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Old 08-16-2004, 12:59 PM
ewriggs's Avatar
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Golden Lentil Roulade w/Chestnut Stuffing

I originally found this recipe in the November 1997 issue of
Vegetarian Times. This is a complete protein.

Golden Lentil Roulade w/Chestnut Stuffing

Preheat oven to 350 deg F

Serving Size: 8
1 ½ cups red lentils
4 cloves garlic -- minced
2 cups fresh bread crumbs
3 tablespoons water or fresh lemon juice
½ teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
2 medium onions (2 cups) -- chopped
1 cup finely chopped red bell pepper
1 ½ cups canned peeled chestnuts
2 cups fresh bread crumbs
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
sage sprigs for garnish
Mix the lentils with 2 ½ cups of water in a pan.
Bring this to a boil, turn down the heat, and simmer, covered, about 15-20 minutes or until the lentils are tender and water is almost all absorbed.

Heat oil in a skillet over medium heat.
Saute' onions and bell pepper in the oil, and simmer until vegetables are soft, about 7 minutes. Stir frequently.
Remove veggies from heat.
Combine onion-pepper mixture, chestnuts, bread crumbs, and sage in a food processor and pulse on and off until well-blended.
Transfer to a large bowl and season with salt and pepper.
Put the cooked lentils in the food processor. Add garlic, water or lemon juice, bread crumbs, salt and pepper, and process until mixture becomes a smooth, pliable dough.
Spread out a large piece of parchment or wax paper on a flat surface.
Transfer lentil mixture to paper and pat (I also used a rolling pin) into an 11x14-inch rectangle.
Spread Chestnut Stuffing evenly over lentil layer.
Carefully roll up lentil mixture from the short end. Use the parchment or waxed paper as a guide. Pull up on the edge of the paper and roll the dough forward, then peel the paper back, fold down, and repeat until the dough is in a roll.
Press the roll firmly together with your hands as needed.
Lift Roulade onto a lightly greased baking sheet and rub with softened butter or margarine. (I usually brush it with olive or peanut oil.)
Bake until heated through and top is just beginning to brown, about 15-20 minutes. (I use a meat thermometer, and bring the center to 145 deg F.) (I find it actually takes about 35 to 40 minutes rather than 15 to 20.)
Transfer to a serving platter, and serve .

Serving Ideas :
Serve on platter surrounded by roasted veggies & sage sprigs

By itself, like many lentil and bean rolls or loaves, the Roulade may be kinda dry. I *strongly* recommend serving it with a Mushroom Sauce or some other gravy or sauce.
This Roulade is different than most in that its outer layer, which is made of cooked lentils, is unbaked when it is rolled around the stuffing and is baked only after coating with the stuffing. This dish can be assembled well in advance, and the coating added at the last minute.

Leftovers can be eaten cold, and Roulade slices can be made into sandwiches.

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Old 08-16-2004, 01:16 PM
ewriggs's Avatar
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I have found that a lot of vegetarian cookbooks seem to assume you have really weird stuff in the house - like tahini, or soy cheeses. After I got serious about vegetarian cooking, I didn't think these were weird, in fact I kept them around! But many things may be "new" to the new vegetarian.

About "complementing" your proteins - this was the big deal back in the '60's when Diet for a Small Planet first came out. Since then, other nutritionists have written extensively that "complementing" proteins at each meal is not necessary - just that you eat a diet that includes legumes, seeds, grains, and nuts each day. I still tend to prepare dishes that contain complementary proteins - they are found in many cuisines - beans and rice, black beans and rice, Refried beans and spanish rice, cornbread and black-eyed peas, etc. And these just taste good together! So I serve this kind of dish nearly every day.

The problem of carbs can be helped some by using tofu rather than beans and grains, but I get really *really* tired of tofu after a while.

You can find some low-carb vegan recipes by searching on Google.

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