Thai Spinach Cups (Vegan/ Low Fat)

• olive oil flavored cooking spray
• 1 small onion, finely chopped (about 1/2 cup)
• 1 (12 ounce) packageof frozen soy crumbles, thawed
• 1 cup frozen corn, thawed
• 2 green onions, chopped (about 1/4 cup)
• 12-3 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)
• 14 cup roasted and unsalted peanuts, finely chopped
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon fresh basil, chopped (optional)
• 1 tablespoon of fresh mint, chopped (optional)

1. To make Filling:.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion, and cook 5 to 7 minutes, or unil softened.
4. Stir in soy crumbles, corn, and green onions, and saute 1 minute.
5. Add chili paste, and cook 3 minutes more.
6. Season with salt and pepper, and transfer to a serving bowl.
7. To make Relish:.
8. Combine cucumber, peanuts, and vinegar in medium bowl.
9. Have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish.

olive oil, onion, soy crumbles, frozen corn, green onions, thai red chili paste, soy sauce, buch spinach, cucumber, peanuts, rice vinegar, fresh basil, mint

Taken from www.food.com/recipe/thai-spinach-cups-vegan-low-fat-258916 (may not work)