Sunday, June 22, 2008
Zucchini Rice Gratin and Perfect Patties
My friend Debbie gave these two recipes to me. John described the meal as "Best Vegan Meal to Date!" He also requested that we make it again for his parents. It is a very heavy meal, but has rich flavor combinations. The Zucchini Rice Gratin comes out like a casserole and was copied from a Gourmet magazine. I don't have a source for the perfect patties.
Zucchini Rice Gratin
1/3 cup wild rice
3 medium Zucchini cut into 1/4 inch round slices
6 1/2 tablespoons olive oil, divided
1/2 lb tomatoes (I bought whatever type was available because of the recall) cut into 1/4 inch round slices
1 medium onion thinly sliced
3 garlic cloves, finely chopped
2 large eggs (Orgran No Egg equivalent)
1 teaspoon chopped thyme (this will definitely be in my herb garden this summer!)
1/2 cup vegan Parmesan cheese
Preheat oven 450. Cook rice. (I used 2/3 cup water) Toss zucchini with 1 tablespoon olive oil and 1/2 teaspoon salt in a baking dish. Toss tomatoes with 1/2 teaspoon oil and 1/4 teaspoon salt in another baking dish. Roast the zucchini in the upper third of the oven and the tomatoes in the lower third, turning each halfway through; tomatoes about 10 minutes, zucchini about 20 minutes. Leave the oven on. Meanwhile, cook the onion and garlic with 1/2 teaspoon oil in a heavy skillet until very tender. Stir together the onion mixture, cooked rice, thyme, 1/4 cup vegan parmesan cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half the rice mixture into a shallow 2 quart baking dish, then top with half the zucchini. Spread the remaining rice mixture over the zucchini, then top with the remaining zucchini. Top with the tomatoes and drizzle with remaining 2 tablespoons oil; sprinkle remaining 1/4 cup vegan parmesan cheese. Bake about 20 minutes.
Mix: 8 cups oats, 1 large onion diced, 1 cup walnuts chopped, 1 cup sunflower seeds, 1 tablespoon basil, 1 tablespoon oregano, 2 tablespoons dried parsley. Seperately boil 8 cups of water and 1 cup Braggs Liquid Amino Acids. Add to dry ingredients and sit for 20 minutes. Form patties or meatballs, bake at 350 for 25 minutes on each side on a greased cookie sheet.
This recipe makes about 30 patties. It freezes well or can be cut into half, or even a fourth for fewer patties! I have also heard they can be cooked and then reheated on the grill!