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From: jlmalito@drufl.UUCP (Jeanine L. Malito)
Newsgroups: net.veg,net.cooks
Subject: Re: Holiday Recipes??
Message-ID: <35@drufl.UUCP>
Date: Tue, 19-Nov-85 15:49:30 EST
Article-I.D.: drufl.35
Posted: Tue Nov 19 15:49:30 1985
Date-Received: Wed, 20-Nov-85 08:16:49 EST
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Xref: watmath net.veg:527 net.cooks:5434



From the most recent VSC (Vegetarian Society of Colorado) Newsletter:

VEGETARIAN TURKEY (Susan Benson)  serves 8
-----------------

   1 C     brown rice, uncooked    1 C     almonds, cashews or pecans
   1 C     millet, uncooked        1/2 C   raisins of currents
   1-1/2   onion, chopped          1/4 C   sunflower seeds
   2       cloves garlic, mashed   2       ribs celery, chopped
   2-1/2 T vegetable oil           1       green pepper, chopped
   1 C     dried lentils           1/4 C   parsley, chopped
   2 C     water                   2 t ea. sage, ground celery seed

   salt to taste
   1 C rye of wholewheat bread crumbs (more if needed)
   ingredients for gravy

Preparation:  Cook the rice and millet as directed on package.  Saute
half the onion and garlic in 1 T oil until tender.  Add lentils to
water, cover and cook until tender (about 1 hour).  In separate pan,
saute rest of onion and garlic with remaining ingredients (except
breadcrunbs) in 1-1/2 T oil.  Mix in breadcumbs.  Combine mixtures in
a large baking dish and bake at 350F for 1 hour.

Serve with a gravy made from vegetable stock, white wine, mushrooms and
roux of butter and flour.

-----------------------------------------------------------------------

I haven't tried this, but it sounds good to me.  I may make it next
Thursday, although i'll be in Canada, where they celebrate
Thanksgiving on Columbus Day 8-).

jeanine
ihnp4!drufl!jlmalito