Emerald Rice Cakes
From: Vegetarian TimesWhile this gourmet entree requires a fair amount of preparation, all the work can be done ahead of time. The result is worth the work. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entree at San Francisco's Millennium Restaurant.
Ingredients
Squash Puree
2 tablespoons olive oil
1 medium yellow onion, thinly sliced (1 1/2 cups)
2 cups cubed butternut squash
1/2 teaspoon dried thyme
1 14 ounce can light coconut milk
1 teaspoon unrefined sugar
Habanero Jerk Sauce
2 tablespoons olive oil
1/2 cup finely diced shallots
1/2 habanero chile, minced
1 teaspoon sweet paprika
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/3 teaspoon ground cloves
2/3 cup orange juice
1/3 cup lime juice
1 teaspoon unrefined sugar
Rice Cakes
Olive oil for brushing pans and rice cakes
1/2 cup cilantro leaves
2 cups cooked jasmine rice
1/2 cup finely chopped canned bamboo shoots
1 teaspoon salt
2 cups watercress, for garnish
1/4 cup chopped fresh mint, for garnish
Seitan Mixture
2 tablespoons olive oil
1 cup cubed seitan or firm tofu
2 cloves garlic, minced (2 teaspoons)
2 cups cauliflower florets
1 cup baby spinach leaves
Directions
1. To make Squash Puree: Heat oil in saucepan over medium heat. Add onion, and saute 5 to 7 minutes. Stir in squash and thyme, then coconut milk and 1 cup water. Simmer 20 minutes. Stir in sugar, and cool. Puree in blender until smooth.
2. To make Habanero Jerk Sauce: Heat oil in saucepan over medium-high heat. Saute shallots 7 to 9 minutes. Add habanero, paprika, thyme, allspice, and cloves, and saute 20 seconds. Add orange juice, lime juice, and sugar, and simmer 10 minutes. Season with salt and pepper, and set aside.
3. To make Rice Cakes: Grease 13- x 9-inch glass dish with olive oil. Puree cilantro with 1/2 cup water in blender or food processor. Combine cilantro puree, rice, bamboo shoots, and salt in bowl. Press rice mixture into prepared baking dish. Cover with parchment paper, and weigh down with second baking dish filled with cans. Cool 2 hours.
4. Heat oven to broil, and grease baking sheet with olive oil. Cut rice into 12 squares. Place on baking sheet, and brush tops lightly with oil. Broil until well browned. Meanwhile, warm Squash Puree and Habanero Jerk Sauce.
5. To make Seitan Mixture: Heat oil in skillet over medium-high heat. Saute seitan and garlic 5 to 7 minutes. Add cauliflower and 1/2 cup Habanero Jerk Sauce, and saute 5 to 6 minutes. Stir in spinach, and cook 1 to 2 minutes more, or until spinach is wilted. Season with salt and pepper.
6. To serve: Ladle 1/3 cup Squash Puree onto each plate. Spoon Seitan Mixture in center, and top with Rice Cake. Spoon 2 to 3 tablespoons Habanero Jerk Sauce around plate. Toss together watercress and mint, and top each rice cake with greens mixture.
Nutrition Facts
Calories 209, Total Fat 12 g, Saturated Fat 3 g, Sodium 259 mg, Carbohydrate 18 g, Fiber 2 g, Protein 8 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Vegetarian Times
- Sherried Kabocha Soup with Spiced Pepitas
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- Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
- Roasted Leeks with Poached Eggs and Warm Spinach Salad
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