I baked a batch for Christmas Eve dinner at my house and and another for Christmas day dinner at my in-laws. And today, I reheated a leftover croquette, piled it onto pan toasted Standard Baking Company bread, dressed it with mushroom gravy and slathered on homemade cranberry sauce. It was Christmas dinner on a sandwich. It was delicious.
3 cups cooked organic small grained brown rice
2 cups salted organic pumpkin seeds
3 Tbsp. organic extra virgin olive oil
1 medium onion, diced
2 cloves organic garlic
1 Tbsp. organic soy sauce
1 tsp. organic toasted sesame oil
1/2 cup water
3 cups organic carrots, grated
1 Tbsp. fresh sage, chopped
1 tsp. dried organic celery seed
1 tsp. dried organic basil
Baste
1/2 cup olive oil
1/2 cup soy sauce
Preheat oven to 350. Add pumpkin seeds to food processor and pulse a few times. Then add olive oil, garlic, soy sauce and sesame oil. Mix until it has a creamy texture. Add pumpkin seed mixture to bowl with brown rice, carrots and seasonings. Mix until well blended. Saute onion until caramelized and add to pumpkin seed mixture.
Oil a baking pan. Take roughly a cup full of the mixture into your hands and form a ball. Then roll it into an oblong croquette. Press the croquettes onto the oiled baking pan. Once the pan is full, whisk the baste ingredients together and brush it over each croquette. Place the pan in the oven and bake for 45-60 minutes. Baste the croquettes after 20 minutes. Serve with mushroom gravy and cranberry sauce. Makes 20.
Mushroom Gravy
1 medium organic onion, diced
3 Tbsp. organic extra virgin olive oil
2 cups organic shiitake mushrooms, diced
1/4 cup organic soy sauce
1 cup organic hemp milk
1/2 cup water
1 Tbsp. fresh organic sage, chopped
1 tsp. organic garlic powder
1 tsp. organic onion powder
1 tsp. organic dried thyme
1 tsp. organic dried basil
1/4 cup organic rye flour
Saute onions until they begin to brown. Then add mushrooms and cook for 4-5 minutes. Add soy sauce, hemp milk and water. Stir. Add seasonings and allow to simmer for 15-20 minutes. Slowly add flour until the gravy is thick and doesn't easily run off a spoon. Serve warm.
Tangy Cranberry Sauce
6 cups fresh, Maine organic cranberries
2 cups organic Maine maple syrup
1 tsp. Maine sea salt
4 tsp. balsamic vinegar
Combine cranberries, maple syrup and sea salt in a sauce pan and bring the mixture to a boil. Stir the mixture for a minute or so, then reduce the heat to low. Allow it to simmer for 15-20 minutes, stirring on occasion. Continue cooking until the cranberries skins have all burst. Remove from heat and stir in vinegar. Serve hot or cold.
That all looks delicious. Happy belated new year as well!
ReplyDeleteThis looks so tasty! I'll check out these recipes.
ReplyDelete