Thursday, July 29, 2010

Brussel Sprout Involtini, Herb Walnut Sauce, Red Delicious Broad Noodles

This entree has nothing to do with summer and everything to do with the fall. But it's my blog and I can do what I want. This is my rebellion against summer!

Caramelized brussel sprouts, creamy white beans and garlic are wrapped up in vegan bacon and simmered in a walnut sauce with fresh rosemary. Served with Red Apple noodles tossed in a pinch of brown sugar, fresh thyme, nutmeg and butter.

Brussel sprout Involtini
4 tbl extra virgin olive oil
1/4 small white onion, small dice
1/4 lb brussel sprouts, ends cut off, outter leaves thrown away, sliced into thin shreds
1 package vegan bacon, 3 strips for filling, remainder for wrapping
3 garlic cloves, minced
1/4c vegetable broth
3 sprigs of fresh thyme, stems removed
1c white beans, drained and rinsed, divided
3/4c mashed, 1/4 cup kept whole
salt and pepper to taste

Heat 2 tbl oil in a large saute pan, add onions and saute until translucent. Add vegan bacon and brussel sprouts and saute until both are browned. Add vegetable broth, garlic, 1/4c whole beans, thyme and salt and pepper and simmer until evaporated completely.
Fold in this mixture with mashed white beans. Season again with salt and pepper.
Spread out strips of bacon, put a spoonful of mixture at the end and roll up. Make sure
the mixture is packed in tight. (For best results, refrigerate rolls for at least an hour to help hold better during cooking.) Saute involtini in 2tbl olive oil to crisp up the sides.

Herb Walnut sauce
1/4c earth balance vegan butter
3/4c coarsely chopped walnuts, plus more for garnish
2 garlic cloves, minced
1c dry white wine
1/4c chopped fresh parsley
1 tbl chopped fresh rosemary

Melt butter in large skillet over medium-high heat. Add walnuts, saute until golden, about 2 minutes. Add garlic, sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary.

Red Delicious Broad Noodles
2 Red Delicious apples, spiralized
2 tbl earth balance vegan butter
1 tbl organic brown sugar
1 sprig of fresh thyme
1/4 tsp cinnamon
pinch of salt

In a small pot of boiling water, add apples and blanch for 1-2 minutes until soft. Drain and toss with remaining ingredients. Serve immediately.

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