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Post by sluggie on Nov 8, 2006 23:59:21 GMT
I got this recipe for courgettes stuffed with lentil and walnut pate in 'Vegan' by Tony Weston & Yvonne Bishop:
Ingredients (Serves 4) 4 courgettes 1 tbs avocado or olive oil 1 tbs soy sauce
Pate: 4oz red lentils 1/2 onion, chopped 1 garlic clove, chopped 8fl oz vegetable stock 1oz shelled walnuts, chopped 1 tsp cider vinegar 1 tsp marmite 1 dessertspoon chopped dates 1 tbs rapeseed oil 1 tsp soya milk 1 tsp chopped thyme
Method: 1. Preheat oven to 180C (350F), Gas Mark 4. 2. Fill saucepan with cold water, add lentils and bring to the boil. 3. Drain lentils, rinse under cold water, and return to saucepan. 4. Add onion, garlic and stock, bring to the boil, then simmer for 20 mins. 5. Drain lentils again, then stir in all remaining pate ingredients, transfer to a food processor and blend until smooth. 6. Slice a thin sliver from the bottom of the courgettes so they sit level on a plate. Cut a rectangle almost the length and width of the courgettes through the skin on the top side. Remove the rectangle of skin, then scoop out the flesh using a teaspoon. 7. Mix together the oil and soy sauce, then brush the cut surfaces og the courgettes with it. Bake for about 15 minutes. 8. Remove the courgettes from the oven, fill with the lentil pate and return to the oven for 5 - 10 minutes.
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