All the world is nuts about
The Nut Gourmet
Vegan Thanksgiving yearns for a classic signature dish that becomes a cherished must-have for the Thanksgiving main course. It ought to be a dish that's not so daunting to assemble that it becomes a put-off. It needs to look great, have wonderful aromas, and deliver captivating flavors that have wide appeal. We think we've created the perfect Thanksgiving entrée!
Deliciously seasoned with flamboyant flavors, captivatingly aromatic, and visually appealing, this unique torte is a first-rate holiday entrée that delivers plenty of pizzazz. Turn to this innovative recipe when you have a batch of leftover short-grain brown rice or cook some especially for this treat. Long grain brown rice lacks the sticky quality of the short grain variety and may not bind the torte as well. If you favor sauces to dress up the presentation, the perfect topping might be a light, fresh tomato sauce, a dollop of unsweetened soy yogurt, or the Tofu Sour Cream below--either lends a pleasantly tangy finish.
Yield: 6 to 8 generous servings
- 1 pound (450g) frozen peas
1/2 cup (120 ml) water, divided
1 1/4 teaspoons salt, divided
1 tablespoon extra virgin olive oil
2 medium onions, diced
2 medium carrots, diced
1 stalk celery, diced
1 red bell pepper, diced
6 cloves garlic, minced
2-inch (5 cm) piece ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon poultry seasoning
1/2 teaspoon fennel seeds, coarsely ground in mortar and pestle
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon turmeric
Pinch cayenne
Freshly ground black pepper
2 cups (480 ml) cooked short-grain brown rice
1/2 cup (120 ml) plus 3 tablespoons coarsely ground pistachios, divided
Garnish
1 medium carrot, thinly sliced and steamed until soft
Fresh herbs (dill, cilantro, parsley, chives)
- Have ready a 9-inch (23 cm) springform pan. Remove the collar and place a piece of parchment over the base. Replace the collar and use a scissors to cut away the excess parchment. Set aside.
- Combine the peas, 1/4 cup (60 ml) of the water, and 1/4 teaspoon of the salt in a 2-quart (2 liter) saucepan. Cover and bring to a boil over high heat. Immediately reduce the heat to low and steam for 1 to 2 minutes. Remove from the heat, uncover the peas, and set aside.
- Combine the olive oil and remaining 1/4 cup water in a large, deep nonstick skillet and place over high heat. Add the onions, carrots, celery, bell pepper, garlic, ginger, cumin, coriander, poultry seasoning, fennel seeds, oregano, marjoram, turmeric, cayenne, and black pepper. Cook for 1 minute, then, reduce the heat to medium or medium-high and sauté, stirring frequently, for about 15 to 20 minutes, or until the vegetables are thoroughly softened and beginning to caramelize. Add generous quantities of water as needed while sautéing to prevent the vegetables from burning.
- When the vegetables have caramelized, cook a few minutes longer to evaporate all the excess liquid. Transfer the vegetables to a large bowl and set aside.
- Preheat the oven to 375 degrees (Gas Mark 5). Drain the peas thoroughly and transfer them to the food processor. Add the cooked brown rice and process until thoroughly pureed. Transfer to the bowl with the vegetables, add the 1/2 cup (120 ml) pistachios, and the remaining 1 teaspoon salt and mix well.
- Spoon the mixture into the prepared springform pan and spread to the edges, packing the mixture firmly. Smooth the top and sprinkle the remaining 3 tablespoons pistachios over the top. Press them gently into the surface. Bake for 50 to 60 minutes, or until the torte is firm when gently pressed. Cool for 10 minutes.
- To serve, place the springform pan on a large serving platter. Loosen the edges of the torte with a knife and carefully remove the collar. Garnish with a border of carrot slices around the top edge of the torte, reserving a few slices. Place the herbs at the base of the platter and dot with the extra carrot slices.
A dollop of sour cream is the ideal enhancement to many entrees, appetizers, and casseroles. Add a spoonful to garnish soup or top a fresh fruit salad. This vegan version is far lower in fat than the traditional sour cream, yet offers the same pleasing qualities. You can also use this recipe as a base for creating a variety of party dips.
TOFU SOUR CREAM
Yield: 1 1/2 cups (360 ml)
1 12.3-ounce (350g) box extra firm silken tofu
1/4 cup (120 ml) fresh lemon juice
1/2 teaspoon rice vinegar
1/4 teaspoon salt
Combine all the ingredients in the food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving. Refrigerated, Tofu Sour Cream keeps for 1 week.
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