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Pistachio Sweet Pea Torte (original version)
Vegetarians in Paradise http://www.vegparadise.com/cookingwith1111.html ---made for our potluck by Mason & Linda
A hearty and flavorful loaf made with pistachios, peas, rice and zesty seasonings!
350 ml 1 & 1/2 cups water, divided
120 ml1/2 cup cashews
15 ml1 tablespoon plus 1/4 teaspoon distilled vinegar or rice vinegar
590 ml2 & 1/2 cups old fashioned rolled oats
10 ml2 teaspoons baking powder
9 ml1 & 3/4 teaspoons salt
2 ml1/2 teaspoon baking soda
120 ml1/2 cup (120 ml) plus 3 tablespoons coarsely ground pistachios, divided
2 medium onions, diced
2 medium carrots, diced
1 stalk celery, diced
1 red bell pepper, diced
6 cloves garlic, minced
2-inch (5 cm) piece ginger, peeled and grated
5 ml1 teaspoon ground cumin
5 ml1 teaspoon ground coriander
5 ml1 teaspoon poultry seasoning*
2 ml1/2 teaspoon fennel seeds, coarsely ground in mortar and pestle
2 ml1/2 teaspoon dried oregano
2 ml1/2 teaspoon dried marjoram
2 ml1/2 teaspoon turmeric
Pinch cayenne
Freshly ground black pepper
710 ml3 cups (720 ml) cooked short-grain brown rice
450 g1 pound (450g) frozen peas, thawed
Garnish
1 medium carrot, shredded
44 ml3 tablespoons minced parsley
Serve with:
TOFU SOUR CREAM
Yield: 1 1/2 cups (360 ml)
1 12.3-ounce (350g) box extra firm silken tofu
59 ml1/4 cup (60 ml) fresh lemon juice
2 ml1/2 teaspoon rice vinegar
1 ml1/4 teaspoon salt
Combine all the ingredients in the food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving. Refrigerated, Tofu Sour Cream keeps for 1 week.
Prepare sour cream if desired.**
1.Have ready a 9-inch (23 cm) springform pan. Remove the collar and cover the base with parchment 2 inches (5 cm) larger than the base. Replace the collar, snap it into place, and use a scissors to cut away the excess parchment. Set aside.
2.To make the torte, put 1 cup of the water and the cashews into the blender and process on high speed until smooth and creamy. Transfer to a small bowl, stir in the vinegar, and set aside.
3.Combine the oats, baking powder, salt, and baking soda in a large bowl and mix well. Add the 1/2 cup of pistachios and set aside.
4.Preheat the oven to 375 degrees F. Combine the remaining 1/2 cup of water, onions, carrots, celery, red bell pepper, garlic, ginger, cumin, coriander, poultry seasoning, fennel seeds, oregano, marjoram, turmeric, cayenne, and pepper in a large skillet. Cook and stir over medium-high heat for about 10 to 12 minutes, or until the vegetables are softened.
5.Add the cooked vegetables, along with the cooked rice, to the rolled oats. Put the peas in the food processor and process until creamy. Add them to the vegetable mixture, along with the soured cashew milk. Mix thoroughly to distribute the ingredients and seasonings evenly.
6.Spoon the mixture into the prepared springform pan and spread to the edges, packing the mixture firmly. Smooth the top and sprinkle the remaining 3 tablespoons of pistachios over the top, pressing lightly to secure them. Bake for 55 to 60 minutes, or until the torte is firm when gently pressed. Cool at least 30 minutes before serving.
7.To serve, place the springform pan on a large serving platter. Run a knife around the edge to loosen the torte and carefully lift off the springform collar. Garnish the platter with a border of shredded carrots and minced parsley. Cut the torte into serving-size wedges.
*Poultry seasoning is a blend of marjoram, savory, parsley, sage, thyme, rosemary, and onion powder
**In addition to the sour cream recipe provided here, our website has a cashew version Cashew Sour Cream and another tofu variation: Tofu Sour Cream