Savory Italian Phyllo Bake

You should have seen how long it took Bryson and I to think up a name for this thing. It was very -- experimental. Luckily it was good experimental.

Difficulty: Takes a Little Know-How
Speed: Pull Up A Chair






INGREDIENTS:

1/3 c sun-dried tomatoes, diced
1/4 c artichoke hearts, diced
1/4 c pine nuts, toasted

1 pkg vegetarian chicken pieces
3 T pesto
olive oil for sauteeing

1 c baby bellas, diced
3 T minced garlic
olive oil for sauteeing
rosemary to taste
3 T fat-free cream cheese
splash of cooking wine (optional)

1/3 c shredded mozzarella
1/4 c parmesan

1 pkg phyllo dough
4 T melted butter






1. Preheat oven to 350. Heat olive oil in 2 different frying pans.

2. In one pan, sautee vegetarian chicken in olive oil until done. Coat chicken with pesto and set aside. This will be your first layer.

3. In the second pan, sautee baby bellas and garlic. Stir in rosemary and cooking wine and reduce. Stir in cream cheese and set aside. This, along with the mozzarella and parmesan, will be your second layer.

4. Combine sun-dried tomatoes, artichoke hearts and toasted pine nuts. This will be your third layer.

5. On greased cookie sheet, layer 4-5 phyllo sheets, basting each sheet with melted butter before adding additional sheets.

6. Spread chicken mixture evenly on phyllo and then repeat phyllo procedure with another 4-5 sheets.

7. Spread mushroom mixture evenly; top with shredded mozzarella and parmesan. Add another 4-5 sheets of phyllo.

8. Spread artichoke heart and sun-dried tomato mixture evenly and again top with 4-5 sheets of phyllo.

9. Baste top sheet with butter and sprinkle with cold water to prevent corners from curling during baking.

10. Bake at 350 degrees for 20 mins, then at 300 degrees for another 15-20 or until phyllo dough is golden brown. Cut into 8 pieces and garnish with pesto, sun-dried tomatoes, black pepper, and salt.



Serves 8 (serving size ~ 1 piece)



NUTRITIONAL INFO (per serving):
192 calories (38 calories from fat)
6.6 g fat
188 mg sodium
10.5 g protein

Red Bell Pepper and Baby Bella Eggless "Quiche"

Inspired by FatFree Vegan Kitchen's Asparagus and Mushroom Quiche with a Brown Rice Crust.

This recipe is 99.9% vegan and can easily be 100% vegan by leaving out the parmesan cheese or replacing it with a vegan parmesan.

Difficulty: Takes a Little Know-How
Time: Pull up a Chair



INGREDIENTS:

2 c cooked brown rice

parmesan cheese to taste

1 pkg silken tofu
1/4 c almond mlk
2 T nutritional yeast
1 T cornstarch
1 t tahini
Mrs. Dash Onion and Herb Mix (or plain onion powder) to taste
turmeric to taste
salt to taste
garlic powder to taste
dried parsley to taste

1 onion, diced
1 red bell pepper, diced
1/3 - 1/2 c baby portobello mushrooms, sliced
minced garlic to taste
dash of soy sauce
black pepper to taste
olive oil for sauteeing




1. Start cooking the rice.

2. When the rice is nearly done (5-10 mins left), preheat oven to 350. Blend tofu, almond milk, nutritional yeast, cornstarch, tahini, Mrs. Dash, turmeric, salt, garlic powder and parsley by hand or in food processor.

3. Mix cooked rice with parmesan to taste and 3-4 T of the tofu mixture; press flat into round, greased, glass casserole dish or pie pan and bake for 8-10 minutes.

4. While the crust bakes, sautee onion, red bell pepper, mushrooms and garlic in hot olive oil for 5 minutes or until the crust is ready. Add dash of soy sauce and season with salt and black pepper.

5. Pour vegetable mixture into rice crust, top with remainder of tofu mixture, sprinkle with parmesan cheese and black pepper, and bake for 60 mins.




Serves 4 (serving size: 1/4 casserole dish)

NUTRITIONAL INFO (per serving):
220 calories (68 calories from fat)
7.75 g fat
700 mg sodium
18 g protein