Thursday, November 22, 2012

Coulibiac Recipe (Vegan)

This was YUMMY! My special holiday meal treat.  Makes 10 - 12 servings. I believe it's Russian in origin.  This is supposed to be made in a spring form pan but I didn't have an 8 1/2 in pan....I used a 9 in deep dish pie plate instead. I'll just write this as I made it. 

1 tsp fennel 
2 cloves of garlic, minced
1/4 tsp sea salt
2 T plus 2 tsp olive oil
1/2 small head green cabbage, finely shredded (6 cups)
20 oz mushrooms, chopped (8 Cups)
1 T fresh sage or 1 tsp dried
salt and pepper to taste
2 C peeled, slice parsnips
1 T fresh thyme or 1 tsp dried
2 C cooked brown rice
1 pkg (17 1/4 oz) frozen puff pastry, thawed
1 beaten egg mixed with 1 tsp water or milk (I did not use the egg, brushed the crust with almond milk and it was brown enough)
Add optional veggies: 
Roasted Red Pepper

Heat 1 T oil over medium heat. Add garlic, fennel and salt and stir fry 1 minute. 

Add cabbage and stir until coated. Cover and cook 2 minutes until wilted and bright green. Transfer to bowl and set aside. 

Heat 1 T oil in skillet, add mushrooms, sage, salt and pepper. Cook until mushrooms soften, about 8 min. Remove from heat and set aside. 

Heat remaining 2 tsp oil over medium heat, add parsnips and thyme and cook - stirring often - about 5 minutes. 

Preheat oven to 375. Unfold one puff pastry sheet and place on lightly floured board. Roll into a 14 inch circle. Transfer dough to UNGREASED 8 1/2 in spring form pan and press gently to fit into bottom and side. There will be overhang. I used pie plate. 

Spoon 1/2 rice over pastry.  Layer mushrooms over rice, then cover with cabbage, remaining rice and parsnips. Carefully fold pastry overhang over filling. 

Unfold second pastry sheet. Roll out slightly, cut out a circle to fit top. Place dough over top and press edges to seal. Brush top with almond milk (or egg wash). Slash top with pattern. 

Bake 35 - 40 min. When well browned, cover top with foil. Reduce heat to 350*; remove side of pan and brush side with wash (opt). Bake until sides are golden about 40 min more. 

Remove from oven and let cool slightly before serving. Serve with Red Wine Gravy if wanted. I skipped the gravy. 

I'll be making this again with a variety of veggies and seasonings. It's a winner from Vegetarian Times. 

Choosing Joy!

©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...


Anonymous said...

Mmmmm, it looks good.....I will probably try this. I am always looking for vegetables and a way to get them in all of us in a more interesting way than boiled, steamed or sauteed..... :)

Diane in CA [SHS/FB]

DeEtta @ Courageous Joy said...


I really don't care for mushrooms and this has a LOT of mushrooms but it is wonderful!

DeEtta @ Courageous Joy said...

I love to roast them and put them over a bit of pasta....or in a wrap...