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| INDIAN SPLIT PEA AND VEGETABLE CAKE
(vegan/parve) 1 cup boiling water 1/2 cup bulgur 1 cup yellow split peas, picked over, rinsed and drained 2 tablespoons grated peeled ginger 3 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon cayenne pepper 2 teaspoons vegetable oil 2 medium onions, sliced 4 cups sliced mushrooms 4 serrano chillies, seeded, deveined and sliced (wear gloves to prevent irritation) 1/4 cup minced cilantro 1/4 cup orange juice In a small bowl, combine the water and bulgur. Let stand, covered, until soft, about 30 minutes. In a medium saucepan, combine the peas, ginger, garlic, cumin, cardamom, cayenne and 2 cups water; bring to a boil. Reduce the heat and simmer until the peas are tender, about 30 minutes; drain any excess water. Transfer to a blender or food processor and pulse until fairly smooth. Preheat the oven to 400 F. Spray a 9" springform pan with nonstick, vegan cooking spray. In a medium nonstick skillet, heat the oil. Add the onions;cook,stirring as needed, until softened, about 5 minutes. Add the mushrooms; cook, stirring as needed, until golden, about 10 minutes. Add the chillies; cook, stirring, 1 minute. Transfer the mushroom mixture to a large bowl. Add the bulgur, pea mixture, cilantro and orange juice; combine. Transfer to the pan. Bake until firm, 45-50 minutes. Let stand 10 minutes before cutting into 6 wedges. Makes 6 servings Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |