Yule Tide feast

[Guest guest]

Red Lentil Pate with Tarragon

 

1 cup red lentils

1 small yellow onion, chopped

2 bay leaves

5 cloves garlic

1/4 cup lemon juice

3 Tbs olive oil

2 tsp tarrogon

1/2 sea salt

1/4 tsp crushed peppercorns

 

Cook lentils with onion & bay leaves. Drain & discard the bay

leaves. Put lentils & onion in a food processor. Add lemon juice,

oil, tarragon, salt & peppercorns. Puree till smooth. Place in bowl

(decorative if handy) & refrigerate 1 hour. Turn out & garnish with

fresh tarragon leaves.

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Porcini Mushroom Stroganoff

 

1/2 oz dried porcini mushrooms

1 lb button mushrooms

1 Tbs olive oil

1 small yellow onion, chopped

2 cloves garlice, minced

12 oz dried fettuccine

2 Tbs unbleached flour

2 Tbs natural vinegar OR kombachu tea OR dry white wine

1 Tbs tomato paste

3/4 cup plain soy milk

 

Pour 1 cup very hot water over porcinis, cover & steep 30 mins.

Thinly slice button mushrooms & set aide.

 

Heat oil in skillet over medium heat & saute onion & garlic for one

min then add button mushrooms. Cover skillet & saute for 20 mins,

stir occasionally (let mushrooms release their liquid).

 

Preheat oven to 350d, & boil water for paster. Remove porcinis & pat

dry, RESERVE LIQUID. Chop porcinis & add to mushrooms in skillet.

Stir well & continue to cook, uncovered for another 5 mins.

 

Cook pasta. Use 1/4 cup of mushroom liquid in jar with flour. Shake

well. Mix this with skillet contents. Then add remainder of liquid,

vinegar (tea or wine) & tomato paste. Let thicken about 5 mins then

add soy milk. Cook for another 2 mins then spoon mixture over

drained pasta.

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Om Shanti ...

Yogini Shakti

 

/The Vegan Gourmet/ ISBN 0-7615-0027-8