VeganMoFo: Mushroom and White Bean Tart

October 9, 2012 · by ·

After making the recent batch of mushroom soup for the holidays, I was left with over a pound of assorted mushrooms in the fridge. I had to use them up. I love mushrooms and would never want to waste them.

I wanted the mushrooms to be a part of a main dish, so I came up with this recipe – using ingredients I had on hand.


Mushroom and White Bean Tart (serves 4)
Ingredients:

For the White Bean Puree
1 can small white beans, rinsed and drained
3 cloves garlic
2 tbsp. olive oil
juice of one lemon
1 tbsp. fresh thyme
2 tsp. salt
2 tsp. ground black pepper

For the Mushroom Mixture
1 tbsp. olive oil
1 large onion, sliced thinly
3 cloves garlic, chopped
1 pound assorted mushrooms, sliced (baby bella, shitake, white button)
1 tbsp. chopped fresh thyme
2 tsp. salt
2 tsp. ground pepper

1 sheet of puff pastry, defrosted
1/4 cup Daiya Cheese (I used Cheddar)


Directions:

Preheat oven to 400.

Process the white bean puree ingredients in a Cuisinart or other food processor. Set to the side.

Heat up some olive oil in a large saute pan. Add in the sliced onion and cook for a few minutes.

Add in the chopped garlic, mushrooms and spices and cook for another 5-7 minutes, until soft.

Roll out your puff pastry dough. Lay on a parchment paper lined baking tray.

Prick the dough with a fork along the inside of the edges. Leave about 1/2 – inch of clearance. This will form your crust.

Spread the white bean puree on the inside area of the puff pastry. You don’t need to use all of it. I ended up using about 3/4 of the mixture and set aside the rest to use as a dip for later.

Layer the mushroom mixture over the bean mixture and sprinkle some Daiya Cheese on top.

Bake in the oven for about 15-20 minutes or until the crust is nicely browned and puffed up.

This tart is great when served with a salad.

Enjoy!

Mushroom and White Bean Tart
veganmofo
Filed Under: Appetizers, Dinner, Lunch, Vegan, VeganMoFo · Tagged: , , , , , , , , ,

Vegetable Beef Pot Pie

July 5, 2012 · by ·

I love venturing in to classic American comfort food recipes that I didn’t grow up with. One example, is a pot pie. I have been in awe of them and have been drooling over them from afar. I love a buttery crunch of a good pastry crust and I love the idea of sinking my fork in to something and scooping out something amazing.

This past year, I tried a vegetable pot pie for the first time. I am ashamed to say that it was a store-bought freezer meal, but it was so good. It was an Amy’s Organics pot pie. I loved it. No idea why I never thought to make it at home!

I rarely turn on the oven in the summer, but I was in the mood for a dinner like this and I had the right stuff around the house. To my surprise, even the kids liked it–they had two helpings each! Success in my book.

Vegetable Beef Pot Pie
Ingredients:

1 tbsp. olive oil
1 onion, chopped
2 shallots, chopped
4 cloves garlic, chopped
2 tsp. sea salt
2 tsp. fresh ground pepper
1 tbsp. fresh thyme
1 tbsp fresh sage, chopped
2 tsp. Herbes de Provence
2 medium red potatoes, cubed
3 carrots, chopped
1 package of soy ground beef or 1 pound of drained and cook ground beef
2 zucchinis, cubed
1 handful of cremini mushrooms, chopped
3/4 cup peas
2.5 tbsp flour
1 1/2 cups vegetable broth
1 tbsp. Worcestershire sauce
1 tbsp. balsamic vinegar
1 sheet of puff pastry
2 tbsp. butter (melted) or olive oil

Directions:

Preheat oven to 385.

Heat up the olive oil in a large pan. Start by sauteing the onions, garlic and shallots. Cook for a couple minutes, until it starts to soften.

Add in the herbs and spices.

Add in the carrots and potatoes and veggie meat. Use the real stuff if you’re in to that. Cook for a few minutes.

Add in the rest of the vegetables. You can choose a few different veggies if you’d like, but this is what worked in my house. Cook for another 2 minutes.

Stir in the flour. Let the flour cook in a bit. Pour in the vegetable broth and the balsamic vinegar. Let the mixture thicken. Remove from heat and cool for a few minutes.

Pour vegetable mixture in to a baking dish. I used a deep dish pie plate and two ramekins. Shape puff pastry over the top of the mixture. Brush the top of the pastry with oil or butter.

Place the baking dish on a baking sheet and bake in the oven for about 30 minutes.

Cool for about 10 minutes before serving.

Enjoy!

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Filed Under: baked, Dinner, Main Course, soy, Vegan, vegetables, Vegetarian · Tagged: , , , , , , ,

Asparagus and Swiss Cheese Galette

May 31, 2012 · by ·

A friend of mine was headed out of town, so she graciously offered me her CSA for the week. Was so happy to see this lovely box of local, seasonal veggies. In the box were some beautiful greens, some tomatoes, fresh strawberries, eggs and some amazingly fresh asparagus. Just picked and grown less than 25 miles away from me! Love it!

I  really want to highlight each of these lovely fruits and veggies on their own. That’s how good they are are. I wanted the asparagus to have a starring role in tonight’s main dish. I thought about a shaved asparagus salad, but I knew that it wouldn’t be filling enough for the rest of the family. I also didn’t really want to cut up the asparagus too much. It looks too pretty to mess with.

Here is a lovely Asparagus and Swiss Cheese galette that worked for our family. When paired with a salad, it makes for a perfect light dinner.

Asparagus and Swiss Cheese Galette
Ingredients:

1 sheet puff pastry
2 cloves of garlic sliced
1 tbsp. dijon mustard
swiss cheese or gruyere
2 tsp.dried thyme or 1 tbsp. fresh
1 tsp. lemon zest
1 tsp. ground pepper
1 tsp. salt
1/2 pound of asparagus, washed and trimmed (thin stalks are better)
1 shallot chopped

Preheat oven to 400.

Roll out your puff pastry dough. Lay on a parchment paper lined baking tray.

Prick the dough with a fork along the inside of the edges. Leave about 1/2 – inch of clearance. This will form your crust.

Spread a thin layer mustard inside the fork pricks. Lay garlic pieces over this.

Lay cheese over the mustard.

Sprinkle herbs over this.

Lay out the asparagus however you’d like.

Sprinkle chopped shallots over the asparagus.

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Bake in oven for about 20 minutes.

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Enjoy with a salad for a nice, light and easy dinner! Gah! I have a weakness for buttery puff pastry. Way too good!

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Filed Under: baked, Breakfast, dairy, easy, Lunch, vegetables, Vegetarian · Tagged: , , , , ,

Deli Roll Cook-a-Long

May 23, 2008 · by ·

I had never heard of or seen this popular Shabbat food until I was 21 or so and spending a Shabbat in Far Rockaway. Upon seeing this strudelly thing, I was a bit skeptical. I wasn’t quite sure what was wrapped up in the dough…and I am not usually a big fan of the old heimish food thing. It was either that, cholent, or kishka, so I opted for a slice of deli roll to accompany the salad on my plate. I was impressed by how good it was. Who knew you could do that with deli meat. Of course this dish is by no means healthy food.

I had no idea it was so popular until joining up on some Jewish message boards where people posted their assorted recipes for deli rolls. There is even a facebook group that shows off their love of deli roll. I recall one trip back home to the Midwest where I made a deli roll for my parents. I think they were a bit scared of it.

There are many different variations of deli roll and no exact measurements.

I start out by sautéing some onions, garlic, salt, pepper, and paprika

Roll out some puff pastry dough, either store bought or your favorite recipe. Spread some honey mustard and half of the sautéed onions on the dough. I have heard of some people using Thousand Island Dressing in place of the honey mustard.


Lay out turkey pastrami slices on top of the mixture. Spread another layer of honey mustard and the onions. Lay out slices of beef pastrami

Roll up into a log. Cut slits in the roll, bake at 375 degrees. Drain fat from the pan.

Slice when cooled down

Shabbat Shalom!

Filed Under: Appetizers, meat, shabbat · Tagged: , , , , , , , ,
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