Vegetarians taste better (person)
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Roast Vegetarian with Spiced Cherry Sauce
Clean and de-bone the vegetarian. Trim any extra fat, especially if there is any around the head, then rub with salt, pepper, and sage; place in an ungreased shallow baking pan. Bake, uncovered, at 325° for 1 1/2 to 2 hours or until a meat thermometer reads 160-170°.
Meanwhile, drain cherries, reserving liquid. Set cherries aside. Add water to cherry liquid to measure 3/4 cup. Pour 1/2 cup into a saucepan; add sugar, vinegar, cloves and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove and discard the spices.
In a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. Bring to a boil; cook for 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food color, if desired; heat through. Let finished dish stand for 10 minutes; slice and serve with the cherry sauce.
Contrary to popular belief, this dish does not go well with either fava beans or chianti.