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
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Alyshia McKenna
[email protected]This torte was easy to make and turned out beautifully. The cranberry filling was delicious and the cream cheese frosting was smooth and creamy. The crust was flaky and golden brown. I would definitely make this again for a special occasion.
Tundewumi Akinsola
[email protected]This is the best Thanksgiving torte I've ever had! The cranberry filling is tart and tangy, and the cream cheese frosting is rich and creamy. The crust is flaky and buttery. I highly recommend this recipe!
Arjun Singh
[email protected]I made this torte for my Thanksgiving dinner and it was a huge hit! Everyone loved it. The cranberry filling was tart and flavorful, and the cream cheese frosting was rich and creamy. The crust was flaky and buttery. I will definitely be making this
Rajan lama Rajan lama
[email protected]This torte was a disappointment. The cranberry filling was too tart and the cream cheese frosting was too sweet. The crust was dry and crumbly. I would not recommend this recipe.
NRH CT SCAN
[email protected]This torte was very time consuming to make, but it was worth it in the end. The cranberry filling was delicious and the cream cheese frosting was smooth and creamy. The crust was flaky and golden brown. I would definitely make this again for a specia
Mr. Murad Gaming yt
[email protected]This torte was easy to make and turned out great! The cranberry filling was tart and tangy, and the cream cheese frosting was rich and creamy. The crust was flaky and buttery. I would definitely make this again.
King Jan
[email protected]This torte was a bit too sweet for my taste, but my family loved it. The cranberry filling was delicious and the cream cheese frosting was smooth and creamy. The crust was a little dry, but overall it was a good recipe.
Know lage
[email protected]This torte was delicious! The cranberry filling was tart and flavorful, and the cream cheese frosting was rich and creamy. The crust was flaky and buttery. I would definitely make this again.
E Jay
[email protected]This torte was easy to make and turned out beautifully. The cranberry filling was a little too tart for my taste, but the cream cheese frosting helped to balance it out. Overall, I was very happy with this recipe and would make it again.
Ali Alihyder
[email protected]I made this torte for my Thanksgiving dessert and it was a showstopper! It was so delicious and everyone loved it. The cranberry filling was the perfect balance of tart and sweet, and the cream cheese frosting was smooth and creamy. The crust was fla
malak tv
[email protected]This Thanksgiving torte was a huge hit with my family! The presentation was beautiful and the flavors were amazing. The cranberry filling was tart and tangy, and the cream cheese frosting was rich and creamy. The crust was flaky and buttery. I will d