Monday, November 10, 2003
Continuing the menu plan for this years Thanksgiving Day Diner we naturally want to include a variety of vegetable dishes designed to be both traditional and, of course, vegetarian but also completely satisfying to the non vegetarian guest at your table. This recipe uses traditional sweet potatoes but with a great crispy topping that will surprise and please everyone. Make extras, trust me this is the one they'll ask for as leftovers topped with hot gravy after the game.
In the meantime look to this vegetable lexicon Our Vegetable Travelers if you have any question about the variety of vegetables that are available, then go out and create your own traditional/vegetarian holiday feast.
Twice Baked Sweet Potatoes
Harlan
Ingredients
1 large sweet potato skin left on
1/3 cup button mushrooms medium dice
1/3 cup portabella mushrooms medium dice
¼ cup red bell pepper medium dice
¼ cup shallot minced
¼ cup soy parmesan cheese
2 Tbls olive oil
¼ tsp tarragon
1/8 tsp dill
salt and pepper to taste
Preparation
Preheat the oven to 350 degrees while you wash the potato, piercing it 3 or 4 times to allow the steam to escape while baking, Bake the potato on the open rack until it is fork soft. Prepare the rest of the vegetables as indicated. Saute the bell pepper and shallot in a small amount of the olive oil on medium high until slightly soft and add the mushrooms, cook covered for about 2 minutes and remove from the heat. Add a tablespoon of olive oil and the tarragon and dill to the sauteed vegetable, stir together lightly and set aside.
Remove the baked potato and let it cool about 5 minutes. Slice the potato lengthwise and remove the flesh taking care not to tear the skin. In a small bowl mash the potato and add the reserved vegetables combine loosely. Divide the mix into the two potato skins, top with the soy Parmesan, salt and pepper
Place the stuffed potato skins into a lightly oiled oven proof dish and bake uncovered at 350 degrees about 15 minutes or until the cheese has bubbled and browned. Serve hot
Vegan
serves 2
In the meantime look to this vegetable lexicon Our Vegetable Travelers if you have any question about the variety of vegetables that are available, then go out and create your own traditional/vegetarian holiday feast.
Twice Baked Sweet Potatoes
Harlan
Ingredients
1 large sweet potato skin left on
1/3 cup button mushrooms medium dice
1/3 cup portabella mushrooms medium dice
¼ cup red bell pepper medium dice
¼ cup shallot minced
¼ cup soy parmesan cheese
2 Tbls olive oil
¼ tsp tarragon
1/8 tsp dill
salt and pepper to taste
Preparation
Preheat the oven to 350 degrees while you wash the potato, piercing it 3 or 4 times to allow the steam to escape while baking, Bake the potato on the open rack until it is fork soft. Prepare the rest of the vegetables as indicated. Saute the bell pepper and shallot in a small amount of the olive oil on medium high until slightly soft and add the mushrooms, cook covered for about 2 minutes and remove from the heat. Add a tablespoon of olive oil and the tarragon and dill to the sauteed vegetable, stir together lightly and set aside.
Remove the baked potato and let it cool about 5 minutes. Slice the potato lengthwise and remove the flesh taking care not to tear the skin. In a small bowl mash the potato and add the reserved vegetables combine loosely. Divide the mix into the two potato skins, top with the soy Parmesan, salt and pepper
Place the stuffed potato skins into a lightly oiled oven proof dish and bake uncovered at 350 degrees about 15 minutes or until the cheese has bubbled and browned. Serve hot
Vegan
serves 2
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