Thai Spinach Cups (vegan/ Low Fat)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• olive oil flavored cooking spray
• 1 small onion, finely chopped (about 1/2 cup)
• 1 (12 ounce) package of frozen soy crumbles, thawed
• 1 cup frozen corn, thawed
• 2 green onions, chopped (about 1/4 cup)
• 1/2-3 teaspoon thai red chili paste
• 1 tablespoon low sodium soy sauce (optional) or 1 tablespoon braggs liquid aminos (optional)
• 1 large buch spinach leaves (separated from the stem- at least 12 leaves)
• 1 cucumber, seeded and diced (about 1 1/2 cups)
• 1/4 cup roasted and unsalted peanuts, finely chopped
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon fresh basil, chopped (optional)
• 1 tablespoon fresh mint, chopped (optional)

Recipe

• 1 to make filling:.
• 2 heat oil in a large nonstick skillet over medium-high heat. add onion, and cook 5 to 7 minutes, or unil softened. stir in soy crumbles, corn, and green onions, and saute 1 minute. add chili paste, and cook 3 minutes more. season with salt and pepper, and transfer to a serving bowl.
• 3 to make relish:.
• 4 combine cucumber, peanuts, and vinegar in medium bowl.
• 5 have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish.