Veggie Conquest

Second Place and Taster’s Choice

Plum Sauce
3 plums
3 tbsp applesauce
3 tbsp Sugar in the Raw
2 tbsp Bragg’s Aminos
1 tbsp chili flakes
Dry white wine

Mushrooms
3 large portobello mushroom caps
Vegetable oil
½ Cup toasted sesame oil
½ Cup Bragg’s Aminos
2 tbsp brown rice syrup
1 tbsp minced garlic

Sweet Potato Puree
6 sweet potatoes
1 cup milk substitute
3 tbsp butter substitute
Salt
Pepper
Cumin
Garlic salt
Nutmeg
Cinnamon

1 package Phyllo dough
2 tbsp butter substitute
Pastry brush
Icing bag with standard piping nozzle
Greased cookie sheets

Phyllo dough should be thawed in the refrigerator overnight.  Prepare according to package directions.

In a large saucepan, generously coat the bottom of the pan with vegetable oil. Add ½ cup of toasted sesame oil, ½ cup Bragg’s, 2 tbsp brown rice syrup and 2 tbsp minced garlic; mix and bring to heat. Remove stems from portobello caps if necessary and place gills down into the mixture. Cover and let simmer until underside is soft, then flip and allow tops to simmer in the mixture. I typically allow my caps to simmer until caramelization of the sauce starts.

While caps are simmering, peel and dice sweet potatoes. Place in a large pot and cover with water. Bring to a boil over medium heat and then reduce heat to maintain the boil. Cook until potatoes fall apart when poked with a fork.

Remove the potatoes from the heat and drain. Add to a large bowl and mash briefly with a fork.  Add the butter substitute and ½ the cup of milk substitute and puree until smooth; if needed, add remainder of the milk substitute slowly until the desired consistency is reached.

Mix in 1 tsp each salt, pepper and garlic salt to the puree. Sprinkle in 2 tsp of cumin, mix; 2 tsp cinnamon, mix; dash of nutmeg, mix. Set puree aside.

Remove caps from pan and place on a paper towel until all excess oil has been absorbed. Cut caps into thin strips.  Melt remaining 2 tbsp of butter and put near the phyllo. Spoon potato puree into the icing bag.

Preheat oven to 350.

Take 1 sheet of phyllo and fold it in half lengthwise, use pastry brush to apply a thin layer of butter substitute.  Leaving about an inch on each side, place strips of mushroom in a line down the center of the sheet and then pipe a generous layer of sweet potato on top.  Fold over the bottom of the sheet, tuck in the sides and then roll up into a cigar shape.

Cut roll into desired length pieces, place on cookie sheet and brush tops lightly with butter substitute. Continue filling, rolling and cutting until all filling is used.  Bake for 15-20 minutes, or until tops are lightly browned and phyllo is crispy.

Peel and cut plums into cubes.  Add to blender with applesauce, sugar, aminos, and a splash of white wine. Blend to smooth consistency then transfer to a saucepan and stir in the chili flakes and heat at medium low temp until sauce bubbles and thickens. Remove from heat and allow to cool. Sauce can be served warm or made the night before and chilled.