Ken Burris / food good Inc.Mini Brie and Apple quiches 
delicious no-meat recipes for your holiday table.The popular food magazine good food is known for its delicious, healthy Rezepte.In of recently you have noticed a growing number of meat-eaters, the questions for more vegetable dishes.
"We are not a vegetarian magazine, we are a healthy cooking magazine," says Jessie price, the Deputy food editor."But our readers always say, 'give us more vegetarian recipes.' and it is not only vegetarian." "It is people who eat meat, who want more meals per week, the vegetarian."
As a result, the magazine is your favorite recipes compile meat-free in the new cookbook, "eating well fast and flavorful meatless meals," published in May 2011.The editors provide now readers a sneak peek of the fountain vegetarian Thanksgiving Serie.Die dishes are combinations of dough dough festive and produce including easy Apple and Brie quiche, appetizers and a joyful vegetable pie.
"" It's a special occasion kind of court", Mrs price says.""You want something you're going to bring to the table, which enters the wow people."
Both see recipes, be sure to check out below our interactive recipe page of all courts in the now vegetarian Thanksgiving series.
Food of the well
Mini Brie and Apple quiches
Brie and apples taste wonderfully together in this mini Quiches.Mini Yufka cups make it fast and simply to an elegant appetizer in about 30 minutes to erstellen.Mini Yufka (Fillo) shells are available in the freezer section close to frozen Vorspeisen.Sie must complete before the and baking are thawed.
30 Mini Yufka shells (two 1.9 oz packages)
1 / 2 medium Apple, peeled and diced fine
5 large eggs
1 Tsp Dijon mustard
1 / 4 Teaspoon salt
Pinch of freshly ground pepper
Pinch of ground nutmeg
In 30 squares cut 4 ounces Brie (small bike 1 / 2)
1.-Backofen on 350 degrees Fahrenheit.Yufka shells on a large parchment-lined baking sheet anordnen.Unterteilen you Apple under the shells.
2. Whisk you eggs, mustard, salt, pepper and nutmeg in a large measuring cup.Pour the egg mixture over the Apple (the shells not overflow).Place a Brie square in each bowl.
3. Bake until the egg is set which is melted Brie and begins the Yufka to Brown around the edges, serve something cool before 15 Minuten.Lassen.
Yield: 30 quiches.
Nutritional information per serving(Serving size: a Quiche): 39 calories and 2 grams of fat (1 G saturated, monounsaturated 1 gram); 39 milligrams cholesterol; 3 G carbohydrate; 0Grams sugar; 2 grams protein; 0Grams of fiber; 65 mg sodium 20 mg potassium.
Food of the well
Fried vegetable Galette with olives
The natural sugars in the vegetables caramel during the roasting by giving them a cake incredible sweet savory taste. garlic adds a mellow note Geröstete and moistened the Füllung.Dies is a highly customizable recipe: experimenting with various vegetables eggplant, peppers, Zucchini-and Fontina and Jarlsberg cheese.The vegetables should be cut to a uniform size so you cook evenly.Destination for 3/4-inch pieces.
Crust:
1 1/4 Cups all-purpose flour
1 Cup whole wheat pastry flour
2 Teaspoons baking powder
1 Teaspoon of sugar
1 / 2 Teaspoon salt
1/3 Cup water
1/4 Cup extra virgin olive oil
1/2 Cup chopped pitted kalamata olives
Filling:
1 1/2 Cups diced peeled carrots (3 medium)
1 1/2 Cups diced peeled parsnips (3 medium)
1 1/2 Cups diced peeled butternut squash (1 / 2 medium)
1 Cup diced peeled sugar beet (1 medium)
2 Tablespoons olive oil, divided
2 Teaspoons chopped fresh rosemary or 1 / 2 teaspoon dried
1 / 2 Tsp salt or to taste
Fresh ground pepper to taste
1 Head garlic
1 Cup crumbled goat cheese (4 ounces) creamy, divided
1 Egg mixed with 1 tablespoon water for glazing
1. Prepare crust: combine all purpose flour, whole wheat flour, baking powder, sugar and salt in a food processor; pulse several Male.Mix water and oil; scatter you add mix olives and pulse on the dry ingredients and pulse only, to mixed.(Alternatively, you combine dry ingredients in a large Schüssel.Machen a fountain in the Middle, and add the water-oil mixture, stirring until well vermischt.Stir in olives.)
2. Press the dough into a disk, if it seems dry, add a little more Wasser.Wickeln sealed in foil and in the refrigerator for 30 minutes or länger.Die unbaked crust will keep, well packaged in the refrigerator for up to 2 days.
3. Meanwhile, you Preheat oven to 400 degrees Celsius.Bestreichen a large baking sheet with cooking spray.
4. Filling prepare: combine carrots, parsnips, squash, sugar beet, 1 tablespoon oil, Rosemary, salt and pepper in a large bowl; take to beschichten.Verbreiten you vegetables prepared Backenblatt.schneiden the top head Knoblauch.legen you click a square of foil with a tablespoon of water and pinching sprinkle the edges of the foil zusammen.Platzieren it on, stir the vegetables the baking sheet with the Gemüse.Braten every 10 minutes, until you are tender and beginning to Brown and the garlic is tender, about 35 minutes.(Garlic may take a little longer.)
5. You transfer the vegetables in a bowl geben.Entwrappen garlic and let some cool. press the garlic in a small bowl; add the remaining 1 tablespoon oil and mash with a fork piercing. Add the crushed garlic, roasted vegetables and toss to mix. Add 3/4 cup goat cheese and toss to coat.
6. Assemble Galette: 1/4 inch dick.Bestreichen roll up the dough into a rough 14-inch circle about baking sheet with cooking spray and place the dough on es.Ordnen roasted vegetables on the dough, a 2-inch frame around verlassen.Falten you the border and make a rim netted, over the fill how gehen.Streuen the remaining 1/4 cup goat cheese over vegetables. stirring egg and water quickly and easily brush over the crust.
7. Bake the Galette at 400 degrees, golden until the crust, 30 to 35 Minuten.Lassen you cool for 10 Minuten.Servieren you warm.
Yield:Makes 8 servings.
Nutritional information per serving: 385 calories; 20 grams of fat (6 grams saturated, monounsaturated 12 grams); 41 milligrams cholesterol 42 grams carbohydrate 10 grams protein; 6 grams of fiber; 667 mg sodium.
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