Vegetarian Napoleon Recipes

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
• Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
• Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
• To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

Steps:

• The pastry: mix 1 1/4 c.pastry flour with 2T veg. Oil and 1/2 c. chilled water. Mix and form a dough,chill. Mix together 1 3/4 Sticks COLD Soy Margarine and 1/4 c. flour Roll out pastry mixture into a rectagle and place the margarine/flour mixture as a square in the middle. Fold Flour mixture over margarine mixture and roll out to a rectagle. Fold over like an envelope and roll out. Repeat this two more times. Chill 1 hour. Roll out as thin as possible on a baking sheet and bake in 425 oven till puffed and lightly browned about 10-20 minutes. Cool. Cut into 3 strips lengthwise about 3" wide. While pastry is baking; In a food processor mix tofu, agar and applejuice let sit for 30 min, stirring occasionally. Chill.Ocassionally whip with a whisk to get a "whipped cream" texture. Mix Soy Cream Cheese with sweetner and chill. Assemble: put thin coating of rasperry jam on two of the strips of baked pastry, coat that with a layer of whipped Tofu mixture, layer with another pastry, raspberry and tofu, put final pastry layer on top and frost with soy cream cheese. Melt chocolate and put in pastry bag fitted with fine tube. Put chocolate stripes across and with a knife or toothpick pull across entire length of top of pastry to form decorative top. Cut into 2-3" inch servings

Steps:

• Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil.
• Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven half way through roasting, until just tender and lightly browned, 10-15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
• In a small bowl stir together ricotta, thyme, and salt and pepper to taste.
• Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon of ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices, and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner.
• Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.