Recipe-MUSHROOM CASHEW WALNUT PATTIES w SILKEN MAGIC SAUCE

[Guest guest]

I think I found this at the site called Vegetarians in Paradise. It's run

by a wonderful character called Aunt Nettie. I may have to write a book

about her. LOL Anyway, here it is...

 

MUSHROOM CASHEW WALNUT PATTIES

Yield: about 12 small patties

 

8.5 ounces (240g) button, cremini, or portobello mushrooms, finely

chopped (about 4 cups)

2 cups (480 ml) cooked short grain or sweet brown rice

1/2 cup (120 ml) coarsely ground walnuts

1/2 cup (120 ml) coarsely ground cashews

1 clove garlic, finely minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup (60 ml) water

1 tablespoon psyllium husks

 

Combine the mushrooms, brown rice, walnuts, cashews, garlic, salt,

and

pepper in a large mixing bowl and mix well.

Combine the water and psyllium husks in a small bowl or cup, stir, and

let rest 1 minute to thicken iinto a paste. Add the paste to the rice

mixture and mix thoroughly to distribute the psyllium evenly.

Heat a thin layer of canola oil in a large non-stick skillet over high

heat until just hot enough for a drop of water to sizzle.

Form the mushroom mixture into 3-inch (7.5 cm) patties, place them in

the hot oil, and flatten them slightly with a spatula. Brown for 1 to 2

minutes on each side, or until crisp. Line a plate with paper towels.

Transfer the patties to the plate to blot off excess oil before serving.

 

NOTE: To enhance the presentation of these tasty patties, spoon a

dollop

of Silken Magic Sauce onto the center of each patty and dust them with

paprika or a sprtinkling of fresh herbs just before serving.

 

SILKEN MAGIC SAUCE

Here's a sauce that's the ultimate in versatility. Need a topping to dress

up a savory dish or steamed vegetables, a dip for crudites, a seasoned

mayonnaise sandwich spread, or a garnish to swirl into a soup? Make this

sauce often and keep it on hand.

1 12-oz. (340g) package of soft or firm silken tofu

3/4 t. salt

1/2 t. onion powder

1/2 t. ground coriander

1/2 t. ground cumin

1/8 t. garlic powder

1 to 4 T. lemon juice to taste.

Combine all ingredients in a food processor or blender and process until

smooth. Scrape down sides if needed and process until completely blended.

Refrigerate. Keeps for 1 week. Makes 1 1/2 cups (360 ml).

NOTE: For a firmer sauce, use the firm silken tofu. When serving this

sauce at the table, garnish with a sprinkle of dill weed and a dash of

paprika.

 

In Vino Veritas,

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

Oenaphile, Logophile, Ailurophile, Bibliophile

" Great spirits have always encountered violent opposition from mediocre

minds. " ~Albert Einstein

" A man hears what he wants to hear and disregards the rest. " ~Paul Simon

" I'd rather laugh with the sinners than cry with the saints; the sinners

are much more fun. " ~ Billy Joel