Best 8 Vegetables Cakes With Red Pepper Coulis Recipes

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Indulge in a culinary journey with our tantalizing Vegetable Cakes with Red Pepper Coulis, a symphony of flavors and textures that will delight your senses. These delectable cakes, crafted with a medley of fresh vegetables, aromatic herbs, and a touch of tangy goat cheese, are a feast for both the eyes and the palate. Paired with a vibrant and luscious red pepper coulis, this dish promises an explosion of flavors in every bite. Accompanying this main course are two equally enticing recipes: a refreshing Cucumber and Red Onion Salad, adding a crisp and refreshing element to the meal, and a rich and decadent Chocolate Mousse, providing a sweet and satisfying conclusion to your culinary adventure. Get ready to embark on a delightful cooking experience with our carefully curated recipes, designed to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS



Roasted-Vegetable Filled Crepes with Red Pepper Coulis image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 23

2 zucchini, finely diced
2 carrots, finely diced
2 yellow squash, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
2 ounces olive oil
Salt
Freshly ground black pepper
2 cloves garlic, chopped
4 ounces goat cheese or herb cheese (Recommended: Boursin)
2 teaspoons chopped parsley leaves
2 teaspoons chopped basil leaves
2 cups all-purpose flour
Pinch baking powder
White pepper
1 1/2 cups milk
3 ounces (6 tablespoons or 3/4 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups vegetable broth
2 roasted red bell peppers, seeded and peeled
1 clove garlic
6 parsley sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
  • Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
  • Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
  • Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

VEGETABLES CAKES WITH RED-PEPPER COULIS



Vegetables Cakes With Red-Pepper Coulis image

Provided by Marian Burros

Categories     dinner, appetizer

Time 1h30m

Yield 6 servings as an appetizer

Number Of Ingredients 15

2 medium-size baking potatoes (1 pound), well scrubbed
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 medium-size tomato, peeled, seeded and diced
Vegetable stock, if necessary
1 cup fresh or frozen peas
3 tablespoons chopped fresh basil
1 teaspoon ground cumin
1/2 teaspoon turmeric
Pinch red pepper flakes
3 egg whites from large eggs
3 tablespoons nonfat milk
1/2 to 3/4 cup dried bread crumbs
Red-pepper coulis (see recipe)

Steps:

  • Preheat oven to 400 degrees. Bake the potatoes until tender.
  • In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
  • Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
  • In a small mixing bowl whisk together the egg whites and milk.
  • Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
  • Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
  • Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
  • Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.

VEGETABLE CAKES



Vegetable Cakes image

Provided by Molly O'Neill

Categories     dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 15

1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 medium-size tomato, seeded and diced
1 cup fresh peas
3 tablespoons chopped fresh basil
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon red pepper flakes
1 pound baking potatoes, baked until tender and peeled
3 large egg whites
3 tablespoons nonfat milk
1 cup dried bread crumbs
Spray of olive oil
Red pepper coulis (see recipe)

Steps:

  • In a large nonstick skillet, slowly saute celery, carrots, onion and tomato until they are tender. Partly cover the pan and, if the tomatoes are not sufficiently juicy, add a dash of water to keep from burning. Transfer to a large mixing bowl and add the peas, basil, cumin, turmeric and red pepper flakes. Stir and set aside to cool.
  • In another bowl, mash the potatoes.
  • In small bowl, whisk together egg whites and milk. Stir into mashed potatoes until smooth. Add remaining vegetable mixture and combine well. Form into 12 two-ounce patties. Put bread crumbs in shallow pan and lightly coat both sides of patties.
  • Spray a large skillet with olive oil spray and saute the patties over medium heat until brown, about 5 minutes each side. Serve with red pepper coulis.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 2 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 198 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS



Roasted Vegetable Strudel with Roasted Red Pepper Coulis image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 23

2 portobello caps, cleaned and cut into strips
8 baby carrots, cut in half lengthwise
12 asparagus spears, trimmed at the bottom
1 zucchini, cut into 2-inch long strips
1 yellow squash, cut into 2-inch long strips
2 teaspoons olive oil
Salt and freshly ground black pepper
8 grape tomatoes, cut in half
2 cups arugula
4 sheets phyllo dough
Nonstick cooking spray
Roasted Red Pepper Coulis, recipe follows
1 tablespoon olive oil
2 cups roasted red bell pepper strips
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced leeks
1 tablespoon minced garlic
4 fresh basil leaves
1/2 teaspoon dried oregano
1 tablespoon fresh cilantro leaves
4 cups vegetable stock
Salt and pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
  • Raise oven temperature to 425 degrees F.
  • Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
  • Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

RED BELL PEPPER COULIS



Red Bell Pepper Coulis image

A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.

Provided by SKAPINO

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 red bell peppers, seeded and chopped
2 shallots, chopped
½ cup white wine
½ cup chicken broth
½ cup sour cream

Steps:

  • Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
  • When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g

RED PEPPER COULIS



Red Pepper Coulis image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 1 cup

Number Of Ingredients 3

3 red bell peppers
2 teaspoons balsamic vinegar
Kosher salt

Steps:

  • Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
  • Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
  • Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.

COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES



Couscous With Tomatoes, Cauliflower, Red Peppers and Olives image

Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can with juice
2 cups pinto beans, Christmas limas or white beans, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 3 sprigs each parsley and mint
1 tablespoon tomato paste
2 to 3 teaspoons harissa (more to taste), plus additional for serving
1/2 pound (1 large) red bell peppers, seeded and cut in large dice
1 small cauliflower, cut into florets, then sliced about 1/2 inch thick
16 imported black olives, pitted and cut in half
2 to 4 tablespoons chopped parsley or mint, or a combination
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
  • Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
  • Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS



Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis image

These vegetarian friendly cakes are served with an addictive nontraditional pesto that gets its creaminess, and lovely light green color from avocados; complete the meal with a salad of sliced tomatoes and onions and a nice bottle of rosé.This comes from Cuvée World Bistro in Tucson, AZ. There they make it with the wild mushrooms, as I posted but because of personal preference here at the home we have only gone as far the cremini's! Need I say more? Oops, I almost forgot - this was in Bon Appetit, January 2010.

Provided by Manami

Categories     Peppers

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 25

2 red bell peppers
2 small garlic cloves
2 tablespoons whole milk
1 1/2 teaspoons honey
2 tablespoons butter
2 tablespoons olive oil
16 ounces button mushrooms (2 - 8 oz packages sliced mushrooms)
2 large potobello mushrooms (about 6 oz total, gills scraped out & sliced, here we used 1/2 button mushrooms and 1/2 cremini mush)
8 ounces fresh shiitake mushrooms, stemmed, sliced (we used cremini mushrooms)
2 garlic cloves, minced
2 large eggs, beaten to blend
2 tablespoons finely grated parmesan cheese
2 tablespoons chopped basil
2 tablespoons chopped fresh Italian parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup panko breadcrumbs, plus additional for coating (Japanese breadcrumbs)
1/4 cup pine nuts or 1/4 cup cashews, toasted
1 cup coarsely chopped avocado (from 2 large avocados)
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1/2 cup olive oil plus 3 tablespoons olive oil
1 tablespoon butter

Steps:

  • RED PEPPER COULIS:.
  • Char peppers over gas flame or broiler until blackened all over.
  • Seal in plastic or paper bag; let stand 15 minutes.
  • Peel and seed peppers; place in blender.
  • Place garlic cloves in small dry skillet.
  • Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
  • Cool, peel garlic; add to blender with peppers.
  • Add milk and honey to blender.
  • Puree until smooth.
  • Transfer to bowl.
  • Season with salt and pepper.
  • *DO AHEAD - can be made up to 2 days ahead.
  • MUSHROOM CAKES:.
  • Melt butter with oil in large heavy skillet over medium high heat.
  • Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
  • Add garlic; stir 1 minute.
  • Transfer mixture to processor.
  • Add eggs, Parmesan, herbs, salt and pepper to processor.
  • Pulsing on/off turns, process until mushrooms are coarsely chopped.
  • Transfer to large bowl & mix in 1/2 cup of panko.
  • Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
  • Form each into 3/4 inch thick cake.
  • Spread additional panko out on plate.
  • Coat cakes with panko.
  • Place on rimmed baking sheet.
  • **DO AHEAD - Can be made 4 hours ahead: cover & chill.
  • AVOCADO PESTO:.
  • Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
  • Add avocado, Parmesan, cilantro, parsley, and lime juice.
  • Process to blend.
  • With machine running gradually and 1/4 cup oil through feed tube.
  • Transfer to bowl.
  • Season to taste with salt and pepper.
  • ***DO AHEAD - Can be made 2 hours ahead: cover & chill.
  • Preheat oven to 300ºF.
  • Melt butter with 2 T oil in large skillet over medium heat.
  • Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
  • Transfer to baking sheet; place in oven.
  • Spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
  • Place 2 cakes on each plate.
  • Drizzle with red pepper coulis.

Nutrition Facts : Calories 715.2, Fat 60.4, SaturatedFat 14.1, Cholesterol 137.1, Sodium 929.5, Carbohydrate 34.8, Fiber 7.4, Sugar 11.3, Protein 16.5

Tips:

  • Use fresh vegetables for the best flavor and texture.
  • Grate the vegetables finely so that they cook evenly.
  • Do not overcook the vegetables, as they will become mushy.
  • Use a nonstick skillet to prevent the cakes from sticking.
  • Cook the cakes over medium heat so that they cook through without burning.
  • Serve the cakes immediately with the red pepper coulis.

Conclusion:

These vegetable cakes with red pepper coulis are a delicious and healthy way to enjoy your vegetables. They are perfect for a light lunch or dinner, and they can also be served as an appetizer. The red pepper coulis adds a sweet and tangy flavor to the cakes, and it is also a great way to use up leftover red peppers.

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