1/4 cup dried currants
2 tbsp boiling water
1 tbsp dry sherry
1 tsp salt, plus more to taste
1 pound kale
7 tbsp olive oil, divided
1 cup chopped leeks or onion
1/2 tsp ground allspice
1 1/2 cups cooked chewy grains, such as wheat berries or short-grain brown rice
1/3 cup pine nuts, toasted
2 tbsp lemon juice
6 tbsp brewer's yeast, divided
fresh ground pepper
1 pound phyllo
Put currants in bowl, add boiling water and sherry. Soak while doing other stuff.
Fill a 6-quart pot about 3/4 full and add the salt. Bring to a boil, cook chopped kale until tender (5-8 minutes). Drain and run cold water over it to stop it cooking.
in a skillet, 1 tbsp oil, stirfry leeks, allspice, pinch salt, cover & cook until leeks tender (10 min). Add currants and any unabsorbed soaking liquid and cook another minute or two. Set aside.
Squeeze kale to get water out. Put in food processor and chop finely. Add leeks, grains, pine nuts, lemon juice, 2 tbsp brewers yeast. Season with salt and pepper.
Preheat oven to 425. Put out olive oil and remaining brewer's yeast out.
Assemble: coat a sheet of phyllo with olive oil, sprinkle with brewer's yeast, lay a second sheet on top, repeat. Fold in half lengthwise. Put 1/2 cup filling on end, fold up into triangle.
NOTE: this makes big one-person-dinner sized one. For appetizer sized, instead, use one sheet, same process, but fold in half twice lengthwise (so still 4 layers, but half as wide, and use 1/4 cup.
Brush top and sprinkle with more brewer's yeast. Put on a baking sheet covered in parchment paper, bake 8-10 minutes until golden (watch carefully.)
Pudding Cake (the version I made was a double batch)
1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons shortening (butter), melted
1 cup finely chopped nuts (nope --leave out)
1 cup brown sugar (packed)
1/4 cup cocoa
1 3/4 cup hot (boiling, or almost) water
Heat oven to 350 (keep it at 350 in glass pan). Measure flour, sugar, 2 tbsp cocoa,
baking powder, and salt into bowl. Blend in milk and shortening.
Pour into ungreased pan (casserole). Stir together brown sugar and 1/4 cup
cocoa; sprinkle over batter. Pour _hot_ water over batter.
Bake 45 minutes. Serve with vanilla ice cream.
The lemon version, which I have also made:
2 eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Heat oven to 350 (recipe calls for casserole, so leave at 350).
Beat egg whites until stiff peaks form; set aside. Beat egg yolks.
Blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until
smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place
casserole in pan of very hot water (1 inch deep).
Bake 45 to 50 minutes. Serve warm or cool.