Wednesday, November 7, 2012

Tender Brussels Sprout Holiday Tart with Mushrooms, Onions & Peppers

I am so obsessed with the combination of veggies in today's recipe, and without a doubt this tart is making it on my holiday menu this year. Not only is it a relatively simple and easy dish to execute, you have options to make it as an appetizer, main course, or even finger food -- it all depends on the size of your tart crust. If you'd rather not make a tart you can simply enjoy the tender/wilted veggies alone (they're certainly tasty enough to do so) and pair them with a sauce or dressing of your choosing.
Tender Brussels Sprout Holiday Tart with Mushrooms, Onions & Peppers
*If you make the following Veggies using the approximate amount noted for each you will yield enough for roughly 4 large tarts. You may also  have additional veggies leftover.
Step 1.
Tender/Wilted Brussels Sprouts
There's specific technique to getting your Brussels Sprouts tender while still keeping them raw - to read about this click on the following link:
For those of you wondering, yes - Brussels Sprouts will loose some of their "Green" during the tenderizing and warming process.
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Step 2.
Tender/Wilted Mushrooms, Onions & Peppers
In a bowl combine the following:
  • 1.5 c sliced Crimini Mushroom
  • 2 c sliced Yellow Onion
  • 2 c sliced Red Bell Pepper
  • 2 Tbsp Lemon Juice
  • 3 Tbsp Grapeseed Oil
  • 2 Tbsp Date Paste //or// 2 tsp Grade B Maple Syrup
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  1. Mix everything together evenly 
  2. Choose from one of the following Raw Food Warming Methods noted here (click)
  3. Proceed to warm/wilt your veggies for 1 hour, maybe a bit longer - until your veggies look like this:
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Now that you've made all of your veggies place them in a bowl and mix them together (add additional salt and pepper to taste if needed):
I also decided last minute to add some Parsnip that I had previously shredded and dried. 
I simply soaked the dried Parsnip in warm water to "re-hydrate", squeezed it dry of the soaking liquid, and threw it in the bowl with my other veggies.
The only other thing left to do is make the following:
*Remember, if you make all the following Veggies using the approximate amount noted for each you will yield enough for roughly four large tarts -- so you will need to make a double batch of the above Tart Crust recipe.
Spread a generous amount of AtV Sour Cream onto your tart crust
Almost too tasty to be true!

I'd like to thank every single one of you for your patience with my absence at AtV, as I've been adjusting to some personal changes and needed to take some time away. I'm so grateful to be getting back into my normal kitchen routine, just in time for the Holiday season! 
I'll definitely be back this Friday with another recipe, so get your appetite ready...

xoxo,

1 comment:

  1. If I made this but didn't plan to eat it for a few days, would it store in the fridge, or would the crust get soggy?

    ReplyDelete