Monday, 5 January 2009

Zucchini Torte

I was given a bunch of old (like from the mid nineties) Bon Appetit magazines just before Christmas and I went through them and cut out a bunch of recipes I thoughtI would like to try and veganise. This is one of them. I'm not sure which issue it came from but this one is based loosely (very very loosely) on that one as the original was loaded with eggs and cheese. Made for a really nice and elegant dinner actually served alongside an orangey Broccoli and Rocket Salad ...

Zucchini and Rice Torte

Serves 4 as main, or 8 as a side / appetizer

2 cloves Garlic – grated
1 Shallot – finely chopped
3 medium Zucchini – grated (about 3 C)
½ C raw Cashews
½ C firm Silken Tofu
2 T Soy Milk
½ t Nutmeg
1 t dried Oregano
2 T Nutritional Yeast
½ t Salt
¼ t Black Pepper
1 C white Basmati Rice – cooked (about 3 cups cooked rice)

Preheat oven to 350F and lightly grease an 11 X 7” baking dish.

In a large skillet over medium heat, sauté the garlic and shallot for about 2 minutes, until aromatic. Add in the grated zucchini and sauté a further 10 minutes until soft, reduced in volume and most of the moisture is cooked out.

Meanwhile, in your food processor, pulse the cashews to a fine meal. Add in the tofu, soy milk, nutmeg, oregano, nutritional yeast, salt and pepper and blend until smooth and well combined. Stop and scrape down the sides as required. Transfer to a large mixing bowl.

Add the cooked zucchini and the cooked rice to the cashew mix in the mixing bowl and stir well until well mixed. Spoon mix into the prepared baking dish, then bake, uncovered for 40 minutes, until the sides are lightly browned.

Remove from the oven and stand 15 minutes prior to serving.

1 comment:

Jeni Treehugger said...

You and your Rice!
that does look lovely though.