Here it is the first Recipe...
For the Roast:
Handful of Walnuts, coarsely ground
Handful of Hazelnuts, coarsely ground
Bunch of Sunflower seeds
about 1/2 cup-ish of brown lentils (they are yummier)cooked with a mushroom bouillon cube
3-4 celery stalks and 1 leek sautéed in Red Wine
some ground flax
oat or wheat germ
corn meal
1 egg
sage, rosemary, thyme, parsley, ground coriander, cayenne pepper
soy sauce
veggie Worcestershire sauce
Cook the lentils, sauté the celery and leek, chop or grind the nuts then mix all the ingredients together in a bowl. Grease a loaf pan and add the 'roast'. Top with more corn meal and drizzled olive oil (we did this to add more 'crunch', but all of it is pretty crunchy - what with the nuts). Bake for 45 minutes at 200C or 400F. With about 20 minutes left, make the gravy.
Red Wine Gravy:
margarine or olive oil
sage, rosemary, cayenne, thyme, ground coriander
soy sauce
about 1 cup-ish red wine
3 Tb corn starch
cold water
Melt the margarine, or add the olive oil to a small saucepan. Add the spices, soy sauce and red wine. We made enough to make a good bunch of gravy, so add ingredients as you like. Bring them to a boil. Mix the corn starch with a bit of cold water and add to the pot. Boil for a minute or two until it thickens. Add more corn starch if needed (or more water if too thick!) Pour into your bestest gravy boat and serve!
So, some notes about our cooking style. We are usually a bit improvised and philosophical in our meal preparation. As students we have a bit of a 'make do' attitude - financial constraints come into play, as do the availability of certain ingredients in certain locales. For example, his meal came about due to some undesirable items in the fridge - icky organic red wine and parsnips (I don't want hearty root veg in May!). Today was super rainy and cold and we got wet when we were out buying socks and bathing suits and shoes, so a hearty roast at last seemed appropriate. The bad wine was made delectable by adding richness the meatlessness. We served it with roasted carrots and parsnips and, of course, mashed potatoes.
This is our dessert.
Or more precisely, digestif.
Some bitters from Denmark.
We will assume that it's vegetarian.
Tastes like fennel. Wait, aniseed.
A bit more theory later...
