Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
60 min. |
180 min. |
240 min. |
8 |
0 |
The Ultimate Stuffed Vegetarian Dish
Tired of fake meat substitute for your vegetarian entreés? Are you that vegetarian that wishes for just once to share a holiday meal with family that did not involve a smattering of various veggie platters and tofurkey? Well here is the answer to your vegetarian conundrums for family get togethers over the holidays.
Ingredients:
| 1 cup pecans
|
| 1 zucchini
|
| 1 small eggplant
|
| 1 butternut squash
|
| 1 fennel bulb
|
| 2 garlic cloves, divided
|
| 1 large onion, grated/minced
|
| 2 oz. of dried porcini mushrooms(rehydrated in 1/4 cup of hot water)
|
| 1 tablespoon olive oil
|
| 4 sprigs of thyme
|
| 1 cup (2 sticks) unsalted butter
|
| 1/2 teaspoon red pepper flakes
|
| 2 tablespoons Steens cane syrup
|
| 2 large eggs
|
| 1 cup finely grated Pecorino
|
| 1/2 cup fine plain breadcrumbs
|
| 6 tablespoons coarsely chopped parsley, divided
|
| Salt
|
| 1 cup of minced spinach or basil leaves
|
| 1 tablespoon fresh lemon juice |
Instructions:
| 1 | Preheat oven to 350 degrees. Slice lengthwise the butternut squash and scoop out the seeds and threads (leave most of the flesh inside.) |
| 2 | Roast your pecan in the oven and then chop once cool. Put to the side. |
| 3 | Cut zucchini and eggplant lengthwise and place the filling for both in a large bowl. Chop onions and fennel. Add them to the bowl with the breadcrumbs, a pinch of salt, and mushrooms. Stir well until incorporated. Add to a blender and pureé. Add olive oil to a large skillet or pot and cook over medium-high heat until hot and slightly brown, take off heat and place aside. Add eggs, pecorino, parsley, and breadcrumbs. Stir well. |
| 4 | Make your Steen's butter by heating butter, garlic, red pepper and thyme sprigs on low in a small sauce pan. Once melted and stirred well -- let cool. Brush inside of squash, zucchini, and eggplant. |
| 5 | Begin assembly- add a couple tablespoons of veggie pureé to inside of squash, then add one of the zucchini sides, add a couple tablespoons of veggie pureé, and then add one side of the eggplant with veggie pureé. Do the same for the other halves of each vegetable. |
