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Christian Vegetarian Association Presents:
Take Heart!

Curried Christmas Timbales With Bell Pepper Relish

Yield: 6 servings


1/2 cup (120 ml) raw Brazil nuts or cashews

1 pound (450g) firm tofu, rinsed and drained

1 tablespoon plus 1/2 teaspoon rice vinegar

1 tablespoon freshly squeezed lemon juice

1 1/2 teaspoons curry powder

2 cloves garlic

1 teaspoon salt

3/4 teaspoon ground coriander

1/2 teaspoon onion powder

1/2 teaspoon turmeric

1/4 teaspoon plus 1/8 teaspoon ground black pepper

1/4 teaspoon dry mustard


- To make the timbales, preheat the oven to 350 degrees (Gas Mark 4) and line a 6-section muffin pan with paper baking cups. Grind the Brazil nuts into a coarse chunky meal in the food processor.

- Drain the liquid from the tofu, rinse with cool water, and drain. Add the tofu to the Brazil nuts in the food processor along with the remaining ingredients. Process until blended to a creamy consistency. If the mixture is too dry or crumbly, add 1 or 2 teaspoons of water to moisten, and process.

- Spoon the Curried Timbale mixture into the prepared muffin pan, packing the mixture down to fill any air spaces. Smooth the tops and place the muffin pan on a baking sheet.

- Bake the timbales for 30 minutes. Remove the pan from the oven and cool 10 minutes. Invert the timbales onto an attractive platter and remove the parchment papers. Arrange the timbales in a circle leaving the center open.

- Top each timbale with a spoonful of Bell Pepper Relish and decorate the edges of the platter with the remainder of the relish. Fill the center of the platter with Steamed Brussels Sprouts, and serve.

Your question and comments are welcome

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