Timbales are an Italian tradition of meat, eggs, pasta, and cheese all cooked together in molds. Mine is ridiculously delicious with the texture of a rich pate. And since this recipe has no saturated fat and is lower in calories than meat and dairy dishes, you can enjoy it without guilt.
In Italy, they enjoy dishes made with lentils as they represent coins and are said to bring prosperity!
Makes 6 servings
Extra- virgin olive oil
1 yellow onion, diced
3 cloves fresh garlic, minced
Cracked black pepper
1 cup thinly sliced cremini mushrooms (about 10 large mushrooms)
3 tablespoon mirin or sweet white wine
½ cup whole- wheat bread crumbs
½ cup silken tofu
1 cup cooked lentils
2 tablespoons tomato paste
½ teaspoon minced fresh rosemary
½ teaspoon rubbed dried sage
2–3 tablespoons arrowroot powder
1 cup cooked wild rice
Extra- virgin olive oil
1 cup sliced cremini mushrooms
3–4 sprigs fresh chives, minced, for garnish
Juice of ¼ fresh lemon
2-3 leaves collard greens, left whole, steamed
Preheat oven to 350°F. Lightly oil 6 ramekins and place them in a shallow baking dish.
Place a small amount of oil, onion, and garlic in a skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and pepper and sauté for 2–3 minutes. Stir in mushrooms, a pinch of salt, and mirin or /wine. Sauté for 2–3 minutes.
Transfer mushroom mixture to a food processor and add bread crumbs, tofu, lentils, and tomato paste.
Puree until smooth. Add herbs, arrowroot, and salt and pepper to taste and puree until smooth.
Transfer to a mixing bowl and fold in cooked rice. Spoon the mixture evenly into ramekins, filling completely to the tops. Set the ramekins back in the baking dish with water to half cover the dishes.
Bake, uncovered, until the tops are browned and crispy at the edges and the centers are firm to the touch. Remove from oven and allow to cool for 10 minutes. Run a knife around the rims and invert the ramekins onto serving plates or onto a platter.
While the timbales cool, sauté the mushrooms. Place oil and mushrooms in a skillet over medium heat and sauté until golden, about 7–10 minutes. Season lightly with salt and sauté for 1 minute more.
Remove from heat and stir in chives and lemon juice.
To serve, lay the timbales on a bed of steamed collard greens; spoon sautéed mushrooms over top and serve hot.