Vegetables Cakes With Red Pepper Coulis Food

ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
• Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
• Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
• Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

VEGETABLES CAKES WITH RED-PEPPER COULIS

Steps:

• Preheat oven to 400 degrees. Bake the potatoes until tender.
• In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
• Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
• In a small mixing bowl whisk together the egg whites and milk.
• Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
• Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
• Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
• Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.

VEGETABLE CAKES

Steps:

• In a large nonstick skillet, slowly saute celery, carrots, onion and tomato until they are tender. Partly cover the pan and, if the tomatoes are not sufficiently juicy, add a dash of water to keep from burning. Transfer to a large mixing bowl and add the peas, basil, cumin, turmeric and red pepper flakes. Stir and set aside to cool.
• In another bowl, mash the potatoes.
• In small bowl, whisk together egg whites and milk. Stir into mashed potatoes until smooth. Add remaining vegetable mixture and combine well. Form into 12 two-ounce patties. Put bread crumbs in shallow pan and lightly coat both sides of patties.
• Spray a large skillet with olive oil spray and saute the patties over medium heat until brown, about 5 minutes each side. Serve with red pepper coulis.

ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
• Raise oven temperature to 425 degrees F.
• Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
• Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS

Steps:

• RED PEPPER COULIS:.
• Char peppers over gas flame or broiler until blackened all over.
• Seal in plastic or paper bag; let stand 15 minutes.
• Peel and seed peppers; place in blender.
• Place garlic cloves in small dry skillet.
• Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
• Cool, peel garlic; add to blender with peppers.
• Add milk and honey to blender.
• Puree until smooth.
• Transfer to bowl.
• Season with salt and pepper.
• *DO AHEAD - can be made up to 2 days ahead.
• MUSHROOM CAKES:.
• Melt butter with oil in large heavy skillet over medium high heat.
• Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
• Add garlic; stir 1 minute.
• Transfer mixture to processor.
• Add eggs, Parmesan, herbs, salt and pepper to processor.
• Pulsing on/off turns, process until mushrooms are coarsely chopped.
• Transfer to large bowl & mix in 1/2 cup of panko.
• Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
• Form each into 3/4 inch thick cake.
• Spread additional panko out on plate.
• Coat cakes with panko.
• Place on rimmed baking sheet.
• **DO AHEAD - Can be made 4 hours ahead: cover & chill.
• AVOCADO PESTO:.
• Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
• Add avocado, Parmesan, cilantro, parsley, and lime juice.
• Process to blend.
• With machine running gradually and 1/4 cup oil through feed tube.
• Transfer to bowl.
• Season to taste with salt and pepper.
• ***DO AHEAD - Can be made 2 hours ahead: cover & chill.
• Preheat oven to 300ºF.
• Melt butter with 2 T oil in large skillet over medium heat.
• Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
• Transfer to baking sheet; place in oven.
• Spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
• Place 2 cakes on each plate.
• Drizzle with red pepper coulis.

RED PEPPER COULIS

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
• Mix in the vinegar and sugar.
• Add the red pepper flakes, salt and pepper to taste.
• Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
• Stir in the tomatoes and basil; simmer for 10 more minutes.
• Serve hot.