>> Wednesday, December 2, 2009
I have the worst luck with technology sometimes...
I took some amazing shots of my dinner for you all and for some reason the camera cable isn't working. AND the memory card is this weird fat style and won't fit into my regular camera so i can't dld the pictures that way either!!!
In any case, here's the recipe i made, Savory Vegan Galette With Mushrooms:
6 small cioppolini onions
2 Tbsp olive oil
***The night ahead: Peel, trim, and toss the onions in the olive oil, salt, pepper and roast at 350 degrees for 20 mins. When cool, roughly chop or slice, store in fridge overnight.
For the crust please refer to Sarah's recipe @ In Praise of Leftovers
She got it from Julia Child, and with vegan subs (Earth Balance for butter, Toffuti Sour Supreme for sour cream) it's mine!
Make the crust and let it sit in the fridge for 1 hr. While you're waiting:
2 Tbsp Olive Oil
2 cloves garlic, minced
6-8 mushrooms of your choice, sliced or chopped
8 quarters (2 full) of marinated artichokes, chopped
4 cups spinach (raw)
1/4 to 1/3 block of Vegan Gourmet Mozzarella Flavor cheese, shredded
your favorite tapenade
-Sweat the garlic in the oil for 2 minutes.
-Add mushrooms and turn up the heat to saute. Wait till they take on a good color and shrivel up a bit. (Basically to when they look DIVINE!)
-Add the marinated artichokes and fold in the spinach, cook till spinach is just barely wilting.
-Add the aforementioned roasted onions and turn the heat off.
-Roll out dough on floured surface till 1/8" thickness (sometimes i go a bit thicker).
-Spread a nice even layer of tapenade over surface.
-Glop the spinach mass into the middle and try to make a nice even layer with 3-4" dough margin around the mass.
-Sprinkle with shredded vegan cheese.
-Fold in outside dough edges as far as they reach to the middle without squishing your ingredients out. You should see a good amount of bare spinach mixture in the middle of the galette. That's the money shot.
-Brush the top of the dough with olive oil and sprinkle with sea salt.
-Bake at 350 for 30mins.
-Let rest 2 mins before cutting --> Filling is EFFING hot!!!
Was definitely enough to feed me and Evan, with a nice chunk for lunch tomorrow. I can't wait to try some sweet dessert galettes soon.
Hopefully the camera will be working sometime in the next millenia! Happy eating till then!