loam Archives | sweet miscellany

Roasted Tomato Leek Sauce (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Tomatoes and leeks are roasted in the oven until caramelized before being blending into a luscious and flavorful sauce. This vegan and gluten free tomato sauce pairs perfectly with pasta, pizza, and anything else you can slather it on!

As much as I love snacking on ripe, summer tomatoes, something magical happens when you roast them in the oven! Their juices begin to caramelize, creating a complex and rich flavor that takes a mere 30 minutes of hands-off time! To round out the sauce, leeks are roasted alongside the tomatoes. This sauce has quickly become a summertime favorite in my house and can be used in a multitude of applications.

Ways to Enjoy this Roasted Tomato Leek Sauce

Tossed with your favorite pasta and topped with your favorite protein and some fresh basil.
In place of traditional tomato sauce on a pizza.
As a dip for French fries or roasted potatoes.
Stirred into cooked rice that is topped with a smattering of grilled summer veggies like zucchini, eggplant, and sweet peppers.
Spread onto a slice of your favorite toasted bread and topped with vegan or regular mozzarella, flaky sea salt, and basil.
Spread in between layers of lasagna

Roasted Tomato and Leek Sauce

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Author: Courtney West
Total Time: 40 minutes
Yield: 1 1/4 cups 1x
Diet: Vegan

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Description

Ingredients

Units Scale

1 pint cherry tomatoes (I used the Sungold variety)
2 leeks
1 tbsp olive oil
Sea Salt, to taste
Pepper, to taste
6 tbsp coconut cream (or heavy cream if you eat dairy)
1 handful of fresh basil leaves
1 tbsp mellow miso paste

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Instructions

Pre-heat your oven to 400 degrees. Line a rimmed baking sheet with parchment or a silicone mat. Slice your tomatoes in half then arrange them cut side up on your baking sheet. Trim off and discard both the root end and dark green tops of your leeks. Rinse well, then slice each leek in half lengthwise. Cut each half into 2 or 3 pieces. Place the leeks on the baking sheet with the tomatoes. Drizzle the tomatoes and leeks with the olive oil then season with salt and pepper. Roast them for 30 minutes or until the leeks have turned a deep golden brown and the tomatoes are just beginning to caramelize around the edges. Allow the tomatoes and leeks to cool for at least 10 minutes.

To make the sauce, add the roasted leeks and tomatoes to a blender. Make sure to scrape any of the juices and roasted bits off the baking sheet and add them to the blender as well. Add the coconut cream, basil, and miso paste to the blender. Blend until very smooth then taste and add more salt or pepper as needed.

Notes

Serving Ideas: For the batch photographed I tossed the sauce with hot pasta and eventually topped it with some roasted summer squash and fennel. You could also use the sauce on pizza or mix it with a bit of ricotta or goat cheese for a ravioli or lasagna filling. It also makes a killer dip for French fries or roasted potatoes!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: sauce

Rice & Shiitake Filled Collard Rolls with Marinara (vegan & gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Blanched collard leaves are wrapped around a rice and shiitake mushroom filling flavored with pecans, fennel fronds, and lemon zest. The collard rolls are nestled in a bed of marinara sauce and baked before being served. These collard rolls are a comforting and nourishing winter meal!

I don’t recall if we had collard greens much when I was growing up, but I certainly started making up for lost time when I began shopping at farmers markets! Collard greens are a great cool season green that can stand up to longer cooking times in soups and stews. They have a lovely flavor that is a cross between kale and cabbage. Though I typically enjoy them braised in coconut milk, I wanted to try a little something different for the winter season.

Sweet is probably not the word that comes to mind when you think of collard greens but when quickly blanched in a pot of salted, boiling water their sweetness emerges. Blanching also makes them tender and pliable which is perfect for rolling around a delicious filling! These collard rolls are filled with a rice and shiitake mushroom mixture that is flavored with pecans, lemon zest, and fennel fronds. Once you’ve filled your rolls, they’re nestled on a bed of marinara sauce and baked. Using rice or quinoa that has already been cooked and store-bought marinara helps to shave off some of the prep time!

This dish created in partnership with local farm Loam Agronomics.

Rice & Shiitake Filled Collard Rolls with Marinara Sauce

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Author: Courtney West
Total Time: 50-55 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Ingredients

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1 bunch of collard greens
1 tbsp olive oil
8 oz thinly sliced shiitake mushrooms
1/3 cup finely chopped pecans
1 garlic clove, minced
1 1/2 cups cooked rice or quinoa
Zest of 1 small lemon
2 tsp fresh lemon juice
1 tbsp vegan butter
3 tbsp finely chopped fennel fronds
Sea salt, to taste
Crushed red pepper flakes, to taste
2 1/2 to 3 cups marinara sauce

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Instructions

Preheat your oven to 350 degrees.

Prep the collard greens: trim the stem off each collard leaf. Bring a large pot of water to a boil. Once the water comes to a boil, add a couple of hefty pinches of salt. Working in batches of 3 or 4 at a time, add the collard leaves to the boiling water. Let them blanch in the water for one minute then carefully remove them and lay them flat on a clean kitchen towel to cool down. Repeat with the remaining collard leaves.

Make the filling: Add the olive oil to a large pan. Heat the pan over medium heat. Once it comes to temperature, add the shiitakes and a pinch each of salt and crushed red pepper flakes. Cook the shiitakes until they just start to soften and shrink (about 2 minutes), then add the pecans. Cook for 3-5 more minutes or until the pecans and shiitakes are beginning to turn golden brown. Turn your heat down to medium low then add the cooked rice, lemon zest, lemon juice, and the butter. Continue to stir the mixture to encourage the butter to melt and the rice to warm through. Once the butter has melted, remove the filling mixture from the heat and stir in the fennel fronds. Taste the filling and add more salt and crushed red pepper flakes as needed.

Assemble: Spoon the marinara sauce into a 2-quart baking dish. You want a thick layer that completely covers the bottom of the dish. To make the rolls, place a collard roll flat on a kitchen towel with the back side of the leaf facing you. For smaller leaves, you’ll spoon a heaping tablespoon of filling onto the bottom portion of the leaf. For larger leaves, you’ll use 2 to 3 tablespoons of filling. Once the filling is on the leaf, fold up the bottom of the leaf over the filling, then fold in the sides. Continue to roll from bottom up to the top (like you would a burrito) until you have your roll. Nestle the roll seam side down in the marinara sauce. Continue with the remaining leaves and filling.

Bake: Cover your baking dish with foil or parchment. Bake it in a 350 degree oven for 25 to 30 minutes or until the marinara sauce is bubbling. Cool slightly before serving. Garnish the rolls with extra chopped fennel fronds if you like.

Prep Time: 25 minutes
Cook Time: 25-30 minutes
Category: Main