Monday, March 20, 2006

Mushroom Asparagus Strudel

This is my MUSHROOM ASPARAGUS TOFU STRUDEL. If I ate both strudels in one setting it would come to a "whopping" 20 points for 6 servings. Break it down into 6 servings at the right time intervals you'd get away with 2.5 points per serving due to the fiber deduction, but eat more than that and you'd have to count 3.5 points for the next serving.

My version as posted below is adapted from:
BRYANNA’s Artichoke And Mushroom Strudel (Vegan Feast Newsletter April/May 2004)
I love her newsletters and cookbooks. Her recipe is more glamourous with the soy parmesan and a sun-dried tomato coulis (French word for red sauce) and worth checking out.

Phyllo Crust:
Nonstick canola oil spray
6-12 frozen phyllo pastry sheets, thawed

Filling, Combine ingredients in a bowl:
1 lb firm white wave reduced fat tofu, crumbled
1/2 C fat free soy based mayo (I made my own 10 calorie per Tbsp from soymilk - yes, another Bryyanna recipe)
12 - 14 oz. sliced canned mushrooms
2 tsp each basil and onion granules
1 tsp garlic granules
1/2 tsp. salt

Preheat oven to 350 degrees F. Spray large baking sheet with oilspray.
Spray 6 phyllo sheets individually with the oil spray and stack. Spread the tofu mixture leaving 1 inch on each side and 2 inches at the top, layer on mushrooms, and cold steamed asparagus. Roll up phyllo into log, enclosing filling completely. Fold or "scrunch" the ends of the roll as though to close them off.

Transfer strudel to ungreased baking sheet. (If the baking sheet is old and black, cover with a layer of aluminum foil.) Spray phyllo log with oil spray. Slash the log 5 times at equal intervals with a sharp knife (I used a good bread knfe) — this allows steam to escape and makes it easier to cut after baking. Bake strudel until golden brown, about 40 minutes. Allow to cool (for firmness and cohesiveness)for 10 minutes. Cut strudel crosswise into 6 pieces.

I sprinkled the filling and the top with Morton's Nature's Seasoning (some may enjoy parmesan style cheese there). I like to serve this with a sweet mustard sauce on the side, my family also enjoys spaghetti sauce. My seasoning isn't heavy because I enjoy the mustard sauce which is a powerful flavor. Others may desire to season the tofu mixture more than I did and not count so much on the sauce.

I used 6 phyllo sheets in each strudel. This calculates out to about 200 calories (4 ww points) in each crust = 8 for the recipe. I used reduced fat firm tofu from white wave (90 cal servings x 5) = 9 points total, a fat free soy based mayo or a no fat mayo with 15 calories per TBSP = 2.5 points, canned mushrooms (0), and steamed asparagus (0). All this added together comes to 20 points.

One third of one strudel = 2.5 points (this included a fiber deduction and no extra point considerations for fat because I used reduced fat tofu).

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