Whole Wheat Empanadas

Ingredients

Dough:

4 cups whole wheat pastry flour

2 tablespoons flax meal

2 teaspoons baking powder

Sea salt to taste

4 tablespoons non-hydrogenated spread

1-1 1/2 cups warm or hot water

Spinach and Tofu Filling:

1 large bunch of spinach, washed and trimmed (or 1 frozen package, cooked and drained)

3/4 cup yellow onion, minced

3 cloves garlic, minced

1 1/2 cups firm tofu, cubed

1/2 cup parsley, chopped

1/2 teaspoon oregano

1-2 tablespoons of safflower oil

Sea salt to taste

Black Bean and Plantain Filling:

1 ripe plantain, peeled and cut into bite-sized pieces

1 cup yellow onion, minced

3 cloves garlic, minced

1 15 oz can of black beans, drained and rinsed

1 cup cilantro, chopped

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon lime juice

2 tablespoons safflower oil