Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
Los Angeles:
(Outside USA):
Subscribe Unsubscribe


Vegan for the Holidays

Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us


Weight Loss

Food History/Nutrition/Recipes


Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews


sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

This six-layered, delicious, extravaganza of sweet, savory, creamy, and chunky nuts and vegetables provides a tantalizing, wholesome dish for your dinner table. You'll be steps ahead when you prepare this dish the day before you plan to serve it. Dishes like casseroles and soups almost always reap the benefit from an overnight stay in the refrigerator--their flavors improve, sauces thicken, and textures grow more appealing. To reheat, place the casserole in a cold oven and warm at 350 degrees for about 20 to 30 minutes.


Yield: 5 to 6 servings

    2 medium-size sweet potatoes, peeled and sliced 1/4-inch thick
    3 medium onions, sliced 1/4-inch thick

    1 13.75-ounce (395g) can water-packed artichoke hearts, drained

    1/2 pound (225g) fresh shiitake mushrooms, sliced
    1/2 pound (225g) button or cremini mushrooms, sliced
    1/4 cup (60 ml) water
    6 cloves garlic, minced

    1/3 cup (80 ml) coarsely ground walnuts, hazelnuts, or almonds
    1 tablespoon nutritional yeast flakes
    1/4 teaspoon ground cinnamon
    Salt and pepper

    1 large tomato, sliced

  1. Preheat the oven to 375 degrees (Gas Mark 5) and line a jellyroll pan with parchment, teflex, or a Silpat. Have ready an 8 x 8-inch (20 x 20 cm) glass baking dish.
  2. Arrange the sweet potato and onion slices on the prepared pan, double-stacking the onions if needed. Roast, uncovered, for 30 to 35 minutes, or until fork tender, turning them over after 20 minutes.
  3. While the potatoes and onions are roasting, place the artichoke hearts into the food processor and process to a creamy puree. Transfer to a small bowl and set aside.
  4. Combine the shiitake and button mushrooms, water, and garlic in a deep skillet and cook and stir over high heat for about 5 to 7 minutes, until the mushrooms are softened and most of the liquid has cooked out.
  5. Add the nuts, nutritional yeast, and cinnamon to the mushrooms and season with salt and pepper.
  6. Remove the potatoes and onions from the oven and layer the ingredients as follows:
    • Place the onions on the bottom of the glass baking dish, followed by the sweet potatoes.
      Next, spread 1/2 of the artichoke puree over the sweet potatoes, followed by the mushroom mixture.
      Spread the remaining artichoke puree over the mushrooms and arrange the sliced tomatoes over the top.
  7. Bake for 15 to 20 minutes to warm through and blend flavors.

Click here for past cookingwithzel@home.comeonin recipes

Vegetarians in Paradise

Homepage sphere Los Angeles Vegan Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegan for the Holidays Videos sphere Vegetarians in Paradise Diet sphere Vegan Survival Kit sphere News from the Nest sphere Vegan Recipe Index sphere Los Angeles Vegan & Vegetarian Restaurants sphere Vegan Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegan Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Veganshire sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegan Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2015 vegparadise.com