2 1/2 Cups -2 bulbs fennel (or any other roasted veggie)
1 cup leek or sweet onion
3 T olive oil
1/4 tsp kosher salt and pepper
1 tsp, toasted, crushed cumin seed
1 tsp, toasted crushed fennel seed
8 sheets filo dough
1 batch- see below tofu ricotta
1 batch- see below Herb sauce

Tofu "Ricotta"
2 Cloves garlic
1/2 C Parsley ( or any tender herb)
zest of 1 one lemon
14 oz firm tofu
1 T olive oil
1 T Nutritional yeast
1 tsp salt
cracked pepper

Herb Sauce
1/2 block silken tofu
1/4 C olive oil
1/4 C water or just enough to blend
juice from 1/2 a small lemon
1/2 cup fresh tender herbs ( parsley, dill, tarragon,basil, mint, or a combination)
3/4 tsp kosher salt
1/2 clove garlic ( optional)