| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Red lentils |
| 3 |
|
Cloves garlic; chopped |
| 2 |
c |
Fresh bread crumbs |
| 3 |
tb |
Water or fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Soft butter or margarine |
| 1 |
tb |
Vegetable oil |
| 2 |
md |
Onions peeled and chopped; (2 cups) |
| 1 |
c |
Finely chopped red bell pepper |
| 1 1/2 |
c |
Canned peeled chestnuts |
| 2 |
c |
Fresh bread crumbs |
| 1/4 |
c |
Chopped fresh sage |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
|
Sprig fresh sage for garnish |
INSTRUCTIONS
CHESTNUT STUFFING
8 SERVINGS LACTO/VEGAN
This roulade is different than most in that its outer layer, which is made
of cooked lentils, is unbaked when it is rolled around the stuffing; baking
happens after rolling. This allows the dish to be assembled well in
advance. Leftovers can be eaten cold-the roulade slices like a dream and is
great on a sandwich with pickles or alongside a salad.
In medium saucepan, combine lentils and 2 1/2 cups water. Bring to a boil.
Reduce heat, cover and simmer until lentils are tender and water is
absorbed, about 15 minutes.
Stuffing: In medium skillet, heat oil over medium heat. Add onions and bell
pepper and cook, stirring often, until vegetables are soft, about 7
minutes. Remove from heat. In food processor, combine onion-pepper mixture,
chestnuts, bread crumbs and sage; pulse on and off until well-blended.
Transfer to large bowl and season with salt and pepper.
Preheat oven to 350 degrees. Transfer cooked lentils to food processor. Add
garlic, water or lemon juice, bread crumbs, salt and pepper and process
until mixture becomes a smooth, pliable dough. Spread out a large piece
parchment paper or wax paper on flat surface. Transfer lentil mixture to
paper and pat into an 11- by 14-inch rectangle. Spread chestnut mixture
evenly over lentil layer.
Starting with a short end, carefully roll up lentil mixture, using paper to
guide you (pull upward on edge of paper to propel the dough forward and
create rolling action). Press roll firmly together with your hands as
needed. Lift roulade onto a lightly greased baking sheet, rub softened
butter or margarine over it. Bake until heated through and top is just
beginning to brown, 15 to 20 minutes. Transfer to serving platter.
PER SLICE: 359 CAL.; 16G PROT.; 7G TOTAL FAT (3G SAT. FAT); 58G CARB.; 8 MG
CHOL.; 475MG SOO.; 14G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 55
Converted by MM_Buster v2.0l.
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