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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Re: Working Xmas, planning late
Date: December 25, 2008 at 12:12 pm PST

In Reply to: Working Xmas, planning late posted by BethCo on December 25, 2008 at 10:52 am:

Here are a few ideas:

Harvest Vegan Nut Roast:
http://www.recipegoldmine.com/meatless/harvest-
vegan-nut-roast.html
(use nut milk or rice milk)

Vegan Nut Roast a la PETA:
http://www.boutell.com/vegetarian/nut-roast.html

Brazil Nut Roast en Croute:
http://www.ivu.org/hlsc/recipes/brazil-nut-
roast.html

Rose Elliot's Quick Savoury Nut Roast:
http://www.kenter.demon.nl/recipes/rfvc/Art006926.h
tml


MUSHROOM STUFFED FILO PARCELS (from the Veg.
Society of the UK, Cordon Vert Recipes)
Serves 6 - Can be vegan*

Use your favourite vegetarian stuffing mix in this
recipe or make your own. This recipe is excellent
for Christmas in a family that has only one or two
vegetarian members or is perhaps entertaining a
vegetarian guest. The parcels can be assembled and
then refrigerated for 24 hours before cooking them
and completing the dish. Indeed, most of the
ingredients will be part of everyone's Christmas
meal.

6 medium-sized mushrooms (look for flat ones)
oil to fry the mushrooms
225g/8oz packet fresh or frozen filo pastry
25g/1oz butter or vegan margarine, melted
30ml/6tsp cranberry or redcurrant sauce
extra cranberry or redcurrant sauce, to serve

Hazelnut Stuffing
1 packet vegetarian stuffing mix, eg. parsley,
lemon and thyme
1 small onion, finely chopped
1 stick celery, finely chopped
15g/1/2oz butter or vegan margarine
25-50g/1-2oz roasted hazelnuts, chopped
nondairy milk, for binding

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Fry the mushrooms for 3-4 minutes on each side
until tender, then cool. Make up the stuffing mix
of your choice. Fry the onion and celery in the
butter or margarine*, and then add the stuffing mix
and hazelnuts. Add a little milk (dairy or soya*)
if necessary to bind together. Leave to cool.

Fill each mushroom with the stuffing mixture.

Take 3 sheets of filo pastry at a time. Cut in half
so you have 10 12.5cm/4-5 inch squares. Take one
square and brush with a little melted butter or
margarine. Place another square on top at an angle,
and brush again. Do the same with a third sheet.

Place a stuffed mushroom in the middle of the filo
pastry and top with a teaspoon of cranberry or
redcurrant sauce. Bring the edges of the pastry up
together and pinch them to form a little parcel
(money-bag shape). Make up the rest of the parcels
in the same way.

Brush with melted butter or margarine* and place on
a greased baking tray. Bake in the pre-heated oven
for 15-20 minutes until the pastry is crisp and
golden.

Serve hot with extra cranberry or redcurrant sauce.

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