Last night, Don made an amazing meal with recipes from Vegetarian Times magazine. We had:
- Green Beans with Walnuts and Shallot Crisps
- Mushroom, Cheese, and Vegetable Strudel
- Roasted Sweet Potato “Fries”
The meal took a lot of time, and the kitchen was a disaster when Don finished, but from my perspective…it was so worth it.
Green Beans with Walnuts and Shallot Crisps
5 large shallots (1/2 lb), peeled and sliced into thin rings
1/2 cup olive oil
Heat oil in small saucepan over medium heat. Add shallots, and fry 2-4 minutes, or until golden brown, stirring frequently. Pour shallots and oil through a fine mesh strainer or remove shallots with a slotted spoon. Spread shallots o paper towels to drain and cool. Discard oil.
2 pounds green beans, trimmed
3 Tablespoons apple cider vinegar
3 Tablespoons Dijon mustard
3 Tablespoons vegetable oil
3 Tablespoons maple syrup
1 cup toasted chopped walnuts (1/2 lb.)
Cook beans in a large pot of boiling salted water or steam them in a steamer for 5-8 minutes until tender. Drain.
Whisk together the vinegar, mustard, oil and maple ; syrup in serving bowl. Add green beens, and toss to coat. Season with salt and pepper. Top with Shallot Crisps and chopped walnuts, and serve.
253 cal; 5 g protein; 18 g fat; 22 g carb; 291 mg sodium; 5 g fiber; 9 g sugar.
Mushroom, Cheese and Vegetable Strudel
1 Tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, diced
2 cloves garlic, minced
2 teaspoons dried thyme
1 pound white mushrooms, sliced
10-ounce bag of baby spinach
1/4 teaspoon ground nutmeg
1 14-ounce package firm tofu, drained
8 ounces Neufchatel cheese, softened
1 cup grated extra-sharp cheddar cheese
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon dried thyme
1 pound whole-wheat phyllo dough, thawed
1/2 teaspoon sesame seeds, optional
Preheat oven to 350 degrees F. Coat an 18×13-inch baking sheet with cooking spray. Heat oil in pot over medium heat. Saute onion, bell pepper, garlic, and thyme in oil for 10 minutes. Add mushrooms. Cook 10 minutes or until wilted. Stri in spinach and nutmeg; season with salt and pepper. Cover and cook 5-7 minutes, or until spinach is wilted, stirring occasionally. Drain and transfer to a bowl to cool.
Puree tofu and the two cheeses in a food processor until smooth. Stir into mushroom mixure. Season with salt and pepper.
Heat oil, garlic and thyme in small pot over medium heat 2-3 minutes. Cool.
Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off the sides. Brush with garlic oil. Place 2 more phyllo sheets on top and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.
Spread filling on the crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic oil. Tuck under edges. Sprinkle top with seeds, if desired.