*  Exported from  MasterCook  *

                         VEGETARIAN HOLIDAY ROAST

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dish                        Vegetarian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Lentils
   1       c            Brown rice
   2       c            -whole chestnuts
     1/2   c            Almond butter
     1/4   c            Olive oil
   2       tb           Fresh sage, chopped
   2       tb           Fresh rosemary leaves
   2       ts           Salt
                        --------------------
                        Gravy----------------------
     1/2   c            Chopped onion
     1/2   ts           Dried oregano -- -or-
     1/3   c            Butter
   2       c            -lentil liquor (from above)
   1       t            Salt
     7/8   c            Millet
   1 1/2   c            Chopped walnuts -- -or-
   3       sl           Whole wheat toast -- crumbled
   2       c            Chopped onions
   5       lg           Garlic cloves -- minced
   1       t            Dried celery seed
                        -- chopped
   2       c            Chopped seitan (optional)
                        ---mushroom --
  20       md           Mushrooms
   1       tb           Olive oil
   2       ts           -fresh oregano
     1/2   c            Unbleached flour
   1 1/2   c            Water
     1/2   ts           Black pepper

    Cook the lentils, millet, and brown rice separately;    
    and reserve two cups of the lentil liquor for making    
    Mushroom Gravy.  If you are using whole chestnuts,      
    preheat the oven to 400 degrees F.  Rinse the nuts      
  and                                                       
    cut a cross about 1/2 inch deep in the small, pointed   
    ends.  Place the nuts on a cookie sheet and bake        
  about                                                     
    20 minutes, then cool for about 10 minutes. Remove      
  the                                                       
    shells and cut the nuts in quarters.                    
                                                            
    Mix the cooked grains and lentils with the nuts,        
  bread                                                     
    crumbs, and almond butter in a large bowl and set       
    aside.                                                  
                                                            
    Saute the onions briefly in olive oil, then add the     
    garlic, sage, celery seed, rosemary, salt, and seitan   
    if used.  Saute 2 to 3 minutes longer, stirring         
    constantly, then add to the other ingredients, mix      
    thoroughly (mooshing with fingers works best), and      
  put                                                       
    into a large oiled baking dish. Lightly coat the top    
    of the roast with olive oil, then bake at 350 degrees   
    F for 1-1/4 hours.  Serve with Mushroom Gravy (below)   
    and garnish with parsley.                               
                                                            
    MUSHROOM GRAVY: Separate the mushroom caps from the     
    stems, then quarter the caps and halve the stems.       
    Saute the onion in olive oil on medium heat for 1       
    minute, then stir in the oregano and add the            
    mushrooms.  Cook, stirring constantly, until the        
    mushrooms have softened and the bottom of the pan is    


===============   Reply   47 of Note    1 =================

Board:      FOOD BB           
Topic:      FOOD SOFTWARE       
Subject:    Z-MM-HOLIDAYS #11   

To:     MMLX65A    JAMES KILGORE         Date:    11/15
From:   MMLX65A    JAMES KILGORE         Time:     3:31 PM

MM: Christmas  Champagne  Punch                             


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