Vegetarian Cooking – Page 3

Today’s recipe comes from the great people at; The Food Network Network. I LOVE summer and nothing conjurs up summer like sloppy joes. Our team loves this recipe because you can mix and match ingredients. It can be strictly Vegan or you can add your choice of proteins too. Let us know what you think.

– Skip

Ingredients

1 pound cremini mushrooms, halved
1 tablespoon extra-virgin olive oil
1 large sweet onion, diced
1 3/4 cups light beer (drink what’s left in the bottle)
Kosher salt
1/3 cup finely chopped walnuts
1 small green bell pepper, seeded and diced
Freshly ground black pepper
1/2 teaspoon chipotle chile powder
1/4 cup ketchup
3 tablespoons tomato paste
6 whole grain hamburger buns
Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Directions

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes.
Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.
Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
Spoon the mixture onto each bun. Serve with toppings if desired.

Our team loves the simplicity of this tart. The best part is that it combines only three vegetables and a few seasonings — and delivers big flavor in a beautiful package.

The secret to this dish is in the layering. Yukon Gold potatoes, onion and butternut squash are sliced paper thin, then arranged layer upon layer in a pan. As you stack, chopped fresh herbs are sprinkled between those layers, then the whole thing is roasted until the vegetables are buttery tender.

The result is a delicious tart that is vegan, yet filling. A mandoline is the best choice for getting the vegetables paper thin. If you don’t have one, use a food processor fitted with the thinnest slicing attachment. And if you prefer, sweet potatoes can be substituted for the Yukon Gold.

___

ROASTED BUTTERNUT AND HERB TART

Start to finish: 2 1/2 hours (30 minutes active)

Servings: 6

1 1/2 tablespoons chopped fresh thyme

1 1/2 tablespoons chopped fresh oregano

1 1/2 tablespoons chopped fresh rosemary

1 1/2 teaspoons garlic powder

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

4 large Yukon Gold potatoes, peeled

1 large yellow onion

1 medium butternut squash, peeled and seeded

Olive oil cooking spray

1. Heat the oven to 375 F. Coat a deep 7- or 8-inch round springform pan with cooking spray.

2. In a small bowl, mix together the thyme, oregano, rosemary, garlic powder, salt and pepper. Set side.

3. Use a mandoline or food processor to slice the potatoes, onion and squash as paper thin as possible. Keep the vegetables in separate piles.

4. Arrange a single layer of potato slices, slightly overlapping, over the bottom of the prepared pan. Spritz with cooking spray, then sprinkle a pinch of the seasoning blend over them. No need to season heavily.

5. Top the potatoes with a few onion slices. The onion will break into thin rounds. This is fine. You don’t need a full layer, just a scattering of slices. Top the onions with a single layer of butternut squash slices, slightly overlapping. Use your hand to gently, but firmly compress the layers. Spritz the squash slices with cooking spray, then sprinkle a pinch of seasoning over them.

6. Repeat the layering and compressing in this manner, starting with the potatoes and continuing until the layers reach the top of the pan. You should use all of the potatoes and onion, but may have some squash left. Spritz the top with cooking spray, then sprinkle a bit more seasoning over the top.

7. Cover with foil and bake for 1 hour 15 minutes. Uncover and bake for another 30 minutes, or until the top is lightly browned, the sides have pulled away from the pan and a knife inserted at the center passes easily through the vegetables to the bottom.

8. Remove the sides of the pan and let cool for 5 minutes before cutting into wedges.

Nutrition information per serving: 260 calories; 5 calories from fat (2 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 61 g carbohydrate; 7 g fiber; 6 g sugar; 5 g protein; 500 mg sodium.

Vegan Recipe Corner – Spicy Sloppy Joes

Vegan Recipe Corner Roasted Butternut And HerbTart

Vegetarian Recipe Corner – Quinoa Tabbouleh

1.	In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2.	Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.