Smoked Bean Curd Medallions with Shiitake and Walnut Stuffing
For the medallions
3 Packets Smoked Tofu (or plain if preferred), drained and mashed
200g (7oz) Cashew Nuts, finely ground
2 Onions, peeled and finely chopped
4 Cloves Garlic, crushed
2 Sticks Celery, finely chopped
2 tbsp Vegetable Oil
2 tbsp Water
1 tbsp Tamari (Japanese soy sauce)
1 tsp Dried Basil
1 tsp Dried Thyme
1˝ tsp Tumeric
Salt and Pepper, to taste
For the stuffing:
300g (10˝oz) Shiitake Mushrooms
2 Shallots, peeled and finely chopped
40g (1˝oz) Walnuts, very finely chopped
2 tbsp Fresh Wholewheat Breadcrumbs
2 tbsp Vegetable Oil
1 tsp Dried Oregano
1 tsp Yeast Extract dissolved in a little hot water
Salt and Pepper, to taste
To make the medallions
Pre-heat the oven to 200°C: 400°F: Gas 6.
Grease 12 ramekins.
Heat the oil in frying pan and sauté onion, garlic and celery, until soft.
Add basil, thyme, tumeric and tamari and stir well.
Place this mixture in a food processor together with the tofu and ground cashew nuts and 2 tbsp water and process until all the ingredients are thoroughly mixed.
Season to taste.
Divide evenly between the 12 ramekins and press down well.
Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
Turn out onto 6 individual serving plates.
To make the stuffing
Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes.
Add the shiitakes, yeast extract and oregano to the shallots.
Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate.
Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
To serve:
Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Rich Mulled Wine Reduction (below) or gravy
Serves 6
Rich Mulled Wine Reduction
[Can be Vegan]
600ml (1 pint) Vegetarian or Vegan Red Wine
150g (5˝oz) Demerara Sugar
3 x 2.5cm (1 inch) Strips Orange Peel
2-3 Cinnamon Sticks
2-3 Cloves
Place all the ingredients in a pan, gently bring to the boil and simmer.
After 5 minutes remove the cinnamon sticks.
Simmer to reduce the liquid for 40-45 minutes.
When desired consistency is achieved, remove cloves and peel.
Whilst still piping hot, spoon a small amount over the Smoked Bean Curd Medallions and serve immediately.
Serves 6
[Vegan]
Copyright: The Vegetarian Society from New Traditions booklet which can be ordered free by calling 0161 925 2000
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved