Swiss Vegetable Spread Food

VEGGIE CREAM CHEESE SPREAD

Steps:

• Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!

SWISS VEGETABLES

Steps:

• Preheat oven to 350°.
• In a large bowl, combine the vegetables, soup, ½ cup of the cheese, the sour cream, black pepper, and ½ the can of French Fried onions.
• Pour into shallow one-quart casserole.
• Bake, covered, for 30 minutes, or until vegetables are done.
• Remove from oven.
• Sprinkle the remaining cheese and onions in diagonal rows across the top.
• Return to oven, uncovered,baking about 5 minutes more.
• (or until the onions are golden brown).

GARDEN VEGETABLE SPREAD

Steps:

• In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.

VEGETARIAN SWISS STEAK

Steps:

• Preheat the oven to 350°F.
• Cut the onion in half, then into thin slices. Heat the wine or water in a large skillet or pot and braise the onion until it is soft, about 5 minutes. Add the sliced mushrooms, bell peppers, garlic, and basil. Continue cooking over medium heat for 8 to 10 minutes, then stir in the dissolved miso, tomatoes, and pepper. Simmer 5 minutes.
• Spread 1/2 cup of sauce evenly in the bottom of a large casserole dish. Arrange the seitan slices in the dish, then cover with the rest of the sauce. Cover the dish and bake for 20 to 25 minutes.

SWISS VEGETABLE SPREAD

Steps:

• In medium bowl stir together cream cheese spread, sour cream, mustard and pepper sauce. Stir in cheese and chives. Serve with crackers.