Inspired by Earth Day - Try A Vegan Menu Tonight

Today is not only meatless Monday, but it is also Earth Day, and I thought I'd try a vegetarian meal tonight. While Earth Day is a day to support and demonstrate environmental protection, we could also use that same idea towards ourselves and demonstrate healthy eating and while using ingredients that come from the earth. I am going to try a new recipe tonight for Portabella Wellington.  I'll include the recipe link incase you would like to try it too. However, this White Bean Ragout is another delicious option for tonight. The soffritto in this recipe is the flavor booster to this dish. Learn how to make the soffritto and you can add it to other dishes, such as soups and tomato sauce.  Serves 4 to 6.

White Bean Ragout (From Bon Appetite Magazine)

•3 medium onions, chopped
•1 red bell pepper, chopped
•1/2 cup extra-virgin olive oil plus more
•Kosher salt, freshly ground pepper
•4 garlic cloves, 3 finely grated, 1 halved
•2 teaspoons tomato paste
•4–6 1-inch-thick slices grilled or toasted ciabatta
•8–10 tablespoons finely grated Parmesan, divided
•2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
•4 cups vegetable broth, divided (I only used 3)
•1 cup cherry tomatoes, halved
•2 tablespoons chopped flat-leaf parsley

Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper.

Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.

Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.

Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper. Garnish with remaining 2 Tbsp. Parmesan and parsley. Drizzle with oil, if desired. 

Portabella Wellington recipe link:

http://www.yummly.com/recipe/Mushroom-Wellington-Delicieux-55044?columns=2&position=1%2F36

For more inspiration follow my blog at:
http://myinspiredtable.blogspot.com

or on Facebook at: http://www.facebook.com/myinspiredtable

Thanks,
M :)