Friday, November 02, 2007

Three Onion Strata, Steamed Artichoke, Tomato Potato Soup

Dinner 11/02

Three Onion Strata

Steamed Artichoke

Tomato Potato Soup

We tried out something a little different -- and it's a bit of a work in progress but, here's a preliminary recipe...

Three Onion Strata

1 tbs. olive oil
1 cup cippolini onions, sliced thinly
1 cup yellow onion, sliced thinly
1/2 cup shallots, sliced thinly
4 cloves garlic, minced
1/4 cup sun-dried tomatoes

5 oz. arugula (or spinach)

2 cups cooked fusilli pasta
2 oz. soft tofu (about 1/2 block), pureed
1/4 cup pine nuts

1 tbs. soy margarine
1 tbs. flour
3/4 cup soy/rice milk

2 tbs. nutritional yeast
salt/pepper to taste
parsley for garnish

In cast-iron pan on medium-low heat saute the onions until lightly browned 5-7 minutes. Add the garlic, cook for one minute. Add the sun-dried tomato, salt/pepper to taste, and cook for one more minute. Remove onion mixture to a large mixing bowl.

Add the arugula to the cast-iron pan, add salt/pepper to taste and cook until wilted, 2-3 minutes. Add to the onion mixture.

Add the soy margarine and flour together and whisk to make a roux, cook for 1-2 minutes until the roux darkens one shade. Add the soy milk and 1 tbs. nutritional yeast and whisk until thickened. Add to the onion mixture along with the pureed tofu, cooked pasta and pine nuts. Stir to combine. Check the seasoning and adjust if needed.

Turn off the heat and wipe the cast-iron pan out with a paper towel. Add the bread crumbs to the bottom of the pan.

Add the onion mixture to the cast-iron pan, and press firmly. Sprinkle 1 tbs. of the remaining nutritional yeast on top. Place the cast-iron pan in a 350F oven for 50-60 minutes, until the top is crusty and golden brown.

Remove from the oven and let sit for 10 minutes. Invert the pan onto a cutting board and cut into wedges. Garnish with the minced parsley.

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