Guest guest Posted December 15, 1999 Report Share Posted December 15, 1999 Christiane: I don't know if you want to go to much trouble or not -- the Roulade and Harvest Vegetable Pie are a little time-consuming to make. The Lentil Loaf is easy. A mushroom or veg gravy would be good with it. The Roulade *definitely* needs a sauce or gravy. I'm includiing my Mushroom Gravy recipe. * Exported from MasterCook * Golden Lentil Roulade w/Chestnut Stuffing Recipe By :Vegetarian Times (November, 1997) Serving Size : 8 Preparation Time :0:00 Categories : Thanksgiving/Christmas Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups red lentils 4 cloves garlic -- minced 2 cups fresh bread crumbs 3 tablespoons water or fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper CHESTNUT STUFFING: 1 tablespoon vegetable oil 2 medium onions (2 cups) -- chopped 1 cup finely chopped red bell pepper 1 1/2 cups canned peeled chestnuts 2 cups fresh bread crumbs 1/4 cup chopped fresh sage 1/4 cup chopped fresh parsley sage sprigs for garnish RICH MUSHROOM SAUCE In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a boil, reduce heat, cover, and simmer until lentils are tender and water is almost absorbed, about 15-20 minutes. STUFFING: In a medium skillet, heat oil over medium heat. Add onions and bell pepper and cook, stirring often, until vegetables are soft, about 7 minutes. Remove from heat. In a food processor, combine onion-pepper mixture, chestnuts, bread crumbs, and sage, and pulse on and off until well-blended. Transfer to a large bowl and season with salt and pepper. Preheat oven to 350 degrees F. Transfer cooked lentils to food processor. Add garlic, water or lemon juice, bread crumbs, salt and pepper, and process until mixture becomes a smooth, pliable dough. Spread out a large piece of parchment or wax paper on a flat surface. Transfer lentil mixture to paper and pat (I also used a rolling pin) into an 11x14-inch rectangle. Spread Chestnut Stuffing evenly over lentil layer. Starting with the short end, carefully roll up lentil mixture, using paper to guide you (pull upward on edge of paper to propel the dough forward and create rolling action). Press roll firmly together with your hands as needed. Lift Roulade onto a lightly greased baking sheet and rub with softened butter or margarine. Bake until heated through and top is just beginning to brown, about 15-20 minutes. Transfer to a serving platter. - - - - - - - - - - - - - - - - - - - Per serving: 79 Calories (kcal); 3g Total Fat; (29% calories from fat); 2g Protein; 12g Carbohydrate; trace Cholesterol; 256mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve on platter surrounded by roasted veggies & sage sprigs NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I believe it needed to cook much longer than the recipe says, perhaps even twice as long, to heat through. Also, by itself, the Roulade may be rather dry. I *strongly* recommend serving it with the Rich Mushroom Sauce or other gravy or sauce. This Roulade is different than most in that its outer layer, which is made of cooked lentils, is unbaked when it is rolled around the stuffing. It is baked after rolling. This allows the dish to be assembled well in advance. Leftovers can be eaten cold, and Roulade slices can be made into sandwiches. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Harvest Vegetable Pie Recipe By :Vegetarian Times Magazine Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pies And Pastry Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 28 oz. cans whole tomatoes in tomato -- juice 2 cloves garlic -- minced 2 tablespoons tomato paste 3 10 oz. bags washed ready to eat salad -- spinach OR 3 10 oz. pkgs. frozen chopped spinach -- thawed 1/2 teaspoon freshly grated nutmeg 1 teaspoon salt -- divided 1 teaspoon freshly ground black pepper -- divided 2 pounds mushrooms -- stems included, -- cleaned 4 cups thinly sliced onions -- (I use Vidalia) 1 teaspoon sugar 1 cup feta cheese -- crumbled 4 eggs -- (or Egg Beaters or -- substitute), beaten 1 cup mozzarella cheese -- divided 10 sheets phyllo dough In large colander or sieve set over bowl, drain tomatoes. Save juice, covered & refrigerated, for later use. Cut tomatoes in half; place cut side down in colander; drain well. Squeeze seeds out of cut halves. Chop each tomato half into 8 pieces. Place tomatoes in lightly oiled 12-inch nonstick skillet. Saute over high heat, stirring, until all juices have evaporated, about 5 minutes. Add garlic; cook, stirring until garlic is soft, about 3 minutes. Add tomato paste; stir gently to combine. Cook until no juice remains, about 5 minutes. Turn tomato mixture onto large plate lined with paper towels to cool. Cook spinach in batches with 1 cup water in skillet, covered, over high heat until spinach wilts, about 5 minutes. Remove to colander to drain and cool. Squeeze spinach by handfuls until very dry. (If using frozen chopped thawed spinach, skip the cooking step and squeeze until no more moisture can be extracted.) Chop spinach finely with knife on cutting board. Return to colander to drain. Squeeze a second time. In medium bowl, mix spinach with nutmeg, 1/2 tsp. salt, and 1/2 tsp. pepper. Place on paper towel lined plate. Trim woody ends from mushroom stems. In a food processor, using shredding blade, shred mushrooms finely in batches. (Can mince with a knife in batches on cutting board.) In lightly oiled skillet over high heat, saute mushrooms, stirring, until all moisture evaporates, up to 20 minutes. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Turn onto paper towel lined plate to cool. In lightly oiled skillet, saute onions with sugar, stirring, until onions are caramelized but not burned, about 20 minutes. Turn out onto paper towel lined plate to cool. At this point, the four filling ingredients may be put into separate self-seal plastic bags, each with a folded paper towel, and refrigerated. TO ASSEMBLE PIE: Preheat oven to 350 degrees F. In a medium bowl, mix together feta, eggs, and spinach. Unfold phyllo sheets. Lay flat on length of waxed paper. Cover top completely with clean damp towel. Lightly oil a 9 to 10-inch round springform pan. Remove one sheet of phyllo from top. Cover remaining sheets with a damp towel. Working with the edges toward center, spray or brush phyllo sheet lightly with olive oil or butter-flavored or olive oil cooking spray. Ease sheet onto bottom of springform pan. Pat dough against sides; let excess hang out over pan edge. Repeat with second sheet at an angle to first sheet. Repeat with third, fourth, and fifth sheets at angles so all four quarters of the pan are covered. Layer in 4 additional oiled sheets. Oil both sides of an additional sheet of phyllo; fold in half and ease into bottom of pan (for support of bottom of pie). Add fillings in layers as follows: spinach-feta-egg mixture, mushrooms, 1/2 cup mozzarella, tomatoes, 1/2 cup mozzarella, onions. Bring phyllo sheets up over top of pie and spray lightly with oil. Lightly oil another phyllo sheet. Cut into fourths, cutting along shot side of rectangle. Fold each piece in half lengthwise. Roll up *loosely* jelly-roll fashion. Pinch at bottom to make a rose and spread side slightly to make petals. Repeat with each piece. Place 4 phyllo roses in center of pie, pinching phyllo top to attach. Place springform pan on baking sheet to catch any drips. Bake in center of oven until phyllo is golden brown and filling is completely cooked, about 1hour. (If some areas, such as roses, begin to get too brown, cover those areas with foil.) Remove from oven. Let sit for 10-15 minutes. With a small thin spatula, loosen phyllo from pan dies. Unclasp springform pan and remove sides. Lift pie (leaving bottom of springform pan with pie) onto a serving plate. Decorate sides of plate, if desired, with parsley, flowers, leaves, etc. NOTES : The success of this layered vegetable pie depends upon making sure all ingredients are as dry as possible, so don't stint on cooking times. You can make the four filling ingredients a day ahead and store them in the refrigerator in plastic bags with a clean dry paper towel tucked in to absorb excess moisture. Fresh spinach has a much better flavor than frozen. One 12-inch skillet may be used to prepare each set of filling ingredients. Simply rinse with hot water and dry in between. - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 12g Total Fat; (41% calories from fat); 18g Protein; 21g Carbohydrate; 123mg Cholesterol; 842mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : KAREN'S NOTE: This has become our traditional Thanksgiving main dish! Although it is a lengthy recipe and it is rather time-consuming to make, it is not difficult. Karen C. Greenlee <greenlee List Owner of Veg-Recipes (/community/Veg-Recipes), a MasterCook vegetarian recipes mailing list. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lentil Loaf Recipe By :Karen C. Greenlee Serving Size : 6 Preparation Time :0:00 Categories : Beans & Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked lentils 6 slices bread, torn into small pieces 2 eggs (or substitute) 1 cup vegetable broth 2 tablespoons tomato paste 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon dried parsley 1 tablespoon olive oil 1/2 package dry Knorr Spring Vegetable soup mix 1/3 cup dry bread crumbs vegetarian gravy Put all the ingredients, except dry bread crumbs, into a large bowl and mix well. Pour into a greased loaf pan and bake at 400 for 40 minutes. After baking, sprinkle top with dry bread crumbs and continue baking another 10 minutes. Let sit for 10 minutes or so before serving. Top each serving with vegetarian gravy. - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 4g Total Fat; (20% calories from fat); 8g Protein; 23g Carbohydrate; trace Cholesterol; 368mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Gravy Recipe By :Karen C. Greenlee Serving Size : 8 Preparation Time :0:00 Categories : Sauces & Seasonings Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion -- chopped 3 cloves garlic -- minced 12 ounces chopped mushrooms 2 1/4 cups water 1 tablespoon soy sauce 3 packets G. Washington's Rich Brown Seasoning & Broth 3 teaspoons cornstarch dissolved in 1/4 c. water salt & freshly ground pepper to taste In a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add mushrooms and cook, stirring often, until mushrooms begin to release their juices. Add water, soy sauce, G. Washington Rich Brown Seasoning & Broth, and cornstarch dissolved in water. Stir well and simmer until thickened slightly, about 10-15 minutes. Season with salt & freshly ground pepper. - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 4g Total Fat; (61% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Serve over lentil & other loaves, mashed potatoes, etc. G. Washington's: A product of American Home Food Products, Inc., 685 Third Ave., NY, NY 10017. I purchased mine at a Seventh Day Adventist Book & Natural Foods store. Also available in Golden, Onion and Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.