SNOW DAY! There’s a blizzard going on in Denver today. Papa tummy was even told not to go into work which doesn’t happen very often. A perfect day to create a recipe!
I’ve been experimenting with different things instead of posting lately. A lot of them have resulted in failures. I am getting close to an edible yogurt so that’s exciting!
Speaking of exciting news- I got accepted into a culinary program at Johnson & Wales University! I’m still undecided whether or not I will be attending in the fall because we have no idea what we’re doing with little and tiny tummy. I want this so badly so we’re trying to figure it all out. As we prep for all the changes coming ahead I’m sure this sporadic posting will continue.
Anyway, I came here today to share with you about a new Facebook group I joined, Vegan Food Challenge. Audrey Thompson started this group in February. It’s still a youngin with under 300 members. I love the concept of the group. It is to inspire and motivate people to get creative with old and new ingredients. Each Friday an ingredient of the week is chosen and posted along with some nutritional and random facts about it. You can decide to participate or sit the week out. If you do participate you are asked to share photos and recipes of what you made with that ingredient throughout the week. Ya know, to inspire others. Cool, right?!
I’ve really enjoyed the excuse to get creative once a week. I’ve been feeling a little lost in the kitchen as of late with everything going on so this is just what I need right now. This is week #6 and the ingredient is phyllo dough, or fillo, or filo. I prefer phyllo. Not sure why. I happened to have some leftover in the freezer. Perfect! Today was the day to get creative and this is what I came up with.
Asparagus Phyllo Cigars with Cilantro Cream Sauce
vegan, soy-free, nut-free
- 1 roll of frozen phyllo dough, defrosted
- 1 bunch of asparagus
- salt and pepper, to taste
- 1 package Sophie’s Kitchen smoked salmon*
- 1/4 cup raw sunflower seeds, soaked overnight
- 1 tablespoon fresh cilantro
- juice from half a lemon
- 1/4 teaspoon salt
- 1/3 cup filtered water
- aquafaba, for brushing
*Smoked tofu or seitan slices would also would great in this. Or you could leave this out altogether.
- Measure the asparagus to somewhere between 4″ to 4 1/2″ long and trim off the tough ends. I didn’t trim mine enough and the ends got a little burnt since they’re sticking out. Steam them for 5 to 8 minutes until they become soft, but not overcooked. When they are done lay them out and season with salt and pepper.
- Meanwhile, drain the sunflower seeds and put in a blender with the cilantro, lemon juice, 1/4 teaspoon salt, and water. Blend until smooth. Set aside.
- There were 8 salmon filets in my package so cut each one in half lengthwise and set aside. I didn’t do this and I should have.
- Preheat oven to 375 degrees and line a baking sheet with parchment.
- Unroll the thawed phyllo dough and cut into 4 equal rectangles. Use 4 to 6 rectangles for each cigar.
- To assemble: take one rectangle and brush on aquafaba, lay another rectangle on top and brush with more aquafaba. Repeat this for each layer. On one side of the rectangle lay the salmon down, then top with a spoonful of cilantro cream, and top that with 3 or 4 asparagus spears. Roll up and place on parchment.
- Once all the rolls are done brush them all with aquafaba. Bake for 30 to 35 minutes or until they are golden brown and crispy. Serve and enjoy!