On Friday nights, we have a dinner buffet at the restaurant. I do not have a regular menu for the buffet. Rather, my menu is based on what is in season and, honestly, whatever I feel like cooking. So, the menu varies from week to week. For instance, during the summer, my menu depends on what I can find at the local farmer's market. My customers like the consistently changing menu, and I like it too. I use the menu as a challenge: I test myself in finding unique, creative recipes with the ingredients I gathered that morning.Because I cook everything from scratch, I am able to cater to most food allergies if not all of them. I can cook vegan, gluten free, peanut free, dairy free and many more. I like to make this Vegan and Gluten-Free friendly spanakopita as alternative to regular spanakopita when we have a Greek night on a Friday at the restaurant.
Vegan and Gluten Free Spnakopitaserves 6-8For the gluten free crust:1/2 cup hot overcooked and pureed white rice1 cup quinoa flakes1/4 cup potato flour4 tablespoons olive oil1/8 teaspoon saltFor the spinach stuffing:1 12 ounce firm tofu4 tablespoons olive oil1 medium onion, julienned2 pounds fresh baby spinachsalt and pepper to taste-To make the stuffing: Heat the olive oil in deep pan. Add the onion and cook over low heat until the onion are slightly caramelized. Add the spinach, stir and cook until the spinach is wilted. Remove from heat and place in a colander to drain any liquid.
-Place the tofu in food processor with little salt and pepper and puree into smooth paste. Spoon the tofu into a bowl and add the spinach. Mix gently.-To make the gluten free crust: Place the hot pureed rice in a bowl. Mix the flakes with the potato flour and add to the rice and mix well. You should have nice smooth dough. Add little warm water if you need to.
-Place wax paper on flat surface, grease with little olive oil. Flatten the dough gently. Take another wax paper or plastic sheet, grease and place the greased side on top of the dough and flatten into 1/8-inch thick dough.
-To assemble the spanakopita: Spoon the spinach tofu mixture into baking dish. Gently peel the plastic sheet from the gluten free dough. You can try to flip the dough upside down on top of the spinach or cut the dough into squares and transfer one piece at time to the top of the spinach. Sprinkle with sesame seeds and pat gently. Cut the dough into diamond or square shape.
-Bake in 395 degree F. oven for 2o minutes or crust slightly golden. Remover and serve.