Christmas Veggie Wellington

Ingredients

For the filling

• 60g/2oz basmati rice, cooked according to the packet instructions
• pinch turmeric
• 1 lemon, zest only
• 1 onion, finely chopped
• 600g/1lb 5oz brown cap mushrooms, sliced
• 50g/2oz butter, melted
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 1 tbsp dried cranberries
• 2 free-range eggs, hard-boiled, chopped
• salt and freshly ground black pepper

For the pastry

• 250g/9oz ready-rolled puff pastry
• 1 free-range egg, beaten
• 1 tsp sesame seeds
• vegetarian gravy, to serve

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
   
2. Combine the cooked rice, turmeric and lemon zest and set aside, covered, in the refrigerator.
   
3. Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened. Set aside to cool.
   
4. Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper.
   
5. For the pastry, cut a 40cm x 20cm/15in x 8in rectangle from the puff pastry.
   
6. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.
   
7. Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.
   
8. To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.
   

Sweet Potato and Corn Pudding

Sweet Potato and Corn Pudding

Total Time:
2 hr 15 min

Prep
40 min

Inactive
15 min

Cook
1 hr 20 min



Ingredients:

2 teaspoons butter, room temperature
3 tablespoons plain bread crumbs
1 tablespoon olive oil
8 strips bacon, chopped into 1/2-inch pieces
3 ears fresh yellow corn, shucked and kernels cut from the cob
1 cup small diced onion
1/2 cup small diced bell pepper
1/2 cup small diced celery
1 tablespoon minced garlic
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups heavy cream
1 cup whole milk
6 large eggs
1 (12-ounce) sweet potato, roasted and strained through a fine sieve, about 1 cup
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
1/2 cup freshly grated Parmesan
1/2 cup yellow cornmeal

Directions:

Preheat the oven to 350 degrees F.


Butter the bottom and sides of an 8 by 2-inch square (8 cups) casserole dish with the butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish.


Set a 12-inch saute pan over medium heat and add the olive oil and bacon. Cook the bacon, stirring occasionally, until most of the fat has rendered, and the bacon is crispy, about 6 to 7 minutes. Add the corn to the bacon and cook, stirring often, until the corn is slightly tender, about 5 minutes. Add the onions, bell pepper and celery and continue to cook until the vegetables are softened, about 5 to 6 minutes. Add the garlic to the pan and saute for 30 seconds. Season the vegetables with 1 teaspoon of the salt and the cayenne pepper. Set the pan aside and allow the vegetables to cool.


In a large bowl, combine the heavy cream, milk, eggs, sweet potatoes, remaining teaspoon of salt, black pepper and nutmeg. Using a whisk, beat the cream mixture until frothy. Add the Parmesan, cornmeal, and the cooled corn mixture to the bowl. Stir to mix well and pour into the prepared casserole dish.


Place in the oven and bake until the center is set and the top is deep golden brown, about 1 hour. Be sure to turn the casserole dish around after 30 minutes.


Remove from the oven and allow to cool on the counter top for at least 15 minutes before serving.

Creamy Wheat Berry Hot Cereal

Ingredients

• 1 1/4 cup(s) old-fashioned rolled oats
• 1/2 cup(s) raisins
• 2 cup(s) nonfat milk or reduced-fat soymilk
• teaspoon(s) salt
• 1 1/4 cup(s) Cooked Wheat Berries
• 2 teaspoon(s) brown sugar
• 1 teaspoon(s) ground cinnamon
• 1/4 cup(s) slivered almonds, toasted (see Tips & Techniques)

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Directions

1. Place oats, raisins, milk (or soymilk), and salt in a large, microwave-safe bowl. (No microwave? See Stovetop Variation below.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve.
   
   Stovetop Variation: Bring milk (or soymilk) to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds and serve.
   
   Carb Servings: 2 starch, 1 fruit, 1/2 nonfat milk, 1 fat. Carbohydrate Servings: 3 1/2. Nutrition Bonus: Fiber (28% daily value), Calcium (21% dv), Iron (15% dv).

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Tips & Techniques

Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.