Spinach and Mushroom Turnover for One

 Filling

½ TBLSP olive oil

1 slice of yellow onion, diced finely

1 green onion, sliced

1 garlic clove, minced

1 mushroom, diced

2 olives, diced (I used green olives , but you could use kalamata)

1 TBLSP minced parsley or cilantro

2 cups fresh spinach

1 heaping teaspoon nutritional yeast

1 TBLSP firm tofu, mashed

Salt and pepper to taste

Crust

½ cup all-purpose flour

1 pinch salt

1 ½ TBLSP shortening or vegan butter

2 teaspoons ice water

2 ½ teaspoons of vodka or gin (you can skip the alcohol and use all water, if you like)

1 teaspoon almond milk

Filling

•       Put the olive oil, yellow onion, and green union in a shallow sauce pan or frying pan, and sauté for a few minutes, until the onions begin to soften. Add in the garlic and mushrooms, and continue to sauté until the mushrooms relax and the onions are really soft.
•       Add in the olives, parsley (or cilantro), and spinach, and continue to sauté until the spinach is wilted and soft.
•      Add in the nutritional yeast and tofu, and salt and pepper to taste, and continue to sauté about a minute more. Get it as dry as you can without burning it. Remove from heat and set aside.

Preheat the oven to 375 degrees. Cover a baking sheet with parchment paper

Crust

•       In a small bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs
•       Sprinkle with ice water and vodka) and toss with a fork. (Vodka is a pie-maker’s trick. If you use it, the crust will be a little lighter. In such small quantities, though, you may not notice the difference. The alcohol burns off, so you don’t taste it, but, like the water, it evaporates and leaves little fluffy openings in the dough.)
•       Form the dough into a ball.
•       On a lightly floured surface, roll the dough into a 7- or 8-inch circle.

Assembly

•       Place the filling on half of the crust circle. If it’s wet, put a leaf or two of fresh spinach under it to keep the crust from getting soggy.
•       Fold the other half of the circle of dough over the filling and press the edges together. I like to flip it over and tuck any loose edges right onto the parchment sheet. Be sure the edges are well sealed.
•       Brush the top with the almond milk. I just use my fingers.
•       Prick the top with a fork. You can make a pretty pattern, if you like, or just go in lines, about an inch apart.
•        Bake for 20-25 minutes, until golden brown.

Scrambled Tofu with Miso for One

2 TBLSP water

4 ounces (approximately) firm tofu, cubed

3 slices yellow onion, diced

2 cloves garlic, minced

2 mushrooms, sliced

2 TBLSP olive oil

1 heaped teaspoon brown mustard

1 healthy TBLSP white miso

A couple of sprinkles of garam masala (you could use curry instead)

2 TBLSP cilantro, finely chopped

¼ teaspoon dried tarragon

Freshly ground black pepper

Salt

1.      Heat the water in a skillet or wok, add the tofu, onions, garlic, and mushrooms, then add the oil. Cook for 8-10 minutes over a medium heat, until onions and mushrooms are wilted.

2.      Mix the mustard and miso together in a small bowl and add to the tofu mixture in the pan.

3.      Stir in the garam masala, cilantro, and tarragon, and continue cooking for 3-4 minutes until most of the liquid in the pan has evaporated.

4.      Serve hot, with salt and pepper over the top.

Serves 1, or two if you have bread or other side dish.