Monday, February 21, 2011
Roasted Portabello, Rutabaga Timbale, Broccolini
Broccolini quick saute, Olive Oil, Shallot, Lemon Juice, Pepper, Salt
Rutabaga, Potato, Carrot Mini Timbale , topping : chopped, dehydrated Spanish Onion blended with ground Raw Cashews, Walnuts finished with a splash of Roasted Tamari.
Nice to have a jar of this topping around to add to salads,
vegetables, snack on and even an extra ingredient on a sandwich.
2 Medium Onions are chopped fine,place in dehydrator overnight.
(Oven drying: Chop fine, spread on a sheet pan, cook at 120 for 6+ hours)
Place a handful each of Raw Walnuts and Cashews to rough chop
Place all in a bowl and stir in a TBSP of a Raw or Roasted Tamari.
Spread onto a sheet pan, lightly in a pre-heated 350 for 10 min.
1 large Rutabaga-peeled, 1/4'd then in half inch thick slices.
(If left in water for awhile add a splash of acid like white vinegar to keep)
Boil in lightly salted water until a fork glides through
2 Large Red Potatoes, peeled, 1/4, boiled for mashing
(Potato amount: 1/3 more than Rutabaga)
1/2 C Carrot, grated
1/3 C Parsley and Dill, chopped
Salt, White Pepper, Pinch of Nutmeg
Drain Rutabaga and Potato and mash together in a bowl.
Blend in uncooked shredded Carrot and Spices plus
Cover bowl with a plate for 5 minutes then stir in herbs
OPTIONAL: Stir in 2 tsp Vegan Buttery Spread
Pack a small cup or a 1/2 C measure with mixture.
Run a knife around the sides and flip onto plate.
Top and Garnish.
TIP: Vegan Sour Cream makes a nice topping also.