Not sure what exactly a timbale is? Don't worry, I didn't know either prior to making this recipe . The general consensus among online dictionaries is that a timbale is a custard-like dish composed of meat or vegetables and baked in a mold. However, no matter, how you define timbale, this elegant dish adapted from Blog.FatFreeVegan.com is the the perfect elegant side dish for any holiday dinner party. In this version of timbales, a creamy mixture of mushrooms, lentils, and herbs is baked in individual ramekins to create an impressive yet easy side dish.
4 slices light gluten free sandwich bread
2 cups cremini mushrooms, quartered (about 10 large)
1/2 cup light firm silken tofu (like the kind by Mori-Nu)
3 cloves garlic, quartered
2 tbsp. soy sauce
2 tbsp. balsamic vinegar
1 cup canned lentils, drained and rinsed
1 tablespoon tomato paste
2 tsp. minced fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
3 tablespoons gluten free cornstarch
1 teaspoon salt
1/4 tsp. freshly ground black pepper
sliced mushrooms for garnish (optional)
1. Preheat oven to 350 degrees. Spray 4 ramekins with cooking spray and set aside. Place one nice-looking mushroom slice in the bottom of each ramekin, if desired (This will show up on the top of the timbale when they are inverted prior to serving).
2. Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, soy, and balsamic to food processor and blend until fairly smooth.
3. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, salt and pepper, and process until well-blended. Taste for seasoning.
4. Divide the mixture among the prepared ramekins and smooth the tops with a spoon.
5. Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed, about 28-35 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates.
Nutrition Information--approximately 165 calories per timbale