Savory Mushroom Stuffed Belgian Endives

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarianIt has been beginning to feel a lot like spring time here in San Francisco, and it is only February. The sun has been shining, and the weather has been unbelievably warm. Since it is been feeling much like spring on my side, I’ve been on a flower and bright vegetable (and fruit) craze. The other day I strolled around San Francisco’s Ferry Building Farmers Market for inspiration, and was in awe of the bright colors of the tented produce tables, lined with all the colors of the season. Inspired? Yes. Strolling through the farmers market is the easiest way to get inspired.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian My stroll inspired me (and my tastebuds) to make Mushroom Stuffed Belgian Endives. These bite size boats have a lot going for them: the sautéed mushrooms with zucchini, shallots, garlic, and a splash of white wine compliment the sweet, nutty flavor with a mild bitterness of the endives. endives

What You'll Need:

8 oz. Crimini Mushrooms (caps, sliced; stems, minced) 1/4 cup Sugar Plum Tomatoes 1 Medium Zucchini, diced 3 Shallots, diced 10 Garlic Cloves, minced 1/4 Cup White Wine 2 Whole Endives 1/2 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon Safflower Oil (or Sunflower Oil) Garnish: flat leaf parsley

The result of sautéing all of the ingredients is a savory mouthwatering, hearty, and luxurious stuffing, with a sweet garlic tone.

stuffed endives The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms’ liquid and causes them to steam, so leaving them alone is the way to go. recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian Garnish with flat leaf parsley for a refreshing aftertaste.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian The natural crunch of the endives is like a bite of winter bidding farewell to the meaty and hearty crimini, and welcoming the spring time with bright zucchini, shallot and sugar plum tomato mix.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian These beautiful little gourmet goodies can be enjoyed without any guilt. What I like a lot about this savory dish, is that it is unique appetizer recipe. They take very little effort to prepare, so you can whip up an impressive batch in a pinch.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian This is also a perfect Meatless Monday dish!

Mushroom Stuffed Belgian Endives
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 8 oz. Crimini Mushrooms (caps, sliced; stems, minced)
  • 1/4 cup Sugar Plum Tomatoes
  • 1 Medium Zucchini, diced
  • 3 Shallots, diced
  • 10 Garlic Cloves, minced
  • 1/4 Cup White Wine
  • 2 Whole Endives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon Sallower Oil
  • Garnish: flat leaf parsley
Instructions
  1. Heat oil in a large skillet over medium-high heat. Sautée the shallots until translucent. Add in the mushroom stems and zucchini, 2 to 3 minutes. Cook mushrooms without stirring, until they are caramelized, 4 to 5 minutes. Reduce heat to medium. Toss mushrooms, and season with salt and pepper. Add in tomatoes, and cook until mushrooms are well browned, about 5 minutes more. Add garlic, and cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Once cooked, stuff the endive leaves. Enjoy!
Notes
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.

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Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

egan-and-gluten-free-turkish-red-lentil-soup.jpg

Turkish Red Lentil Soup, also known as Mercimek Çorbasi, is biblical. this classic soup is on nearly every menu in Turkey, and it is so simple, nutritious and delicious. This is one of my favorites here and another quick and easy weeknight meal. Certainly, the Turks would scoff at soup being offered as a meal, and not to mention, gluten-free! (It is generally a starter to the typical feast).

I first fell in love with this soup in 2008, when my Turkish mother-in-law made it for me early on when my husband I first started dating. (It's funny, this soup is also called bride soup is fed to new brides right before their wedding.) I loved it so much I asked her for the recipe, and show me how to make it.

Fast forward a year later (and dozens of bowls of lentil soup)...I found out I was gluten intolerant, and in 2012, I began to follow a plant based diet. I knew I had to recreate this dish--especially since my hungry husband loves this soup. It even taste just as delicious chilled a la gazpacho.

Vegan and Gluten-Free Turkish Red Lentil SoupServes 4-6

What You'll Need

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water

Pul Biber (garnish)

  • 2 tsp dried mint
  • 2 tsp crushed red peppers

What You'll Need To Know In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent. Then add in the garlic and tomatoes to incorporate. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender). Blend for a few minutes with an immersion blender until smooth. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

The original recipe had chicken broth, butter and flour.  Through trial and error, I have found that the zucchini gives it the constancy that the butter and flour would. This soup is a favorite in my household. I make it on a weekly basis for an easy grab meal.

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

Cuisine:

Turkish, Soup, Gluten-Free

Ingredients

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water
  • vegan and Gluten-Free Turkish Red Lentil Soup
  • *Pul Biber (garnish)*
  • 2 tsp dried mint
  • 2 tsp crushed red peppers
  • vegan and Gluten-Free Turkish Red Lentil Soup

Instructions

  1. In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent.
  2. Then add in the garlic and tomatoes to incorporate.
  3. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil.
  4. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time.
  5. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender).
  6. Blend for a few minutes with an immersion blender until smooth.
  7. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

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This recipe was originally published on my travel blog, Ramblist.com. Follow @valeriefidan and tag your food photos with #letsregal! Photos taken with iPhone; edited in Camera+ and instagrammed.