Tuesday, July 22, 2014
VEGAN RICOTTA & GREENS-STUFFED PORTOBELLO MUSHROOM CAPS AND CREAMY ORZO SALAD (OR PILAF) WITH ROASTED VEGETABLES
This is a meal that I made pretty-much on the spur of the moment last week, utilizing some ingredients that I need to use up. It turned out to be one of our favorites so far! Lots of veggies and flavors and creamy goodness, and a minimum of effort.
I originally set out to make an orzo salad (my husband loves orzo, the pasta that looks like rice), but I ended up serving it hot because we didn't want to wait! It was super-delicious that way, as a sort of pilaf. The next day, we enjoyed it cold, for lunch, as a salad. I love making versatile recipes!
CONFESSION: There is a bit of a sameness about these recipes and I probably would not serve them together again. However, for that particular meal, as I said, I was using up certain ingredients and the idea for the orzo dish came to me partially because I wanted to use up as much of the vegan ricotta as I could!
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BRYANNA’S SPINACH AND (VEGAN) RICOTTA-STUFFED PORTOBELLO MUSHROOM CAPS
Serves 2 to 4
Serves 2 to 4
4 large Portobello mushroom caps, stems removed
Salt and freshly-ground black pepper
1 cup vegan ricotta (my vegan ricotta recipes, one tofu, one almond)
1 cup (packed down) finely-chopped fresh spinach (OR use chard or tender kale leaves instead), which has been washed and spin-dried
1/4 cup vegan parmesan (your choice—I like Go Veggie by Galaxy)
1/4 tsp. EACH dried basil, thyme leaves and oregano
3/4 cup of your favorite marinara sauce (fresh tomato sauce with garlic and basil)
Salt and freshly-ground black pepper
1 cup vegan ricotta (my vegan ricotta recipes, one tofu, one almond)
1 cup (packed down) finely-chopped fresh spinach (OR use chard or tender kale leaves instead), which has been washed and spin-dried
1/4 cup vegan parmesan (your choice—I like Go Veggie by Galaxy)
1/4 tsp. EACH dried basil, thyme leaves and oregano
3/4 cup of your favorite marinara sauce (fresh tomato sauce with garlic and basil)
extra vegan parmesan to sprinkle on top
Sprinkle the inside of the mushroom caps with a little
salt and pepper. Place them on a baking
sheet and spray with a little oil from a pump-sprayer. Place the pan about 6 inches under your oven’s
broiler. Broil (checking often), until
the gills look juicy and the mushroom is softer and semi-cooked. Remove from the oven and set aside. Turn the
oven to 450 degrees F on Bake mode.
In a medium bowl, mash together the ricotta, spinach,
vegan parmesan, and herbs. Combine
well. Divide the mixture evenly between
the 4 mushroom caps, mounding firmly. Sprinkle with some of the vegan parmesan. Bake for about 10 minutes. While
they bake, gently heat the marinara sauce, either on the stovetop or in the
microwave. Serve the mushrooms hot with
some of the sauce spooned over them.
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BRYANNA’S
CREAMY ORZO SALAD (OR PILAF) WITH ROASTED VEGETABLES
Serves 4
Serves 4
You can substitute any vegetables you like for the
ones I used.
1 cup orzo pasta
2 cups vegan broth
Roasted Vegetables:
2 medium zucchini, cut across in half and then length-wise into 3/8-inch slices
1/2 large onion (any color), thinly sliced
3 bell peppers, seeded and diced (preferably of different colors, but it doesn’t matter if they are all the same)
Dressing:
2 tablespoons olive oil
2 tablespoon vegan broth
1 tablespoon Dijon mustard
1/2 cup vegan ricotta (my vegan ricotta recipes, one tofu, one almond)
1 clove garlic, crushed
2 tsp. dried oregano
Salt and freshly-ground black pepper to taste
Additional:
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1/4 cup vegan parmesan (your choice—I like Go Veggie! by Galaxy Foods, but I hear that Follow Your Heart [Earth Island in Canada]is very good)
1/4 cup chopped pitted Kalamata olives
2 cups vegan broth
Roasted Vegetables:
2 medium zucchini, cut across in half and then length-wise into 3/8-inch slices
1/2 large onion (any color), thinly sliced
3 bell peppers, seeded and diced (preferably of different colors, but it doesn’t matter if they are all the same)
Dressing:
2 tablespoons olive oil
2 tablespoon vegan broth
1 tablespoon Dijon mustard
1/2 cup vegan ricotta (my vegan ricotta recipes, one tofu, one almond)
1 clove garlic, crushed
2 tsp. dried oregano
Salt and freshly-ground black pepper to taste
Additional:
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1/4 cup vegan parmesan (your choice—I like Go Veggie! by Galaxy Foods, but I hear that Follow Your Heart [Earth Island in Canada]is very good)
1/4 cup chopped pitted Kalamata olives
Bring the broth to a boil in a small pot and add the
orzo. Bring back to a boil, the turn to
Low, cover and cook for 20 minutes.
While the orzo cooks, place the prepared vegetables on an oiled baking sheet and spray with oil from a pump-sprayer. Broil under your oven’s broiler, about 4-5 inches from the heat, until they are starting to brown. Turn them over to the other side and broil again until they are softened and starting to brown. Watch carefully so that they do not char. Remove from the oven.
When it's done, immediately stir the cooked orzo with a spoon and pour into a bowl.
While the orzo cooks, place the prepared vegetables on an oiled baking sheet and spray with oil from a pump-sprayer. Broil under your oven’s broiler, about 4-5 inches from the heat, until they are starting to brown. Turn them over to the other side and broil again until they are softened and starting to brown. Watch carefully so that they do not char. Remove from the oven.
When it's done, immediately stir the cooked orzo with a spoon and pour into a bowl.
Blend the Dressing ingredients together until smooth,
using a blender or immersion/stick blender.
Add to the bowl with the orzo, along with the roasted vegetables,
parsley, basil, vegan parmesan and chopped olives. Combine gently.
Now, you can serve this still hot, at room temperature,
or chilled as a salad, depending on your circumstances or preference.
Enjoy!
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1 comment:
Thanks, Bryanna! Very nice recipes. You've been cooking up a storm from the looks of it. Thanks for sharing!
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