Mary Sheehan Coming Home To Cook

February 19, 2010

Nutty Croquettes & Cranberry Glaze

Filed under: home base,Recipes — admin @ 12:18 am

green-plateAlthough somewhat labor intensive this savory entree is well worth your time. Packed with essential nutrients and protein from a variety of good grains, nuts and vegetables, they are just delicious. And, they are vegan and gluten free! Serve with a smooth, warm cranberry glaze and sit back and wait for the compliments. This is truly a special vegetarian dish.


In a big bowl mix together the following cooked grains:   1 1/2 cups cooked millet, 1 cup  red quinoa, 1 cup quinoa, 2 cups jasmine rice. Toast in a 350 (180) oven 1 cup of hazelnuts. When browned, chop in processor. Add to grains. Heat 2 Tbl. olive oil and saute 1/2 cup finely diced onion, 1/2 cup diced celery, 1 cup chopped mushrooms and 1 cup diced carrots  until browned and add to grains.  Chop 1/4 cup coriander (cilantro). Add sea salt and pepper,  1/2 cup currants and 3Tbl. tamari to grains.  In a processor, blend 2 cups of white beans to form a paste. This is used to hold the mxture together, replacing the eggs. Form into oval shaped croquettes. Heat 2 Tbl. olive oil and brown croquettes on each side. Then put on a baking sheet and cook in oven 20 minutes.

Cranberry Glaze

Heat 1 Tbl. olive oil and saute 1/4 cup chopped shallots. Boil1 cup of fresh cranberries in 1 cup water until  soft. Strain cranberries through a fine mesh sieve. Add enough water to make 11/2 cups.    Transfer to a small skillet, add 3 Tbl. honey and 1 tsp. chopped rosemary, sea salt and ground black pepper.  Take out a little juice and add 2 Tbl. arrowroot and whisk until smooth. Return to skillet and cook until it thickens.  Enjoy!


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