Vegan Moroccan Bastilla

A FEAST for all the senses, beautiful as well as delicious, this special recipe is my gift to you this holiday season.
A FAMOUS delicacy in Morocco, the Bastilla (pronounced "bastiyya") is an elegant, meat-filled pie worthy of your finest table. The traditional Moroccan recipe is made with layers of pigeon, egg, and sugared almonds encased in a paper-thin crust, and because of the work involved, is usually only served at weddings or special occasions.
WARQA ("paper" in Arabic) is traditionally used, but I will be using its thinner cousin, phyllo dough, to make the pie. And, since my recipe is vegan, I will be substituting tofu alternatives for the fillings.
FOR YOU busy people, don't panic. Bastillas can be made ahead, up to cooking point, and then stored in the refrigerator for a day, or in the freezer for 2 months.


MOROCCAN BASTILLA

1 package phyllo dough
vegan butter, melted
3 T. olive oil

Almond Mixture:
1 1/2 cups almonds
1/4 cup powdered sugar
1/2 tsp. cinnamon
1 T. water
1. Sauté almonds in 1 T. oil.
2. Process until partially chopped.
3. Add sugar, water and cinnamon.

"Egg" Mixture:
1 onion, chopped
2 cloves garlic, minced
1 (12 ounce) box firm tofu
1 tsp. each salt, cumin,thyme,and paprika
1/2 tsp. turmeric
1. Sauté onion and garlic in 1 T. oil until soft.
2. Add tofu and spices; let cook 5 minutes, adding water if needed.

"Meat" Mixture:
2 onions, chopped
1 package Morning Star Crumbles (or 12 ounces other hamburger substitute)
1 cup parsley, chopped
1 T. vegetable bouillon paste
1 tsp. each turmeric, salt, ground ginger
1/2 tsp. pepper
1. Sauté onion in 1 T. oil until soft.
2. Add Crumbles, parsley, bouillon and spices.
3. Cook 10 minutes.

1. Prepare each mixture ahead.
2. Brush melted butter on bottom of 10 or 12 inch springform pan.
3. Overlap layers of phyllo dough, brushing each layer or so with butter, letting
edges of dough fall over sides of pan. (Keep the phyllo covered with plastic
while working, as it dries out easily.

4. Spread mixtures, almond, egg and meat, in pan, in that order.
5. Fold loose edges of phyllo up around pan to fully enclose. Brush top with butter.
6. Bake 350º for 30- 40 minutes.
7. Remove from oven, place a cookie sheet
over pan; flip upside down; remove pan.
8. Sift powdered sugar over top of pie.
9. Using the edge of a sheet of paper, sprinkle
cinnamon in a criss-cross pattern over sugar.

YAY! You're done. Enjoy!
On December 5th, for the 1st Saturday in Three Rivers event, I will be serving this recipe for Moroccan Bastilla- FREE - while it lasts, starting at 12 o'clock. Join us!

NADI

You can get this recipe on my newest Recipe Greeting Card. Send the gift of food when you send a card! Click on the title Vegan Moroccan Bastilla above to order.