Arame-Vegetable Strudels
- 1/4 cup arame
- 1/4 cup plus 1 Tbs. olive oil, divided
- 1 1/2 cups diced portobello mushrooms
- 1 cup broccoli florets, chopped small
- 1 cup cauliflower florets, chopped small
- 1 small leek, chopped ( 3/4 cup)
- 2 medium carrots, diced ( 3/4 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1 cup roasted red peppers, rinsed and drained
- 13 cup chopped sun-dried tomatoes
- 1/4 cup silken tofu, drained
- 1 Tbs. sherry or red wine vinegar
- 12 frozen phyllo pastry sheets, thawed
- Fresh rosemary sprigs for garnish, optional
- Preheat oven to 350F.
- Place arame in bowl, and cover with cold water.
- Soak 10 minutes, or until soft.
- Drain, and set aside.
- Heat 1 Tbs.
- oil in skillet over medium heat.
- Add mushrooms, broccoli, cauliflower, leek, and carrots; saute 5 to 7 minutes, or until vegetables are tender.
- Stir in garlic, and cook 1 minute more.
- Stir in arame; season with salt and pepper, if desired.
- Remove from heat, and spread mixture on plate to cool.
- Puree roasted red peppers, sun-dried tomatoes, tofu, and sherry in blender or food processor 1 to 2 minutes, or until smooth, adding 1 or 2 Tbs.
- water, if necessary, to thin.
- Transfer to saucepan.
- Place 2 sheets phyllo dough on work surface, and brush with olive oil.
- Stack 2 more phyllo sheets on top, and brush with oil.
- Top with 2 more phyllo sheets.
- Spread half of mushroom mixture onto phyllo stack, leaving 1/2-inch border on each long side and covering one-third of phyllo stack.
- Fold long edges of phyllo over filling; roll into log lengthwise, enclosing filling completely.
- Repeat with remaining phyllo sheets and filling.
- Coat baking sheet with cooking spray.
- Place strudels on baking sheet, and bake 30 to 35 minutes, or until golden brown.
- Meanwhile, warm red pepper sauce.
- To serve: Spoon 1/4 cup red pepper sauce on each plate.
- Cut each strudel into thirds, and place one piece of strudel in center of sauce.
- Garnish with rosemary, if using.
arame, olive oil, portobello mushrooms, broccoli florets, cauliflower, carrots, garlic, red peppers, tomatoes, silken, sherry, frozen phyllo pastry sheets, rosemary
Taken from www.vegetariantimes.com/recipe/arame-vegetable-strudels/ (may not work)