stuffed crepes with roasted red pepper sauce

I love this idea. Any herbivores out there? I'm always looking for new vegetarian or vegan recipes.


Tonight we had stuffed crepes with roasted red pepper sauce.


Ingredients

8 crepes

Filling:

• 1 tbs olive oil
• 2 minced garlic cloves
• 1 onion, diced
• 1 tomato, cored, seeded, and diced
• 1/4 tsp fennel seed, crushed
• 2 medium zucchini, cut lengthwise into sixths and thinly sliced
• goat cheese
• salt and pepper to taste

Sauce:

• 1 7 oz. jar roasted red peppers, well drained and patted dry
• 1/4 cup tomato sauce
• 1 minced garlic clove
• dash of cayenne
• salt

To make the filling:

1. saute the garlic and onion in the olive oil for 5 min.
2. add tomato and fennel, cook 1 min.
3. add zucchini, cook 10 more min.
4. season w/ salt and pepper to taste

To make the sauce:

1. combine all ingredients in blender and puree. Heat in a sauce pan.

Preheat the oven to 300 degrees

Assemble the crepes:

lightly butter a baking dish

spoon in some of the zucchini mixture along the center of a crepe and top it with some goat cheese

roll the crepe to make a log and place it seam side down in the baking dish and repeat with all crepes.

lay a lightly buttered sheet of wax aper on the crepes, cover with foil and bake 20 minutes. Serve with sauce.


Very yummy dish.



*This recipe comes from Main-Course Vegetarian Pleasures*

 
[from Maryea]

Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping

Last week's thread made me crave pumpkin, so this is a great vegan recipe that I made last night (and will have leftovers tonight):




Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping



Ingredients:



3/4 lb. uncooked ziti or penne pasta (I used whole wheat)
2 onions, sliced very thinly (I forgot onions at the grocery store--oops! It was good without so if you don't like onions omit)
3 tbs olive oil
1 recipe Cashew Ricotta (recipe to follow)
1 tbs brown sugar
1/4 tsp ground nutmeg
white pepper and cayenne
1 (15 oz) can pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable broth

Sage Bread Crumbs

2 1/2 cups bread crumbs, preferable fresh and homemade (made from about half a baguette or 4 dinner rolls)

1/3 cup walnut pieces, chopped in food processor until resembling coarse crumbs

1/4 cup nonhydrogenated vegan margarine

2 tsp dried, rubbed sage

1 tsp dried oregano leaves

1/2 tsp ground paprika

salt and freshly ground black pepper



PREHEAT the oven to 375. Lightly greatse a 9X11 baking pan



Prepare ziti according to package directions, set aside.



While the pasta is cooking make the caramelized onion:



Preheat a large heavy-bottomed pan over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12-15 minutes. Set aside.



Place the Cashew Ricotta (recipe to follow) in a large bowl and fold in teh pumpkin puree, brown sugar, nutmet, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and pres lightly with a rubber spatula to level it.



Make the sage bread crumbs:



Melt the margarine in a large, heavy-bottomed skillet over medium heat. Stir int eh bread crumbs, walnuts, dried erbs, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 min. Remove from the heat and sprinkle evenly over the ziti.



Bake for 28-30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.



Cashew Ricotta Recipe



This can be made ahead of time and stored in the refrigerator or you can incorporate this step into the recipe. This is also great as a stand-in for ricotta in lasagna recipes if you are trying to avoid dairy.



1/2 cup raw cashew pieces



1/4 cup fresh lemon juice (I used lime because I didn't have a lemon)



2 tbs. olive oil



2 cloves garlic



1 pd. firm tofu, drained and crumbled



1 1/2 tsp. dried basil



1 1/2 tsp salt



In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.







I love this dish! So delish!



ETA: This recipe comes from a cookbook called "Veganomicon The Ultimate Vegan Cookbook"

 
 
[from Maryea]