Snack or starter
cuts into 8-10 slices, vegan option*
Ingredients
25g
margarine (*or vegan margarine)
1/2 medium onion, very finely chopped
225g large, flat mushrooms, finely chopped
10-12 juniper berries, crushed and finely chopped or ground
85g watercress, chopped, large stalks removed
110g smoked tofu
50g pecan nuts, ground
75g wholemeal breadcrumbs
1 tbsp parsley, chopped
3 sprigs thyme, chopped
salt and pepper to taste
1 free range egg (*2 tbsp soya flour mixed with 2-3 tbsp water for
vegan)
cranberry sauce and melba toast to serve
Method
1.
Preheat oven to Gar Mark 5/190 C/375 F.
2. Grease a 450g loaf tin and libe with baking parchment, to overhang
the edges
3. Melt margarine in a medium sized saucepan. Saute onion in margarine
until soft and beginning to colour. Add mushrooms, juniper berries and
watercress and continue to saute, stirring until the mushrooms and watercress
have wilted. Cool.
4.Cut the smoked tofu into chunks and make into crumbs using a food processor
or mash with a fork.
5. Put mushroom mixture into a bowl, add the smoked tofu, ground pecans,
breadcrumbs, parsley and thyme and mix. Season very well.
6. Add egg (*or soya flour and water paste) and mix well. Put mixture
into prepared loaf tin and press down, smoothing the top. Cover with
foil and bak ein preheated oven for 10 minutes. Remove foil and return
to oven for another 10-15 minutes until firm. leave to cool in the tin,
then chill well before serving in slices, with cranberry sauce and melba
toast.
© The
Vegetarian Society 2005
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