MINATURE NAPOLEONS WITH EGGPLANT CREME (VEGAN YUM YUM)
This is the cover recipe for Lauren Ulm's cookbook: Vegan Yum Yum. I think it is the best thing I've ever made! These make cute little starters. They are not finger food and they won't stand up well to being served that way in my opinion. So I suggest them as a starter where the food is plated and brought to the table. To see a beautiful photo, visit Lauren's blog at: http://veganyumyum.com/2008/07/miniature-napoleons-with-eggplant-creme/ Make extra tomatoes and zuchinni slices to help in matching up sizes after roasting. This recipe makes about 1.5 cups extra eggplant creme. It's great as a sandwich spread, ravioli filling, dip, etc.
Provided by Wish I Could Cook
Categories Vegetable
Time 2h30m
Yield 12 napoleons, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Slice the tomatoes and zuchini into at least 12 slices (between 1/4 and 1/2 inch think). Place on a parchament-lined cookie sheet. Spay with oil to coat and sprinkle with dried herbs. Bake for 1 hour and 15 minutes.
- Add the mushoom caps to the roasted tomato/zucchini sheet. Spray with oil and put about a 1/2 teaspoon of tamari (or soy sauce) in each one. Bake for about 30 more minutes.
- While the vegetables are baking, peel and dice the eggplants (I had about 750 grams). Put a couple layers of paper towels in the bottom of a big bowl and microwave the eggplant in two batches for eight minutes each.
- Then saute the eggplants in olive oil for about 10 minutes until cooked an a littlebrown.
- Add eggplants, cashews, and garlic to a food processor and process until very smooth.
- To assemble, put a little dot of eggplant creme on the plate to act as an anchor. Place a tomato on top of the anchor and put more eggplant creme on top. Then add zucchini and more creme. Then add mushroom cap and a a dot of more creme.
- Garnish with basil and a bit tomato. Drizzle a little olive oil and some dots of vinegar on the plate to really be fancy.
- (I found that if the mushooms are big, they make a better base than topper.).
Nutrition Facts : Calories 186.7, Fat 12.1, SaturatedFat 2.1, Sodium 11.2, Carbohydrate 18.5, Fiber 7.6, Sugar 7, Protein 5.2
MINIATURE NAPOLEONS
It can be a challenge to come up with an elegant dessert that works well for a cocktail party. These impressive, bite-sized sweets are easy to eat while mingling.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer., Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled., Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool., In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm. , Cut into 1-1/2x1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.
Nutrition Facts : Calories 49 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 32mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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