Home' Trinidad and Tobago Guardian : December 14th 2013 Contents A36
Guardian www.guardian.co.tt Saturday, December 14, 2013
Hosting vegetarians, I'm sure, can be
stressful as well. The gracious host that you
are, you want everyone to feel welcome and
leave satisfied. Stuffed, even. But what do
you serve to those that pass on turkey and
A feast of side dishes likely won't disappoint
anyone, but if you'd like your vegetarian friends
to feel special, rather than ostracised or impos-
ing, here are a couple of meat-free dishes that
will satisfy even the most skeptical omnivores.
(Adapted from food52.com)
For the crust
Add the flour, salt, and paprika to the bowl of a
Pulse once or twice to mix the dry ingredients.
Add the cheese and butter, then pulse a few times
until it forms a sandy-looking mixture.
Add 1 tbsp of carbonated water, pulse again
until a rough ball of dough comes together. If the
mixture is too dry and crumbly, add more water 1
tsp at a time (you may not need the entire 2
tbsps), and continue to pulse until you have a ball
Turn the dough out onto an unfloured counter,
flatten and shape into a disk. Wrap in plastic wrap
and chill in refrigerator for at least 30 mins.
When ready to use, place the chilled dough
between two sheets of parchment paper, and roll
it into a 13-inch circle. Fit dough into a nine-inch
ungreased springform pan. Fold down sides of
dough, leaving a one-inch high crust.
Preheat the oven to 400ºF.
To make the filling, heat the olive oil in a heavy-
bottomed pot over medium-high heat.
Add the onions and saute for two minutes.
Cover pot, reduce heat as low as it can go without
shutting off, and let cook until onions have cooked
down and released a lot of their liquid, about 20
Remove cover from the pot of onions, raise heat
to medium, add the thyme and season with salt
and pepper. Let the onions cook, stirring
occasionally to scrape the browned bits from the
bottom of the pot, until onions turn golden brown,
about 30 to 35 minutes.
When onions are golden and very tender, stir in
the sherry vinegar. Remove from heat and, using a
slotted spoon, transfer onions to a medium bowl.
Add the egg and cheese to the bowl with the
onions. Stir to mix well.
Pour mixture over the tart crust and spread to
the edges using a rubber spatula. Bake for 25
minutes, until slightly puffed and golden. Remove
from oven and let cool for five to ten minutes
METHOD FOR LENTIL CAKES TIKKA MASALA
Place the lentils into a 3 quart pot and cover
with water by two or more inches.
Add the minced onion. Place the pot over
Slowly bring the lentils to a boil then reduce the
heat to a simmer and cook the lentils until tender
adding a pinch or two of salt in the last 10
minutes of cooking. This should take
approximately 30 minutes.
Drain the lentils. Let them cool but puree them
in a food processor while they are still warm.
Add the remaining lentil cake ingredients and
pulse the cakes a few more times until the rest of
the ingredients are combined into the mix.
Let the cakes sit for a few minutes to hydrate
the flour. Take a tablespoon of the mix and make
Divide the lentils into eight balls.
Add enough oil to cover the bottom of a heavy
bottomed sauté pan by an 1/8 inch. Heat the oil
over medium high heat.
Test the oil by dropping a pinch of lentil to the
pan. It should begin to sizzle right away but not
violently sizzle and pop.
When the oil is ready take each lentil ball and
smash it down gently forming it into 1/2 inch thick
cakes and add them to the oil. Let each side
brown nicely and then remove them to a tray lined
with a brown bag to soak up the oil. Keep the
cakes warm, either in a low, 200 degree oven or in
a warm place on the stove.
Drain the oil from the pan, place it back on the
heat and then add the remaining diced onion.
Saute until tender then add the rest of the sauce
Stir to combine, bring to a boil then reduce the
heat. Let it simmer for ten minutes to come
together. You can puree the sauce to make it
smooth or leave the onion chunky making the
sauce rustic. Serve with rice.
Vegetarian alternatives for Christmas
A vegetarian alternative for Christmas, Lentil Cakes Tikka Masala.
PHOTO COURTESY TOM HIRSCHFELD/@BONAFIDEFARMFOOD.CO
FRENCH ONION PIE
Serves 6 to 8
For the filling
1 tbsp extra virgin olive oil
2 lbs yellow onions, peeled & sliced thin
2 sprigs fresh thyme, leaves removed & stems
Sea salt and freshly ground pepper, to taste
1 large egg, lightly beaten
1 tsp sherry vinegar
2/3 cups (2 ozs) Swiss cheese, shredded
For the Swiss cheese pastry crust
3/4 cups (110 grams) whole wheat pastry
1/4 tsp (2 grams) fine sea salt
1/4 tsp paprika
1 cup (3 ozs) Swiss cheese, shredded
4 tbsps (2 ozs) very cold butter, shredded
using a box grater
1 to 2 tbsps cold carbonated water.
LENTIL CAKES TIKKA MASALA
1 cup dried lentils, rinsed and picked over for
1/2 onion, small dice
1 tbsp fresh grated ginger
1 tbsp cilantro, minced
2 tsps garam masala
1/4 cup flour, I used millet flour
3/4 tsp kosher salt
For the Sauce
1/2 yellow onion, small dice
1 cup tomato sauce
1/2 cup cream
1/2 cup plain yogurt
2 tsps cilantro
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