Portobello Wellington (Vegan)

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This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello muchrooms and sauteed garlic spinach. I made a vegan Wellington last year using chestnuts and portobello mushrooms as the predominant ingredients.  While the dish was beautiful, it wasn’t as tasty as I thought it should be.  So this time, I scrapped the chestnuts which are difficult to find, and a bit dry, and layered lentils,  mushrooms and spinach instead.  The dish was a huge success, pretty AND delicious.  Just add mashed potatoes and cranberry sauce!  🙂

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A traditional Beef Wellington is a fillet steak coated with pâté and duxelles, which is then wrapped in pastry and baked.  In this reimagined vegan  version, whole portobellos stand in for the ‘steak’  and the lentils with shallots and garlic would be the ‘pate’ with duxelles, which is just a fancy name for mushrooms sautéed with onions, shallots and garlic.  The flavor combination of the three layers worked so well together in creating a flavorful but still juicy filling.  I cooked the lentils in vegetable broth for more flavor. Of course, adding sauteed shallots and garlic to the black lentils gave them an even richer taste.  They were a great first layer.  Then I placed whole sauteed portobello mushrooms as the middle later and topped with spinach sauteed in garlic.

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Except for the pretty crust, which is what makes this a holiday worthy dish, all of the ingredients add flavor and nutritional value.  Spinach and mushrooms are high in food value, including fiber, vitamins and minerals, plus protein.  They also have zero or low amounts of fat, cholesterol, carbs and sugars.  If I were going to make my own crust, I would try a recipe using white whole wheat flour like this one from King Arthur Flour.  I actually didn’t know I was going to be making this last until the last minute, so I cheated with pre-made crusts.  It happens…

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I chose black lentils, also called Beluga lentils due to their resemblance of black caviar, because I find them the richest in flavor and their texture remains firm when cooked.  However, brown or green lentils would work well here too.  They are also quite healthy.  100 grams of cooked lentils contains 116 calories, 9.02 g of protein, .3 g of fat and 9.02 g of fiber.  They are also rich in minerals and vitamins.  Click for MORE info.

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TIPS:  This recipe is easy to prep a day or so ahead of time and assemble just before cooking.  Just prepare the lentil mixture and saute and drain the mushrooms and the spinach, then place in the refrigerator in airtight containers until ready to assemble.  You can preform them into log shapes before refrigerating for easier assembly.  For those who really like to plan ahead, you could probably assemble the whole thing a day or two ahead and refrigerate until you are ready to bake.

 

PORTOBELLO WELLINGTON

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Note:  This recipe can be made with 3 or 4 large portobello mushrooms.  The 3 mushroom wellington will fit in an 18″ baking sheet, while a 4 mushroom one needs a 21″ pan.  The recipe is for both.  For the larger wellington, use the larger quantities.

  • 1-1 1/4 cup black lentils (or brown)
  • 4-5 cups vegetable broth (optional)
  • 3-4 large portabello mushrooms
  • 3-4 large shallots peeled and minced
  • 4-6 cloves garlic, minced (divided)
  • 3 Tbs olive oil (divided)
  • 8-12 oz fresh spinach (3- 4 cups)
  • 2 – 3 blocks or rolls of pastry dough (or puff pastry, if preferred)
  • 1/4 cup vegan butter or soy milk (as pastry wash)
  • salt and pepper to taste

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  • Cook lentils in vegetable broth for more flavor (optional) following instructions on package.  Remove from heat and let cool. Trim mushroom stalks if needed and wipe caps clean with a damp paper towel. Do not immerse in water.

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  • Heat 1 Tablespoon olive oil in a skillet and place the mushrooms, top side down. Cook on medium heat for about 5 minutes.  Turn them over and cook for another 5 minutes or until you hear the water release and sizzle in the pan. Remove from the heat, and drain on paper towel cap side up as they will release liquid as they cool.

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  • In the mushroom skillet, heat 1 Tablespoon olive oil and half of garlic, lightly saute spinach.  Just cook until wilted and liquid releases.  If you decided to use frozen spinach, squeeze out as much water as possible. Remove from heat and let cool

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  • Saute shallots in 1 Tablespoon olive oil until lightly browned.  Add remaining garlic and cooked lentils.  Stir to combine. Taste and add salt and pepper if needed.  Remove from heat and let cool.

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  • Once cool enough, you should be able to form it into a log.  If you can’t, it’s probably too wet, so return it to the stove or put it in the refrigerator to firm up.

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  • Roll out pastry dough into any shape you prefer to make both a top and bottom crust.  I used 4 pre-made pie crusts and rolled 1 1/2 together to make the long traditional Wellington shape, however, you can make it a circle, square or rectangle.

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  • Place bottom crust on a parchment lined baking sheet.  Form lentil log in center of bottom crust and pat into shape

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  • Arrange mushrooms on top of lentils, cap side up

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  • Top evenly with the sauteed spinach.  Pat into as smooth a shape as possible for best results

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  • Place top crust over your lentil, mushroom, spinach creation and smooth it with your fingers.

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  • Cut around the Wellington using a sharp knife or pizza cutter, leaving a generous 1 inch margin.

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  • Using a fork, firmly press the two edges closed going all the way around.

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  • Cut shapes with a cookie cutter to decorate the top if you like.  Save any leftover dough for future use.

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  • Brush the pastry with melted vegan butter or soy milk and poke air holes with a fork.

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  • Bake at 400 degrees for about 30 to 40 minutes, or until the crust is golden brown.  If the edges start getting too brown, cover them with strips of aluminum foil.

Portobello Wellington

  • Servings: 6-8
  • Difficulty: easy
  • Print

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Note:  This recipe can be made with 3 or 4 large portobello mushrooms.  The 3 mushroom wellington will fit in an 18″ baking sheet, while a 4 mushroom one needs a 21″ pan.  The recipe is for both.  For the larger wellington, use the larger quantities.

  • 1-1 1/4 cup black lentils (or brown)
  • 4-5 cups vegetable broth (optional)
  • 3-4 large portabello mushrooms
  • 3-4 large shallots peeled and minced
  • 4-6 cloves garlic, minced (divided)
  • 3 Tbs olive oil (divided)
  • 8-12 oz fresh spinach (3- 4 cups)
  • 2 – 3 blocks or rolls of pastry dough
  • 1/4 cup vegan butter or soy milk (as pastry wash)
  • salt and pepper to taste
  1. Cook lentils in vegetable broth for more flavor (optional) following instructions on package.  Remove from heat and let cool.
  2. Trim mushroom stalks if needed and wipe caps clean with a damp paper towel. Do not immerse in water.
  3. Heat 1 Tablespoon olive oil in a skillet and place the mushrooms, top side down. Cook on medium heat for about 5 minutes.  Turn them over and cook for another 5 minutes or until you hear the water release and sizzle in the pan. Remove from the heat, and drain on paper towel cap side up as they will release liquid as they cool.
  4. In the mushroom skillet, heat 1 Tablespoon olive oil and half of garlic, lightly saute spinach.  Just cook until wilted and liquid releases.  If you decided to use frozen spinach, squeeze out as much water as possible. Remove from heat and let cool
  5. Saute shallots in 1 Tablespoon olive oil until lightly browned.  Add remaining garlic and cooked lentils.  Stir to combine. Taste and add salt and pepper if needed.  Remove from heat and let cool.  Once cool enough, you should be able to form it into a log. If you can’t, it’s probably too wet, so return it to the stove or put it in the refrigerator to firm up.
  6. Roll out pastry dough into any shape you prefer to make both a top and bottom crust.  I used 4 pre-made pie crusts and rolled 1 1/2 together to make the long traditional Wellington shape, however, you can make it a circle, square or rectangle.
  7. Place bottom crust on a parchment lined baking sheet
  8. Form lentil log in center of bottom crust and pat into shape
  9. Arrange mushrooms on top of lentils, cap side up
  10. Top evenly with the sauteed spinach.  Pat into as smooth a shape as possible for best results
  11. Place top crust over your lentil, mushroom, spinach creation and smooth it with your fingers.
  12. Cut around the Wellington using a sharp knife or pizza cutter, leaving a generous 1 inch margin.
  13. Using a fork, firmly press the two edges closed going all the way around.
  14. Cut shapes with a cookie cutter to decorate the top if you like.  Save and leftover dough for future use.
  15. Brush the pastry with melted vegan butter or soy milk and poke air holes with a fork.
  16. Bake at 400 degrees for about 30 to 40 minutes, or until the crust is golden brown.  If the edges start getting too brown, cover them with strips of aluminum foil.

Meatless Monday – 12 Trader Joe’s Favorites

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You have heard of Oprah’s Favorite Things.  Well this is not that.  I can’t give you a free car or a surprise gift under your seat, more like several fun and easy vegan and vegetarian cooking hacks and ideas for quick and easy appetizers and meals.  People are often surprised when they come over and I haven’t made everything that I’m serving.  However, I love a good shortcut just as well as anyone.  So when I see something that I really like that saves me time or is an easy presto-chango dish that I can put on the table at the last minute, I’m all in.  It’s always nice to have a few tricks up our sleeves (or in our freezers), especially with the holidays already here.

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Okay, it’s actually 13 favorites plus a bonus.  I just miscounted and didn’t want to remake the collage.  Trader Joe’s has quite a few frozen foods that are actually really high quality and an excellent selection of vegetarian and vegan foods.  They also have the best selection of nuts, cheeses and snacks as well as some good prepared foods for when you REALLY don’t even want to turn on the oven.  Here is a list of some of my current favorites and some suggestions.  My top five that I always have in my refrigerator/freezer are Starred.  Oh, by the way, I’m not getting paid to mention Trader Joe’s products.  I’m just sharing because I like you and its the season of giving.

  1. VEGETABLE BIRD’S NESTS (VEGAN)*
  2. BANH MI INSPIRED NOODLE BOWL (VEGETARIAN/DRESSING HAS EGGS)
  3. THAI VEGETABLE GYOZA(VEGAN)*
  4. FIVE CHEESE GREEK SPIRAL (VEGETARIAN)*
  5. MIDEAST STYLE FEAST (VEGAN)*
  6. EGGPLANT CUTLETS (VEGAN)
  7. MEATLESS MEATBALLS (VEGAN)
  8. SEEDY ALMOND SALAD TOPPERS (VEGAN)
  9. CARAMELIZED ONION AND FETA BITES (VEGETARIAN)
  10. CAULIFLOWER AND BROCCOLI VEGGIE PATTIES(VEGETARIAN/EGGWHITES)
  11. FRENCH ONION SOUP (VEGETARIAN)
  12. BUTTERNUT SQUASH MAC AND CHEESE (VEGETARIAN)
  13. VEGETARIAN SAMOSAS (VEGAN)*
  14. BONUS! PUMPKIN SPICE ALMOND BEVERAGE.  JUST IN TIME FOR THE HOLIDAYS!

SCROLL DOWN FOR PHOTOS, DESCRIPTIONS AND SERVING SUGGESTIONS.

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  1. VEGETABLE BIRD’S NESTS (VEGAN):  These tasty treats are like a potato latke on steroids but with kale and other vegetables rather than potatoes.  They are crispy and delicious and come with their own soy dipping sauce.  Ready in 20 minutes.

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And here is the finished product…great as an appetizer or a side dish.  Especially great for your non-dairy friends. Buy two boxes, just because.  You can thank me later.

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2. BANH MI INSPIRED NOODLE BOWL (VEGETARIAN/DRESSING HAS EGGS)  I love this combination of ingredients which are well balanced with lots of protein.  The dressing is really good too.  This is large enough for two meals for me but you may devour the whole thing in one sitting.

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Just toss together with the yummy, slightly spicy dressing.  I like to cut the tofu into smaller cubes for easier eating and better dressing ratio.20181020_123247.jpg

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3. THAI VEGETABLE GYOZA(VEGAN):  This is my favorite Sunday breakfast served with fresh edamame, sliced oranges and the Sunday paper.  Whip up a quick dipping sauce of soy sauce, rice vinegar, sesame oil and sriracha while they’re cooking and you’re good to go.  Or provide small bowls and let your diners create their own dipping sauce. I recommend skillet directions. Ready in less than 10 minutes.

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These are a house favorite.  Really delicious!

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4. FIVE CHEESE GREEK SPIRAL (VEGETARIAN):  Need I say more?  Just delicious and decadent with a wonderfully flakey pastry crust.  I will admit to making this my whole meal. Not on purpose, it just kind of happened. Ready in 30 minutes.

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This will go fast!  Guaranteed…

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5. MIDEAST STYLE FEAST (VEGAN):  This is an entire value meal;  stuffed grape leaves, hummus, lentil salad and tomato cracked bulgar wheat salad.  I love every part of this ready to eat HEARTY feast. Grab a fork!

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This is a hearty meal for one or two people or an appetizer for a small group. Just re-plate and go… and maybe add pita chips or naan.  Of course, you can make it prettier than this with some fresh herbs or a sprinkle of feta cheese.

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6. EGGPLANT CUTLETS (VEGAN) These breaded eggplant slices are a great time saver.  There are so many ways to use them.  Bake in a hot oven until brown and crispy, then let your imagination take over. Layer them with tomato sauce and cheese for a quick eggplant parmesan.   Tip:  Only cook what you are going to use right away.  They don’t refrigerate well.

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Roast and build a super sandwich with your favorite ingredients. Or just serve as they are with a drizzle of olive oil and some fresh herbs.

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7. MEATLESS MEATBALLS (VEGAN):  These soy protein based meatballs have good flavor and texture. Saute with tomato sauce and serve with toothpicks as an appetizer, a slider or over pasta. (Sauce not included)

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  Everybody loves a good meatball. 

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8.  SEEDY ALMOND SALAD TOPPERS (VEGAN):  These were such a great find.  This combination of seeds, nuts and spices will up your salad game and make any salad seem like you labored over a recipe.  Just open one of the individual packets and sprinkle over any combination of greens, veggies or fruit. Drizzle something. Done!

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9. CARAMELIZED ONION AND FETA BITES (VEGETARIAN):  I have made these by hand and they are delicious but it’s way easier to just pull them out of the freezer and pop them in the oven.  Delicious appetizers ready in 25 minutes while you get the wine ready.

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I have had them turn out prettier before, but I was making lots of food for a book group, so may have been rushed as my guests were arriving.  I know I dropped a few while plating.  They are really tasty though and small one bite treats.

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10,  CAULIFLOWER AND BROCCOLI VEGGIE PATTIES(VEGETARIAN/ CONTAINS EGGWHITES) These tasty cakes made with broccoli, cauliflower and potatoes were a pleasant surprise and a good quick little snack or appetizer.  They are a decent size but there are only four per box.   I recommend stove top instructions. Ready in 12 to 17 minutes. Serve immediately for best results.

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I served these veggie cakes with a jalapeno tartar sauce for me and a spicy cocktail sauce for my husband.  They would also be good with a salad as a light meal.

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11.  FRENCH ONION SOUP (VEGETARIAN):  Most onion soups have a beef based stock but this one features a nice vegetarian broth along with the traditional onions, swiss cheese and crouton.  Ready in 5 to 40 minutes depending on preparation.

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Be warned.  There are only two servings in each package.  My husband asked for seconds.  Oops!

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12.BUTTERNUT SQUASH MAC AND CHEESE (VEGETARIAN) This mac and cheese has a nice cheesy sauce and the butternut squash adds some extra flavor (and nutrition too).  Microwave five minutes.

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This is comfort food at its best. Dig in…

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13. VEGETABLE SAMOSAS (VEGAN):  These are seriously delicious!  These crispy triangles are filled with an Indian spiced mashed potatoes, carrots, peas and lentils.  I like them hot from the oven.  They are also a great small size for passed appetizers.

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BONUS! PUMPKIN SPICE ALMOND BEVERAGE:  Start your morning off right with this seasonal, not too sweet, pumpkin spice ‘milk’ frothed into your coffee.  It’s like the holidays in a cup.  Savor one sip at a time…

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Meatless Monday – Squash, Wild Rice and Kale Salad

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I love this combination of kabocha squash brushed with maple syrup and roasted to sweet tenderness, on a bed of fresh baby kale, hearty wild rice, creamy avocado, pomegranate seeds and salty crushed pistachios, all drizzled with a light orange, ginger vinaigrette.  Its a hearty main course salad when paired with crusty sourdough bread or a bowl of soup.

My friend, Kerry and her daughter, Gabby, were visiting from Maine last week. I could tell that Kerry was unimpressed by the pile of greens on the counter while i was making dinner. By the time the whole salad was assembled, she was singing a different tune…

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The colors alone tell you that this salad is a nutrional powerhouse.  Remember “Eat the Rainbow”?  The more colors you combine in your meals, the more vitamins and minerals you are likely to be getting.  I haven’t posted a food color chart in a while, so here is good one compliments of eatlocalgrown.com.  Its actually pretty interesting knowing that food is a certain color for a reason, or conversely, that the phytonutrients a plant contains determines its color.  color.jpg (720×720)I love wild rice in salads.  It has a nutty flavor and chewy texture that helps satisfy your mouth and your belly.  This salad is not heavy but it makes you feel satisfied and happy. For those that like to compare the nutrition of various ingredients, there is a healthy reason to incorporate wild rice into your diet.  According to SF Gate,  a one-cup serving of cooked, long-grain white rice contains 210 calories, 4 grams of protein and 45 grams of carbohydrate, including 1 gram of fiber. The same-sized serving of cooked wild rice provides you with 170 calories, 7 grams of protein and 35 grams of carbohydrate, including 3 grams of fiber.20180222_171101.jpgThis recipe calls for kabocha squash which is perfect for salad since its flavorful and tender and has a soft edible rind.  You can also use acorn squash which also has the pretty scallops but the rind is hard and inedible.  Its not really a problem, you can just remove the rind as you eat.  Acorn squash should probably be cut in thin quarter rounds since they are generally larger and may need to cook longer depending on thickness.

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TIPS:  I love fresh pomegranate seeds, or arils as they are technically named, but they are not available all year around.  Sometimes you can find them in the frozen section but I have started buying them when they are in season, seeding them and storing them in the freezer until I need them.  Its best to store in small, usable quantities instead of trying to chip away at a large block.   You can also freeze the small plastic containers of pomegranate seeds available in stores during the season if you haven’t opened them. They thaw perfectly!  You can always substitute another fresh fruit like blueberries or dried cranberries or raisins.

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SQUASH, WILD RICE AND KALE SALAD

  • 1 kabocha squash (or acorn squash)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup wild rice, uncooked (1/2 cup cooked)
  • large bunch baby kale or arugula
  • 1/3 cup pomegranate arils (or dried cranberries)
  • 1 avocado, sliced
  • 1/4 cup roasted pecans (pistachios, hazelnuts or almonds)
  • Vinaigrette: 1/4 cup orange juice
    1/4 cup apple cider vinegar
    1/2 teaspoon freshly grated ginger
    1 garlic clove, freshly grated
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/3 cup olive oil

 

  • Cook the rice according to instructions in vegetable broth, if desired. For salads, al dente is preferred. Remove from heat and let cool.

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  • Cut the squash open and scoop out the seeds. Place it flat-side-down on a large cutting board and slice into 1/2 inch half rounds

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  • Arrange the Kabocha slices on an oiled baking sheet (or lined with parchment paper). Whisk together the olive oil and maple syrup and brush squash generously, sprinkle with salt and pepper

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  • Roast on 450ºF for 12-15 minutes or until soft and beginning to brown.  Turn halfway through and brush maple oil mixture on other side, salt and pepper. Remove from heat and let cool.

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  • Spread baby kale or arugula in a layer on a large platter.

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  • Dot evenly with wild rice and avocado slices

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  • Top with squash slices

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  • Sprinkle with pomegranate seeds (arils) and slightly crushed pistachios

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  • Whisk together vinaigrette and dress salad just before serving.  Serve with extra dressing on the side.

 

Squash, Wild Rice and Kale Salad

  • Servings: 4
  • Difficulty: easy
  • Print
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  • 1 kabocha squash
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup wild rice, uncooked (1/2 cup cooked)
  • large bunch baby kale or arugula
  • 1/3 cup pomegranate arils (or dried cranberries)
  • 1 avocado, sliced
  • 1/4 cup roasted pecans (pistachios, hazelnuts or almonds)
  • Vinaigrette: 1/4 cup orange juice
    1/4 cup apple cider vinegar
    1/2 teaspoon freshly grated ginger
    1 garlic clove, freshly grated
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/3 cup olive oil

 

  1. Cook the rice according to instructions in vegetable broth, if desired. For salads, al dente is preferred. Remove from heat and let cool.
  2. Cut the squash open and scoop out the seeds. Place it flat-side-down on a large cutting board and slice into 1/2 inch half rounds
  3. Arrange the Kabocha slices on an oiled baking sheet (or lined with parchment paper). Whisk together the olive oil and maple syrup and brush squash generously, sprinkle with salt and pepper
  4. Roast on 450ºF for 12-15 minutes or until soft and beginning to brown.  Turn halfway through and brush oil mixture on other side, salt and pepper. Remove from heat and let cool.
  5. Spread baby kale or arugula in a layer on a large platter.
  6. Dot evenly with wild rice
  7. Arrange squash and avocado slices on top
  8. Sprinkle with pomegranate seeds (arils) and slightly crushed nuts
  9. Whisk together vinaigrette and dress salad just before serving.  Serve with extra dressing on the side.

Meatless Monday – Caramelized Onion & Brussels Sprouts Galette

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People seem to have strong feelings about brussels sprouts.  They are either lovers or haters.  Well, this delicious tart might persuade some of the haters to walk on the wild side.  The caramelized onions add that mouthwatering flavor (officially called umami) that is created when an unassuming onion is thinly sliced and slowly sauteed to a silky brown deliciousness.  Its a process that can’t be rushed but is totally worth the time.  I also added gruyere cheese, a hard Swiss cheese with a nutty flavor that blends well with the onions and brussels sprouts.  This is a main course worthy meal and particularly festive for the holidays.

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I had a 2 lb bag of brussels sprouts and was looking for a new way to prepare them. when I spotted this recipe in the new Eating Well magazine.  This is not one of those recipes with a long laundry list of ingredients.  You only need brussels sprouts, onions, garlic, any kind of cheese you like (even vegan), salt, pepper and olive oil.  The pie crust is optional, as this recipe would also make a good baked casserole for those cutting carbs or gluten free.  The original recipe called for layering the ingredients starting with the cheese on the bottom, caramelized onions and then the brussels sprouts on top with a final sprinkling of cheese.  I liked the idea of a caramelized onion ‘crust’, so skipped the layering and loved the results.  I don’t think you can really go wrong.

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You might be wondering what the difference is between a tart, a pie and a galette.  Well, I decided to look it up and the answer is actually not very exciting.  A pie is cooked in a pie pan and a tart is cooked in a tart pan, while a galette (and it’s French relation, Crostata) are free form and cooked on a baking sheet.  I love the rustic look of galettes and they are very forgiving. It almost looks like you wanted it to be misshapen.  You will notice that this recipe calls for two prepared pie crusts which are placed on top of each other and rolled several inches larger to make sure that there is enough dough to fold over.  Of course you can make your own crust if you are feeling industrious. Click through for a recipe for a good White Whole Wheat Pie Crust or a Gluten Free Pie Crust, both from King Arthur Flour.

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Onions are pretty easy to slice with a sharp knife. You can do the same with brussels sprouts too but if you have a mandolin, it’s a lot faster.  Just squeeze as many sprouts as you can in the bowl and slice them at the same time.

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TIPS: This recipe is not hard but it takes about an hour and fifteen minutes to make but you can easily do some of the steps ahead of time.  Caramelize the onions and saute the brussels sprouts and then refrigerate them for up to 1 day.  Or you can bake the galette, let cool and refrigerate for up to 1 day, then reheat at 350°F for about 40 minutes.

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CARAMELIZED ONION & BRUSSELS SPROUTS GALETTE

  • 4 cups thinly sliced onions (2-3 large)
  • ¼ teaspoon kosher salt, divided
  • ¼ teaspoon ground pepper, divided
  • 5 cloves garlic, thinly sliced
  • 12 ounces Brussels sprouts, trimmed and thinly sliced (4 cups)
  • 1½ cups shredded Gruyère, cheddar or sharp Cheddar (6 ounces)
  • 2 7- to 8-ounce prepared pie crusts, thawed if frozen
  • fresh thyme, chopped (optional)
  • Peel and thinly slice onions

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  • Using a sharp knife or a mandolin, slice brussels sprouts.

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  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and ⅛ teaspoon each salt and pepper; cook, stirring occasionally, until the onions are tender and browned, 15 to 20 minutes. (deeply caramelized onions might take longer) Add water, 1 tablespoon at a time, if they start to burn. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl.

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  • Heat the remaining 1 tablespoon oil in the pan. Add Brussels sprouts and the remaining ⅛ teaspoon each salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.

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  • Preheat oven to 400°F. Line a large baking sheet with parchment paper. Stack pie crusts on top of each other so you have a double-thick crust. Roll out on a lightly floured surface into a 13- to 14-inch circle.

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  • Transfer to the prepared baking sheet.

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  • Remove half of the caramelized onions from the bowl and reserve. Add brussels sprouts and one cup of the shredded cheese to the onions and stir to combine.

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  • Spread the brussels mixture on the pastry crust, leaving a 1½-2 inch border around the edge.  If you are making a crustless casserole, oil the baking dish well before adding the brussels mixture.

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  • Spread the remaining onions on top of the brussels mixture 

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  • Top with the rest of the cheese.

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  • Fold the edge of the dough over the filling, pleating every 3 inches.  If you like a shiny crust, spray the edges lightly with olive oil or brush with an egg wash.

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  • Bake until the crust is lightly browned, 30 to 35 minutes. Let cool for 10 minutes before serving.

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  • Garnish with fresh thyme, if using.

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Caramelized Onions & Brussels Sprouts Galette

  • Servings: 4-6
  • Difficulty: easy
  • Print
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  • 4 cups thinly sliced onions (2-3 large)
  • ¼ teaspoon kosher salt, divided
  • ¼ teaspoon ground pepper, divided
  • 5 cloves garlic, thinly sliced
  • 12 ounces Brussels sprouts, trimmed and thinly sliced (4 cups)
  • 1½ cups shredded Gruyère, cheddar or sharp Cheddar (6 ounces)
  • 2 7- to 8-ounce prepared pie crusts, thawed if frozen
  • fresh thyme, chopped (optional)
  1. Peel and thinly slice onions
  2. Using a sharp knife or a mandolin, slice brussels sprouts.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and ⅛ teaspoon each salt and pepper; cook, stirring occasionally, until the onions are tender and browned, 15 to 20 minutes. (deeply caramelized onions might take longer) Add water, 1 tablespoon at a time, if they start to burn. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl.
  4. Heat the remaining 1 tablespoon oil in the pan. Add Brussels sprouts and the remaining ⅛ teaspoon each salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.
  5. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  6. Stack pie crusts on top of each other so you have a double-thick crust. Roll out on a lightly floured surface into a 13- to 14-inch circle. Transfer to the prepared baking sheet.
  7. Remove half of the caramelized onions from the bowl and reserve. Add brussels sprouts and one cup of the shredded cheese to the onions and stir to combine.
  8. Spread the brussels mixture on the pastry crust, leaving a 1½-2 inch border around the edge.   If you are making a crustless casserole, oil the baking dish well before adding the brussels mixture.
  9. Spread the remaining onions on top of the brussels mixture and top with the rest of the cheese.
  10. Fold the edge of the dough over the filling, pleating every 3 inches.  If you like a shiny crust, spray the edges lightly with olive oil or brush with an egg wash.
  11. Bake until the crust is lightly browned, 30 to 35 minutes. Let cool for 10 minutes before serving.
  12. Garnish with fresh thyme, if using.

 

Meatless Monday – Penne with Butternut Squash, Mushrooms & Spinach

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There is a reason pasta is a fan favorite.  It’s fast, versatile and oh so satisfying.  It’s easy to adapt ingredients to feature the best of the season when you know the most abundant fruits and veggies are at their peak freshness and also their least expensive, due to good old supply and demand. Right now winter squashes and mushrooms crowd our supermarket shelves and dark leafy greens are still readily available. So stock up and do yourself a favor; whip up a quick batch of this yummy pasta. You won’t be disappointed.

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I love the colors of this dish.  As you know, via the concept of Eating the Rainbow, the more colors you can include in your food, the more likely you are to have a vast array of vitamins and minerals.   Any time you can sneak dark, leafy greens into meals, you’re adding important vitamins and minerals, but did you know that both butternut squash and spinach are good sources of fiber and Vitamin C and excellent sources of Vitamin A?  Mushrooms also add great nutritional value and help provide the feeling of fullness without adding unnecessary calories, fat or cholesterol.

20161101_195227TIPS:  Whatever you do, don’t forget to scoop out the pasta water which is a magic elixir.  It turns non-tomato based pasta sauces into velvety deliciousness and ‘loosens’ up a dry or too thick sauce.  Regular water just doesn’t give the same results.  Feel free to substitute the spinach for any dark leafy green.  Swiss chard or kale are good choices but may take a bit longer to wilt.

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PENNE WITH BUTTERNUT SQUASH, MUSHROOMS AND SPINACH

  • 12 ounces whole-wheat or multigrain penne
  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced peeled butternut squash (or other winter squash)
  • 6-8  crimini mushrooms, trimmed and sliced
  • 1 large shallot or 1/2 onion, small dice
  • 4-5 cloves garlic, minced
  • 1/4 – 1/2 tsp red pepper flakes
  • 2 cups spinach or other leafy green
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup grated parmesan cheese (optional)
  • 3 tablespoons fresh oregano or 1 tsp dried
    • Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Scoop out 1 cup cooking water and set aside before draining pasta. Leave pasta uncovered to prevent overcooking.  If it looks sticky, add a bit of pasta water.

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    • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saute the squash in a tablespoon of olive oil with half of the salt and pepper, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.

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    • Add the remaining 1 tablespoon olive oil, and saute the mushrooms with the remaining salt and pepper, stirring occasionally, until lightly browned, 4-5 minutes. Transfer to the plate and set aside.

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    • Add the garlic, onion and red pepper flakes, adding a bit more oil if necessary . Cook, stirring, until the onion is translucent, about 3-5 minutes.

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    • Stir in the spinach and saute about one minute until slightly wilted.

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    • Add the pasta, squash, mushrooms and 1/2 cup of the reserved pasta cooking water to the spinach/onion mixture. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan and the oregano. Add more of the cooking water, if desired, to make a juicier sauce.

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    • Serve with remaining parmesan and fresh oregano.

    Penne with Butternut Squash, Mushrooms and Spinach

    • Servings: 4
    • Difficulty: easy
    • Print
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    • 12 ounces whole-wheat or multigrain penne
    • 2 tablespoons extra-virgin olive oil
    • 2 cups diced peeled butternut squash (about 8 ounces)
    • 6-8  crimini mushrooms, trimmed and sliced
    • 1 medium shallot or 1/2 onion, small dice
    • 4-5 cloves garlic, minced
    • 1/4 – 1/2 tsp red pepper flakes
    • 2 cups spinach or other leafy green
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 3/4 cup grated parmesan cheese (optional)
    • 3 tablespoons fresh oregano or 1 tsp dried
      • Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Scoop out 1 cup cooking water and set aside before draining pasta.
      • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saute the squash in a tablespoon of olive oil with half of the salt and pepper, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
      • Add the remaining 1 tablespoon olive oil, and saute the mushrooms with the remaining salt and pepper, stirring occasionally, until lightly browned, 4-5 minutes. Transfer to the plate and set aside.
      • Add the garlic, onion and red pepper flakes, adding a bit more oil if necessary . Cook, stirring, until the onion is translucent, about 3-5 minutes.
      • Stir in the spinach and saute about one minute until slightly wilted.
      • Add the pasta, squash, mushrooms and 1/2 cup of the reserved pasta cooking water to the spinach/onion mixture. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan and the oregano. Add more of the cooking water to make a juicier sauce.
      • Serve with remaining parmesan.