Vegetarian Recipes
(page three)
Ingredients - serves 8
Directions
1. Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool.
2. Whisk egg in bowl, and set aside. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.
3. Spread goat cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with egg.
4. Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg.
5. Preheat oven to 425°F, and place oven rack on second-lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches.
6. Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes.
7. Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.
Ingredients - serves 8
Basic Pie Pastry
1. Prepare Basic Pie Pastry, and set aside to rest 10 minutes. Grease 9&1/2-inch deep-dish pie pan. Preheat oven to 400°F.
2. Roll pastry into 12-inch circle between two sheets of wax paper or plastic wrap. Peel off top sheet; invert pastry over pie pan. Peel off second sheet, then tuck pastry into pan without stretching it, pinching overhang into an even edge. Chill 15 minutes. Smooth sheet of aluminum foil over pastry (it should fit like a glove); fill with dried beans or rice. Bake 20 minutes. Remove pan from oven; lift foil with beans from pan. Using fork, pierce pastry 6 or 8 times. Reduce oven to 375F, and bake 7 minutes. Cool on wire rack. Leave oven on.
To make Filling:
3. Heat oil in large skillet over medium heat. Add onion, and cook, stirring, 5 minutes. Add mushrooms; cover, and cook 3 to 4 minutes, stirring occasionally. Stir in spinach and garlic; cover, and cook 2 to 3 minutes, or until spinach is wilted.
4. Lightly whisk eggs in mixing bowl. Whisk in milk, mustard, pepper and salt.
5. Sprinkle 1/4 cup grated cheese over bottom of pastry. Bake 2 to 3 minutes to melt cheese.
6. Spread vegetable mixture in pastry shell. Sprinkle with half of remaining cheese. Slowly pour in egg mixture, then sprinkle with remaining cheese. Bake 40 to 45 minutes, or until golden brown and slightly puffy. Transfer to wire rack, and let cool 15 minutes before serving.
Ingredients - serves 8
2 medium zucchini
4 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cajun seasoning
Directions
1. Slice the zucchini into 1/4 inch fillets - longways.
2. Mix the olive oil and all the seasonings in a one cup mixing container or small bowl.
3. Coat all of the zucchini pieces in the mixture and place on a plate to take out to the grill.
4. Make sure the grill is pre-heated and place the seasoned zucchini slices on the grilling surface.
5. Cook for 5-7 minutes on each side.
6. The zucchini should be soft throughout when poked with a fork and have nice grill marks on each side when they are done. Some pieces made need to be rotated and cooked a little longer if they are on the edge of the grill or out of "the sweet spot".
Now you have a great side dish, or something special to treat your vegetarian friends that you can cook along side the dogs and burgers at your next cookout or family gathering.
Ingredients - serves 4
2 ½ cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
¼ cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 ½ tsp. grated lemon zest
¼ tsp. freshly ground black pepper
1. Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water
2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
3. Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
4. Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.