VEGAN GRILLED VEGETABLE PLATTER W FRESH HERB TOMATO FAUX BOLOGNESE & ALMOND CRANBERRY CASHEW BITES
Ingredients
2 large thin slices: eggplant, yellow squash, or zucchini
2 thin slices red onion
2 oz red bell pepper sliced oval, seeds removed
1 tsp onion powder
1 tsp garlic powder
¼ tsp white pepper
½ tsp black pepper
1 tbsp paprika
½ tsp canola or olive oil
VEGAN GRILLED VEGETABLE PLATTER PREPARATION
Mix all seasoning in small bowl and dust all veggies. Place oil in large pan on medium high heat.
Pan sear all veggies starting with onions first as they take longer to cook. Layer carefully and lightly brown on both sides including garlic. Hold to plate.
HERB TOMATO FAUX BOLOGNESE
Ingredients
3 oz tomatoes seeded and diced
1 tsp minced garlic
1 tsp minced onion
1 tsp diced basil
½ tsp dry oregano
1 tsp tomato paste
1 oz white wine or water
3 oz vegan ground beef
1 or 2 bay leaves depending on size
HERB TOMATO FAUX BOLOGNESE PREPARATION
Place ground beef in pan on medium high heat. Add all other ingredients except wine. Stir constantly till simmering. Deglaze with wine. Reduce heat and simmer to serve.
ALMOND CRANBERRY CASHEW BITES
Ingredients
1 oz toasted sliced almonds
1 oz diced or crushed cashews
1 oz candied cranberries or fresh (which ever you can get)
1 tsp apple sauce unsweetened
1 tbsp fresh local honey
ALMOND CRANBERRY CASHEW BITES PREPARATION
Heat non-stick skillet to medium high heat and add almond tossing frequently till lightly brown. Add cashews and cranberries toss for 1 minute. Place in bowl and add honey and apple sauce. Place in portion cup to serve.