1 1/2 cup lentils
7/8 cup millet
1 cup brown rice
1 1/2 cup chopped walnuts, -or- whole chestnuts
3 slice whole wheat toast, crumbled
1/2 cup almond butter
2 cup chopped onions
1/4 cup olive oil
5 large garlic cloves, minced
2 tbsp fresh sage, chopped
1 tsp dried celery seed
2 tbsp fresh rosemary leaves - chopped
2 tsp salt
2 cup chopped seitan (optional)
MUSHROOM GRAVY
20 medium mushrooms
1/2 cup chopped onion
1 tbsp olive oil
1/2 tsp dried oregano, -or- fresh oregano
1/3 cup butter
1/2 cup unbleached flour lentil liquor (fro, m above)
1 1/2 cup water
1 tsp salt
1/2 tsp black pepper
A Recipe for
Vegetarian Holiday Roast
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This Recipe for Vegetarian Holiday Roast is one of thousands in the Recipes-to-go Meal Cookbook.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
If you enjoy this Vegetarian Holiday Roast Recipe - you should enjoy the recipe collections you can find on the websites below:
Food is an important part of a balanced diet. |
| Anonymous |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
This is a recipe for Vegetarian Holiday Roast from the recipe cookbook of Recipes-to-go (Meal)
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Herb Tip |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Cook the lentils, millet, and brown rice separately; and reserve two
cups of the lentil liquor for making Mushroom Gravy. If you are using
whole chestnuts, preheat the oven to 400 degrees F. Rinse the nuts
and cut a cross about 1/2 inch deep in the small, pointed ends. Place
the nuts on a cookie sheet and bake about 20 minutes, then cool for
about 10 minutes. Remove the shells and cut the nuts in quarters.
Mix the cooked grains and lentils with the nuts, bread crumbs, and
almond butter in a large bowl and set aside.
Saute the onions briefly in olive oil, then add the garlic, sage,
celery seed, rosemary, salt, and seitan if used. Saute 2 to 3 minutes
longer, stirring constantly, then add to the other ingredients, mix
thoroughly (mooshing with fingers works best), and put into a large
oiled baking dish. Lightly coat the top of the roast with olive oil,
then bake at 350 degrees F for 1-1/4 hours. Serve with Mushroom
Gravy (below) and garnish with parsley.
MUSHROOM GRAVY: Separate the mushroom caps from the stems, then
quarter the caps and halve the stems. Saute the onion in olive oil on
medium heat for 1 minute, then stir in the oregano and add the
mushrooms. Cook, stirring constantly, until the mushrooms have
softened and the bottom of the pan is covered with liquid. Set aside.
Melt the butter in a saucepan over medium heat, then stir in the
flour and cook, stirring constantly, for 1 to 2 minutes. Add the
lentil liquor and water, and continue stirring until the mixture
thickens and barely begins to boil. Add the mushroom mixture, salt,
and pepper, and continue stirring until the gravy begins to boil.
Remove from heat and serve.
* Source: Brigitte Mars in The Herb Companion, October/November 1993 *
Typos by: Karen Mintzias
Serves: 12
Vegetarian Holiday Roast Recipe brought to you by Recipes To-Go