OATMEAL BAKE ( Vegetarian Christmas dinner serves 4)
1 Onion – diced
10 Medium-sized mushrooms – sliced
3 Carrots – diced
75g Oatmeal
150g Tinned tomatoes – mashed
75g Tinned or fresh chestnuts (if dried soak overnight)
50g Ground cashew nuts
1 pkt Tofu
Salt and pepper
1 teaspoon mixed herbs
Fry onions and mushrooms in a little oil.
Steam carrots until tender. Boil chestnuts until soft.
Mash tofu and then mix with tomatoes, nuts, oatmeal, salt, pepper and herbs.
Then mix together with onions, mushrooms, carrots and chestnuts.
Place into a greased oven-dish; cook for 30-40 minutes at 180° C, 350° F until brown and firm on top.
VEGETABLES WITH HAZELNUT AND ORANGE SAUCE
1 Cauliflower
1 Broccoli
50g Margarine
1 Cup orange juice (or apple juice)
75g Ground hazelnuts
1 Teaspoon soya sauce
Parsley
Steam the cauliflower and broccoli for about ten minutes.
Melt margarine in a pan, add juice and soya sauce, then mix in ground hazelnuts; simmer for ten minutes (if too thick, add more juice).
Place vegetables on a serving dish. Pour the sauce over the top and garnish with parsley.
GRAVY
2 Onions – finely chopped
1 Clove of garlic – finely chopped
2 tablespoons miso, or 1 tablespoon yeast extract
15g cornflour
250ml water or vegetable stock
Pepper
Dissolve the miso into a small amount of hot water.
Mix the cornflour with a little cold water.
Fry onions and garlic in a little oil; add water or stock, miso and pepper; then mix thoroughly.
Now add cornflour mix and simmer until thickened.
Serve the above with roast potatoes, roast parsnips, and Brussels sprouts.
And vegetarian Christmas pudding for afters.
Many thanks to Martine Batchelor
If you have a favorite dish, for a vegetarian Christmas dinner, please post it in the comments for others to share.
Season’s greetings!
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Categories: Buddhist, Encyclopedia, Martine Batchelor
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