Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Leek Basmati Casserole

Grains - Rice - -

INGREDIENTS

Grain:

1 cup basmati rice, washed
2 1/2 cups water
1/4 t salt
Leeks:
2 T olive oil
1 t dried or 1 T fresh rosemary
1/2 t salt
3 cups thinly sliced leeks (about 3), white and light green parts only
Filling:
6 cloves garlic
16 oz / 455 g package firm tofu
3 T umeboshi paste
1 cup water
1/4 cup cashew butter
Glaze:
1 T arrowroot powder
2 T + 3/4 cup water
1 cup diced mixed vegetables or sliced mushrooms or diced green onions
1 t grated fresh ginger root
2 T tamari

METHOD

For rice, combine rice, water and salt in large saucepan. Bring to a boil over high heat. Reduce heat to simmer. Cover; cook 20 to 25 minutes.

For leeks, heat oil in large skillet over medium heat. Add rosemary, salt and leeks and cook until soft, 7 to 10 minutes.

For filling, process garlic, tofu, umeboshi paste, water and cashew butter in food processor until smooth.

Preheat oven to 350F/180C.

In large bowl, combine rice, leeks and filling, stirring with wooden spoon until well mixed. Place mixture in 13 x 9 inch (33 x 23 cm) glass dish. Cover and bake 20 minutes. If desired, bake 5 more minutes uncovered for crispier top.

Meanwhile, for glaze, dissolve arrowroot powder in 2 tablespoons water.

In small saucepan over high heat, bring 3/4 cup water to boil. Add vegetables or mushrooms or onions, ginger and tamari. Return to boil, then add arrowroot mixture. Stir until glaze thickens slightly. Pour over casserole.

NOTES

Source: "Toronto Star"

NOTES : This vegan casserole comes from 'The Green Door Restaurant Vegetarian Cookbook'. The Ottawa restaurant uses umeboshi paste, a tart and tangy puree of pickled Japanese plums. It's about $8 for a 200 g / 7 oz jar at health food stores.

posted by rebecca

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