Ravioli Yummy Yum Yums and Chik’n Rolls

 Ravioli Yummy Yum Yums and Chik’n “Egg” Rolls

 

 

So first let me preface the title of my post.  I did not name my ravioli Yummy yum yums, my mom loved them and named them.  I generally try not to be so arrogant but in this case I liked the name.  The ravioli was meant to be baked crunchy and dipped into a tomato sauce but they were preferred plain. I failed to take a picture (I really need a smart phone) of the egg rolls so just imagine one.  They looked fairly normal if not for a little poorly rolled.  I would love to hear of people’s variations on these or similar recipes!! PLEASE share!!

 

Ravioli Yummy Yum Yums

Pre-heat oven to 375

1. 1  package of firm tofu –rinse well and crumble with hands
2. 1 TB of Italian seasoning
3. 2 TB of nutritional yeast
4. 1 tsp salt
5. 1 tsp garlic powder
6. 1 package of phyllo dough

Mix the first five ingredients in a bowl.  If the mixture is too dry you can add a dash of soy milk.  Take your phyllo dough and using ½ sheets fold in half twice.  Take a spoonful of the tofu mixture and pinch sides to form a seal.  It may help to brush with a bit of oil to get the seal.  Line a cookie sheet with foil and cover with non-stick spray.  After you have the raviolis all lined up on the cookie sheet give them a good spray too.  You can use olive oil or melted “butter” but I find it easier to just spray stuff. Bake for 10-12 minutes or until nice and golden.  Yummy yum yums.

Chik’n “Egg” Rolls

Pre-heat oven to 375

1. 1.       Gardein Chik’n strips (coupon- http://www.gardein.com/ecoupon.php )
2. 2.       Small head of cabbage
3. 3.       4 large carrots
4. 4.       3 TB of hoisin sauce
5. 5.       1 TB of teriyaki sauce
6. 1 package of phyllo dough

Shred cabbage and carrots into a large bowl.  You may want to add more or less carrots depending on size of cabbage.  I like to see about ½ of each.  Tear the chicken strips up even more than they are and add to bowl.  Stir in hoisin sauce and teriyaki sauce. Try to coat everything evenly.  Take a piece of phyllo  and lightly spray with oil.  Fold in half and spoon some of the mixture  onto one end.  Roll up and fold in the sides as you roll.  Place onto foil lined cookie sheet sprayed with oil.  Once you have them lined up and ready to bake spray tops with oil.  Bake for about 15 minutes watching to make sure they don’t over brown.  If you think they might burn throw some aluminum over top of them for the last 5 minutes.  Serve with your favorite dipping sauce!!