also work, i'm sure).

Ohhh boy! So many great ideas, and I think I might just go out and get some more of these cups (2 doz. for $3 at Stop and Shop this week!) so I can do sweet and savory stuff!!! Yowza! Thank you, everyone, for the ideas and for the recipes!!!

Little mini pizzas!

Yes! Crunchy and creamy and tart all at the same time! Great idea!

I think I am making mini bacon cheezly quiches with these.

all of these ideas are amazing.

Does the royal we think that putting raw quiche batter in these would be okay? I have been wanting to do it forever but I'm not going to waste $5 on an experiment. I am worried it would be soggy. I wish they had ones that weren't pre-cooked so I know it wouldn't get soggy.

Holy crepe! Will you bring those to the next potluck?!

I've made the caramelized onion quiche batter and baked it in these for a party, and they were delicious. No sogginess!