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[Mar. 9th, 2005|03:57 pm] |
Hi guys!
I'm hoping to make some vegetarian flautas this weekend - flautas were my very favorite food before I went veg and it'll be my first time attempting them since. I've read a few recipes that just use beans as a filler along with cheese and lettuce, but I'm not sure if it will work. Have any of you guys made vegetarian flautas before? If so, do you usually bake or deep fry them? They tend to TASTE better deep fried, but obviously are a lot less healthy.
Here is a recipe I've made several times out of the Alison Holst Vegetarian Cookbook. I've modified it a little.
CHEESE AND ONION FLAN
1 packet store bought pastry 1 tablespoon oil 1 large onion, chopped (any kind will do, but I bet Vidalias would be awesome) 1-2 tsp minced garlic 1 tsp cumin 1/2 tsp oregano 1/2 tsp dill 3 large potatoes, cooked 3 large eggs (go free range!) 1/4 milk 1/2 tsp salt 3/4 cup grated parmesan, cheddar or swiss cheese various herbs to taste
Preheat the oven to about 180 f.
Roll the pastry out thinly on a floured board, then trim to fit into a lightly greased pie plate, folding excess over sides (sometimes I cut this off and layer it over the top of the flan before baking).
Heat the oil in a frying pan, then add the chopped onion and garlic. Cook over moderate heat until the onion is transparent and lightly browned. Stir in the cumin, oregano, dill, and then the cubed, cooked potatoes. Mix well and cook until potatoes start to sizzle, them remove from the heat.
Break the eggs into a bowl, then add the milk and salt. MIx with a fork to blend whites and yolks, then add the potato mixture from the pan. Stir to mix, then tip filling into the pie crust. Sprinkle with the grated cheese and various herbs and top with leftover pastry strips (if you wish). Bake for 20-30 minutes or until pastry is golden brown and filling has set.
Can be served straight out of the oven, warm, or as cold leftovers from the fridge. This dish is very decadent and has strong flavors, so it is good topped with a light hollondaise or cheese sauce to temper the garlic. Also good made with 1/2 sweet potatoes and 1/2 regular potatoes.
Hope you like it! |
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