book - Zucchini Stuffed with Mushroom-Quinoa in Tomato Coulis

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Zucchini Stuffed with Mushroom-Quinoa in Tomato Coulis

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried shiitake mushrooms

1 tablespoon olive oil

2 tablespoons dry sherry

2 cloves garlic -- minced

1 medium yellow onion -- diced

1 medium red bell pepper -- seeded and diced

1/2 pound fresh button mushrooms

1 teaspoon dried oregano

1/8 teaspoon salt

1 cup uncooked quinoa

3 pounds zucchini -- about 6 large

1 1/2 cups Tomato Coulis

1/2 cup slivered raw almonds

 

Place the shiitake mushrooms in a bowl and pour 2 cups of hot water over them.

Cover and steep for 30 minutes. Lift the mushrooms from their soaking liquid,

reserving the liquid. Chop the mushrooms finely and set aside. Strain the

liquid through a very fine-mesh strainer or a paper coffee filter that has been

moistened with water (otherwise it will soak up some of the mushroom liquid).

Set aside.

 

Meanwhile, brush or wipe any loose dirt from the mushrooms and slice them

thinly. Heat the oil and sherry in a large skillet over medium heat and add the

garlic, onion, and bell pepper. Saute for 2 minutes, stirring occasionally,

then add the button mushrooms, oregano, and salt. Stir to combine, then cover

the skillet and cook until the mushrooms have released their liquid, about 10

minutes. Add the chopped shiitakes and 2 tablespoons of water, and continue to

saute for 5 minutes, stirring occasionally.

 

Meanwhile, place the quinoa in a bowl in the sink and thoroughly rinse it by

rubbing the grains together with your hands. Drain it thoroughly in a fine-mesh

strainer. Measure the reserved mushroom soaking liquid and add water to yield

2 cups. Place this stock in a pan and bring to a boil. Add the quinoa, cover,

and reduce the heat to very low. Cook for 15 minutes, then turn off the heat

and allow the pan to stand for at least 5 minutes without disturbing the lid.

Stir the quinoa into the mushroom mixture and set aside.

 

Preheat the oven to 350F. Cut the zucchinis in half lengthwise. Using a melon

baller or spoon, scrape out and discard the center seed area, leaving a

1/4-inch-thick shell. Spoon half the tomato coulis over the bottom of a glass

baking dish. Fill the zucchini halves with equal amounts of the quinoa mixture,

reserving any that is left over, and arrange the stuffed zucchini in the baking

dish. Spoon the remaining coulis over the top. Sprinkle with the toasted

almonds. Cover the pan and bake for 30 minutes. To serve, reheat the reserved

quinoa and mound a portion on each plate. Place two zucchini halves on top of

the mound and drizzle with the sauce from the baking dish.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 110 Calories; 6g Fat (47.2% calories from

fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 120mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : The robust flavor of this dish is especially wonderful in the early

autumn. The garden is still producing zucchini, yet the cool evenings inspire

an entree from the oven. Serve with a salad and a glass of zinfandel.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tomato Coulis

 

Recipe By :Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 pounds fresh pear tomatoes

2 tablespoons olive oil

2 cloves garlic -- minced

1 fresh lemon wedge

1 tablespoon dried oregano

1/4 teaspoon salt

a few grinds black pepper

 

Blanch, peel, and seed the tomatoes, and chop them coarsely. Heat the oil in a

heavy-bottomed skillet, then add the garlic, and stir and saute for about a

minute. Add the tomatoes, lemon, oregano, salt, and pepper. Cook over

medium-high heat, stirring frequently, about 5 minutes. The tommatoes willl

break apart and liquefy a bit. Simmer about 10 more minutes over low heat,

until a thick sauce consistency is achieved.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 261 Calories; 27g Fat (91.5% calories

from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 535mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.

 

NOTES : Make this quick sauce during tomato season and keep it on hand in the

refrigerator. It's great on pasta, polenta, and cooked grains. If desired, you

can prepare a larger battch and frreeze it in pint jars or put it up following

standard canning procedures.

Nutr. Assoc. : 0 0 0 0 0 0 0