Third Annual
Soyfoods Symposium
Recipes

 

Soy and Veggie Napoleons

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Recipe adapted from The Whole Soy Cook Book.

Serves 12

12 ­ 4" squares puff pastry, defrosted
1 eggplant, stemmed and cut into quarters
1 summer squash, stemmed and cut into slices
1 bunch green onion, chopped coarsely
3 or 4 roma tomatoes cut into 12 round slices
6 to 8 fresh basil leaves, washed and torn in half
12 oz. soy cheese (mozzarella or your favorite)

Place eggplant and squash on baking sheet and brush with olive oil. Cook at 350°F for 20 minutes. Let cool.

Take one square of puff pastry and place in the following order eggplant, squash mixture, green onion, soy cheese, tomato and basil on one side of the puff pastry. Fold over to form a triangle. Pinch edges together. With wet fingers, seal the edges on the puff pastry.

Heat oven to 375°F. Place completed Napoleons on ungraded baking sheet and bake 25 minutes until golden brown.

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