50 The NaTioNal CuliNary review • marCh 2014
oN The meNu veggies for all
& Roasted Vegetables
YIELD: 12 SANDWICHES
1½ cups tahini
3 garlic cloves, minced
1⁄ 3 cup chopped parsley
5 t. salt, divided
1⁄ 8 t. cayenne pepper
2 oz. lemon juice
8 large portobello mushrooms,
Salt and pepper, as needed
¾ cup extra virgin olive oil, divided
2 large yellow onions, peeled, ½-inch dice
½ t. pepper
4 large carrots, peeled, cut on bias
1 head cauliflower, center stem removed,
cut ¼-inch thick
1⁄ 3 cup red wine vinegar
2 T. sugar
4 cups shredded red cabbage
1 large red onion, peeled, shredded
3 la Brea Bakery rosemary rounds
1. Preheat oven to 375ºF. In bowl, combine
tahini, garlic, parsley, 1 t. salt, cayenne and
lemon juice; mix well to combine. Season
mushrooms lightly with salt, pepper and
¼ cup olive oil. Put on baking sheet; roast
until tender, about 15 minutes.
2. Put remaining ½ cup olive oil in large
saute pan on medium-high. Add yellow
onions, 2 t. salt and pepper; stir 2 minutes.
Add carrots and cauliflower; toss well to
combine. Place pan in oven; allow vegetables
to cook until just tender with a little bite.
Check seasoning; adjust with salt and pepper.
3. From each rosemary round, cut 8
(½-inch-thick) slices on bias; toast
lightly. Arrange 12 slices for assembly;
spread evenly with tahini mixture. Divide
roasted vegetables among toasted slices.
Slice mushrooms on bias; divide among
sandwiches. In large bowl, combine
vinegar, sugar and remaining 2 t. salt; mix
well. Add cabbage and red onion; toss well
to combine. Put on top of mushrooms. Top
with remaining bread slices.
Recipe is courtesy of La Brea Bakery.
Spicy Onion Panini
with Basil and Roasted
YIELD: 12 SERVINGS
3 oz. olive oil
4½ lbs. yellow onions, sliced
1 T. crushed red pepper flakes
12 ciabatta rolls
aioli (recipe follows)
3 cups basil leaves
3 cups roasted red pepper strips
1½ lbs. sharp white cheddar, sliced
1½ cups pitted Kalamata olives, halved
METHOD: Over low heat, in oil, caramelize
onions 15-20 minutes, or until golden; mix
in red pepper flakes. For each serving, split
1 ciabatta roll; brush inside lightly with
aioli. Layer bottom of roll with ¼ cup basil
leaves, ¾ cup caramelized onion, ¼ cup
roasted red pepper, 2 oz. cheese and 2 T.
olives. Brush top of roll with aioli. Place
in panini grill set at medium-high; grill 15
minutes, or until golden and melted.
1½ cups olive oil
3 T. white wine vinegar
6 medium garlic cloves
Salt and fresh black pepper, as needed
METHOD: In electric blender, combine
olive oil, vinegar, garlic and a few dashes
of salt. Process until blended and slightly
thickened. Add pepper, to taste.
Recipe is courtesy of National Onion Association.
Farro Burger with
Little Bear // Los Angeles
4 oz. farro
10 oz. can red beans, drained, rinsed
olive oil, as needed
3 oz. finely diced red bell pepper
3 oz. finely diced green bell pepper
3 oz. finely diced onion
6 oz. mushrooms, finely chopped
¼ cup panko breadcrumbs
1 T. tomato paste
1½ t. soy sauce
¾ t. chopped italian parsley
¾ t. chipotle chili powder
½ t. ground cumin
½ t. vegetable base
2 T. all-purpose flour
Tofu aioli (recipe follows)
6 whole-wheat buns
Butter lettuce leaves, as needed for topping
2 roasted red peppers, sliced
2 California avocados, peeled, pitted
1. Bring farro and lightly salted water to a
boil. Reduce heat to simmer; cover, cook
20 minutes, until cooked through. Strain;
place in large bowl. In food processor,
blend half red beans until smooth. Add to
farro; add remaining whole red beans.
2. In pan on medium-high, heat 1 t. olive
oil. Add red and green bell peppers and
onion; cook until soft. Remove from heat;
add to farro/beans in bowl. Add 1 t. olive
oil to pan; heat on medium-high. Add
mushrooms; cook until soft. Remove from
heat; add to farro mixture.
3. Add panko, tomato paste, soy sauce,
parsley, chipotle chili powder, cumin and
vegetable base to farro mixture. Mix until
well-combined; stir in flour. Shape mixture
into 6 patties.
4. Heat olive oil on griddle on medium-high.
Cook patties 3-4 minutes on each side until
browned and crispy, and heated through.
5. Spread tofu aioli on whole-wheat
buns; add patties. Top with lettuce
leaves, roasted red pepper slices and 3-4
California avocado slices.
6 oz. silken tofu
1½ oz. roasted garlic
2 T. lemon juice
1 T. light miso
1 T. capers
1 T. water
2 t. nutritional yeast
METHOD: In blender, combine tofu, garlic,
lemon juice, miso, capers, water and yeast
until smooth and creamy, adding additional
water, if needed, to achieve mayonnaise
consistency. Refrigerate 2 hours to allow
flavors to blend.
Recipe is courtesy of California Avocado Commission.