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Vegetable and Tofu Triangles

1/2 cup carrot, grated
1/2 cup zucchini, grated
1/2 cup frozen spinach, thawed
1/2 cup firm tofu or fat free ricotta cheese
1/2 cup fat free cheddar or mozzeralla cheese, grated (optional)
herbs and spices to taste
4 sheets frozen puff pastry or 8 sheets frozen phyllo pastry
1 egg white, beaten (optional)
1 teaspoon sesame seeds (optional)

Grate vegetables in food processor. (Try different veggies. If you
don't have all of the 3 listed you can use just 1 or 2.) Process
tofu in food processor until crumbly. Mix vegetables, tofu, and
cheese together in bowl. Mix in herbs and spices such as dried
basil, coriander, onion powder, garlic powder, freshly ground
pepper, etc.

Line a baking tray with grease proof baking paper or spray lightly
with oil. Cut pastry sheet into 4 squares. Put about 1 heaping
tablespoon (or as much as will fit) of the vegetable mixture onto
square. Fold into triangle shape, sealing with beaten egg white or
water. Put triangle onto baking tray. Repeat until you run out of
pastry or veggies. (Extra veggie mixture can be frozen). Poke a
couple of holes in the top of each with a knife. If you wish, brush
the top of each triangle with egg white and sprinkle with sesame

Bake 180 degrees Celsius or 350 degrees Fahrenheit for about 20
minutes. Serve with mashed potatoes!


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