Guest guest Posted November 12, 2004 Report Share Posted November 12, 2004 Gayle (and others), Here is the recipe for my Thanksgiving roast. Good luck. Terry P.S. I'd like to have the recipe for the cabbage rolls, if possible. I love stuffed cabbage. -------------------------------- Crown Nut Roast A large, impressive-shaped nut roast that makes a good centerpiece for a holiday table. Use a large, shaped tin, such as an embossed or fluted raised pie mould or shaped cake tin. This recipe quantity will fill a three-pint volume tin. The roast is also very good eaten cold and is suitable for freezing. It can be made several days in advance and kept in the tin, uncooked, in the fridge. Nut Layer 12 oz. (3 medium) onions, finely chopped 1 tbsp. oil 1 lb. 8 oz. mixed nuts 12 oz. soft white bread [i use wheat], crusts removed 3 tbsp. tahini 3 tbsp. whole wheat flour 6 oz. soy milk 1 tsp. white pepper 1 tsp. nutmeg ½ tsp. cloves ½ tsp. salt Spinach Layer 10 oz. package frozen spinach, cooked as directed and well drained Chestnut Layer 8 oz. unsweetened chestnut puree blended with ½ oz. melted butter [i use oil or soy margarine] 1 tbsp. red wine 1 oz. fine bread crumbs salt and pepper to taste Gently sauté onion in oil until soft. Grind nuts, bread, and cooked onion together in a food processor or coffee grinder, to a fine consistency. Mix tahini, flour, soy milk, pepper, nutmeg, cloves, and salt to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well, and should be slightly sticky. Mix together the chestnut layer ingredients until thoroughly combined. Line the baking tin with non-stick parchment paper. Divide nut mixture into four equal parts, and spinach into two parts. Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach, nut). Use a plastic spatula to press each layer down very smoothly, especially into the corners and sides of the tin. Cook at 300 degrees for 45 minutes, increase to 400 degrees and cook for an additional 15 minutes to give a nice crust. [My oven runs a bit cool, so I test it and give it more time if necessary. You want it to be baked well all the way through.] My Modifications This recipe is pretty easy to modify. Plus, the original recipe used British units like grams and mls., and called for the oven temperature in gas marks. The americanized instructions above have worked well for me. Here are my other alterations: I like to lighten up the nut layers by reducing the mixed nuts to 16 oz. (2 cups) and adding 2 chopped colored peppers to the onions as they are sautéing. Then I withhold the onion/pepper sauté from the food processor when I grind the nuts and bread, adding the sautéed onion and pepper to the final mix in order to preserve some of the color and texture of the peppers. I have found that it's difficult to find unsweetened chestnut puree in cans, so I either roast my own fresh chestnuts and puree them (very time consuming) or order whole, cooked, peeled chestnuts from a place like Williams-Sonoma. Sometimes supermarkets carry them in the meat department during the holidays for people who want them to use in turkey stuffing. I double the amount of spinach, using two packages instead of one, because I like spinach and I think the green is pretty when the roast is cut. Be sure to drain the spinach very well - you want it as dry as possible. I bake the roast in a straight-sided ceramic soufflé dish, but you can use any baking dish that will produce a nice effect when the roast is unmolded and turned upside down. I grease the dish and then insert the parchment paper on the bottom and sides, first cutting it and doing a bit of trimming to make it fit the dish (the butter or margarine makes the paper stick to the dish better). The recipe says that you can use a mold with a " tricky " shape by first lining it with Saran Wrap and then filling it with the alternating layers, pressing down well as you go. Before cooking, turn out onto a baking sheet covered with parchment paper, or onto an oven-to-table serving plate. Then remove the tin and peel off the Saran Wrap, cover the roast lightly with parchment paper, and bake for 45 minutes. Remove the paper and bake for an additional 15 minutes. The roast will hold its shape during baking. I turn the roast upside down onto a pretty platter and then garnish it with roast vegetables. I also serve it with mushroom gravy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 this sounds amazing! I must admit- it did sound pretty ok to me at first but reading this makes it sound like a keeper!! one thing about the chestnuts- could I buy canned chestnuts and puree myself or do I need to do something different? oh- and sorry to be pushy but could someone plz post the chickpea patty recipe?? thx all c - Terry Somerson<terry < > Friday, November 12, 2004 6:19 PM Thanksgiving roast recipe Gayle (and others), Here is the recipe for my Thanksgiving roast. Good luck. Terry P.S. I'd like to have the recipe for the cabbage rolls, if possible. I love stuffed cabbage. -------------------------------- Crown Nut Roast A large, impressive-shaped nut roast that makes a good centerpiece for a holiday table. Use a large, shaped tin, such as an embossed or fluted raised pie mould or shaped cake tin. This recipe quantity will fill a three-pint volume tin. The roast is also very good eaten cold and is suitable for freezing. It can be made several days in advance and kept in the tin, uncooked, in the fridge. Nut Layer 12 oz. (3 medium) onions, finely chopped 1 tbsp. oil 1 lb. 8 oz. mixed nuts 12 oz. soft white bread [i use wheat], crusts removed 3 tbsp. tahini 3 tbsp. whole wheat flour 6 oz. soy milk 1 tsp. white pepper 1 tsp. nutmeg ½ tsp. cloves ½ tsp. salt Spinach Layer 10 oz. package frozen spinach, cooked as directed and well drained Chestnut Layer 8 oz. unsweetened chestnut puree blended with ½ oz. melted butter [i use oil or soy margarine] 1 tbsp. red wine 1 oz. fine bread crumbs salt and pepper to taste Gently sauté onion in oil until soft. Grind nuts, bread, and cooked onion together in a food processor or coffee grinder, to a fine consistency. Mix tahini, flour, soy milk, pepper, nutmeg, cloves, and salt to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well, and should be slightly sticky. Mix together the chestnut layer ingredients until thoroughly combined. Line the baking tin with non-stick parchment paper. Divide nut mixture into four equal parts, and spinach into two parts. Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach, nut). Use a plastic spatula to press each layer down very smoothly, especially into the corners and sides of the tin. Cook at 300 degrees for 45 minutes, increase to 400 degrees and cook for an additional 15 minutes to give a nice crust. [My oven runs a bit cool, so I test it and give it more time if necessary. You want it to be baked well all the way through.] My Modifications This recipe is pretty easy to modify. Plus, the original recipe used British units like grams and mls., and called for the oven temperature in gas marks. The americanized instructions above have worked well for me. Here are my other alterations: I like to lighten up the nut layers by reducing the mixed nuts to 16 oz. (2 cups) and adding 2 chopped colored peppers to the onions as they are sautéing. Then I withhold the onion/pepper sauté from the food processor when I grind the nuts and bread, adding the sautéed onion and pepper to the final mix in order to preserve some of the color and texture of the peppers. I have found that it's difficult to find unsweetened chestnut puree in cans, so I either roast my own fresh chestnuts and puree them (very time consuming) or order whole, cooked, peeled chestnuts from a place like Williams-Sonoma. Sometimes supermarkets carry them in the meat department during the holidays for people who want them to use in turkey stuffing. I double the amount of spinach, using two packages instead of one, because I like spinach and I think the green is pretty when the roast is cut. Be sure to drain the spinach very well - you want it as dry as possible. I bake the roast in a straight-sided ceramic soufflé dish, but you can use any baking dish that will produce a nice effect when the roast is unmolded and turned upside down. I grease the dish and then insert the parchment paper on the bottom and sides, first cutting it and doing a bit of trimming to make it fit the dish (the butter or margarine makes the paper stick to the dish better). The recipe says that you can use a mold with a " tricky " shape by first lining it with Saran Wrap and then filling it with the alternating layers, pressing down well as you go. Before cooking, turn out onto a baking sheet covered with parchment paper, or onto an oven-to-table serving plate. Then remove the tin and peel off the Saran Wrap, cover the roast lightly with parchment paper, and bake for 45 minutes. Remove the paper and bake for an additional 15 minutes. The roast will hold its shape during baking. I turn the roast upside down onto a pretty platter and then garnish it with roast vegetables. I also serve it with mushroom gravy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Cristene, Cooked chestnuts in a can or a jar are fine, and you can definitely puree them yourself. But if you decide to buy them already pureed, be sure they haven't been sweetened. Terry - cristene bailey Monday, November 15, 2004 3:47 PM Re: Thanksgiving roast recipe this sounds amazing! I must admit- it did sound pretty ok to me at first but reading this makes it sound like a keeper!! one thing about the chestnuts- could I buy canned chestnuts and puree myself or do I need to do something different? oh- and sorry to be pushy but could someone plz post the chickpea patty recipe?? thx all c - Terry Somerson<terry < > Friday, November 12, 2004 6:19 PM Thanksgiving roast recipe Gayle (and others), Here is the recipe for my Thanksgiving roast. Good luck. Terry P.S. I'd like to have the recipe for the cabbage rolls, if possible. I love stuffed cabbage. -------------------------------- Crown Nut Roast A large, impressive-shaped nut roast that makes a good centerpiece for a holiday table. Use a large, shaped tin, such as an embossed or fluted raised pie mould or shaped cake tin. This recipe quantity will fill a three-pint volume tin. The roast is also very good eaten cold and is suitable for freezing. It can be made several days in advance and kept in the tin, uncooked, in the fridge. Nut Layer 12 oz. (3 medium) onions, finely chopped 1 tbsp. oil 1 lb. 8 oz. mixed nuts 12 oz. soft white bread [i use wheat], crusts removed 3 tbsp. tahini 3 tbsp. whole wheat flour 6 oz. soy milk 1 tsp. white pepper 1 tsp. nutmeg ½ tsp. cloves ½ tsp. salt Spinach Layer 10 oz. package frozen spinach, cooked as directed and well drained Chestnut Layer 8 oz. unsweetened chestnut puree blended with ½ oz. melted butter [i use oil or soy margarine] 1 tbsp. red wine 1 oz. fine bread crumbs salt and pepper to taste Gently sauté onion in oil until soft. Grind nuts, bread, and cooked onion together in a food processor or coffee grinder, to a fine consistency. Mix tahini, flour, soy milk, pepper, nutmeg, cloves, and salt to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well, and should be slightly sticky. Mix together the chestnut layer ingredients until thoroughly combined. Line the baking tin with non-stick parchment paper. Divide nut mixture into four equal parts, and spinach into two parts. Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach, nut). Use a plastic spatula to press each layer down very smoothly, especially into the corners and sides of the tin. Cook at 300 degrees for 45 minutes, increase to 400 degrees and cook for an additional 15 minutes to give a nice crust. [My oven runs a bit cool, so I test it and give it more time if necessary. You want it to be baked well all the way through.] My Modifications This recipe is pretty easy to modify. Plus, the original recipe used British units like grams and mls., and called for the oven temperature in gas marks. The americanized instructions above have worked well for me. Here are my other alterations: I like to lighten up the nut layers by reducing the mixed nuts to 16 oz. (2 cups) and adding 2 chopped colored peppers to the onions as they are sautéing. Then I withhold the onion/pepper sauté from the food processor when I grind the nuts and bread, adding the sautéed onion and pepper to the final mix in order to preserve some of the color and texture of the peppers. I have found that it's difficult to find unsweetened chestnut puree in cans, so I either roast my own fresh chestnuts and puree them (very time consuming) or order whole, cooked, peeled chestnuts from a place like Williams-Sonoma. Sometimes supermarkets carry them in the meat department during the holidays for people who want them to use in turkey stuffing. I double the amount of spinach, using two packages instead of one, because I like spinach and I think the green is pretty when the roast is cut. Be sure to drain the spinach very well - you want it as dry as possible. I bake the roast in a straight-sided ceramic soufflé dish, but you can use any baking dish that will produce a nice effect when the roast is unmolded and turned upside down. I grease the dish and then insert the parchment paper on the bottom and sides, first cutting it and doing a bit of trimming to make it fit the dish (the butter or margarine makes the paper stick to the dish better). The recipe says that you can use a mold with a " tricky " shape by first lining it with Saran Wrap and then filling it with the alternating layers, pressing down well as you go. Before cooking, turn out onto a baking sheet covered with parchment paper, or onto an oven-to-table serving plate. Then remove the tin and peel off the Saran Wrap, cover the roast lightly with parchment paper, and bake for 45 minutes. Remove the paper and bake for an additional 15 minutes. The roast will hold its shape during baking. I turn the roast upside down onto a pretty platter and then garnish it with roast vegetables. I also serve it with mushroom gravy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 That sounds amazing! I can't wait to try it. I'd also like the cabbage rolls. I have made stuffed cabbage from a recipe in " The High Road To Health " by Lindsay Wagner. They are very good. Carol Terry Somerson <terry wrote: Gayle (and others), Here is the recipe for my Thanksgiving roast. Good luck. Terry P.S. I'd like to have the recipe for the cabbage rolls, if possible. I love stuffed cabbage. -------------------------------- Crown Nut Roast A large, impressive-shaped nut roast that makes a good centerpiece for a holiday table. Use a large, shaped tin, such as an embossed or fluted raised pie mould or shaped cake tin. This recipe quantity will fill a three-pint volume tin. The roast is also very good eaten cold and is suitable for freezing. It can be made several days in advance and kept in the tin, uncooked, in the fridge. Nut Layer 12 oz. (3 medium) onions, finely chopped 1 tbsp. oil 1 lb. 8 oz. mixed nuts 12 oz. soft white bread [i use wheat], crusts removed 3 tbsp. tahini 3 tbsp. whole wheat flour 6 oz. soy milk 1 tsp. white pepper 1 tsp. nutmeg ½ tsp. cloves ½ tsp. salt Spinach Layer 10 oz. package frozen spinach, cooked as directed and well drained Chestnut Layer 8 oz. unsweetened chestnut puree blended with ½ oz. melted butter [i use oil or soy margarine] 1 tbsp. red wine 1 oz. fine bread crumbs salt and pepper to taste Gently sauté onion in oil until soft. Grind nuts, bread, and cooked onion together in a food processor or coffee grinder, to a fine consistency. Mix tahini, flour, soy milk, pepper, nutmeg, cloves, and salt to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well, and should be slightly sticky. Mix together the chestnut layer ingredients until thoroughly combined. Line the baking tin with non-stick parchment paper. Divide nut mixture into four equal parts, and spinach into two parts. Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach, nut). Use a plastic spatula to press each layer down very smoothly, especially into the corners and sides of the tin. Cook at 300 degrees for 45 minutes, increase to 400 degrees and cook for an additional 15 minutes to give a nice crust. [My oven runs a bit cool, so I test it and give it more time if necessary. You want it to be baked well all the way through.] My Modifications This recipe is pretty easy to modify. Plus, the original recipe used British units like grams and mls., and called for the oven temperature in gas marks. The americanized instructions above have worked well for me. Here are my other alterations: I like to lighten up the nut layers by reducing the mixed nuts to 16 oz. (2 cups) and adding 2 chopped colored peppers to the onions as they are sautéing. Then I withhold the onion/pepper sauté from the food processor when I grind the nuts and bread, adding the sautéed onion and pepper to the final mix in order to preserve some of the color and texture of the peppers. I have found that it's difficult to find unsweetened chestnut puree in cans, so I either roast my own fresh chestnuts and puree them (very time consuming) or order whole, cooked, peeled chestnuts from a place like Williams-Sonoma. Sometimes supermarkets carry them in the meat department during the holidays for people who want them to use in turkey stuffing. I double the amount of spinach, using two packages instead of one, because I like spinach and I think the green is pretty when the roast is cut. Be sure to drain the spinach very well - you want it as dry as possible. I bake the roast in a straight-sided ceramic soufflé dish, but you can use any baking dish that will produce a nice effect when the roast is unmolded and turned upside down. I grease the dish and then insert the parchment paper on the bottom and sides, first cutting it and doing a bit of trimming to make it fit the dish (the butter or margarine makes the paper stick to the dish better). The recipe says that you can use a mold with a " tricky " shape by first lining it with Saran Wrap and then filling it with the alternating layers, pressing down well as you go. Before cooking, turn out onto a baking sheet covered with parchment paper, or onto an oven-to-table serving plate. Then remove the tin and peel off the Saran Wrap, cover the roast lightly with parchment paper, and bake for 45 minutes. Remove the paper and bake for an additional 15 minutes. The roast will hold its shape during baking. I turn the roast upside down onto a pretty platter and then garnish it with roast vegetables. I also serve it with mushroom gravy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Terry, thanx so much for your recipe. It looks wonderful and I can't wait to try it! Here's the recipe for the Stuffed Cabbage and Mushroom Wine Gravy - I think. I've been making this gravy and the rolls for so long for Thanksgiving (about 20 years), I don't use a recipe anymore and I don't measure the ingredients anymore. I found the mushroom wine gravy recipe in my recipe file and I think it's the one I use. I couldn't find the one I used for the cabbage rolls, but have tried to recreate it. I taste both the stuffing and gravy quite a bit while making them and adjust as necessary. While the gravy recipe says to use white wine, I use whatever wine I have on hand. The red wine works just fine as does cooking sherry and cooking wine. CABBAGGE ROLLS I make my favorite stuffing and stuff the cabbage. I use Pepperidge Farm Herbed Stuffing (it's vegan) for a base. To one bag of stuffing I normally add (Amounts are estimated here, but will be close. Adjust to suit your taste.): 2 large or 3 medium apples - diced (peeled or unpeeled - your choice) 1 large onion - diced 4 - 6 stalks of celery - sliced 2 cans water chestnuts - diced enough no-chicken broth (or veggie broth if you prefer) to make the stuffing moist 2 tsp poultry seasoning salt and pepper to taste Sometimes I add roasted chopped pecans - about 1 cup I have also used cornbread stuffing to stuff the cabbage. Use whatever stuffing you are familiar with or that you like most. Take one large head of cabbage and core it. Drop it into a large Dutch oven type pot of boiling water. Cover and let it boil for about ten minutes or so. Remove the cabbage from the water (save the water to make soup or use it in the stuffing) and let cool. You can hurry the cooling by running cool water over the cabbage. Remove the large outer leaves. I remove all leaves that can be used - even the small ones. While it looks pretty to have all the cabbage rolls in a uniform size, there are always people we are celebrating with who are skeptical of vegan food and only want to try a small portion of the food. Also, I have five seven year olds who aren't able to eat a whole roll, so the small ones work out great. After you remove the softened leaves from the head of cabbage, you may have to return the remainder of the cabbage head to the pot to soften the inner leaves. It really depends on how large the head of cabbage is. Place stuffing on each cabbage leave (1 - 2 tabls depending on the size of the leaf. On the small leaves, 1 - 2 tsps will probably be enough). Take the bottom part of the leaf (the part with the largest portion of the vein that was closest to the core) and fold it over about an inch. Fold the sides in towards the middle and then roll the cabbage tightly. Place the cabbage rolls in a pan (like a 9x13x2 pan) and cover with mushroom wine gravy. Cover with foil. Bake at 350 degrees for about 45 minutes. Serve with additional mushroom wine gravy Mushroom Wine Gravy Makes a little more than a cup of gravy so you will need to multiply the recipe depending on how many rolls you will be making. For one pan of stuffed cabbage, I normally add about 4 - 6 cups of gravy. 1/2 lb fresh mushrooms washed and sliced 1/2 med sized onion - minced 2 tbls oil (I use sesame seed oil) about 1/4 - 1/2 tsp garlic powder 3/4 cup veg or no-chicken broth 1/4c - 1/2c sherry (other white wines work too, like marsala) salt and/or pepper to taste about 1 rounded tsp corn starch in about 1/4 cup cold water Sauté the mushrooms, onion, and garlic powder in the oil until mushrooms are cooked - about 2-3 minutes until the onions are cooked through. Add broth, pepper, wine, and salt. Simmer a minute or two or as long as desired. The alcohol should all evaporate off. Add the cornstarch-water mixture, simmer until it thickens the sauce (about 1 minute) stirring frequently. Quote Link to comment Share on other sites More sharing options...
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