This delicious meatless entrée is perfect as a side dish for the vegetarians in your Christmas crowd. But it also serves as a lovely stand-alone brunch dish. It’s delicious served with a creamy butternut squash soup and accompanied by a crisp salad.
Substitute carrots and beans with roasted asparagus, and add a little lemon zest to pack a punch.
Place carrots and green beans in saucepan with boiling water and cook for 4 to 5 minutes, until almost tender. Drain and blot dry. Toss in bowl with oil and 1 Tbsp (15 mL) honey, then spread out in single layer on parchment-lined baking sheet. Bake in oven for 20 minutes, shaking pan occasionally for even roasting. Remove and set aside to cool.
Meanwhile melt butter in large skillet. Add shallots and sauteu0301 until soft, about 2 minutes. Stir in mushrooms and continue to sauteu0301 over medium heat until mushrooms are tender and beginning to dry. Spread out on baking sheet to cool.
Place one-third of sauteu0301ed mushrooms in food processor along with cream cheese, sage, and 2 Tbsp (30 mL) pine nuts. Pulse, scraping down sides of bowl with rubber spatula, until a coarse mixture results. Transfer to large bowl and add remaining sauteu0301ed mushrooms. Add salt and pepper, to taste. Set aside to cool.
Reduce oven temperature to 375 F (190 C). Roll out puff pastry on lightly floured surface to 10 x 12 in (25 x 30 cm) rectangle and place on parchment-lined baking sheet with shallow sides. Score 1/2 in (1.25 cm) border along each edge. Prick centre of puff pastry in several places. Partially bake in oven for 12 to 15 minutes. Remove and place baking sheet on rack.
Tap down middle of pastry with spatula or back of spoon, as it will have puffed during baking. Spoon mushroom mixture overtop puff pastry just within the borders. Gently spread out with metal spatula. Tuck roasted vegetables in rows on top of mushrooms. Drizzle with remaining 1 Tbsp (15 mL) honey. Scatter 1 Tbsp (15 mL) pine nuts overtop.
Bake for 12 to 15 minutes, or until pastry is nice and golden and filling is piping hot. Serve with a radicchio and endive salad.
This recipe is part of the Festive Fusions collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.