May 15, 2010
Hello foodies!!! Today we are here to feature another meatless dish. This recipe is from our good friend and biggest fan Janah of Delishyourdish. We had the honor of making this dish with her at her house and today we are asking you to support her by voting for this dish for the Springlicious Recipe Contest. Please vote for this dish!! http://www.iledefrancecheese.com/blog/?cat=51 Roasted Garlic Pesto Mushroom Stacks by Janah A.   Ingredients: 1 Bulb Garlic 3 Zucchini (sliced on an angle into 1/2” slices) 1 Large Eggplant (sliced into 1/2” rounds) 1 Pkg. Sliced Portabello Mushrooms 1 Pkg. Fresh Basil 2 Tbsp Lemon Juice 1/2 Cup Goat Cheese Tomato Sauce 2 Red Peppers 1 Pkg. Firm Light Tofu Shredded Mozzarella Cheese 1 Tbsp Olive Oil Salt Direction For The Roasted Garlic: Set oven to 350 degrees Slice off the top of the garlic bulb. Pour about 1 tbsp of olive oil over the top of the garlic bulb so that the oil drips down between the cloves. Top with a few shakes of sea salt. Wrap the bulb in tin foil and place in the oven with cut side down. Allow garlic to roast for 1 hour. For Pesto: In a blender or cuisenart, add in bulb of roasted garlic (squeeze out the roasted cloves into the blender), lemon juice, goat cheese and basil. Blend until you’ve reached your desired texture. Taste to see if you may want to add more lemon juice or goat cheese. Set aside. For Red Peppers: Set Oven to Broil. Lay the red peppers onto a greased cookie sheet. Allow red peppers to cook on broil until they become blistered on top. Should take about 5-7 minutes. Remove from oven and set aside. For The Eggplant, Zucchini and Mushrooms: Set oven to 400 degrees on convection. Place the zucchini, tofu and eggplant onto a greased cookie sheet. Bake in the convection oven until the veggies and tofu begin to crisp. Or you can also cook the tofu in a sautee pan on high heat until crispy. In a greased sautee pan, toss in the mushrooms on medium heat. While the mushrooms are cooking, add just a small dollop of the pesto into the pan. Cook until the mushrooms are tender. Set aside. Make the Stacks: On a greased cookie sheet begin to layer the veggies, tofu, pesto, tomato sauce and mozzarella cheese. Be sure to start with a piece of eggplant on the bottom then build the stack any way you like. Place back in the oven for about 5-10 minutes just to warm.

Hello foodies!!! Today we are here to feature another meatless dish. This recipe is from our good friend and biggest fan Janah of Delishyourdish. We had the honor of making this dish with her at her house and today we are asking you to support her by voting for this dish for the Springlicious Recipe Contest. Please vote for this dish!! http://www.iledefrancecheese.com/blog/?cat=51

Roasted Garlic Pesto Mushroom Stacks by Janah A.

 

Ingredients:

  • 1 Bulb Garlic
  • 3 Zucchini (sliced on an angle into 1/2” slices)
  • 1 Large Eggplant (sliced into 1/2” rounds)
  • 1 Pkg. Sliced Portabello Mushrooms
  • 1 Pkg. Fresh Basil
  • 2 Tbsp Lemon Juice
  • 1/2 Cup Goat Cheese
  • Tomato Sauce
  • 2 Red Peppers
  • 1 Pkg. Firm Light Tofu
  • Shredded Mozzarella Cheese
  • 1 Tbsp Olive Oil
  • Salt
Direction
  • For The Roasted Garlic:
  • Set oven to 350 degrees
  • Slice off the top of the garlic bulb. Pour about 1 tbsp of olive oil over the top of the garlic bulb so that the oil drips down between the cloves. Top with a few shakes of sea salt.
  • Wrap the bulb in tin foil and place in the oven with cut side down. Allow garlic to roast for 1 hour.
  • For Pesto:
  • In a blender or cuisenart, add in bulb of roasted garlic (squeeze out the roasted cloves into the blender), lemon juice, goat cheese and basil.
  • Blend until you’ve reached your desired texture. Taste to see if you may want to add more lemon juice or goat cheese. Set aside.
  • For Red Peppers:
  • Set Oven to Broil.
  • Lay the red peppers onto a greased cookie sheet. Allow red peppers to cook on broil until they become blistered on top. Should take about 5-7 minutes. Remove from oven and set aside.
  • For The Eggplant, Zucchini and Mushrooms:
  • Set oven to 400 degrees on convection.
  • Place the zucchini, tofu and eggplant onto a greased cookie sheet. Bake in the convection oven until the veggies and tofu begin to crisp. Or you can also cook the tofu in a sautee pan on high heat until crispy.
  • In a greased sautee pan, toss in the mushrooms on medium heat. While the mushrooms are cooking, add just a small dollop of the pesto into the pan. Cook until the mushrooms are tender. Set aside.
  • Make the Stacks:
  • On a greased cookie sheet begin to layer the veggies, tofu, pesto, tomato sauce and mozzarella cheese. Be sure to start with a piece of eggplant on the bottom then build the stack any way you like.
  • Place back in the oven for about 5-10 minutes just to warm.

Green Tie Tasting