CABRITA - Christmas Meal ideas

[Guest guest]

Meatless loaf

 

2 packs (18 oz each) frozen and defrosted tofu

1 can (15 oz) chickpeas

2 small cans tomato paste

1 ½ cups ground lightly roasted walnuts

2 large minced onions

10 cloves garlic, minced

A large handful fresh oregano and/or fresh marjoram

½ cup fresh basil

1 ½ lbs fresh mushrooms

Salt and pepper to taste

A little olive oil for sautéing

1-2 tbsp light miso

 

Preparation:

Thaw the tofu and squeeze out excess water. Grind finely (a coffee

grinder actually works really well for that, just do it in small

batches). Mash the chickpeas until they form a smooth paste. Mince

onions, garlic and mushroom stems and sauté in olive oil. When

almost done, add the fresh oregano and/or marjoram. Add to mix.

Add remaining ingredients. Slice mushrooms finely, sauté in olive

oil, add salt and fresh basil, cook a little longer until moisture

from mushrooms evaporates. Add to mix. Blend with clean hands and

taste to adjust seasonings.

 

Bake at 350 in a greased loaf pan for about 40 – 50 minutes (check

it from time to time. Allow to cool some before removing from mold.

 

This makes a very nice main dish for thanksgiving - very good

served with mushroom-cashew wine sauce.

 

 

 

 

 

, " Marie Rieuwers "

<rieuwers wrote:

>

> Hello Cabrita,

>

>

>

> I would really appreciate it if you could post the recipes for the

delicious

> sounding Christmas/Thanksgiving recipes you mentioned in your post.

>

>

>

> We will have an overseas visitor staying with us over Christmas

and I asked

> her what she would like to eat. Her choice for the main course for

> Christmas dinner is nut loaf so your recipe is of special interest

to me.

> They all sound so good though so, if it isn't being too greedy

(LOL) I would

> love to see all the recipes you mentioned.

>

>

>

> Many thanks,

>

>

>

> Marie in Haarlem, Netherlands

>

 

[Guest guest]

Hi Cabrita,

 

 

 

WOW, thank you so much for the recipes you have posted. The paella looks

great and the tofu meatless loaf is going to be just perfect for our

Christmas dinner. I have been a vegetarian for 25 years and, amazingly, in

all that time I have never made a nut loaf!!!!!! I was a bit concerned when

the lady who will be joining us for Christmas

 

dinner requested a nut loaf/roast for the main course. Normally I would

have just looked through my recipe collection to choose one but, for a

special meal such as Christmas dinner, I would much rather use recipe which

has been tried and recommended by someone I actually 'know'. This loaf will

definitely be making its appearance on our table on 25th December.

 

 

 

Many, many thanks for sharing these recipes.

 

 

 

Cheers from Marie in Haarlem, Netherlands

 

 

 

 

 

 

 

 

 

 

[Guest guest]

You are welcome!

 

Here are a couple more....

 

4 cups each black rice and red rice, or 1/2 cup each

red, black and brown rices, cooked.

 

1 each red and green bell peppers

cubed celery stalk

1 red onion and 1 brown onion, chopped

salt to taste

pepper (white and black)

a pinch creole seasoning

finely crushed sage leaves (2-3)

one package Yves (12 oz) meatless ground round (or a

jar of gluten)

veggie broth (1-2 cups)

crushed roasted hazelnuts

 

Sautee vegetables, when onions are glazed and veggies

look mostly cooked add meatless ground or gluten,

continue cooking and stirring and add rice until all

warm and mixed. Add half the crushed hazelnuts to the

mix, put the mix in a baking pan, add remaining

hazelnuts and bake for 1/2 hour at 350 C.

 

 

Raviolis

 

Use round or square gyoza or shu mai wrappers (or

wonton)

Use corn starch mixed with water to make the 'glue' to

seal them

 

Use two wrappers per ravioli unless you want to fold

them into triangles or half moons to make them small.

 

Pumpkin

filling

1 cup pumpkin

1 cup ricotta chese

1/2 teaspoon freshly ground nutmeg

1/2 cup grated parmesan

salt

white pepper to taste

ground sage leaves

 

Mix together until homogeneous.

 

for sauce

sage (a few leaves, fresh)

butter (2 tbsp) - can use olive oil if desired

veggie broth (~ 2 cups)

milk or cream (1-2 cups)

white pepper and salt to taste

Good parmessan to grate on top

 

Melt some butter, fry some fresh sage in it and add

remaining ingredients. This can be made vegan

substituting appropriate ingredients (olive oil

instead of butter, soy milk or soy cream and soy

parmesan)

 

Artichoke

 

Filling

1 1/2 cups artichoke pulp (steam 5-6 medium

artichokes)

1 cup ricotta cheese

1/2 cup grated parmesan

1 raw garlic clove and 1/2 cup flat parley leaves,

finelly chopped

salt to taste

black pepper to taste

 

Sauce

olive oil

Salt and black freshly ground pepper

Garlic (3-4 cloves)

Fresh tomatoes, peeled and chopped (to make ~2 cups)

Vegetable broth (1-2 cups)

Dried marjoram to taste

Good parmesan grated for top

 

Sautee garlic in olive oil making sure you do not burn

it and right away add chopped tomatoes, salt, marjoram

and allow it to cook to become a fresh looking tomato

sauce. Use the broth to thin it to the desired

consistency. The sauce will thicken when baking so

start with a little thinner than desired sauce.

 

So Make sauce for chosen raviolis, use a flat not too

deep pan (you will be placing one ravioli deep, so it

will be shallow). Put enough sauce on pan and place

assembled raviolis on it. To assemble put about 1 tbs

of filling on a square, moisten both surfaces that

will seal, shape filling into a suqre and place top

wanton wrapper on top, sealing it into a pouch. I use

a fork and seal them this way. Practive with a couple

and the third one should come out right!

 

Place the assembled raviolis on the sauces (already on

the flat pan) and when they are all assembled pour the

rest of the sauce on top and the grated parmesan on

top. Bake at 375 for only 15-25 miinutes (look at it

after 15 minutes and decide if done, or it need 5 or

10 more minutes). Should be golden but of course not

burnt. Yes, the wanton wrappers (ravioli paste

shells) will cook in the sauce, no problem.