It has been a cool spring here in the northeast and raining incessantly. This type of weather has called for eating a warming diet consisting of fresh spring vegetables and a few winter holdovers. Wild mushrooms are all over the woods, and so why not use them to create something special. Inspired by these jewels of the forest I created this Sweet Potato Napoleon using brown rice lasagna noodles and two varieties of sweet potatoes.
I sauteed a combination of fresh morel, chanterelle and shitake mushrooms in butter, but listed dried mushrooms in the recipe as they should be available in your local grocery store. I also opted to marinate and sear scallops for a final touch, but feel free to replace the scallops with marinated tofu or cubed white fish if you prefer.
If you are looking to lose or maintain your weight, consider having a whole grain pasta only 1-2 times a week and always a moderate 1/2 to 1 cup serving. Load up on vegetables such as, broccoli, spinach, zucchini, red pepper, and swiss chard instead and top them with a simple red sauce or garlic sauteed in olive oil and anchovies. Crumbled goats feta or Romano cheese compliments the wheat free pasta’s nicely, but again use moderation with the cheese so all the flavors can emerge.
Sweet Potato Napoleon with Wild Mushrooms
1 red sweet potato, baked and peeled
1 white sweet potato, baked and peeled
2 tablespoons butter plus 2 teaspoons
1/2 sweet onion, half moons
1 ½ cups combination dried morel, chanterelle, and shitake mushrooms
6 large scallops, sliced in half
1-box brown rice lasagna noodles
Crispy onion pieces (canned are fine or make your own)
Marinade: 1/3 cup wheat-free tamari soy sauce * 1/2 cup Mirin rice wine or a sweet white wine * juice of 1/2 lime * 1 tablespoon sesame oil * 1 tablespoon fresh ginger juice * 1 tablespoon agave syrup * 1/2 cup water
1. Place the scallops in a glass dish. Whisk together the marinade ingredients and pour over scallops. Cover and marinate overnight in the refrigerator.
2. Mash sweet potatoes (separately) with 1 tablespoon butter each. Set aside.
3. Slice the onion in thin half moons.
4. Soak the mushrooms in hot water for 15 minutes, squeeze out the water (keep to add to stock or sauce) and thinly slice.
5. Cook pasta in water in large pasta pan or skillet until al dente. Drain and set aside.
6. Melt 2 teaspoons butter in heavy skillet and cook mushrooms and onions until tender.
7. Spray a heavy skillet with oil and heat on high. Sear the scallops until browned on both sides.
8. Add 1/3 cup of marinade to mushroom and onion combination and reduce to 1/2 cup.
9. Add 1/2 cup of marinade to scallop pan and reduce by half.
10. Slice the lasagna noodles to serving size and assemble on individual plates. Alternate layers of pasta and sweet potato using 3 layers of pasta and 2 layers of potato.
11. Top the napoleon with the seared scallops plus reduction, spoon on the mushrooms then spoon the reduced marinade over the top.
12. Sprinkle with the crispy onions and serve.
Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle designed to achieve optimal health and well being, based on her 28 years of study, experience and practice. She is the creator of the Body Rejuvenation Cleanse, Cooking the Basics videos and classes, and Broken Bodies Yoga. Delia’s credentials include holistic nutritional counselor, natural foods chef, yoga instructor, energy therapist and public speaker.
Quigley is the author of seven books on health and nutrition, including:The Body Rejuvenation Cleanse, The Complete Idiots Guide to Detoxing Your Body, The Everything SuperFoods Book, and Empowering Your Life With Meditation, available on Amazon.com. To view her website go to: www.deliaquigley.com
By Delia Quigley