Regina's Vegetarian Table: Episode 307

	Mushroom and Hazelnut-Stuffed Artichokes with Saffron-Garlic Sauce (serves 6) from the Millenium Cookbook Thai Green Curry Eggplant Stack Avocado Asparagus Salad

	for the artichokes Remove the tough outer leaves of the artichokes and cut off the stems. Cut the artichokes in half lengthwise, and remove the chokes with a teaspoon. Put in a bowl, cover with water, add the lemon juice, and set aside. Combine the tomatoes, lemon halves, wine, garlic, thyme, bay leaves, oil, and salt in an 8-inch square baking dish. Put the artichokes in the dish, cut-side down. Cover with aluminum foil and bake for 40 minutes, or until the artichokes are soft in the center. Drain, reserving the braising liquid. Set the artichokes aside to cool.		Ingredients: - 3 large artichokes - juice of 1 lemon - 16 oz. quality canned tomatoes, diced (reserve juice) - 1 lemon, halved - 1 cup dry white wine or nonalcoholic white wine or water - 1 tablespoon minced garlic - 1 teaspoon dried thyme - 2 bay leaves - 2 tablespoons extra virgin olive oil (optional) - 1 teaspoon sea salt

	for the filling: In a large sauté pan or skillet over medium heat, sauté the onion and garlic in the oil until lightly browned. Add the mushrooms, red peppers, thyme, cumin, cinnamon, sea salt, and cayenne. Sauté until most of the mushroom liquid evaporates, about 20 minutes. Remove from the heat and add the ground hazelnuts and bread crumbs. Fill each artichoke half with the filling. Bake in a 400 degree F oven for 15 minutes, or until the artichoke and filling are heated through. Coat the bottom of each serving plate with 1/4 cup of the saffron-garlic sauce. Place a tablespoonful of the reserved braising liquid in the center of the saffron sauce. Place an artichoke half on top of the tomato mixture. Garnish with the parsley or basil.		Ingredients: - 1 small yellow onion, finely diced - 1 teaspoon minced garlic - 2 teaspoons olive oil, vegetable stock, or dry sherry - 8 oz. button mushrooms, cut into 1/2 inch slices - 2 red bell peppers, roasted, peeled, and cut into 1/3 inch cubes - 1 teaspoon dried thyme - 1 teaspoon ground cumin - 1/2 teaspoon ground cinnamon - 1 teaspoon sea salt - 1/4 teaspoon cayenne pepper - 1/4 cup hazelnuts, toasted, skinned, and ground, (optional) - 1/2 cup fresh bread crumbs, toasted - Saffron-Garlic Sauce - Minced fresh parsley or finely shredded basil for garnish

	for the saffron-garlic sauce: In a blender, combine all the ingredients and blend thoroughly until smooth. adding more water to thin if needed. Taste and adjust the seasonings, heat until just hot enough to serve.		Ingredients: - 1/2 cup millennium braised garlic - 1 1/2 teaspoons minced garlic - 1/4 cup cashews, or 3 oz. silken tofu - 1 cup water - 1/3 teaspoon saffron threads, soaked in 1/4 cup warm water - 1/2 cup fresh lemon juice - 1 tablespoon capers, drained - 1/3 teaspoon ground pepper - 2 teaspoons nutritional yeast (optional) - sea salt: to taste
	Thai Green Curry Eggplant Stack
	To make the curry sauce: In a medium saucepan, combine the curry paste, coconut milk, and rice milk and bring to boil. Reduce heat and simmer for 20 minutes. Strain the sauce. Transfer to a blender and add the squash, basil and cilantro. Blend until smooth. Add salt. Set aside. Slice the eggplant into 1/2 inch rounds. Puree a small amount of tofu and soy milk. Combine equal parts flour and polenta cornmeal. Dip the eggplant slices in dry, then wet, then dry. Saute in olive oil until browned. Drain on a paper towel.		Ingredients: - 1 cup Curry Paste (recipe follows) - 14 ounces canned low-fat coconut milk - 1 cup rice milk or soy milk - 1 cup green summer squash cubes, cooked until soft and drained - 1/2 bunch Thai or Italian basil leaves, stemmed - 1/2 bunch fresh cilantro leaves, stemmed - Sea salt to taste
	To make the salad: In a medium bowl, combine all the ingredients and mix well.		Ingredients: Barley Salad - 3 cups cooked barley - 2 scallions, white part only, thinly sliced - 1 tomato, finely diced - 1 small cucumber, peel on, seeded and finely diced - 1/4 cup fresh lime juice - 1 teaspoon sea salt - 2 tablespoons chopped fresh mint - 2 teaspoons sesame seeds, toasted, optional
	To make the sauteed vegetables: In a large saute pan or skillet, saute the vegetables and shallots in the oil over very high heat about 5 minutes. Or cook them in a dry nonstick pan just until they start to soften. Add the curry sauce, bean sprouts, mint, basil and onion and cook for another 2 or 3 minutes.		Ingredients: Sauteed Vegetables - 1 1/2 pounds seasonal vegetables, cut into bite-sized pieces (broccoli, cauliflower, carrots, zucchini, sliced shiitake and whole oyster mushrooms, green beans, long beans, bok choy and other greens, cubed tomato, peppers, and Japanese eggplant) - 1/4 cup beans sprouts - 4 shallots, sliced thin - 2 teaspoons canola oil (optional) - 1 tablespoon finely shredded fresh mint leaves - 1 tablespoon finely shredded fresh basil leaves - 1 red onion, peeled and sliced thin
	To assemble: Put 1/4 cup barley salad in the bottom of shallow soup or pasta bowl. Place 1 eggplant round on top of the salad, place 1 cup sauteed vegetables on the eggplant and top with a second eggplant round. Pour 1/2 cup curry sauce around the plate. Top the eggplant with some sprouts and some basil and mint. Note: For a lower fat dish, replace the coconut milk with 14 ounces of rice milk, with 1 teaspoon of coconut extract.
	Avocado Asparagus Salad
	Cut the ends off of the avocado. Peel the skin off. Slice it very thinly with a sharp paring knife. One half will be used for each portion. Press gently on the avocado to slide and shape it into a ring form. (This takes some practice!) Set aside. Boil a pot of water. Blanche, separately, the asparagus, carrots, and broccoli, for about 1 minute each. Remove with a slotted spoon and set aside. Slice the green olives. Place the shaved fennel into a marinade of Pernod, lemon juice, olive oil, salt and fresh black pepper. Allow to sit a few minutes, then add the olives and chives to it. Place the whole bell peppers one at a time on the flame of your burner and heat until it starts to blacken. Remove and set them in a bowl with a cover for a few minutes. The peels should be easy to remove with the fingers once it has cooled down. Cut the peeled peppers into julienne strips. Make a dressing of 2:1 portions of olive oil to the juice of 1 fresh lemon. Pour the dressing onto the bell pepper strips. To assemble the salad: Into the middle of the ring of avocado, place 2 leaves of endive sticking out of each side like a spoon. Then place a large spoonful of the fennel in the bottom of the ring, next the peppers, next the broccoli and carrots, then stick the asparagus spears decoratively out of the vegetables, arranging the vegetables in a visually pleasing fashion. Drizzle the dressing over the entire salad and garnish with chives. Serve! P.S. I apologize for the inexact portions in this recipe. The chef of this episode did not provide this recipe for us to put onto our website, so I had to look at the show again and guesstimate the recipe, Regina		Ingredients: - 1 ripe avocado - green or white asparagus - 2 carrots, julienne cut - broccoli florets - green olives - chopped chives - fennel, shaved - Pernod - 1 lemon - olive oil - salt - freshly ground black pepper - 1 yellow bell pepper - 1 red bell pepper - Belgian endive
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