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Pistachio Sweet Pea Torte (simplified)
Vegetarians in Paradise http://www.vegparadise.com/cookingwith1111.html --tweaked by Eve
This savory torte is a great company dish and a perfect Thanksgiving entree. I found the original recipe hard to read so am offering this simplified version.
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 1/4 cup (60ml) 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
5 ml1 teaspoon grated ginger root
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
1 recipe Silken-Tofu Sour Cream (1 & 1/2 cups)
Garnish (optional)
1 medium carrot, shredded
44 ml3 tablespoons minced parsley
1. Make the sour cream and keep it in the refrigerator.
2. Oil a 9-inch springform pan.
3. Put 1 cup of the water and the cashews into a blender or processor and process on high speed until smooth and creamy. Transfer to a small bowl, stir in the vinegar, and set aside.
4. 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.
5. Preheat the oven to 375 degrees F. Combine the remaining 1/2 cup of water, the chopped vegetables, and the spices in a large skillet. Cook and stir over medium-high heat for about 10 to 12 minutes, or until the vegetables are softened.
6. 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.
7. Spoon the mixture into the prepared springform pan and spread to the edges, packing firmly. Smooth the top and sprinkle the remaining 1/4 cup 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 a few minutes before serving (original recipe says 30 minutes but I like it warmer than that!)
8. 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 shredded carrot and parsley if desired. Cut the torte into serving-size wedges and serve with sour cream.
*Poultry seasoning is a blend of marjoram, savory, parsley, sage, thyme, rosemary, and onion powder.