Walnut Wedges
VG, DF

Ingredients

2 tbs oil
1 cup onions, finely diced
2 garlic cloves
1 cup mushrooms, finely chopped
2 cups walnut pieces
1 cup fresh whole grain bread, torn
3 egg whites, lightly whipped
1/4 cup tomato sauce or paste
2 tbs soy sauce
1 tsp each: paprika, oregano, ground cumin
Garnish: fresh parsley, rosemary and sage

Directions

Pre-heat oven to 350 F.

Heat oil in a skillet. Add onion; saute until soft. Add garlic and saute until onion is golden. Add mushrooms; saute until wilted. Remove from heat.

In a food processor, add bread crumbs and walnuts. Process until finely ground.

In a mixing bowl, whip egg whites; stir in mushroom mixture and walnut mixture.

Divide mixture evenly between two pie plates. Bake for 30 - 35 minutes until outside is browned and crusty. At the point the dish can be frozen a few days in advance, then thawed and gently re-heated in the oven.

Cut into wedges and serve garnished with parsley, rosemary and sage. Serve with vegetarian gravy and your favourite cranberry sauce.

Webmaster's Note

To make a vegetarian gravy, try Lorraine Picot's Mushroom Gravy or a ready-to-use mix from your local health food store.

From the kitchen of: Dorothy Wilson

Source: Vegetarian Celebrations by Nava Atlas

Recipe published: Fall, 2006

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