BUTTERNUT, CHESTNUT & LENTIL CAKE
This stunning cake is a modern take on the classic nut roast, and the ideal vegan centrepiece, accompanied by all the usual trimmings
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- First, use a veg peeler to peel the butternut squash and heat oven to 200C/180C fan/gas 6. Then using, a large, sharp knife cut a few 1cm thick ring-slices from the bulbous end, and a few small solid slices from the top end. Set aside the slices, and dice the rest into 1-2cm chunks. Toss the chunks with 1 tbsp of the sunflower oil on a baking parchment-lined tray and roast for 20-30 mins until tender and golden.
- Meanwhile prepare the tin. It's worth taking some time to do this, as it'll be the top of your cake in the end - and the bit you want to look impressive! Line the base of a deep, round, 25cm tin with a sheet of baking parchment. Brush the new base and sides with some oil, then start to arrange the rings in the base. You want to get in as many as you can, overlapping a bit like the Olympic rings. Snuggle in as many flat as you can, then sit your overlapping ones on top, cutting out bits of the squash, so they'll also sit flat too. Any leftover trimmings, put in a microwave-proof bowl with a splash of water, cover with cling film and microwave on High at 2 min intervals until tender - around 5-6 minutes.
- In a separate pan, soften the onion in the last 2 tbsp of sunflower oil, over a very low heat so it doesn't brown. Stir in the chopped sage, half the rosemary, and the garlic and mace, and cook for another few mins until fragrant. Mix the ground chia seeds or linseeds with 4 tbsp of water, and set aside with the cooling onions, until gluey.
- Meanwhile, roughly chop half the chestnuts but keep them chunky. Put the other half in a food processor with half the lentils, the microwaved squash and one-third of the roasted squash. Pulse to a mashed mixture. Tip this into a large mixing bowl with the softened onions, breadcrumbs, ground seed mixture and 1 tsp salt. Mash everything together really well to thoroughly mix, then more gently stir in the chopped chestnuts, followed by the whole lentils, and finally the remaining roasted squash chunks. Carefully press this mixture around and over the squash rings in the prepared tin. Level off the top, making sure it is tightly packed, then cover with foil. The cake can now be chilled for up to 24 hours before continuing.
- To bake, heat the oven to 180C/160C fan/gas 4. Put the cake (still foil covered), into the oven on a middle shelf and bake for 1 hr.
- To serve, heat the rapeseed oil in a small frying pan and sizzle the reserved sage leaves with the remaining rosemary sprigs for a minute. Loosen around the sides of the cake with a round-bladed knife, then sit a serving plate inverted on top, and carefully flip the plate to turn out the cake. Spoon over the sizzled sage and rosemary leaves and herby oil, and serve at the table - for cutting into wedges in front of everyone.
Nutrition Facts : Calories 316 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
CHESTNUT LENTIL PâTé (FROM VEGANOMICON)
For dip sophisticates, this pate has a deep, complex flavor, made woodsy and slightly sweet from the roasted chestnuts. This dip tastes especially good on Melba toast or some such type of cracker. You can buy chestnuts already peeled and roasted to save time.
Provided by Wish I Could Cook
Categories Spreads
Time 1h45m
Yield 2 Cups, 16 serving(s)
Number Of Ingredients 8
Steps:
- Roast the chestnuts by first scoring them to prevent explosions. Then place in 425 degree oven for about 25 minutes. Let cool a bit then crush the shells to remove the chestnuts.
- Cook lentils in 2 1/2 cups water with the crushed garlic. Cover, bring to a boil then lower heat to simmer. Cook for 30 minutes or until most of the water is absorbed and the lentils are very tender.
- Remove as much garlic as you can, then put lentils and chestnuts in food processor. Add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. Add oil, parsley salt and nutmeg and blend again.
- Place in a covered bowl and refrigerate for at least an hour.
- Serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt.
Nutrition Facts : Calories 107.4, Fat 3.9, SaturatedFat 0.4, Sodium 111.4, Carbohydrate 16.3, Fiber 0.7, Protein 2
BUTTERNUT CAKE
I adopted this recipe in the RecipeZaar recipe adoption. Although I have not made it yet, Susie in Tx has and she made some great suggestions in her review. Please take a look and give this cake a try.
Provided by Jellyqueen
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour three 9-inch cake pans of butter.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix soda and salt into buttermilk until foamy.
- Add alternately with flour.
- Add 3 teaspoons flavoring.
- Pour into prepared pans and bake until done, 20 to 25 minutes.
- For icing.
- Beat cream cheese and butter until smooth.
- Add box of powdered sugar and beat well.
- Add butternut flavoring and blend.
- Stir in chopped pecans.
- Spread thinly between layers and cover cake completely with icing.
BUTTERNUT CAKE
This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.
Nutrition Facts :
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
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