Vegan Publisher: Hamlyn © 2007 by Tony Weston and Yvonne Bishop ISBN: 0600616509

Reprinted with permission from the author, Tony Weston.

Wild Rice and Lentil Dumplings in Tomato Sauce (p. 96)

Preparation: 15 minutes
Cooking: 40-45 minutes
Serves: 4

Ingredients

Dumplings

• 1/2 cup brown basmati rice
• 1/4 cup wild rice
• 1/4 cup lentils
• 2 cups vegetable stock (see page 14)
• 1/2 cup self-rising wholegrain flour
• 1 tablespoon dried coconut
• 2 1/2 teaspoons dried seaweed flakes
• 1 garlic clove, finely chopped
• 1 teaspoon cumin
• 1 teaspoon chopped mint
• 1/4 cup coconut oil

Tomato Sauce

• 1 tablespoon olive oil
• 1 red onion, chopped
• 4 tomatoes, chopped
• 1 red pepper, seeded and chopped
• 1 small red chile, finely chopped (optional)
• 1 tablespoon arrowroot
• juice of 1/2 lime
• 1 tablespoon blackstrap molasses
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• black pepper, to taste

Directions

1. Place the rice and lentils in a large saucepan, add 2 cups of water, bring to the boil and simmer for 5 minutes. Drain, rinse well, then return them to the pan.
2. Add the vegetable stock, bring to a boil and simmer for 15-20 minutes, until the rice is cooked (not all of the stock may be absorbed).
3. Meanwhile, make the tomato sauce. Heat the olive oil in a small saucepan and gently fry the onion until soft. Add the tomatoes, red pepper and chile to the pan and simmer for about 10 minutes.
4. Grease a baking sheet and preheat the oven to 350^oF. Drain the rice and lentils, place in a mixing bowl and add the flour, coconut, seaweed, garlic, cumin, mint and salt and pepper.
5. Using 2 spoons dipped in warm water to prevent sticking, shape the lentil mixture into ovals the size of an egg and place them on the prepared baking sheet. Top each dumpling with a knob of coconut oil and bake for about 20 minutes, turning and basting occasionally, until golden and crispy all over.
6. Place the tomato mixture in a food processor or blender and mix until smooth. Mix together the arrowroot and lime juice and add tot he sauce. With the machine still running, add the molasses, vinegar and salt and pepper, then return the sauce to the pan and simmer until the mixture thickens.
7. To serve, put the crispy dumplings into warmed bowls and pour over the tomato sauce. A crisp green side salad makes a good accompaniment.