Artichoke And Fennel Tart

TOPPING
1 ts Mustard seeds
1 tb Toasted sesame oil
3 c Chopped fennel bulbs (2
-medium)
3 tb Minced fennel fronds
1/2 c Vegetable stock or water
2 1/4 c Roasted and diced red bell
-peppers (3 medium)
1 cn (15 oz) diced artichoke
-bottoms, drained, rinsed
-and diced, or 5 large
-artichokes
1 tb Chopped fresh thyme ( 1 tsp.
-dried)
1 tb Chopped fresh dill (1 tsp.
-dried)
2 tb Capers
1 lb Firm tofu drained
2 1/2 tb Arrowroot powder; or
-cornstarch
2/3 c Water
1 1/2 tb Light miso
2 tb Umeboshi plum vinegar or
-lemon juice

GARNISH
Roasted red bell pepper in
-five pointed star

SOURCE: Vegetarian Country is a cooking and entertainment TV show,
currently on public access television.

Crust: Toast millet in heavy saucepan over moderate heat until darkened.
Add brown rice, wild rice, stock or water; bring to a boil. Reduce heat to
low and simmer until water is absorbed and rice is soft, about 50 minutes.
Oil or line with parchment a 10 by 15 by 1 inch baking tray or, use a round
tray. Spread rice mixture evenly over the tray and pack down with a spatula
or spoon.

Topping: Warm mustard seeds and 1 teaspoon of the toasted sesame oil in a
large nonstick pan over moderate heat. Cover and cook until seeds sputter
and turn gray. Add fennel and stir-fry for 2-3 minutes. Add 1/4 cup of the
stock or water and cook until it evaporates.

Add bell peppers, artichokes, thyme, dill, and remaining 1/4 cup of stock
or water. Cook until liquid evaporates. Sprinkle with capers.

Preheat oven to 375 degrees F. In a food processor, combine tofu, arrowroot
powder or cornstarch, water, miso, lemon juice, or vinegar, remaining 2
teaspoons of toasted sesame oil; process until smooth. Salt and pepper to
taste.

Pour tofu mixture into artichoke mixture and combine gently. Spread evenly
over the rice. Bake 45 to 50 minutes, or until topping is firm and browned.
Cool 10 minutes before slicing. VEGAN