Posts tagged: Ann Gentry

Recipe: Portobello Mushroom, Spinach, and Melted Vegan Mozzarella Tartines

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This delicious recipe comes from Ann Gentry, creator and founder of one of our sponsor restaurants, Real Food Daily.

As the executive chef of Vegetarian Times magazine, I prepared this tartine (open-faced sandwich) on The Today Show. Here, I’ve put my vegan mark on the recipe; among the changes, I use vegan mozzarella cheese instead of parmesan.

Serves 4

Ingredients:

  • 6 ounces vacuum-packed soft silken tofu (such as Mori- Nu)
  • 6 cloves garlic, roasted Fine sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 large portobello mushrooms, cut into 1⁄2 -inch-thick slices
  • 2 large shallots, thinly sliced
  • 1 1 (8-ounce) bag fresh spinach
  • 6 tablespoons grated vegan mozzarella cheese
  • 1⁄2 French baguette, halved lengthwise, then cut crosswise in half Continue reading →

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Recipe: Roasted Tomato Soup

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This delicious recipe comes from Ann Gentry, creator and founder of one of our sponsor restaurants, Real Food Daily.

From Roma to cherry to beefsteak, any kind of tomatoes can be used to make this soup. You can play around with the colors of the tomatoes, too. Look for heirloom varieties at your local farmers’ market: They might be red, orange, yellow, purple, or even green. For a shortcut—or when it’s not tomato season— you can use canned fire-roasted tomatoes; Muir Glen makes a great one that’s organic, too. Besides basil and flat-leaf parsley, sage is added to lend an even deeper flavor. This soup is hearty and satisfying and it makes a fantastic meal served with this Portobello Mushroom and Spinach Tartine.

  • 4 pounds ripe tomatoes, quartered
  • 1⁄4 cup plus 2 tablespoons extra- virgin olive oil
  • 1⁄4 cup balsamic vinegar
  • 12 large cloves garlic, chopped
  • 3 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 medium red onions, coarsely chopped
  • 1⁄4 cup lightly packed chopped fresh basil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 11/2 tablespoons finely chopped fresh sage
  • 5 cups water
  • About 2 cups Herbed Croutons (see below) Continue reading →

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