I love this creamy roasted vegetable spread, it’s with rich herbs and pecans. This recipe is ideal for a party because the spread can be made hours or even a day earlier. Once you’re ready to serve, just spread it on bread and bake for about 15 minutes. It’s well balanced and savory.
3 orange bell peppers ($3.26)
5 garlic cloves ($0.15)
3 white mushroom caps ($0.20)
2/3 cup pecans ($0.65)
1 tsp. chopped fresh basil ($0.05)
1/2 tsp. lemon juice ($0.03)
1/2 tsp. cumin ($0.03)
1/2 tsp oregano ($0.03)
1 tbsp. tahini ($0.15)
2 tsp. crushed red pepper ($0.06)
1/2 cup nutritional yeast ($0.50)
2 tbsp. olive oil ($0.15)
1. Preheat oven to 400.
2. Roughly chop mushrooms and peppers. In a small bowl combine with pecans and garlic. Coat in olive oil and put in a small casserole pan. Bake for 30 minutes.
3. Once your peppers are done baking, let them cool. Once the peppers are no longer steaming, put in the food processor and puree. Add in herbs, nutritional yeast, lemon juice, tahini, and red pepper flakes. Once fully blended, refrigerate for at least one hour.
4. When you’re ready to serve, just spread vegetable mixture on good French or Italian bread. Heat in the oven on a baking sheet for about 15 minutes at 375 degrees.
Enjoy! This recipe makes at least 18 slices, I still had some left over after using a whole loaf of Italian bread.
I initially thought I wanted to make stuffed sweet potatoes for dinner (another time for sure), but the sweet potatoes at the market looked a bit dicey. Since my original plan had to be scrapped I decided to just wing it and make sweet stuffed zucchini. I can’t stop myself from going the sweet and savory route this time of year. When Jarad tasted them he said, “This tastes like all of thanksgiving in one bite”.
The recipe itself is unbelievably simple and quick, but still looks elegant enough to serve as an appetizer with dinner. The stuffing is sweet and savory, and the zucchini meat is perfectly tender. I really enjoy the versatility of this dish for entertaining: if you’d like an informal party food, you can easily double the recipe, and then halve each stuffed zucchini (which would make 24 pieces!); on the other hand, you can serve each diner one or two well presented halves as a first course for a more formal dinner. In fact, I think tonight I’ll serve up my leftovers with a simple side of pasta and make a meal of it.
1/2 cup pecans
1/2 cup dried cranberries
2 tbsp. almond milk
1/2 tsp. basil
1/2 tsp. sage
1/2 teaspoon olive oil
1. Preheat oven to 375.
2. First wash and halve your zucchini. Make a small incision along the interior perimeter of the skin of each half. Now the inner flesh of the vegetable should be loose enough to be scooped out with a spoon. Set aside all of the scooped out zucchini, separate and throw away any large clumps of seeds. If some seeds stay in your mixture that is fine.
3. Place all of the ingredients except the zucchini skins into a food processor. Pulse until you have a minced puree. It should not be liquid, rather it should be a rough paste.
4. Fill your zucchini boats with the cranberry nut stuffing. Place on a baking pan layered with parchment paper.
5. Bake stuffed zucchini for 20 minutes, and serve.
Look at that Thanksgiving goodness.