Vegan with a Vengeance

for a few minutes before serving.

Parsnip-Scallion Pancakes
    MAKES ABOUT 16 PANCAKES
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    The fresh, slightly sweet taste of parsnips doesn’t need too much spicing up; the green onions add just enough subtle bite.
    4 cups shredded, peeled parsnips
    1 cup finely chopped scallions
    Â½ cup all-purpose flour
    2 teaspoons canola oil plus extra for frying
    Â½ teaspoon salt
    A few dashes fresh black pepper
    â…“ to ½ cup water
    Combine the parsnips and scallions in a large mixing bowl, mixing to evenly distribute the scallions. Add the flour, oil, salt, and pepper, tossing to coat. Add ⅓ cup of water and mix until the batter holds together when given a squeeze. Add a little more water if necessary.
    Preheat a heavy-bottomed skillet over medium-high heat. Add about ¼ inch of oil. To test if the pan is ready, throw in a little pinch of the batter; if bubbles form around it immediately, it is ready. Form about 2 tablespoons of batter into a ball, then flatten out into a disk about 2 inches wide. Add the pancake to the oil, and continue with the rest of the batter, without crowding, cooking each pancake for 2½ to 3 minutes on each side, until golden brown. Note: I usually make a batch of eight, by the time the eighth is placed in the pan, the first pancake that I put in is ready to be flipped. You may need to add extra oil when you make the second batch.
    When pancakes are done, transfer to a paper bag to drain the oil.

Spanakopita (Spinach Pies)
    YIELD VARIES DEPENDING ON SHAPE (SEE BELOW)
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    My friend Terry brings us this awesome recipe that I have enjoyed at many a potluck. She offers us three different ways to make it: a simple triangle shape, a wacky spiral, and a layered pie in a casserole dish. Skeptics take note: Terry’s boyfriend is Greek so these pies have been under much scrutiny and they have passed the test.
    Â¼ cup plus 2 tablespoons olive oil, plus extra oil for brushing the phyllo
    2 bunches fresh spinach, rinsed very well, long stems removed
    1 bunch scallions, trimmed and finely chopped
    3 cloves garlic, minced
    1 cup chopped dill
    2 pounds firm tofu, drained and pressed
    â…“ cup fresh lemon juice
    2 teaspoons dried oregano
    Dash of ground or freshly grated nutmeg
    Â¾ cup finely ground walnuts
    Â¼ cup nutritional yeast
    1 teaspoon salt
    Several dashes fresh ground black pepper
    1 box frozen phyllo dough, thawed overnight
    In a large heavy-bottomed pot warm 2 tablespoons of the olive oil over medium heat for a minute, then add the spinach, scallions, garlic, and dill. Add the spinach in small batches if pot is too full. Sauté till completely wilted and soft and a good amount of liquid has sweated out of the greens. Remove from heat and set aside to cool to room temperature.
    In a large separate bowl mash the drained tofu (use your hands for more control) to a smooth but slightly grainy consistency. Take the cooled spinach mixture by small handfuls and squeeze out as much liquid as humanly possible (discard the liquid); add the squeezed spinach to the tofu. Add the lemon juice, oregano, nutmeg, ground walnuts, ¼ cup of the olive oil, and the nutritional yeast. Mix well with your hands, season with salt and pepper. Taste the mixture; it should taste pleasantly salty and tangy. Make sure the filling has cooled to room temperature before stuffing into the phyllo dough as directed below.

Traditional triangle shape:
    MAKES ABOUT THIRTY TRIANGLES
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    Preheat oven to 350°F. Take two sheets of dough; brushing olive oil generously onto one sheet, layer the second sheet on top, also brushing that sheet with oil. Score the stacked dough sheets lengthwise into three strips. With the short end of a strip nearest you, place a scant 2 tablespoons of filling toward the top left corner of the long rectangle. Grabbing the corner of the dough, fold it rightward so it forms a triangle, fold it toward the left to form another triangle, and continue folding in this manner (like folding a flag, try burning this ...) till you just can’t fold any more. Wrap any remaining bit of dough around, underneath the triangle. Brush with lots of olive oil and bake on a baking sheet for 10 to 12 minutes, till deep golden brown and puffy. These can burn easily, so watch it!.
Back-to-Athens coil shape:
    MAKES ABOUT FIFTEEN ROUND SPANAKOPITA
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    Terry tells us: “I have no idea if Socrates would teach at the foot of a mountain of these back in ancient Greece ... just that all the