Three Vegetarian Dishes

About Zach Frank

Bloomfield Hills student and vegetarian of 1.5 years Zach Frank has always enjoyed cooking; however, after having more time on his hands this spring and summer, he not only tested out a plethora of new recipes but also embraced learning cookery basics along the way. Frank said his research on and implementation of kitchen etiquette has tremendously improved his cooking. 

Grocery List:

• Bread

• Avocado

• Roma Tomato

• Mozzarella

• Balsamic Reduction

• Puff Pastry

• Olive Oil or Butter

• Mushrooms

• Onion

• Garlic Cloves

• Rosemary

• Kosher Salt

• Sherry Wine

• Balsamic Vinegar

• Pecans

• Black Pepper

• Truffle Oil

• Cheese

• Butter

• Dark Brown Sugar

• Rum

• Vanilla Extract

• Cinnamon

• Bananas

• Walnuts

• Vanilla Ice Cream

one: Avocado Toast

Ingredients:

• Slice of Bread (your choice on type)

• ½ Avocado

• 2 slices Roma Tomato

• Small Mozzarella circles

• Balsamic Reduction

Directions:

1. Toast bread to your liking.

2. Slice avocado into ⅛-inch pieces while bread is toasting.

3. Spread sliced avocado on toast.

4. Place one slice of tomato on each half of the toast.

5. Place mozzarella circles over the tomato slices.

6. Drizzle balsamic reduction on top of the toast.

two: Mushroom Wellington

Ingredients:

• 2 sheets thawed Puff Pastry

• 2 tbsp Olive Oil or Butter

• 2 lbs sliced Mushrooms

• 1 large Onion, diced

• 4-6 large Garlic Cloves, roughly chopped

• 1 tbsp chopped Rosemary

• 1 tsp Kosher Salt

• ¼ cup Sherry Wine

• 1 tsp Balsamic Vinegar

• 1 cup chopped, toasted Pecans (optional)

• ½ tsp Black Pepper

• 2 tsp Truffle Oil (optional but recommended)

• ½ to 1 cup grated Pecorino, Gruyere, Goat Cheese or Cream Cheese (optional)

• Egg Wash

Directions:

1. Preheat oven to 400 degrees fahrenheit.

2. For filling: heat oil in a large skillet over medium-high heat. Add mushrooms, garlic, onions, salt and rosemary and saute until all liquid is released, stirring frequently. Turn heat down to medium and continue to saute until liquid has evaporated. Splash with sherry wine and balsamic vinegar, sauteing once again until liquid has evaporated. Add toasted pecans, pepper, truffle oil, salt and cheese. Let filling cool for 15-20 minutes.

3. Unroll the puff pastry onto a parchment-lined baking sheet and place half the filling in a mound along the center, quickly rolling the pastry up and placing it with seam down. Repeat with the second sheet. Brush with egg wash and score the pastry with a sharp knife with a design of your choice.

4. Bake for 35 minutes and occasionally rotate pan for even browning. Cool for 5-10 minutes before cutting and serving. Garnish with rosemary sprigs. 

three: Bananas Foster

Ingredients:

• ¼ cup Butter

• ⅔ cup Dark Brown Sugar

• 3.5 tbsp Rum

• 1.5 tsp Vanilla Extract

• ½ tsp Ground Cinnamon

• 3 medium-sized Bananas sliced lengthwise/cut into thirds crosswise

• ¼ cup coarsely-chopped Walnuts (optional)

• Vanilla Ice Cream

Directions:

1. Melt butter in a large pan over medium heat.

2. When butter is melted, stir in the brown sugar, rum, vanilla and cinnamon.

3. Once the mixture is a liquid and begins to bubble, place the (optional) walnuts and bananas in the pan.

4. Cook and stir until bananas are hot (usually takes 1-2 minutes).

5. Serve over vanilla ice cream.