Thursday, September 5, 2013

Vegetarian Mushroom Loaf with Sun Dried Tomato Pesto, Sweet Potato Fries with Tex - Mex Dipping Sauce

I ate at an amazing restaurant this week. They served a version of the recipes that I'm posting today.
I was not able to find the exact recipes, so, I decided to create my own adaptation.
The following are my versions of the recipes.

Vegetarian Mushroom Loaf:

I want to add a note here about baking and presenting the Mushroom Loaf.
You could press the mixture into round Food Ring Baking Molds and bake them on a baking sheet pan as directed.  They were served like that in the restaurant and referred to as a mushroom "cake". It would simply make a nicer presentation for guests. I would also consider baking it in a muffin tin for individual servings. I posted a story about muffin tin recipes too.

2 large onions, finely diced
1 C chopped fresh mushrooms ( I recommend Portobello if available)
1/4 C finely chopped green pepper
2 TBS butter
3 C grated carrot
1 1/2 C diced celery
5 eggs, beaten
1/2 C shipped walnuts
1/4 C unsalted sunflower kernels
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
3 C soft whole wheat bread crumbs from about 6 slices

Heat butter in a skillet and saute:
green pepper
cook until tender

In a bowl:
mushroom mixture
eggs walnuts
Mix well
Stir in bread crumbs

Spray a 9"X5" loaf pan with vegetable spray
line the bottom with waxed paper
place mixture in the pan
Bake at 350 degrees for 1 hour
Remove from the oven and let it rest for 10 minutes before serving
Serve with Sun Dried Tomato Pesto.

Sun Dried Tomato Pesto:

4 oz. sun dried tomatoes, chopped. ( if using the ones in oil, drain them and use the oil as directed in the instructions below) otherwise, dried tomatoes will be re- hydrated.
2 TBS chopped fresh basil leaves
2 TBS chopped fresh parsley
1 TBS minced garlic
1/4 C chopped pine nuts
3 TBS fine diced onion
1/4 TBS balsamic vinegar
1 TBS tomato paste
1/3 C crushed tomatoes, drained
1/4 C red wine
1/2 C olive oil
1/4 C grated parmesan cheese
salt to taste

Place dried tomatoes in a bowl and cover with warm water ) or use the oil in the tomatoes to replace the oil in the recipe.

In a food processor:
Sun dried tomatoes
pine nuts
Process until well blended

tomato paste
crushed tomatoes
Process until incorporated

Stir in:
Oil ( this is where you would use the oil if using a jar of sun dried tomatoes)
Salt , to taste

Sweet Potato Fries:

1 sweet potato per person
potato starch
vegetable oil
adobo seasoning, to taste

Peel potatoes
Cut into fries
Toss in a large zip lock bag with a few TBS of vegetable oil and potato starch to coat them well.
Add salt , pepper, and adobo seasoning, shake well

Place on a baking sheet in a single layer / don't crowd them
Bake at 450 degrees for 15 minutes or until crispy.

Serve with Tex - Mex Dipping Sauce.

Tex - Mex Dipping Sauce:
In a bowl,

1/2 C mayonnaise
2 TBS minced onion
2 TBS diced Roma tomatoes
1 TBS buttermilk
1 TBS white vinegar
2 tsp minced fresh cilantro
1 tsp canned, diced green chiles
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
1/8 tsp dried dill
1/8 tsp cumin
1/8 tsp cayenne pepper

Combine well, cover and refrigerate at least 1 hour before serving.
Store covered in the refrigerator

Peace in the Kitchen!

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