Thursday, October 9, 2008

Baked Leeks with "Cheese and Yogurt"

We used to love this recipe back in the days of cheese and yogurt! After my awesome trip to the farmers market and a great find of fresh leeks, I decided to give it a try.
The ingredients are simple: 2 tablespoons Earth Balance buttery spread, 8 small leeks (I used 4 large), the equivalent of 2 eggs (EnerG Egg Replacer), 5 oz Vegan Gourmet Mozzarella, 1/3 cup plain So Delicious Cultured Coconut Milk (it now comes soy-free, made with coconut milk!!!! Fabulous!!!!), 1/2 cup Sesame Parm, 1/2 cup vegan bread crumbs, salt and pepper.
Preheat the oven to 350. Add butter to a baking dish, spread it around. Trim the leaks, cut a slit from top to bottom to rinse well. Arrange in the baking dish. Beat the egg replacer, mozzarella, cultured coconut milk, and half the sesame parm together. Pour over the leeks. Mix the bread crumbs and remaining sesame parm together. Sprinkle over leeks. Bake for 35-40 minutes.
We had steamed green beans on the side drizzled with olive oil, balsamic vinegar, salt and pepper.

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