VEGAN POTATO, PEPPER AND OLIVE PHYLLO CUPS
Finely chopped potatoes are quickly boiled, then mashed with olive oil and nutritional yeast to make a creamy, "cheesy" base for these low-fat, one-bite vegan appetizers. Smoked paprika adds a bacony note (but there's no bacon here!). Make the filling the day before your next get-together, then fill, heat and serve on the day. P.S.: Meat eaters will love them, too!
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a small saucepan, and add just enough water to cover them. Bring to a boil, and cook until the potatoes are tender, about 10 minutes. Drain through a sieve, and shake all the remaining water off. Return the potatoes to the saucepan, and add 2 tablespoons of the oil, nutritional yeast and 1/2 teaspoon salt. Mash with a fork until roughly smooth (it's OK if there are a few lumps). Set aside.
- Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat; add the shallots and a pinch of salt, and cook, stirring frequently, until soft and just starting to brown, about 3 minutes. Add the vinegar, tomato paste, paprika and cayenne and cook, stirring constantly, until the spices are toasted and the oil turns brick red, about 1 minute. Remove from the heat, and scrape every last bit into the mashed potatoes. Add half the parsley and peppers, the olives and 3/4 teaspoon salt, and stir to combine. (The filling can be made and refrigerated up to a day in advance.)
- Preheat the oven to 425 F. Arrange the phyllo cups on a baking sheet, and fill each with a heaping teaspoon of the potato mixture. Bake until the filling is hot, 4 to 5 minutes. Garnish with the remaining parsley and peppers.
Nutrition Facts : Calories 170 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 470 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 4 grams, Sugar 1 grams
BAKLAVA PHYLLO CUPS
Bite-sized crisp phyllo pastry cups are filled with sticky spiced baklava syrup and pistachios with a hint of lemon-irresistible.
Provided by Food Network
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
- Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
- Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
- Bake for about 8 minutes until the pastry is crisp and golden.
- To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
- Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
- Grate over a little lemon zest to garnish. Let cool slightly before serving.
VEGAN POTATO BISQUE
This easy potato soup is creamy, comforting and just happens to be vegan! A pinch of nutmeg here, a swirl of truffle oil there, plus some fresh chives elevates this classic. Add dairy-free cream for an even creamier, richer soup that can rival a traditional cream-laden bisque.
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 Servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring, until the onions are soft, about 5 minutes. Add the vinegar and scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Season with 1/2 teaspoon salt. Add the potatoes, bay leaves and broth to the pot and bring to a boil. Cook until the potatoes are tender, about 20 minutes.
- Let the potato mixture cool for 5 minutes or so. Discard the bay leaves. Working in batches if needed, transfer the soup to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the soup back into the pot and stir in the cream if using. Simmer on low to keep warm until ready to serve.
- Divide the soup between medium bowls, sprinkle with the chives and nutmeg. Drizzle with the truffle oil and serve.
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