Raw Pepper & Curry Soup


  • 1 1/2  Red and/or Yellow peppers
  • 1 Lt  Coconut water (or as much as you want depending on how creamy you like the soup. You can use regular water if you can´t get the coconut one).
  • 1 avocado
  • 1 apple
  • basil
  • 1/4 cup cashews
  • 1/2 green onion
  • curry powder (as much as you want!)
  • salt and pepper
    Blend all ingredients until smooth and that´s  it!

    rawcurrysoup 300x225   Raw Pepper & Curry Soup

    Raw Pepper-Curry Soup

April 7, 2011
Food, Recipe

 
 

Baked Polenta with Provolone, Roasted Peppers, and Mushrooms


wpid 2011 03 11 19 39 45 391   Baked Polenta with Provolone, Roasted Peppers, and Mushrooms

Amazing vegetarian deliciousness…all the ingredients in the title, throw in some savory spices like rosemary & thyme. Side of yummy kale chips. Prep time: 25 minutes. Cook time: 1 hour 10 minutes.

Can start with a savory bowl of Erin’s Broccoli & White Bean Soup.

LAYER 1 Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta (dried version)
1/4 cup roasted red peppers, well dried and diced (used raw red peppers and they worked just fine)
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

LAYER 2 Mushrooms:
1 tablespoon butter (extra virgin olive oil substitute)
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shitake
1 teaspoons garlic, minced
1 cup heavy cream (skim milk substitute)
1/2 cup parsley, minced
1 tsp Salt
1 tsp Pepper

LAYER 3 Provolone:
10 to 12 thin slices (8 ounces) Wisconsin (or original) Provolone Cheese

  1. Preheat oven to 375°F (190°C).
  2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
  3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
  4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
  5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
  6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).

Serves 24 as an appetizer, 8 to10 as an entrée.

 

Source: http://www.cooksrecipes.com/mless/baked_polenta_with_provolone_roasted_peppers_and_mushrooms_recipe.html

March 11, 2011
Food, Recipe