FESTIVE THANKSGIVING TORTE
As a transplanted American living in Paris, Ann Schreifels had the task of hosting Thanksgiving, a holiday the locals didn't celebrate, in a city that is arguably the culinary capital of the world, to a guest list that included meat eaters and vegans. Her solution: Try to please everyone. "The result was accolades from around the table," says Ms. Schreifels. "And every time I serve it (and I mean every) someone asks for the recipe and says, 'I'm going to serve this to my family and see if they can tell it doesn't have meat in it.'"
Provided by Tara Parker-Pope
Categories main course
Time 1h30m
Yield 16 wedges or 8 large wedges
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Lightly grease a 10-inch springform pan and line the bottom with a circle of parchment paper, and then lightly grease the parchment. Peel the sweet potatoes and slice lengthwise on a Japanese mandoline into ¼-inch slices. Arrange the sweet potato slices in the pan, fanning from the center and overlapping the pieces. Spread the lentils into an even layer over the sweet potatoes and gently press to pack.
- In a food processor, pulse the oats and walnuts until a coarse meal is formed. Pour into a large bowl and set aside. Combine the cooked brown rice, chickpeas, poultry seasoning, garlic powder, soy sauce, Dijon mustard, nut butter, and tomato paste in the food processor and purée into a smooth mixture. Add to the large bowl with the oat and walnut meal, and fold together until completely incorporated. Add the vegetable broth or water gradually, and stir. Add just enough to create a spreadable consistency.
- Gently drop dollops of the mixture over the lentils, and spread into an even layer. Cover the springform pan with foil and bake for 40 minutes, until the edges appear cooked and slightly dry. Uncover and bake for 15 minutes, until the top is dry to the touch. Remove from oven and allow to cool slightly. When the springform pan is cool enough to handle, flip the torte out onto an ovenproof serving dish.
- Broil the torte until the sweet potatoes begin to caramelize. Remove from oven and allow to cool slightly before serving. Can be served warm or at room temperature, garnished with fresh herbs.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 280 milligrams, Sugar 4 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Haven Green
[email protected]This torte is a bit pricey to make, but it's worth it for a special occasion.
Burhan Asad
[email protected]I'm not a fan of nuts, so I omitted the pecan praline topping. The torte was still delicious.
Muhoro Solomon
[email protected]This torte is a bit time-consuming to make, but it's worth the effort.
Okoro Chinedu
[email protected]I made this torte for a crowd and it was a huge success!
Shariyah Sewell
[email protected]I used a gluten-free flour blend and this torte still turned out great!
Saima Ehsan
[email protected]This torte was a great way to use up leftover cranberries.
Michael Zheludev
[email protected]I can't wait to make this torte again next year!
Ssozi Barack
[email protected]This was the best Thanksgiving dessert I've ever had!
asin palster wale
[email protected]I would definitely make this torte again.
Vandesil Otieno
[email protected]This torte is perfect for a special occasion.
Ne Lo
[email protected]I'm not a baker, but this torte turned out great!
Youssef Hany
[email protected]This torte was a lot of work, but it was worth it!
the queen's
[email protected]The crust was a little dry, but the filling was delicious.
Gabriel Hairybull
[email protected]This torte was a little too sweet for my taste, but it was still good.
riyad bhuiyan
[email protected]I love the combination of cranberries and pecans in this torte. It's the perfect fall dessert.
Kacey Hart
[email protected]This torte was easy to make and turned out beautifully. I brought it to a Thanksgiving potluck and it was a big success!
alexutio
[email protected]I'm not usually a fan of tortes, but this one was delicious! The cranberry filling was tart and tangy, and the pecan praline topping was sweet and crunchy.
Hannah Tehttey
[email protected]This Thanksgiving torte was a hit! It was moist, flavorful, and had the perfect amount of sweetness. I especially loved the pecan praline topping.