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experiencelifemag.com
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Roast Vegetable Strudel
Presented by Conscious Cuisine®
Makes six servings
Filling
1 bunch medium asparagus, stem ends removed and cut in half lengthwise and crosswise
1 medium carrot, peeled, cut into 2-inch sticks
1 medium zucchini, cut into 2-inch sticks
1 medium portabella mushroom, gills removed, julienned
1/2 tsp. extra-virgin olive oil
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
1 tbs. fresh herb mix
3/4 cup lightly packed arugula, washed and dried
1 cup teardrop or cherry tomatoes
Preheat the oven to 450 degrees F (230 degrees C). Place the asparagus, carrot, zucchini and portabella mushroom on a baking sheet. Mix the vegetables with the olive oil. Season with the salt, pepper and herbs. Roast the vegetables for 10 minutes, or until lightly browned and moisture is noticeable. Remove the vegetables from the oven and transfer to a clean dish.
Reduce the oven temperature to 425 degrees F (220 degrees C).
Phyllo
9 phyllo dough sheets
Olive oil spray
3 tbs. fresh herb mix
Gently lay one piece of phyllo dough on a clean cutting board. Lightly mist with olive oil spray. Sprinkle with 1 tsp. of mixed herbs. Repeat with phyllo and herbs to make two more layers. You will have three layers of phyllo. (Keep remaining phyllo covered with a damp towel.)
Cut the rectangle in half lengthwise. On each rectangle place 1/2 cup of the vegetables. Lay three tomatoes and 2 tbs. of arugula on top of vegetables. Fold in the sides of the dough, and lift the bottom of the dough over the vegetables.
Begin to gently roll up the strudel. You will be making a long tube, like a burrito. Repeat with remaining phyllo and vegetables to make a total of six strudel rolls.
Place the strudel on a baking sheet lined with parchment paper. Lightly mist the top and sides of each strudel with olive oil spray. Bake the strudel for 10 to 12 minutes, or until golden brown.
Yellow Tomato Sauce
1/4 tsp. extra-virgin olive oil
1/2 cup chopped yellow onion (about 1 medium)
2 tbs. minced garlic
6 yellow tomatoes, chopped
1/2 cup white wine
1 tbs. finely shredded fresh basil
1/2 tsp. raw cane sugar
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
Heat a medium saucepan over medium-high heat, and add the olive oil to lightly coat the bottom of the pan. Stir in the onion and garlic and cook until the onion has softened, about two minutes. Add the tomatoes and wine and simmer until the tomatoes are cooked, about 15 minutes.
Carefully ladle the tomato sauce into a blender and process until smooth.
Pour the sauce back into the saucepan and bring to a low boil. Stir in the basil, sugar, salt and pepper.
Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to one week in the refrigerator or freeze for about one month.
To serve: Cut the strudel in half on the diagonal. Ladle 1/4 cup of the Yellow Tomato Sauce on each plate. Arrange two halves on top of the sauce. Drizzle with a balsamic reduction.
Per serving:
Calories 130; Protein 5 g; Total Fat 3 g; Saturated Fat 0.5 g; Carbohydrates 22 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 250 mg
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Roast Vegetable Strudel
Presented by Conscious Cuisine®
Makes six servings
Filling
1 bunch medium asparagus, stem ends removed and cut in half lengthwise and crosswise
1 medium carrot, peeled, cut into 2-inch sticks
1 medium zucchini, cut into 2-inch sticks
1 medium portabella mushroom, gills removed, julienned
1/2 tsp. extra-virgin olive oil
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
1 tbs. fresh herb mix
3/4 cup lightly packed arugula, washed and dried
1 cup teardrop or cherry tomatoes
Preheat the oven to 450 degrees F (230 degrees C). Place the asparagus, carrot, zucchini and portabella mushroom on a baking sheet. Mix the vegetables with the olive oil. Season with the salt, pepper and herbs. Roast the vegetables for 10 minutes, or until lightly browned and moisture is noticeable. Remove the vegetables from the oven and transfer to a clean dish.
Reduce the oven temperature to 425 degrees F (220 degrees C).
Phyllo
9 phyllo dough sheets
Olive oil spray
3 tbs. fresh herb mix
Gently lay one piece of phyllo dough on a clean cutting board. Lightly mist with olive oil spray. Sprinkle with 1 tsp. of mixed herbs. Repeat with phyllo and herbs to make two more layers. You will have three layers of phyllo. (Keep remaining phyllo covered with a damp towel.)
Cut the rectangle in half lengthwise. On each rectangle place 1/2 cup of the vegetables. Lay three tomatoes and 2 tbs. of arugula on top of vegetables. Fold in the sides of the dough, and lift the bottom of the dough over the vegetables.
Begin to gently roll up the strudel. You will be making a long tube, like a burrito. Repeat with remaining phyllo and vegetables to make a total of six strudel rolls.
Place the strudel on a baking sheet lined with parchment paper. Lightly mist the top and sides of each strudel with olive oil spray. Bake the strudel for 10 to 12 minutes, or until golden brown.
Yellow Tomato Sauce
1/4 tsp. extra-virgin olive oil
1/2 cup chopped yellow onion (about 1 medium)
2 tbs. minced garlic
6 yellow tomatoes, chopped
1/2 cup white wine
1 tbs. finely shredded fresh basil
1/2 tsp. raw cane sugar
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
Heat a medium saucepan over medium-high heat, and add the olive oil to lightly coat the bottom of the pan. Stir in the onion and garlic and cook until the onion has softened, about two minutes. Add the tomatoes and wine and simmer until the tomatoes are cooked, about 15 minutes.
Carefully ladle the tomato sauce into a blender and process until smooth.
Pour the sauce back into the saucepan and bring to a low boil. Stir in the basil, sugar, salt and pepper.
Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to one week in the refrigerator or freeze for about one month.
To serve: Cut the strudel in half on the diagonal. Ladle 1/4 cup of the Yellow Tomato Sauce on each plate. Arrange two halves on top of the sauce. Drizzle with a balsamic reduction.
Per serving:
Calories 130; Protein 5 g; Total Fat 3 g; Saturated Fat 0.5 g; Carbohydrates 22 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 250 mg
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