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Another great breakfast or snack idea that I found here

What you’ll need:
-Your favorite fresh bread (in this case I used a cranberry pecan loaf)
-Ricotta (preferably fresh, but any will do and in a pinch you can use cream cheese)
-Blueberries
-Chopped Pistachios 
-Local organic honey ( I like to use a more floral honey i.e. lavender)
-Lemon

What you’ll need to do:

Wash, dry and cut blueberries in half. Slice your bread, since it is fresh there is no need to toast. Spread Ricotta on your bread. Place berries cut side up on ricotta, sprinkle with nuts, drizzle with honey, and with a fine micro plane zest your lemon over the top. 

Filed under food breakfast snack vegetarian yummy

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OMG this vegan dish looks soooo goood! 
Eggplant and Pine Nut Rolled LasagnaServes 4 (easily adapted)
8 Lasagna Noodles1 EggplantOlive OilSaltBlack Pepper2+ Cups Marinara Sauce (your favorite)2 Slices Bread, toasted (or prepared breadcrumbs)
Pine Nut Spread1 Cup Pine Nuts1 Tbs Water1/2 tsp White Wine Vinegar, or lemon juice1 tsp Dried Italian Herbs1/4 – 1/2 tsp Salt
Variation Ideas:Add 1/3 Cup of Sun Dried tomatoes to pine nut spreadAdd 1 Cup of sauteed spinach when fillingAdd fresh baby spinach leaves when fillingAdd 1 Cup of sauteed mushrooms when fillingAdd strips of sauteed summer squash when filling
Boil noodles in salted water until al dente. Drain and lay out the noodles on a cookie sheet, lightly spraying with oil so that they do not stick. Set aside.
Peel eggplant. I find the easiest way to do this is to cut off both ends and use the edge provided to get your vegetable peeler started. I’ve found it difficult to get the peeler to cut the skin otherwise.
Place the eggplant upright on the cutting board. Slice the eggplant in long, thin vertical slices. Then slice each of these in half again, also vertically. Sprinkle with salt and pepper.

In a large non-stick or cast-iron skillet, begin browning the eggplant strips in olive oil, 2-3 Tbs a batch (or more). When strips are very tender and nicely browned on both sides, set aside.

In the hot skillet you cooked the eggplant in, add the pine nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn. Add the pine nuts to the work bowl of a food processor. Grind the nuts as well as you can, then add the remaining ingredients for the pine nut spread. Process until well combined.
Toast the bread and process into breadcrumbs.
Preheat oven to 400º F.
Assembly
Spread a little pine nut spread ontp each noodle. You don’t need a lot, it’s very rich! Add eggplant strips, as well as any other filling.

Roll up each noodle and place in your baking dish(es) seam-side down. Cover generously with sauce.

Top with breadcrumbs and bake for 20-25 minutes. Since everything is already cooked, they just need to heat up and slightly brown. If you’re baking them in individual gratin dishes as shown here, place all the dishes on a baking sheet for easier removal from the oven. Serve immediately!

OMG this vegan dish looks soooo goood! 

Eggplant and Pine Nut Rolled Lasagna
Serves 4 (easily adapted)

8 Lasagna Noodles
1 Eggplant
Olive Oil
Salt
Black Pepper
2+ Cups Marinara Sauce (your favorite)
2 Slices Bread, toasted (or prepared breadcrumbs)

Pine Nut Spread
1 Cup Pine Nuts
1 Tbs Water
1/2 tsp White Wine Vinegar, or lemon juice
1 tsp Dried Italian Herbs
1/4 – 1/2 tsp Salt

Variation Ideas:
Add 1/3 Cup of Sun Dried tomatoes to pine nut spread
Add 1 Cup of sauteed spinach when filling
Add fresh baby spinach leaves when filling
Add 1 Cup of sauteed mushrooms when filling
Add strips of sauteed summer squash when filling

Lasagna NoodlesBoil noodles in salted water until al dente. Drain and lay out the noodles on a cookie sheet, lightly spraying with oil so that they do not stick. Set aside.

Peel eggplant. I find the easiest way to do this is to cut off both ends and use the edge provided to get your vegetable peeler started. I’ve found it difficult to get the peeler to cut the skin otherwise.

Place the eggplant upright on the cutting board. Slice the eggplant in long, thin vertical slices. Then slice each of these in half again, also vertically. Sprinkle with salt and pepper.

Sliced Eggplant

In a large non-stick or cast-iron skillet, begin browning the eggplant strips in olive oil, 2-3 Tbs a batch (or more). When strips are very tender and nicely browned on both sides, set aside.

Cooked Eggplant

In the hot skillet you cooked the eggplant in, add the pine nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn. Add the pine nuts to the work bowl of a food processor. Grind the nuts as well as you can, then add the remaining ingredients for the pine nut spread. Process until well combined.

Toast the bread and process into breadcrumbs.

Preheat oven to 400º F.

Assembly

Spread a little pine nut spread ontp each noodle. You don’t need a lot, it’s very rich! Add eggplant strips, as well as any other filling.

Filling Rolled Lasagna

Roll up each noodle and place in your baking dish(es) seam-side down. Cover generously with sauce.

Eggplant and Pinenut Rolled Lasagna

Top with breadcrumbs and bake for 20-25 minutes. Since everything is already cooked, they just need to heat up and slightly brown. If you’re baking them in individual gratin dishes as shown here, place all the dishes on a baking sheet for easier removal from the oven. Serve immediately!

Eggplant and Pinenut Rolled Lasagna

Filed under food vegan italian lasagna healthy vegetarian