Stuffed Lavoche

Stuffed Lavoche

 

1 large piece of lavoche (you can find this in specialty markets)

1 jar of roasted red peppers

2 cloves fresh garlic

½ cup goat cheese

½ cup of green onions

Olive oil

 

Method

1.   Pre-heat oven to 380º. Unfold lavoche and place flat on a lightly greased cooking sheet (spray with cooking oil).

2.   Layer red peppers, onion and goat cheese on top of the lavoche.

3.   Mince garlic and sprinkle generously on top.

4.   Gently fold/roll the lavoche up beginning at the short sides first (go slowly and don’t pull as it will easily crack and for presentation purposes, it looks lovely when it is all in one piece). Then roll the long sides beginning at one end making a nice roll.

5.   Drizzle some of the oil from the roasted red peppers over the top of the lavoche roll.

6.   Lightly coat the lavoche with your preferred olive oil.

 

Bake for 30 minutes or until golden brown. Serve hot!

 

This is a hit at all parties and so easy to make. I use every type of roasted vegetable in a jar that looks good. Substitute varieties of cheeses and thinly sliced deli meat. There are no rules with this one, actually I don’t cook with rules ever!

 

Great for small dinner parties and gatherings!

Fresh Pea Peppers

Fresh Pea Peppers

2 cups fresh English peas (or any fresh pea that is available)
1/2 red onion
1 red bell pepper                  

¼ cup fresh Italian Parsley –finely chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup finely shredded fresh Parmesan cheese
1 package mixed mini bell peppers for serving

 

Method:

1. Rinse and drain the peas. Bring three cups of water to boil.  Add the peas and cook uncovered for about five to six minutes. Drain and set aside to cool.
2. Mince the onion and red bell pepper. Finely chop the Italian parsley. Grate the cheese, if necessary. In a large bowl, mix together the minced vegetables, mayonnaise, mustard and shredded cheese. Add the cooled peas (make sure they are completely cooled). Season with salt and pepper and refrigerate for at least one hour.
3. Rinse and dry mixed peppers. Cut the peppers in half and remove the ribs and seeds. Scoop pea salad into each small cup and garnish with small garlic flower or parsley leaf.

 

A different twist:

 

If you want to utilize more of the mixed peppers to make a larger quantity of hors d’oeuvres, simply slice the mixed peppers into rings and use a cucumber slice for the bottom. Finally, add a small scoop the pea salad on top. Very colorful and refreshing!

 

Or, slightly mash the pea salad and serve on warm crostinis.

 

Mushroom Pate'

Mushroom Pâté



1 tbs non dairy margarine
1/2 cup dry white wine
1 small leek, chopped
2 cups button mushrooms, chopped
2 tsp tamari
1 tbs mayonnaise (vegan if preferred)
1/2 cup breadcrumbs
1/2 cup soft silken tofu
1/2 cup walnuts
1 tsp dried thyme

Method:

1. Heat half your margarine a fry pan over medium heat, add your leek, mushrooms, tamari and the thyme. Cook for approximately 5 minutes, stirring constantly, until mushrooms are cooked.

2. Place the mushroom mixture into your blender, add mayonnaise, breadcrumbs, tofu and walnuts and blend until smooth. Place in a small bowl, cover and refrigerate for at least 1 hour before serving.