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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
Filling:
1 cup chopped onions
2 tbsp oil
1 1/2 cups mashed potatoes
1 1/2 cups mashed tofu
1/4 cup chopped fresh parsley
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Prepare 2 1/2 cups mashed potatoes. To make the dough, beat together 1 cup of the mashed potatoes,
the 1 tbsp oil and the salt. Add the flour and baking powder and mix well. Mix in the water and knead
into a smooth dough. Let rest on a board covered with a cloth for 1/2 hour.
To make the filling sauté, the onions in the tbsp oil until transparent. Mix together with the rest of the
filling ingredients.
Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16 inch thick). Cut into
5x6 inch rectangles. Place 2 or 3 tbsp of filling in the middle of each rectangle. Fold the sides in first, then
the ends.
Place folded side down on an oiled cookie sheet. Bake at 350F for 25 minutes, or until golden. Serve
with horseradish or mustard.
Deviled Tempeh Spread
1/2 lb tempeh
1 tbsp ketchup
1 tbsp miso
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sage
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