nutritional information

Per SERVING:

  • Calories: 217
  • Protein: 15 g
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 14 g
  • Sodium: 433 mg
  • Fiber: 5 g
  • Sugar: 4 g
Vegan

Thai Spinach Cups

Thai Spinach Cups

Serves 6

30 minutes or fewer

30 minutes or fewer   Choose large spinach leaves for this spicy appetizer—they’re firmer, and they naturally curl around the filling. Feel free to add more chili paste if you like more heat in your dish. 
Filling
  • 1 Tbs. olive oil
  • 1 small onion, finely chopped (about ½ cup)
  • 1 12-oz. pkg. frozen soy crumbles, thawed
  • 1 cup frozen corn, thawed
  • 2 green onions, chopped (about ¼ cup)
  • ½ tsp. Thai red chili paste, such as Sriracha
  • 1 large bunch spinach leaves separated from stems (at least 12 leaves)
Cucumber Relish
  • 1 cucumber, seeded and diced (about 1½ cups)
  • ¼ cup roasted, unsalted peanuts, finely chopped
  • 3 Tbs. seasoned rice vinegar
  1. To make Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion, and cook 5 to 7 minutes, or until softened. Stir in soy crumbles, corn and green onions, and sauté 1 minute. Add chili paste, and cook 3 minutes more. Season with salt and pepper, and transfer to serving bowl.
  2. To make Cucumber Relish: Combine cucumber, peanuts and vinegar in medium bowl.  
  3. Have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish.
January 2007

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comments

Absolutely Delicious. I used butter lettuce instead of spinach leaves and it came out really good. I made it for a party where we served all the kids first. These youngsters loved it so much that the adults barely got any :). Have already made it a few times.

SV - 2010-02-05 22:57:23