Mushroom Tarts | Vegetarian Recipes

Mushroom Tarts

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Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter diced
  • 1 cup cream cheese diced
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms chopped
  • 8 ounces wild mushrooms chopped
  • 2 cloves garlic minced
  • 1 cup whipping cream
  • 1 tablespoon lemon juice
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley
  • salt freshly ground black pepper

Steps:

  • PASTRY Place flouramp; salt in food processor and scatter butteramp; cheese over top; pulse together with on-off motion
  • Remove from processor form into a ballamp; chill for 30 minutes
  • Pinch 1 inch balls from the pastryamp; pat NOT rolled as this pastry is very rich into small tart or muffin tins- or foil tart tins
  • Chill until needed
  • Preheat oven to 400F
  • Heat butter in skillet; add mushroomsamp; saute for 5 minutes or until juices disappear
  • Add garlicamp; creamamp; bring to a boil; add lemon juice green onion parsleyamp; seasonings
  • Spoon into pastry cases
  • Bake for 15- 20 minutes or until pastry is edged with goldamp; mushroom filling is hot
  • Turn out of tinsamp; cool for 10 minutes
  • These may be frozen on cookie sheets placed in freezer containersamp; reheated from frozen state at 350F for 15 minutes or until filling is hot
Red-Red Bean Spread | Vegetarian Recipes

Red-Red Bean Spread

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Ingredients:

  • 2 red bell peppers see note in instructions
  • 1 15 ounce can kidney beans rinsed and drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated fresh lemon rind
  • 1/4 teaspoon fresh ground black pepper
  • 1 dash ground red pepper

Steps:

  • Preheat broiler
  • Cut bell peppers in half lengthwise; discard seeds and membranes
  • Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
  • Broil 10 minutes or until blackened
  • Place in a zip-top plastic bag; seal
  • Let stand 5 minutes
  • Peel and chop
  • Place bell peppers and remaining ingredients in a food processor and process until smooth
  • You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own
Roasted Eggplant Aubergine and Pepper Salad | Vegetarian Recipes

Roasted Eggplant Aubergine and Pepper Salad

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Ingredients:

  • 2 eggplants cut into 3/4 inch thick slices 2 1/2 lbs
  • 2 large green bell peppers cut into 1/2 inch wide strips
  • 2 large red bell peppers cut into 1/2 inch wide strips
  • 8 garlic cloves large unpeeled
  • 1/2 cup olive oil
  • 3/4 cup red wine vinegar
  • 1 tablespoon cumin ground
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1/2 teaspoon cayenne pepper
  • 8 pita bread rounds warm cut into wedges

Steps:

  • Position rack in top third of the oven and preheat to 450 degrees
  • Spray large heavy baking sheet with cooking spray
  • Combine the eggplant peppers garlic and olive oil in a large bowl Toss well
  • Transfer to the prepared sheet Bake until eggplant is brown and the peppers are tender stirring every 10 minutes
  • Scape vegetables and pan juices into a bowl saving the garlic for the dressing
  • Combine the vinegar cumin salt pepper and cayenne in a food processor
  • Peel the roasted garlic add to the food processor Puree until smooth
  • Toss the vegetables with 1/4 cup of the dressing
  • Cool and let sit for a while to let the flavors develop
  • To serve Bring to room temperature Mound salad in center of large platter
  • Serve with the pita wedges
Simple Spicy and Sweet Oven Fries | Vegetarian Recipes

Simple Spicy and Sweet Oven Fries

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Ingredients:

  • 3 large baking potatoes peeled and cut lengthwise into 1/2 inch strips and then again into 1/2 inch wide strips Russet Idaho
  • 2 tablespoons olive oil
  • 1 teaspoon salt sea salt
  • 1 teaspoon shichimi-togarashi
  • 1 teaspoon sugar

Steps:

  • Preheat oven to 400 degrees with rack on top
  • Put potatoes on parchment lined baking sheetDrizzle with olive oil and toss to coat
  • Roast for 25 minutes Flip over and roast for 15 - 20 minutes longer or until golden and tender
  • Mix salt shichimi and sugar in small bowl and sprinkle over fries
Toasted Israeli Couscous Salad with Grilled Summer Vegetables | Vegetarian Recipes

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

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Ingredients:

  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic coarsely chopped
  • 1 cup olive oil
  • salt
  • freshly-ground black pepper
  • 2 green zucchini quartered lengthwise
  • 2 yellow zucchini quartered lengthwise
  • 6 asparagus spears trimmed
  • 12 cherry tomatoes
  • 1 red bell pepper quarteredseeded
  • 1 yellow bell pepper quarteredseeded
  • 1/4 cup basil chiffonade
  • 1/4 cup coarsely-chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 1 lb israeli couscous
  • vegetable stock heated

Steps:

  • In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined
  • Season with salt and pepper
  • Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes
  • Preheat the grill
  • Remove the vegetables from the marinade and grill the vegetables until just cooked through
  • Cut the zucchini and peppers into 1/2-inch pieces cut the tomatoes in half
  • Heat the olive oil over medium-high heat add the couscous and toast until lightly golden brown
  • Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well
  • Place in a large serving bowl add the grilled vegetables and herbs and toss with the remaining vinaigrette
  • Serve at room temperature
Tuscan Kale Chips | Vegetarian Recipes

Tuscan Kale Chips

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Ingredients:

  • 12 large tuscan kale leaves rinsed dried cut lengthwise in half center ribs and stems removed
  • 1 tablespoon olive oil
  • salt and pepper

Steps:

  • Preheat oven to 250F Toss kale with oil in large bowl Sprinkle with salt and pepper Arrange leaves in single layer on 2 large baking sheets
  • Bake until crisp about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves Transfer leaves to rack to cool
Upside Down Apple amp; Cranberry Coffee Cake | Vegetarian Recipes

Upside Down Apple amp; Cranberry Coffee Cake

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Ingredients:

  • 1/4 cup corn syrup
  • 3/4 cup brown sugar packed
  • 1 tablespoon margarine or 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups apples peeled thinly sliced
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup low-fat yogurt
  • 1/4 cup dried cranberries

Steps:

  • Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
  • TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
  • Place in the oven for 3 minutes or until mixture has melted
  • The mixture should be sticky
  • Place the apples and cranberry on top
  • CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
  • In another bowl stir together flour and baking powder
  • Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
  • Spread it over the fruit in the pan
  • Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
  • Let cool on a wire rack for 20 minutes and then turn out onto a large platter