Take Heart!
From Christian Vegetarian Association (CVA)

Curried Christmas Timbales With Bell Pepper Relish

Yield: 6 servings


1/2 cup (120 ml) raw Brazil nuts or cashews

1 pound (450g) firm tofu, rinsed and drained

1 tablespoon plus 1/2 teaspoon rice vinegar

1 tablespoon freshly squeezed lemon juice

1 1/2 teaspoons curry powder

2 cloves garlic

1 teaspoon salt

3/4 teaspoon ground coriander

1/2 teaspoon onion powder

1/2 teaspoon turmeric

1/4 teaspoon plus 1/8 teaspoon ground black pepper

1/4 teaspoon dry mustard


  • To make the timbales, preheat the oven to 350 degrees (Gas Mark 4) and line a 6-section muffin pan with paper baking cups.
  • Grind the Brazil nuts into a coarse chunky meal in the food processor.
  • Drain the liquid from the tofu, rinse with cool water, and drain. Add the tofu to the Brazil nuts in the food processor along with the remaining ingredients.
  • Process until blended to a creamy consistency. If the mixture is too dry or crumbly, add 1 or 2 teaspoons of water to moisten, and process.
  • Spoon the Curried Timbale mixture into the prepared muffin pan, packing the mixture down to fill any air spaces. Smooth the tops and place the muffin pan on a baking sheet.
  • Bake the timbales for 30 minutes. Remove the pan from the oven and cool 10 minutes. Invert the timbales onto an attractive platter and remove the parchment papers.
  • Arrange the timbales in a circle leaving the center open.
  • Top each timbale with a spoonful of Bell Pepper Relish and decorate the edges of the platter with the remainder of the relish.
  • Fill the center of the platter with Steamed Brussels Sprouts, and serve.

Read more at Vegan Recipes