Friday, December 24, 2010

A Vegetarian Bean Bird for Christmas dinner

I have been a vegetarian for as long as I can remember.

My cookbook cupboard is overflowing with books, some have become favourites, some I need to find a new home for.

One book, coverless and tattered that has been really well used is Nikki and David Goldbecks "American Wholefoods Cuisine".  The recipes in it are simple and smart.  It's the kind of book you can grab 1/2 an hour before a meal and still come up with something tasty.

More than a few recipes in it have become staples in our house, and two in particular have become tradition...The Bean Bird or alternately The Boston Roast.  These two are very similar recipes, and I always make one or the other for our vegetarian entree at Christmas.

Bean Birds

Mini Roasts make a warming winter meal with veg gravy, cranberry sauce, cooked vegetables and salad.  Cold leftovers make for a delicious sandwich.

1/2 cup whole wheat bread crumbs
3 cups cooked beans (kidney, chick peas, Limas, etc)
1/4 cup wheat germ
3/4 cup onion, chopped
1/2 cup celery
1 tsp salt
1 1/2 cup poultry seasoning
1 egg (for vegans use 2 tbsp peanut butter)
1/2 cup tomato juice

Grind beans in a food processor.
Combine all ingredients and shape into 6 -8 mounds on a baking sheet.  Brush lightly with oil and bake for 30 minutes, until firm and crusty.  For best crust, baste with additional oil midway through cooking.


And best wishes to all for a wonderful Christmas! Wishing you love and peace.

1 comment:

Brewer said...

Thanks for posting this, Linda! Will try it for New Years dinner.