Here is the first filling for the turnovers I shared yesterday. It is one my mom originally made -- a flavorful, creamy carrot filling with tofu. It is my favorite savory filling for turnovers.
The coconut milk is really important to add flavor and creaminess, so do not skip it. You may use a light version, though, since it will still add flavor. The tofu can be substituted with a slurry of soybeans, which will add the same texture. This filling is enough for about 18 turnovers, so you can make another filling for the remaining turnovers if you make a full batch of dough.
Let me know when you plan to try these turnovers, whether with this filling or your own!
Turnovers With Mom's Creamy Carrot Filling
Yields: 18 turnovers
1/2 Basic Recipe for Turnovers
3 carrots, shredded
1 onion, chopped
2 to 4 cloves garlic, minced
1/4 can (1/2 c.) coconut milk
1 c. brown or black beans
1/4 lb. firm tofu, crumbled; or 1 c. soybeans, coarsely pureed with 1/2 c. water*
salt, to taste
1. Sauté carrots, onion, and garlic in coconut milk till tender.
2. Add beans, and tofu or soybean slurry, and heat through. Simmer till thick. Add a little water if too dry. Season with salt.
3. Use as a filling for about 18 turnovers.
*Use a blender or food processor for this. The soybeans should only be chopped.
Scripture of the Day
“Can a woman forget her nursing child, that she should have no compassion on the son of her womb? Even these may forget, yet I will not forget you. Behold, I have engraved you on the palms of my hands; your walls are continually before me."
Labels: bread, Main Dishes