Mayan Spirit Recipe, Corn and Green Chili Turnovers with Roast Red Pepper Sauce This recipe came to me from a spirit connection with a Mayan shaman/seer, whom I believe was urging me on towards my future steps, bringing these recipes to you. It was a delight to cook for him, the recipe which formed itself while in communication with him. Here is a close resemblance to the gift of that wonderful late afternoon. Light a candle and play drumming music as you cook it yourself. Perhaps he will come to assist you, too! For Turnover Crust: 2 c. spelt flour, or unbleached spelt flour 1/2 tsp. salt 1/3 c. canola or other light oil 1/3 c. cold water In a medium bowl, measure out flour and salt. Drizzle in oil, then work into flour with a fork until oil is incorporated evenly. Gradually add cold water, a little at a time, working it in with the fork. Add a tbsp. or two more water if necessary. Knead lightly a few turns. Allow dough to rest. Corn Filling: 1 pkg. firm silken tofu 1/4 c. plain soy milk 3/4 c. diced onions 2 cloves garlic, minced 1 1/2 c. corn kernels, frozen white super sweet, or fresh off the cob 2 or 3 tbsp. canola or other light oil 1/2 c. diced canned green chilies 1/2 c. chopped fresh cilantro pinch (1/2 tsp. or so) chili powder, salt and freshly ground pepper Puree tofu and soy milk in food processor. Scrape into bowl. Sauté onion and garlic with oil in skillet over medium high heat until beginning to turn golden. Add corn, turn heat to high, stirring frequently, until kernels begin to pan roast, turn brown. Remove from heat, and combine with processed tofu. Stir in rest of ingredients and taste. Adjust seasonings if necessary. To make turnovers: Preheat oven to 400 degrees. Roll out dough to 1/8 inch thick, forming a square shape. Cut into 4 inch squares. Place 1  1/2 tbsp. filling near a corner of dough, leaving 1/2 inch border. Fold dough over, forming triangle. Press edges together firmly to seal. With a fork, press tines into sealed border of turnover. Place on baking sheet. Repeat, kneading scraps of dough together and roll out again if there is more filling. Bake on upper middle rack for 20 minutes or until golden brown. Serve hot with Roast Red Pepper Sauce, from Chapter Three, Earth.