Whip up every vegetarians' dream feast! This six course menu is packed with delicious recipes everyone will love. For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
Stuffed Mushroom Caps Directions:
Preheat oven to 375.
Remove the stems from each mushroom cap, slicing off the very ends of the stems, and chop. Set aside the smallest 4 mushrooms of your bunch and chose those as well.
Melt the butter in a small saucepan. Sautee the shallot in the butter until soft, and then add the mushroom stems. Sautee, until the mushrooms begin to release their juices.
Add the thyme, the wine, and continue to cook until liquid has evaporated.
In a small mixing bowl add the grated parmesan, the bread crumbs, and mix together. Toss in the mushroom mixture and stir until combined.
Place mushroom caps on their backs, and spoon about 1/2 tsp of filling into each cap. Bake at 375 for 10-15 minutes until mushrooms begin to wrinkle and cheese starts to brown.
Garnish with some fresh thyme and serve with a dry white wine.
White Bean Soup Directions:
Heat oil in a large soup pot.
Sautee onion, celery, and garlic until soft.
Add beans and vegetable stock, let simmer for 10 minutes.
Puree soup in batches until smooth.
Serve drizzled with olive oil, grated parmesan, and freshly cracked pepper.
Pizza Bread Directions:
Place pizza stone in oven and preheat to 500 degrees (or the highest setting it will go 450, 475 etc.) You’ll want the stone to warm up with the oven.
Roll out the pizza dough on a lightly floured surface.
Drizzle with olive oil, sprinkle with rosemary, salt, pepper, and then place dough carefully on the stone and bake for 7-10 minutes until puffed and brown.
Spinach Lasagna Directions:
Preheat oven to 375.
Combine crushed tomatoes, tomato sauce, and garlic in a saucepan and simmer for 20 minutes. Add salt, basil and set aside.
In a small mixing bowl combine ricotta cheese, 1/2 cup of parmesan cheese, and eggs. Set aside.
Heat 1 tbsp of olive oil in a skillet and sauté shallots until soft. Add spinach until wilted and seasoned with salt and pepper to taste.
In a 9x13 pan, spoon out 2 large ladles of tomato sauce and spread on the bottom of the pan. Then add 1 layer of lasagna noodles, a layer of ricotta cheese, spinach, sauce, and then grated parmesan. Continue this process until all the noodles have been used. Then top the final layer with sauce and mozzarella cheese.
Bake covered for 50 minutes and then uncovered for 10 minutes or until cheese is melted.
Top with chopped basil.
Antipasto Salad Directions:
Combine red wine vinegar, olive oil, and spices. Whisk together and set aside.
Combine all ingredients in a large salad bowl and toss with vinaigrette.
Homemade Ice Cream Directions:
Preheat oven to 350 and roast almonds for 5-7 minutes until fragrant.
Remove from oven and wrap in a towel. Rub almonds to remove their skins. Place in a Ziplock bag and pound with a rolling pin to roughly chop.
Place softened ice cream in a standing mixer with the paddle attachment (or use a bowl and a wooden spoon).
Mix in chocolate, nuts, zest, and cherries. Transfer to a quart container and freezer. Serve 2 scoops with some shortbread cookies.