Thai Spinach Cups

• 1 Tbs. olive oil
• 1 small onion, finely chopped (about 1/2 cup)
• 1 12-oz. pkg. frozen soy crumbles, thawed
• 1 cup frozen corn, thawed
• 2 green onions, chopped (about 1/4 cup)
• 1/2 tsp. Thai red chili paste, such as Sriracha
• 1 large bunch spinach leaves separated from stems (at least 12 leaves)
• 1 cucumber, seeded and diced (about 1 1/2 cups)
• 1/4 cup roasted, unsalted peanuts, finely chopped
• 3 Tbs. seasoned rice vinegar

1. To make Filling: Heat oil in large nonstick skillet over medium-high heat.
2. Add onion, and cook 5 to 7 minutes, or until softened.
3. Stir in soy crumbles, corn and green onions, and saute 1 minute.
4. Add chili paste, and cook 3 minutes more.
5. Season with salt and pepper, and transfer to serving bowl.
6. To make Cucumber Relish: Combine cucumber, peanuts and vinegar in medium bowl.
7. 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, red chili paste, cucumber, peanuts, rice vinegar

Taken from www.vegetariantimes.com/recipe/thai-spinach-cups/ (may not work)