Gourmet Argentinian Vegetarian Dinner Party Feast: Mushroom Empanadas with Saffron Aromatic Rice and Creamy Spinach Soup

Allergens

Contains no common allergens unless specified.

Ingredients

• For Mushroom Empanadas: Puff pastry sheets Button mushrooms Yellow onion Garlic cloves Olive oil Fresh parsley Sage leaves Nutritional yeast Salt and pepper Egg, beaten (for egg wash)
• For Saffron Aromatic Rice: Long
• grain white rice Vegetable broth Saffron threads Olive oil Onion Garlic cloves Frozen peas and carrots Salt and pepper
• For Creamy Spinach Soup: Olive oil Onion Garlic cloves Fresh spinach Almond milk Nutritional yeast Salt and pepper

Instructions

1. Prepare Mushroom Empanadas by sautéing mushrooms, onion, garlic in olive oil until tender. Mix with herbs and spices, then stuff into puff pastry sheets and bake until golden brown. Cook Saffron Aromatic Rice by simmering white rice with saffron infused vegetable broth, seasoned with onion, garlic, and vegetables. For Creamy Spinach Soup, sauté onion and garlic in olive oil, add fresh spinach, almond milk, nutritional yeast, and blend until smooth. Season to taste.

Chef’s Insight

Balance flavors by using a blend of mushrooms in empanadas - Infuse saffron threads directly into rice for maximum aroma and flavor

Notes

Use fresh ingredients for optimal flavor and aroma