Vegetables Cakes With Red Pepper Coulis Recipes

ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
• Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
• Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
• Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

VEGETABLE CAKES

Steps:

• In a large nonstick skillet, slowly saute celery, carrots, onion and tomato until they are tender. Partly cover the pan and, if the tomatoes are not sufficiently juicy, add a dash of water to keep from burning. Transfer to a large mixing bowl and add the peas, basil, cumin, turmeric and red pepper flakes. Stir and set aside to cool.
• In another bowl, mash the potatoes.
• In small bowl, whisk together egg whites and milk. Stir into mashed potatoes until smooth. Add remaining vegetable mixture and combine well. Form into 12 two-ounce patties. Put bread crumbs in shallow pan and lightly coat both sides of patties.
• Spray a large skillet with olive oil spray and saute the patties over medium heat until brown, about 5 minutes each side. Serve with red pepper coulis.

VEGETABLES CAKES WITH RED-PEPPER COULIS

Steps:

• Preheat oven to 400 degrees. Bake the potatoes until tender.
• In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
• Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
• In a small mixing bowl whisk together the egg whites and milk.
• Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
• Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
• Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
• Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.