Stuffing vegetables, part 4 of 4

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Mixed-Grain And Tempeh Stuffing

Mushroom Stuffing

 

* Exported from MasterCook *

 

Mixed-Grain And Tempeh Stuffing

 

Recipe By : Vegetarian Times Magazine, November 1999, page 62

Serving Size : 21 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

Vegetables Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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8 ounces packaged tempeh

3 cups vegetable broth

3/4 cup uncooked millet -- rinsed and drained

3/4 cup uncooked quinoa -- rinsed and drained

1 1/2 teaspoons salt

3 1/2 tablespoons vegetable oil

2 tablespoons balsamic vinegar

3 tablespoons mirin

1/2 teaspoon cumin seeds.

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/4 teaspoon celery seeds

3 medium leeks -- halved lengthwise

rinsed well and sliced

(use as much green part as possible)

2 large garlic clove -- minced

8 ounces cremini mushrooms -- chopped(2 cups)

2 teaspoons chopped fresh oregano or thyme

3 tablespoons tamari or soy sauce

1 tablespoon Dijon or stone-ground mustard

1/4 teaspoon freshly ground pepper

1 cup chopped raw pistachios -- (4 oz.)

 

MAKES 10 1/2 CUPS DAIRY-FREE

 

In this delectable stuffing, we use several techniques that enhance flavor.

Many of the ingredients are sauteed separately to preserve their unique

character; the pan in which the tempeh is browned is deglazed; and whole

spice seeds are pan-roasted in oil. Use this dressing to stuff onions,

mushrooms, zucchini or another vegetable of your choosing.

 

In large saucepan fitted with steamer basket, bring 2 inches water to a

boil over high heat. Break tempeh into 4 pieces, place in steamer basket

and reduce heat to medium, cover and steam 20 minutes. Set aside to cool

slightly.

 

Meanwhile, in large saucepan, bring broth to a boil over high heat; add

millet, quinoa and 1 teaspoon salt. Return to a boil, reduce heat to low,

cover and simmer until liquid has been absorbed, about 20 minutes. Remove

from heat and let stand, still covered, 5 minutes. Transfer to Large bowl

and set aside.

 

Crumble steamed tempeh into small pieces. In large skillet, heat 1

tablespoon oil over medium heat. Add crumbled tempeh and cook until

lightly browned, about 3 minutes. Add to grain mixture.

 

To deglaze pan, return same skillet to high heat, add vinegar and 2

tablespoons mirin and stir with wooden spoon to loosen brown bits on

bottom. Add deglazing liquid to grain mixture.

 

Wipe out skillet and heat 1 1/2 tablespoons oil over medium-high heat. Add

cumin, coriander, mustard and celery seeds and stir until fragrant, about

20 seconds. Stir in leeks and garlic and cook, stirring often, until leeks

are tender, about 5 minutes. Add leek mixture to grain mixture.

 

Wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat

until hot but not smoking. Add mushrooms and oregano and cook, stirring

often, until mushrooms are soft and beginning to brown, about 2 minutes.

Add remaining 1 tablespoon mirin and let that cook off. Stir in 1

tablespoon tamari. Add mushrooms to grain mixture.

 

In small bowl, mix together mustard, remaining 2 tablespoons tamari, pepper

and remaining 1/2 teaspoon salt. Add to grain mixture along with

pistachios and mix well. Stuff vegetable of choice and bake according to

directions (see separate recipe for " Stuff it your way " ), or serve as a

side dish.

 

PER 1/2 CUP SERVING: 163 CALORIES; 6G PROTEIN; 7G TOTAL FAT; (1G SAT. FAT)

18G CARBOHYDRATE; 0MG CHOLESTEROL; 352MG SODIUM; 2G FIBER

 

 

 

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* Exported from MasterCook *

 

Mushroom Stuffing

 

Recipe By : Vegetarian Times Magazine, November 1999, page 62

Serving Size : 14 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pieces wakame -- (6-inch pieces)

2 tablespoons olive oil

1 medium onion -- chopped

4 medium clove garlic -- minced

1 teaspoon Old Bay seasoning

1/2 teaspoon dried thyme

1/8 teaspoon cayenne

3 medium celery stalks -- chopped

1 medium red bell pepper -- chopped

1/2 cup chopped burdock -- (3 oz.) optional

8 ounces shiitake mushrooms

stemmed and chopped -- (2 1/2 cups)

1/2 teaspoon ground cumin

3 tablespoons mirin

1 recipe crushed Crouton Stuffing Base -- (3 1/2 cups)

(see separate recipe)

6 scallions -- finely chopped

(white and light green parts)

2 pounds chopped fresh dill

1/2 cup vegetable broth -- or as needed

 

MAKES 7 CUPS DAIRY-FREE

 

The combination of meaty shiitake mushrooms, wakame seaweed and burdock

make this an excellent vegetarian " seafood " stuffing. To crush croutons,

place them in a large zipper-type plastic food storage bag, seal and run a

rolling pin over bag.

 

In shallow bowl, combine wakame and hot water to cover. Let soak 15

minutes. Drain and chop coarsely (you should have about 1/2 cup).

 

Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat.

Add onion and cook, stirring often, until softened, about 5 minutes. Stir

in garlic, Old Bay, thyme and cayenne until blended. Add celery, bell

pepper and burdock if using and cook, stirring occasionally, 5 minutes.

Reduce heat to medium-low, stir in wakame and cook 4 minutes. Remove pan

from heat.

 

In another large skillet, heat remaining 1 tablespoon oil over medium-high

heat until hot but not smoking. Add mushrooms and cumin; stir vigorously

to keep mushrooms moving. Add mirin and cook, stirring, 2 minutes. Remove

pan from heat.

 

In large bowl, combine croutons, vegetable mixture, mushroom mixture,

scallions and dill. Stir in enough broth so that stuffing is moist enough

to hold together when pressed but not soggy. Season with salt and pepper

to taste. Stuff vegetable of choice and bake according to directions (see

separate recipe for " Stuff it your way " ), or serve as a side dish.

 

PER 1/2 CUP SERVING: 125 CALORIES; 2G PROTEIN; 8G TOTAL FAT; (1G SAT. FAT)

13G CARBOHYDRATE; 0MG CHOLESTEROL; 381MG SODIUM; 2G FIBER

 

 

 

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