For this final week of MOFO, I want to show you that the humble bean can also be elegant dinner fare. Beans are not at top of mind when thinking of an entree for a celebratory or elegant dinner. But, these Moroccan Phyllo Rolls with Balsamic Maple Sauce from my cookbook eat, drink & be vegan will make you look all fancy-pantsy! And without much fussing! Once you have the knack of working with phyllo (and it’s easier than it seems), you can whip these rolls together like a pro.
And, the flavors inside these rolls are so intoxicating and unique. The vegetables, dried fruit, and chickpeas are first roasted with a combination of warm, earthy spices and then cooled to assemble in the phyllo rolls. A very simple Balsamic Maple Sauce is drizzled over these rolls when serving, and the combination is just about irresistible! All you need is a side dish or two, like a spinach salad and some roasted potatoes or brown rice, and you’re set. As an option, you can instead make smaller rolls and serve these as impressive appetizers (notes follow).
Moroccan Phyllo Rolls
2 cups combination of yellow, red, and orange bell peppers, chopped
2½–3 cups zucchini or yellow squash, cubed
1–1¼ cups onion, chopped
1½–2 cups fennel bulb, chopped (about 1 medium bulb)
½ cup dried apricots (preferably unsulfured), chopped (or if in season, 1 cup fresh figs, stems removed, and halved)
5–6 large cloves garlic, minced
1½–2 tbsp extra-virgin olive oil
1½ tsp cumin
¾ tsp ground ginger
½ tsp paprika
¾ tsp cinnamon
½ tsp sea salt
freshly ground black pepper to taste
1 cup cooked chickpeas or white beans
½ cup (packed) fresh basil (or parsley) leaves, minced
8 to 12 sheets phyllo pastry sheets (whole-wheat or spelt preferred, see notes)
2½–3 tbsp extra-virgin olive oil (to brush phyllo)
1/4 cup chopped or slivered almonds, lightly toasted (for garnish)
Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, cumin, ginger, paprika, cinnamon, salt, and pepper. Roast in oven for 35–45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened. Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls. Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾–1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1–2-in (2½–5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet. Repeat process until all phyllo and mixture are used; you will have 4–6 rolls (see note). Bake for 24–28 minutes, until golden brown. Serve warm, drizzled with Balsamic Maple Sauce (recipe below), and garnished with almonds. Serves 4.
Cooking Notes:
1. Whole-wheat phyllo dough is available in whole foods markets or specialty stores. For a wheat-free option, use spelt phyllo pastry.
2. Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won’t ruin them, but will affect the presentation (if that’s important to you).
3. As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top. Repeat process until you have used up all the filling. Bake at 375ºF (190ºC) for 15–20 minutes, until golden. Serve with Balsamic Maple Sauce (page 76) as a dip.
Balsamic Maple Sauce
This tangy, sweet sauce will perk up any vegetable or grain, and… it’s a breeze to make! Serve warm over steamed green vegetables or baked sweet potatoes, or use for dipping tempeh, potstickers, spring rolls, and more! It’s also an absolute must to serve with the Moroccan Chickpea-Vegetable Phyllo Rolls!
¼ cup pure maple syrup
¼ cup balsamic vinegar
2 tsp Earth Balance Buttery Spread (optional)
1 medium clove garlic, grated (I use a kitchen rasp)
1/8 tsp (rounded) sea salt (use another pinch if not using the earth balance)
1 tsp arrowroot powder
3 tbsp tamari
In a saucepan on low heat, combine syrup, vinegar, Earth Balance, garlic, and salt, and heat for several minutes. Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually. Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down). Makes about 1/2 cup.
Cooking Notes:
Leftovers of the sauce refrigerate well, for a week or more. This sauce is delicious chilled and drizzled over steamed or sautéed veggies or leafy greens, as a dipping sauce for pan-fried tempeh or tofu, tossed into whole grains or noodle dishes, or topped on sandwich ingredients.
Dreena Burton is a stay-at-home mama of three. Vegan since 1995, Burton is the author of The Everyday Vegan, Vive le Vegan!, and Eat, Drink & Be Vegan. Her fourth title, Let Them Eat Vegan! will be available this spring (2012). She lives outside of Vancouver, British Columbia, and blogs at http://vivelevegan.blogspot.com. Stop by for more bean-loving recipes – and of course some cookies!
