This recipe relies on the gourmet convenience food found in a puff pastry box. Although very complex and time consuming to make these pastry from fresh, a frozen treat dinner dish can be ready in less than an hour and packs an impressive punch. There are several manufacturer’s that produce this type of pastry shell. One is available in our local health food store and is created by “Aussie Bakery”. I have also purchased a similar product under the “Pepperidge Farm” label. They are both vegan, which is my bottom line but realistically is loaded with a fair amount of calories. So the watch word is serve small portions of this delicacy (perhaps in appetizer portions) and try to avoid placing even more fattening sauces on top of the dish.
The Aussie Bakery brand boasts NO Trans fats, hydrogenated oils or high fructose corn syrup. It has no preservatives or additives and is free of unwanted unnatural colors or flavors. The contents of this strudel- like flakey pastry is incredibly versatile and adapts to what is in your vegetable drawer. It can also be used for desserts like chocolate/nut delicacies or pudding type mousses or fresh fruit. I have experimented with a dessert filling of apple slices, raw sugar, cinnamon and small pieces of walnuts to make a tasty dessert.
1 lb. fresh asparagus (pencil thin/ organic)
Cut into small pieces using the tops and about half of the stems.
Reserve the usually more dense bottoms of the stalks for soup or stew dishes.
3 large baby bella mushrooms. sliced thin and halved
1/4 cup green pepper sliced very thin
2 med. shallots, peeled and sliced thin
3 cloves of garlic put through a press
2 slices of vegan provolone cheese
Saute the veggies in a skillet with a small amount of spray olive oil for 5-7 minutes until the mushrooms start to emit their liquid. Set aside. Remove 2 slices of vegan provolone cheese (“Follow Your Heart” is a great brand) and cut slices in half.
Each pastry box comes with 2 sheets. Having defrosted just one sheet by following package directions, keep the other frozen for another meal. Spray oil a cookie pan very lightly and place the sheet on it. I usually like to use a roller pin to make the dough flatter and stretch the edges. Now fill the middle of the dough with the veggies smoothing it along to fill the edges evenly. Cover the vegetables evenly with the slices of cheese. Fold over the filling so the dough doesn’t overlap and turn the entire strudel over so that the joined edge is underneath. Press the middle gently to make the filling more uniform. Sprinkle with black sesame seeds, if available.
Bake at 400 degrees for 10-15 minutes or until golden brown. Serve with a fresh green salad or a vegetable side dish.
This is an incredibly adaptable recipe which can be filled with any combination of vegetable choices, like drained spinach, peas, broccoli, carrots, cauliflower or potatoes. Note: Some of these denser vegetables might require more pre-cooking than this recipe calls for.
This always makes a lovely presentation with the browned dough and the flavorful, slightly cheesy vegetables. Perfect for holidays!