Wednesday, July 15, 2009

Vegetarian Meals

Mexican Quinoa Salad
Stewed Vegetable Gratin
Mushroom and Poblano Tostada
Spinach Artichoke Whole Wheat Penne
Indian Dahl with Spinach
Tomato and Mozzarella Quesadillas with Basil
Corn and Butternut Squash Chowder
Farro Salad with Red Peppers, Zucchini, Cherry Tomatoes and Lemon
Butternut Squash Couscous with Mango Chutney
Vegetable Gratin Souffle
(Deborah Madison, "Vegetarian Cooking for Everyone")
Butter for the dish
3 C Vegetables, cut into 1-inch pieces (many different vegetables can be used - including celery root, cauliflower, winter squash, butternut squash, zucchini, turnips, broccoli...)
1/2 C fresh bread crumbs (although I used store-bought ones)
3 Tbls butter
1 C milk
1/2 small onion or 2 large shallots, finely diced
1/2 C grated gruyere (I used Swiss because I'm on a budget)
2 eggs, separated
Salt and pepper
Pinch grated nutmeg
Preheat the oven to 375 degrees (F) and lightly butter an 8x10-inch gratin dish. Steam or par-boil the vegetables until barely tender when pierced with a knife. Drain, rinse under cold water, then finely chop them.
Lightly brown the bread crumbs in 2 Tbls butter in a small saucepan, then stir in the milk. When it's hot to the touch, turn off the heat. Meanwhile, cook the onion in the remaining butter in a small skillet over medium heat until translucent, about 3 minutes. Combine the onion, vegetables, and bread crumb mixture in a bowl, then stir in the cheese and egg yolks. Season with salt and pepper to taste and the nutmeg. Beat the whites until stiff, then fold them into the mixture. Pour into the prepared dish and bake until puffed and browned, about 25 minutes. Serve immediately.

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