Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Posts Tagged ‘Canadian Thanksgiving’

MOUTH-WATERING MAIN DISHES FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on October 6, 2012

Guest host Kathy Hester brings scrumptious slow cooker main dishes to the Thanksgiving table that can be prepared without last minute stress. Kathy blogs at The Healthy Slow Cooker where you can find tasty, from-scratch recipes and helpful advice on choosing just the right slow cooker for you. Kathy is the author of The Vegan Slow Cooker Book and when she’s not cooking, she develops recipes and does free-lance writing for several blogs like One Green Planet as well as magazines. Look for her new, not yet published cookbook The Great Vegan Bean Book.
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Every family seems to have a special recipe for sweet potato casserole. This one is less sweet than the sticky sweet casserole of my youth. It skips the caramel and marshmallow sometimes included. You could add vegan versions of both in if you really want to. After all, any day is a holiday when you get to eat sweet potato casserole!

HOLIDAY SWEET POTATO CASSEROLE

8 large sweet potatoes, cut in chunks
1 1/2 (355 ml) cups water
1/4 to 1/2 cup (60 top 120 ml)non-dairy milk (plain or vanilla)
1/4 to 1/2 teaspoon cinnamon (to taste)
1/4 teaspoon grated nutmeg
1/8 teaspoon allspice
pinch ground cloves

topping:

2 tablespoons (28 g) vegan margarine
3 tablespoons (45 ml) olive oil
3/4 cup (170 g) packed brown sugar
1/4 cup (30 g) whole wheat flour (*use gluten-free flour instead)
3 tablespoons (45 ml) non-dairy milk or water
1/2 cup (55 g) pecans, chopped

The night before: Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight. Chop pecans and store in a covered bowl, unrefrigerated, overnight.

In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 – 8 hours.

30 to 45 minutes before serving: Turn slow cooker to high. Mash sweet potatoes in crock. Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny. Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.

Serve once the topping is melted and the dish is heated throughout.

Yields: 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours
Soy-free, gluten-free

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I seem to be on a streak of ugly but packed-full of flavor recipes this month.

I guess the veggies that are available in January aren’t quite as flashy as some of the summer ones. That, and well, stews aren’t always pretty – but you can’t beat a one dish meal for an easy dinner.

In my next incarnation, I think I’ll add a handful or two of chopped greens to shake things up a bit.

You can really add any veggies you have on hand, too. I’m all about options and using what you have on hand. Yellow lentils instead of red, potato in place of turnip, and even carrot would all work just as good as the listed ingredients.

SLOW COOKER INDIAN SPICED CHICKPEA QUINOA STEW
gluten-free, soy-free

serves 4 to 6

4 to 5 cups water
1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
1/2 cup red lentils
1/2 cup quinoa, rinsed
1 cup peeled turnip, chopped
1 cup sweet potato, chopped
1/2 cup celery, chopped (about 1 stalk)
1 tablespoon not-chicken bouillon
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons garam masala
salt, to taste

The night before: Chop veggies and store in the fridge.

In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

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Guest Host Carrie Forrest is a graduate student in public health nutrition and the author of the blog Carrie on Vegan. Through her writings, step-by-step photo guides and recipes, Carrie inspires readers to prepare plant-based recipes that are 100% delicious. Carrie firmly believes that superior health is achievable through nutritional excellence and specializes in whole-food, simple recipes that are low in added fats, sugars and salt.
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BUTTERNUT HARVEST STEW

I think fall might be my favorite season. I love the coolness in the air and the transition to warmer clothes. As a homebody, I like the shorter days that force me indoors to cook, read books or just cozy up to the fireplace. What I love most of all about fall is the introduction of fall fruits and vegetables, and butternut squash heads the list. Tips: If you cannot find pumpkin pie spice, use ground cinnamon instead. A medium butternut squash will weigh 2 to 3 pounds.

6 Servings

Ingredients:

1 medium butternut squash

1 large onion

1 cup button mushrooms

4 cloves garlic

¼ cup water

3 tablespoons pumpkin pie spice

1 tablespoon no-salt seasoning

1 tablespoon dried oregano

4 cups low-sodium vegetable broth

1½ cups cooked or canned cannellini beans

Vegan Cream Sauce

Directions:
1. Peel, seed, and cube squash.

2. Chop onion. Slice mushrooms. Mince garlic.

3. In a large pot, bring water to a boil. Add onions and cook for a few minutes over medium heat. Add mushrooms and cook until softened. Add garlic, pumpkin pie spice, no-salt seasoning, and oregano. Stir in butternut squash and vegetable broth. Add water if necessary to cover vegetables.

4. Bring soup to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until squash is tender.

5. Rinse and drain beans. Stir into soup and cook just long enough to heat through. Remove from heat. Using a hand immersion blender, process stew to desired consistency. Stir in Vegan Cream Sauce and serve hot.

Non-Dairy Cream Sauce

This sauce is the equivalent of heavy cream and can be stirred into savory soups and stews to add richness and flavor. I love using it in my Harvest Butternut Stew. Tip: I use soy milk in this recipe for an extra creamy texture, but you can substitute your favorite non-dairy milk.

6 servings

Ingredients:

1 cup raw unsalted cashews

2 cups unsweetened non-dairy milk

Directions:
Combine cashews and non-dairy milk in a high-speed blender and process until smooth. Refrigerate for up to 3 days.

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Posted in Canadian Thanksgiving, cashews, Celebrations, Holiday Recipes, Main Dishes, pecans | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

FEASTING ON CRANBERRIES, ALMONDS, AND QUINOA FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on October 5, 2012

Guest host for this delicious Canadian Thanksgiving recipe contribution is Judith Kingsbury, the Savvy Vegetarian who embraces all manner of vegetarian lifestyles. She encourages those new to the vegetarian path to take a relaxed, balanced approach to learning the ins and outs of cooking vegetarian–sage advice to nurture the calm side of life to balance those times when we may feel super-stressed. The Savvy Vegetarian website is packed with recipes and cooking advice, articles, shopping savvy, favorite cookbooks, cookbook reviews, and much more.
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QUINOA WITH TOASTED ALMONDS AND DRIED CRANBERRIES

Quick & Easy, Healthy, Low Fat, Gluten Free Quinoa Casserole Recipe

This quinoa stove-top casserole cooks quickly because the almonds and quinoa are roasted, and then boiling water is added. The quinoa should be drained well before roasting.

Low Fat, Gluten Free: Even though quinoa has more fat than most grains, and almonds have fat,  because there’s just a dab of oil, this is still a low-fat, healthy recipe.

But not boring! Quinoa has lots of flavor, and the veggie cube, cinnamon & bay leaf, almonds and cranberries add even more flavor. And, of course quinoa is always gluten free.

Total Prep And Cook Time: 30 minutes

Yield: 4 – 6 Servings

Nutrition Data, 62g Serving: 253 cal, 34g carb, 10g fat, 300mg sodium, 5g fiber, 9g protein, low Cholesterol. Estimated glycemic load 18

Ingredients:
1 cup quinoa

1/2 cup slivered blanched almonds

1 tsp vegetable oil

1 1/2 cups boiling water

1 vegan vegetable bouillon cube

1/2 tsp salt

1 cinnamon stick

1 bay leaf

1/2 cup dried cranberries

Directions:
Soak the quinoa 15 minutes in cold water.

Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer.

Shake dry in the strainer, then set the strainer over a bowl or pitcher.

Heat a wide bottomed pan on medium heat and add the oil.

Stir and toast the sliced almonds until golden, then remove from pan.

Add the quinoa. Stir and toast until dry and turning color.

Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries.

Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed.

Remove from heat and allow to sit five minutes with the lid on.

Fluff gently with a fork and serve.

Posted in almonds, Canadian Thanksgiving, Celebrations, Holiday Recipes, Side Dishes | Tagged: , , , , , , , , , , , , , , | Leave a Comment »

GLAZED RUTABAGAS & CARROT-RAISIN MUFFINS FOR A DIVINE CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on September 30, 2012

Sam Houghton, the creative Quantum Vegan blogger, took on a curious challenge the moment she bought a vegetable she didn’t know what to do with. Today’s familiar mantra is “Search and ye shall find,” –the internet, that is, and that’s exactly what Sam did. The result is an innovative, yet easy recipe that makes rutabagas a stand-out side dish for the Canadian Thanksgiving celebration.

Healthy muffins are always a nutritional bonus, but how about muffins that are delicious, chock full of sweet raisins, shredded carrots, chunky walnuts, AND are really healthy! Serve them for breakfast on Thanksgiving morning and enjoy a great start to the festive day.

Sam’s lively blog features a host of recipes, product reviews, and book reviews. Her Lifestyle feature offers a glimpse into everything from eating disorders to all manner of vegan living. You can also find Sam on Twitter and Facebook.

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Rutabagas were on sale recently and I decided to buy one, as I am often wont to do with sale vegetables. Of course, once I had it on hand I had no idea what to do with it, and for once my cookbooks didn’t have many suggestions. But it’s the beauty of today’s social media world that you can put out a call for rutabaga recipes on twitter and have half a dozen responses before lunch time. Thanks to cookinvegan, I settled on a maple mustard glaze that sounded amazing.

MAPLE-MUSTARD-GLAZED RUTABAGAS
serves 2 as a side

Ingredients
1 pound rutabaga, peeled and cut into chunks

1/2 tbsp. Dijon mustard
1 tbsp. maple syrup
1 clove garlic, crushed
1/2 tsp. mustard seed
1 tbsp. olive oil

Directions
1) Preheat the oven to 400°F. In a bowl big enough to hold the rutabaga, mix all the glaze ingredients together until well blended.

2) Add the rutabaga pieces and mix until well coated.

3) Spread the rutabaga on a baking sheet, drizzling with any remaining glaze. Roast for 30-40 minutes, stirring once, until the glaze darkens and the rutabaga is tender.

I wound up making two separate batches of glaze and turning one into a marinade for tempeh a la Veganomicon. I added about 6 tbsp. of water to the glaze to make it a marinade and marinated 1/2 block of tempeh for an hour before panfrying it for about ten minutes. The flavor took really well and some green beans were all we needed to complete the meal!

So now that I know how tasty rutabaga is, I’ll be using it more in the future!

WHEAT-OAT CARROT MUFFINS
Substitutions in baking don’t always work out the way you intend them to. Sometimes you wind up with a total mess, while other times you get a nice surprise. I’d put these muffins somewhere in between. The substitutions I made were out of necessity, and the only complaint I had was that they didn’t rise very much. So they were a success, albeit a bit of a “rustic-looking” success!

The original recipe came off the back of a box of Hogsden Mills hot cereal and called for some of the cereal as a dry ingredient. The rest was pretty simple, and the only non-vegan ingredients were some milk and an egg, so adapting it was a snap. However, I found myself in an interesting position the second time I wanted to make a batch. We were very nearly out of both whole wheat pastry flour and spelt flour, my two go-to flours for muffins; and there wasn’t a whole lot of the dry cereal left, either. The only thing to do was improvise.

I looked around at what we did have and wound up swapping wheat bran for the cereal and oat flour for the regular flour. I also added some raisins, which weren’t included in the original muffin recipe. As usual, I used maple syrup instead of sugar and applesauce instead of oil–both of which I’d tried the first time around and had success with. The result was a dense and tasty muffin that was good with all sorts of different “toppings:” almond butter, sunflower butter, raspberry jelly and even chocolate raspberry peanut butter!

As sort of an added bonus, these are healthy muffins that don’t taste healthy. There’s very little sugar and a lot of whole grains, plus the carrots and raisins. The batter winds up very chunky and can just about support a half a cup of nuts, but I wouldn’t add anything else for fear of them falling apart. Also, if you don’t have any oat flour hanging around, you can make your own by grinding regular oats in a blender (about 1 1/4 cups to make 1 cup of flour).

Wheat Oat Muffin Batter

Wheat Oat Muffins with Carrots & Raisins
Author: Sam
Recipe type: snack
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins

Serves: 6-12

Ingredients
1 cup wheat bran
1 cup oat flour
2 Tbsp baking powder
½ tsp baking soda
1 Tbsp maple syrup
½ cup nondairy milk
1 Tbsp ground flax seeds mixed with 3 Tbsp water
¼ cup unsweetened applesauce
1 tsp pure vanilla extract
1 cup shredded carrots
½ cup raisins
½ cup chopped walnuts, optional

Instructions
Preheat the oven to 400F. Grease or line a small 12-cup or a large 6-cup muffin tin.

In a large bowl, combine the wheat bran, oat flour, baking powder and baking soda, stirring well to combine.

Add the nondairy milk, maple syrup, flax seed mixture, applesauce and vanilla. Stir until moistened. (Batter will be thick.)

Fold in the carrots, raisins and walnuts (if using). The batter should look chunky and “rustic.”

Divide the batter equally between the prepared muffin tins. Bake for 20-22 minutes, until the tops are browned and a toothpick inserted in the center comes out clean. These don’t rise very much, but they’re tasty and hearty!

Posted in Breakfast Dishes, Canadian Thanksgiving, Holiday Recipes, Side Dishes, Vegan for the Holidays, walnuts | Tagged: , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments »

CORNBREAD, BUTTERNUT, CANNELLINI, & ARTICHOKES FOR CANADIAN THANKSGIVING

Posted by Zel Allen's nutgourmet on September 29, 2012

Today’s tempting Canadian Thanksgiving recipes come from a true Canadian who lives in Ontario. Lisa Turner, a vegetarian for 22 years, knows how to treat a vegetable with love and creativity. In these irresistible recipes she incorporates a medley of flavors, colors, and textures to reflect the foods of the harvest celebration. Lisa blogs at Lisa’s Kitchen where she specializes in Indian cooking with vibrant flavors and dazzling colors. Lisa’s recipes for Canadian Thanksgiving are just as delectable for our U.S. Thanksgiving.

ROASTED BUTTERNUT SQUASH, HERBED CANNELLINI, AND ARTICHOKES WITH FENNEL AND PARSLEY SALAD

Making a healthy vegetarian entrée look like a gourmet dish isn’t the result of elaborate and technical procedures. Rather, it’s the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in color and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

This lovely meal, for example, is no less elegant and delicious for all its true simplicity and ease. Tender roasted golden orange butternut squash is mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad for a meal that is stunning for its visual appeal, wonderful taste and wholesome nourishment … all with no more than twenty minutes of preparation, apart from the roasting time, and only a little attention and care during the cooking.

As is so often the case when I cook with squash, I was inspired by the fact that I could no longer stand looking at the uncooked squash that I picked up on a whim a little while ago and that just sat forlornly in my pantry ever since. I adapted the recipe itself from one given by a self-described “Dog Shaman” from South Africa who otherwise advocates a vegan diet for dogs. I don’t endorse canine veganism myself (and I know my cat would strongly disapprove of a feline equivalent), but I’m quite happy to try his human food.

Salad:
• 1 fennel bulb, cored, trimmed and sliced
• 1 large cup fresh Italian parsley leaves
• 1/4 cup olive oil
• juice of 1 lemon
• 1/4 teaspoon sea salt
• fresh ground black pepper to taste

Squash and Cannellini:
• 1/2 cup dried cannellini beans (1 1/2 cups cooked or 1 14 oz can)
• 1 butternut squash, halved, seeded and scored into bite-sized pieces
• olive oil
• leaves from 1 sprig of fresh rosemary, or 1/4 teaspoon dried
• leaves from 1 sprig of fresh thyme, or 1/4 teaspoon dried
• fresh ground black pepper

Other ingredients:
• 5 or 6 large oil-marinated artichokes, coarsely chopped
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup dry white wine
• small handful of torn fresh basil leaves, or 1/4 teaspoon dried
• 1/4 teaspoon dried oregano
• 1/2 teaspoon sea salt
• fresh ground black pepper
• olive oil
• vegan Parmesan cheese (optional)

Instructions:
• Rinse the beans and soak overnight covered in several inches of cold water with a little lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside.

• Prepare the salad in advance to allow the lemon juice and olive oil to mellow the strong flavour of the fennel. Combine all the salad ingredients in a bowl and toss gently. Set aside at room temperature, tossing again occasionally.

• Pre-heat an oven to 400°. Prepare the squash by cutting in half lengthwise, scraping out the seeds, and scoring deep crosses at bite-sized (about 1-inch) intervals into the flesh. Place the halves on a baking sheet open side up and drizzle the squash with olive oil, a few sprinkles of water, rosemary, thyme and fresh ground black pepper. Place in the oven and roast for 40 to 50 minutes or until the squash is tender and browned.

• Meanwhile, combine the beans, artichokes, tomatoes, wine, basil, oregano, salt and pepper in a small oven-safe casserole dish. Drizzle with olive oil. After the squash has been roasting for 10 to 15 minutes, place the casserole dish uncovered in the oven beside the squash and bake for 20 to 30 minutes or until the liquid has evaporated and the beans are still moist but not dry. Remove from oven and set aside until the squash is finished.

• Remove the cooked squash from the shell and stir into the bean mixture. If using, scatter the vegan Parmesan cheese on top and place the casserole dish under the broiler for a minute or two.

• Toss the fennel and parsley salad one more time and serve with the squash, cannellini and artichoke mixture. For an added special touch, reserve the squash shells and scoop the squash, cannellini and artichoke mixture into the shells for serving.

Makes 4 to 6 servings

CLASSIC CORNBREAD

Considering it seems that I put hot chillies and/or jalapeños in pretty much everything I make, my regular readers might be surprised to learn that my very favorite cornbread consists of little more than cornmeal. But my regular readers will also know that I love the sweet taste and crunch of cornmeal, and this dense and filling bread will satisfy any cornmeal craving. For a satisfying snack, serve slices of this cornbread with a bit of vegan butter. It also goes well as a side with any spicy Mexican meal.

Simple, dense and filling, classic cornbread loaded with plenty of cornmeal flavor and crunch — a great snack or addition to Thanksgiving or a spicy Mexican meal.

Ingredients:
• 3 cups coarse yellow cornmeal
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon sea salt
• 3 tablespoons sesame oil or olive oil
• 1/4 – 1/2 cup brown sugar, honey or other sweetener, to taste
• 2 – 3 cups of water

Instructions:
• Preheat an oven to 325° and grease a loaf pan with oil.

• Combine the cornmeal, flour and salt in a large bowl. If you are using a dry sweetener, mix in to the dry ingredients. Add the oil and rub it into the dry ingredients with your hands. If you are using a liquid sweetener, add it now and stir to combine. Gradually stir in the water until the mixture resembles a thick cookie dough — you may not have to use more than 2 cups of water.

• Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf.

• Remove the bread from the oven and cool on a metal rack for 10 minutes. Gently remove the loaf from the pan and cool for another 30 minutes on the rack. Cut into 3/4-inch to 1-inch slices and serve.

Makes 8 to 10 slices

Posted in Canadian Thanksgiving, Celebrations, Guest Posts, Holiday Recipes, Main Dishes, Salads and Salad Dressings, Side Dishes | Tagged: , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

CANADIANS CELEBRATE THANKSGIVING DAY OCTOBER 8!

Posted by Zel Allen's nutgourmet on September 24, 2012

Canadian Thanksgiving is coming soon and I wanted to offer our friends to the North some tasty, festive recipes for their celebration of the early harvest. Canadians celebrate Thanksgiving on the second Monday in October. This year their celebration falls on Monday, October 8, just two weeks away.

In the next couple of weeks, I’ll be posting several delectable recipes for Canadian Thanksgiving from a number of guest contributors, vegan bloggers who really know how to dish up lavish, mouth-watering foods that will make the harvest celebration for our Canadian neighbors just as special as our November holiday.

Following is a very unique main dish from my book, Vegan for the Holidays. The stunning entree borrows its beautiful structure from a traditional Moroccan dish called bistilla.

THANKSGIVING PHYLLO PIE

Stately, delicious, and aromatic, this is the dish that will change the minds of those who snicker at the thought of a vegan thanksgiving dinner. Like a typical Moroccan Bistilla, this delicious entrée is completely encased in phyllo dough. Uniquely different is the plump filling of whole grains, nuts, vegetables, and all the herbs and spices that say Thanksgiving. Prepare the filling a day in advance to make assembly more convenient.

Yield: 10 to 12 servings

Filling
3 1/4 cups water
1/4 cup wild rice
1/2 cup pearl barley
2 1/2 teaspoons salt
1/3 cup whole raw almonds, coarsely chopped
1/3 cup raw walnuts, coarsely chopped
1/3 cup raw pecans, coarsely chopped
2 small russet potatoes, peeled and cut into bite-sized chunks
8 ounces shiitake mushrooms, stems discarded, chopped
1 large onion, chopped
1 large red bell pepper, chopped
2 large carrots, coarsely shredded
2 stalks celery, diced
5 cloves garlic, minced
1 teaspoon dried sage
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 large or 2 medium tomatoes, diced
1 large zucchini, chopped
1/2 cup golden raisins
1 (15-ounce) can chickpeas, drained and rinsed
Freshly ground pepper

Crust
12 sheets phyllo dough, at room temperature
1/4 cup canola oil

Garnishes
Ground cinnamon
1 to 2 tablespoons coarsely ground roasted pistachios
1 tablespoon minced fresh mint or parsley
1 small tomato, cut into a rose

1. Preheat the oven to 350 degrees F.

2. To make the filling, combine 3 1/2 cups of the water, rice, barley, and 1 1/4 teaspoons of the salt in a 3-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and cook for 50 to 60 minutes, or until the rice and barley are tender and all the liquid has been absorbed.

3. Meanwhile, place the almonds, walnuts, and pecans in a single layer on a 17 1/2 x 12 1/2-inch rimmed baking sheet. Bake for 8 to 10 minutes, or until lightly toasted. Immediately pour the nuts onto a plate to cool.

4. Put the potatoes in a 1-quart saucepan with water to cover. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer 5 to 7 minutes, or until the potatoes are tender. Transfer the potatoes to a medium bowl with a slotted spoon and mash them.

5. Cook and stir the mushrooms, onion, bell pepper, carrots, celery, garlic, sage, cinnamon, allspice, thyme, marjoram, rosemary, and the remaining 1/4 cup water in a deep, 10 to 12-inch skillet over medium-high heat for 12 to 15 minutes, or until the vegetables are softened and beginning to brown. Add 1 or more tablespoons of water as needed to prevent burning.

6. Add the tomatoes, zucchini, raisins, chickpeas, the remaining 1 1/4 teaspoons salt, and pepper to the skillet, Cook another 10 minutes, or until the tomatoes are broken down.

7. Add the rice mixture, toasted nuts, and mashed potatoes to the skillet and mix thoroughly. Adjust the seasonings and set aside.

8. To make the crust, place a dish towel horizontally on your workspace. Unroll the phyllo dough and place it on the dish towel. Cover it with another dish towel to prevent the phyllo from drying out. (Each time you remove a phyllo sheet, cover the dough with the dish towel.) Pour the canola oil into a small bowl and place it nearby. Lightly oil a 10-inch ovenproof skillet.

9. Remove one sheet of phyllo from the stack, and place it into the prepared skillet, allowing the ends to drape over the side of the skillet. Gently brush the phyllo with oil, including the portion that drapes over the side. Repeat with eight more sheets of phyllo, draping each of the sheets in a different direction to form a circle around the skillet.

10. Spoon the filling into the phyllo crust, packing it firmly. Lift up the edges of the draped phyllo sheets and place them over the filling. Place the remaining three sheets of phyllo on top of the pie, one at a time, brushing each with the oil. Tuck the ends of the three sheets down into the sides of the skillet. Bake for 50 to 60 minutes, or until the crust is golden.

11. To serve, invert the pie onto a large serving platter or tilt the skillet to slide it onto the platter. Garnish the top with the cinnamon, pistachios, and mint and place the tomato rose in the center if desired. Cut the pie into wedges with a serrated knife and remove each wedge with a pie server.

Posted in Celebrations, Holiday Recipes, Main Dishes | Tagged: , , , , , , , , , , , , , | Leave a Comment »

 
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