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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
Recipe published: Fall, 2006
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