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ANNIE’S VEGETARIAN TOURTI?RERecipe by A. MarquezPrep time 10 minutes Cook time 30 minutesServings 6 portions Ingredients125 mL (? cup) dry green lentils250 mL (1 cup) reduced sodium vegetable broth1 pack (227 g) white mushrooms1 pack (454 g) firm tofu, cubed30 mL (2 tbsp) canola oil250 mL (1 cup) diced onions5 mL (1 tsp) cinnamon1,25 mL (? tsp) ground nutmeg1,25 mL (? tsp) ground cloves1,25 mL (? tsp) salt 1,25 mL (? tsp) ground pepper45 mL (3 tbsp) water45 mL (3 tbsp) Dijon mustard45 mL (3 tbsp) reduced sodium soya sauce300 g white potatoes, peeled and diced small (about 250 mL)2 pastry dough, rolled outDirectionsIn a small pot, boil lentils and broth. Simmer for 15 minutes, until lentils are tender. Let cool.Preheat oven to 190°C (375°F).In a food processor, chop together mushrooms, tofu and lentils. hacher ensemble les champignons, le tofu et les lentils, until mixture resembles the texture of ground meat. Set aside.In a large skillet, heat oil over medium-high heat. Sauté onions and spices about 2 minutes. Add water and mushroom mixture. Mix well. Add Dijon, soya sauce and potatoes to skillet. Cook for about 10 minutes, until potatoes are cooked through. Meanwhile place one dough on the bottom of a 9-inch round pie pan. Add legume mixture to pan, and top with the 2nd dough. Cook in oven for about 45 minutes, until the dough is slightly browned. ................
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