Monday, February 21, 2011

Roasted Portabello, Rutabaga Timbale, Broccolini

Portabello Cap marinated in Balsamic and spices then sauteed with Shallot and Fresh Rosemary, Pepper, Salt (Marinade: Balsamic with a dash of Dijon whisked in, Fresh chop Rosemary, White Pepper). Roasted at 365 apporx 15 min.
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.

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