Zesty Thai Spinach Delight Cups
These vibrant and flavorful Zesty Thai Spinach Delight Cups are a delightful fusion of textures and tastes, perfect for any gathering or as a fresh appetizer. Adapted from the original recipe in the January issue of Vegetarian Times, I've taken the liberty to enhance the flavor profile with additional seasonings and fresh herbs. Each cup bursts with the savory goodness of soy crumbles, sweet corn, and crispy vegetables, topped off with a refreshing cucumber-peanut relish. They are completely vegan and low-fat, making them both a healthy and delicious option for everyone. Adjust the heat with the chili paste to match your personal preference, and serve these colorful bites as a crowd-pleasing party dish or a light dinner option. Enjoy the journey through Thai-inspired cuisine with these delightful little cups!
N/A
Servings
60
Calories
13
Ingredients
Ingredients
olive oil flavored cooking spray
as needed (for cooking)
small onion
1 (finely chopped (about 1/2 cup))
frozen soy crumbles
12 ounces (thawed)
frozen corn
1 cup (thawed)
green onions
2 (chopped (about 1/4 cup))
thai red chili paste
1/2-3 teaspoons
low sodium soy sauce or Braggs liquid aminos
1 tablespoon (optional)
large spinach leaves
1 bunch (separated from the stem (at least 12 leaves))
cucumber
1 (seeded and diced (about 1 1/2 cups))
roasted unsalted peanuts
1/4 cup (finely chopped)
seasoned rice vinegar
3 tablespoons
fresh basil
1 tablespoon (chopped (optional))
fresh mint
1 tablespoon (chopped (optional))
Instructions
1
To prepare the filling, heat a large nonstick skillet over medium-high heat. Lightly coat the pan with olive oil flavored cooking spray. Add the finely chopped onion and sauté for 5 to 7 minutes, or until softened.
2
Stir in the thawed soy crumbles, corn, and chopped green onions, and continue to sauté for another minute until warmed through.
3
Incorporate the Thai red chili paste, starting with 1/2 teaspoon and adding more to taste, ensuring it blends evenly. Cook for an additional 3 minutes, allowing the flavors to meld. Season with salt and pepper to taste, then transfer the mixture to a serving bowl.
4
For the relish, combine the diced cucumber, chopped peanuts, and seasoned rice vinegar in a medium bowl. Mix well to ensure all ingredients are combined.
5
To serve, allow guests to take a spinach leaf and fill it with a generous amount of the filling. Top with a spoonful of relish, and enjoy these fresh and flavorful cups immediately.
Nutrition Information
1.7g
Fat
8.3g
Carbs
3.7g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Thai Spinach Delight Cups?
They are a vibrant and flavorful appetizer featuring a fusion of soy crumbles, sweet corn, and crispy vegetables served in spinach leaves with a cucumber-peanut relish.
Is this recipe vegan?
Yes, this recipe is completely vegan as it uses soy crumbles and plant-based seasonings.
How many calories are in a serving of these spinach cups?
Each serving contains approximately 60 calories.
What is the fat content of this dish?
This is a low-fat recipe containing only 1.7g of fat per serving.
How much protein is in each serving?
Each serving provides 3.7g of protein.
What are the main components of the filling?
The filling consists of sautéed onions, thawed soy crumbles, corn, green onions, and Thai red chili paste.
How do I prepare the cucumber-peanut relish?
Combine diced cucumber, finely chopped roasted unsalted peanuts, and seasoned rice vinegar in a medium bowl and mix well.
Is this recipe spicy?
The spice level is adjustable depending on how much Thai red chili paste you add, ranging from 1/2 to 3 teaspoons.
What kind of spinach should I use?
Use one bunch of large spinach leaves, separated from the stem, to act as the 'cups' for the filling.
How long should I sauté the onions?
The onions should be sautéed for 5 to 7 minutes until they are softened.
Can I use soy sauce in this recipe?
Yes, you can optionally add 1 tablespoon of low sodium soy sauce or Braggs liquid aminos for extra flavor.
Are the soy crumbles cooked from frozen?
No, the 12 ounces of frozen soy crumbles should be thawed before you begin cooking.
Should the corn be thawed?
Yes, the recipe calls for 1 cup of frozen corn that has been thawed.
How much fiber is in this recipe?
Each serving contains 2g of dietary fiber.
What type of vinegar is used for the relish?
The recipe specifies using 3 tablespoons of seasoned rice vinegar.
Can I add fresh herbs to the cups?
Yes, adding 1 tablespoon each of chopped fresh basil and fresh mint is recommended as an optional enhancement.
What kind of peanuts should be used?
Use 1/4 cup of roasted unsalted peanuts, finely chopped, for the relish.
How do you assemble the cups?
Take a spinach leaf, fill it with a generous amount of the warm filling, and top it with a spoonful of the cucumber-peanut relish.
Is this a good dish for parties?
Yes, it is described as a crowd-pleasing party dish or a light dinner option.
What is the carbohydrate count?
There are 8.3g of carbohydrates per serving.
How many ingredients are required in total?
The recipe lists 13 ingredients including optional items.
Does the recipe require oil for sautéing?
It uses olive oil flavored cooking spray to keep the dish low-fat.
How many green onions are needed?
You will need 2 chopped green onions, which is approximately 1/4 cup.
What should be done with the cucumber seeds?
The cucumber should be seeded and then diced into small pieces.
How long do you cook the filling after adding the chili paste?
Cook for an additional 3 minutes after adding the Thai red chili paste to allow the flavors to meld.
Can I adjust the salt and pepper?
Yes, you should season the mixture with salt and pepper to taste before transferring it to a serving bowl.
How many spinach leaves are typically used?
The recipe suggests having at least 12 large spinach leaves available.
What is the origin of this recipe's inspiration?
It was adapted from a recipe in the January issue of Vegetarian Times and enhanced with additional seasonings.
What is the primary flavor profile?
It is a zesty, Thai-inspired savory dish with a refreshing and crispy finish.
Should the cups be served hot or cold?
The filling should be warm when served inside the fresh, cold spinach leaves and topped with the relish.