Fillo Pastry Puffs with  seitan and Olive Tapenade
by Gayle Stolove of Wholly Macro
The seitan and lentils provide generous amounts of low fat, low cholesterol, mineral rich protein. The walnuts provide omega fatty acid. The yellow onions add a naturally sweet flaver, nourishing the pancreas, and thus providing a relaxing energetic quality to the dish. The organic black olives cinch the essence of a Mediterranean tapenade, while providing natural and healthy fermented enzymes.
Advance Preparation:
If cooking beans from scratch: rinse one cup of dry green lentils 2-3 times until rinse water is clear.
Soak rinsed lentils in 2 c of spring water for anywhere from 2 hours, up to overnight. Discard soaking water then cook the lentils in 2 c of fresh spring water, and a 1/4 in. piece of kombu sea vegetable, covered, at a low simmer, for approx. 40 min. or until very soft. Add a pinch of sea salt to the lentils during last 15 minutes of cooking.
Or use canned organic lentils that have been cooked with Kombu sea vegetable to equal 16 oz.
Buy one 16oz. package, approx. 20 sheets of natural fillo dough, which usually comes frozen. Place it in the refrigerator for at least 2 hours, allow to thaw. Keep refrigerated until actual preparation time.
Preheat 350 degrees, and generously brush a large cookie sheet with olive oil.
The Tapenade:
1 c lentils, cooked as above
1 c walnuts, roasted
1 lb. seitan, browned
1/4 c organic black olives, pitted
1 large yellow onion, diced and caramelized in 1 Tlbsp. olive oil in same pan used for seitan.
2 cloves garlic, diced and caramelized with onion (optional)
1Tlbsp. balsamic vinegar
1Tlbsp. shoyu soy sauce
pince of dried rosemary or herbs de provence (optional)
1 c toasted wheat germ
Strain lentils, and reserve leftover liquid. Add lentils, walnuts, seitan, olives, and yellow onions to a food processor and pulse to a medium coarse consistency, adding reserved additonal spring water as needed to achieve a thick paste like consistency, thick enough to hold its shape, yet pureed enough to easily mold to the folded fillo pastry shape. Add balsamic vinegar and Shoyu during the final pulse stage. Add garlic and herbs if desired. DO NOT OVERBLEND. Add the liquid in small amounts to maintain thick consistency!
The Fillo preparation:
Place one cup of olive oil in a bowl, and have a clean pastry brush ready for use. Have wheat germ ready for use. Remove the fully thawed filllo from refrigerater and lay it out flat, and cover it with a piece of saran wrap or damp dish towel.
Remove 2 pieces of fillo dough from the pile, lay them out on counter or cutting board, and lightly brush with oil again. Using a clean kitchen scissor, cut the fillo into 5 equal strips vertically. Place about 1 large Tlbps. of the tapenade filling onto each of the fillo strips, at end closest to you. Do not overfill.
Begin folding the fillo strip "flag fashion", one end over the other, again from the end closest to you, rotating from side to side, to create a triangular shaped fillo pastry, with the tapenade filling completely enclosed.
Place each finished pastry onto the oiled cookie sheet, generously brushing the top of each pastry with olive oil, and sprinkling it with the toasted wheat germ. Repeat this process until the fillo or the tapenade is finished. Leftover fillo can be refrozen, and leftover tapenade can be used as a dip, a pate, or a bean dish to accompany a meal.
Bake in the oven for 20-30 minutes until the tops are well browned and the fillo pastry has puffed up into the triangular shaped pastry puffs.
Best served immediately, but can be reheated in oven or in oil brushed frying pan to crisp.
Using her 25 years as a Registered Nurse, Licensed Massage Therapist and Natural Foods Chef, Gayle personally embraced macrobiotics. Her understanding of western medicine and her knowledge of wholistic health care, combined with her delicious recipes and creative healthy culinary skills lent itself to the begining of Wholly Macro, a unique and personalized service offering:
- Natural lifestyle counseling and consultations
- Private and group cooking classes
- Private catering
- Natural foods weekly delivery service
- Natural foods shopping classes
- Kitchen organization
- Special occaision-all natural cakes and desserts
- And other products and services
Call Gayle for additional information at 954-764-6371 or e-mail
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Wholly Macro is located in Fort Lauderdale, FL
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