Guest guest Posted July 24, 2007 Report Share Posted July 24, 2007 Thanks for posting this Melissa, it looks delicious. Kim , " make_life_happen " <melissa_pafford wrote: > > NUT ROAST > > 3 part recipe > > Part 1 > > 3 cups mixed nuts, chopped (cashews, brazil nuts, pecans, almonds, > walnuts) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2007 Report Share Posted July 25, 2007 Absolutely no problem. Am I losing my mind or is it completely impossible to post photos? I thought I might ass a picture of the nut roast meal we had at Easter.... , " Kim " <bearhouse5 wrote: > > Thanks for posting this Melissa, it looks delicious. > > Kim > > > , " make_life_happen " > <melissa_pafford@> wrote: > > > > NUT ROAST > > > > 3 part recipe > > > > Part 1 > > > > 3 cups mixed nuts, chopped (cashews, brazil nuts, pecans, almonds, > > walnuts) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2007 Report Share Posted July 25, 2007 Melissa, our group is set up to not accept attachments. I sent you a personal email --- if you send me the picture, I'll be happy to post it for you. LaDonna , " make_life_happen " <melissa_pafford wrote: > > Absolutely no problem. > > Am I losing my mind or is it completely impossible to post photos? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 Thanks, Kim! This might become part of our New Year's Sampler Meal. I wonder if the Punk Rock garbanzo gravy would go well with this? Kim wrote: > > Nut Roast > > 3 part recipe > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 I left the gf bread cubes out of part two when I made this. I prepared them, but after toasting they were rock hard, and it seemed that they might dry out the dish. My roast was great without them. I served this to both veggies and meat-eaters, and everyone loved it. S. , " Kim " <bearhouse5 wrote: > > Nut Roast > > > 3 part recipe > > > > Part 1: > > > 3 cups mixed nuts, chopped (cashews, brazil nuts, pecans, almonds, > walnuts) > 3/4 cup onion (chopped fine) > 10 mushrooms, chopped > 1 to 2 garlic cloves, minced > 1 1/2 cups GF bread, cubed > 1 cup of GF vegan stock > pepper, to taste > nutmeg, to taste > > > 1. Chop mixed nuts in hand blender, measure out 3 cups. Do not worry > if some is flour consistency, use this as well. > > 2. Add chopped onion, mushroom, garlic and bread to nuts. > > 3. Add GF vegan stock to mixture, making it moist and sticky. Season > to taste. > > > > Part 2: > > > 2 cups of long grain and wild rice > 6 to 8 baby carrots, diced > 3 pieces celery, diced > 1/4 red onion, chopped > 2 1/2 to 3 cups toasted GF bread cubes > 1/4 to 1/2 red pepper diced > thyme, to taste > sage, to taste > other herbs and seasonings, to taste > > > 2. Whilst preparing part 1, boil rice adding carrots, red onion, red > pepper and celery towards the final 5 to 10 minutes of cooking. > > 3. Add thyme, sage (other herbs to your liking), while boiling. > > > > Part 3: > > > 1. Layer nut mixture packed firmly into casserole dish (couple of > inches deep) and then fill the centre with rice mixture and top with > more nut mixture packed firmly. > > 2. Bake until browned and crisp looking on top! (30 minutes or so). > > > > We absolutely LOVE this recipe. We took it with us to a family > Christmas meal and everyone around us wanted into it:) Enjoy! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 I made the file simply labeled 'Nut Roast' last night, as well, increasing the onion and red pepper and eliminating the celery. I should've read the directions more carefully before starting, though. I was expecting to put it in a loaf pan or have it stick together in the middle of a casserole dish in a roast shape; instead (I think?) it's supposed to be spread in a casserole pan like a three-layer casserole. I really wanted a loaf shape, so I increased the baking time to about an hour (at 375) and put it in a loaf pan. When I sliced it, the slices did not hold together---it made piles of roast instead of slices. But the flavor was great; I'm looking forward to the leftovers today. I also served the Quick Mushroom Gravy recipe with it, using fresh, sauteed mushrooms instead of canned mushrooms, and it came together well. On Mon, Dec 29, 2008 at 9:20 PM, snowdrift52003 <snowdrift52003wrote: > I left the gf bread cubes out of part two when I made this. I > prepared them, but after toasting they were rock hard, and it seemed > that they might dry out the dish. My roast was great without them. > I served this to both veggies and meat-eaters, and everyone loved it. > > S. > > --- In <%40>, > " Kim " <bearhouse5 > wrote: > > > > > Nut Roast > > > > > > 3 part recipe > > > > > > > > Part 1: > > > > > > 3 cups mixed nuts, chopped (cashews, brazil nuts, pecans, > almonds, > > walnuts) > > 3/4 cup onion (chopped fine) > > 10 mushrooms, chopped > > 1 to 2 garlic cloves, minced > > 1 1/2 cups GF bread, cubed > > 1 cup of GF vegan stock > > pepper, to taste > > nutmeg, to taste > > > > > > 1. Chop mixed nuts in hand blender, measure out 3 cups. Do not worry > > if some is flour consistency, use this as well. > > > > 2. Add chopped onion, mushroom, garlic and bread to nuts. > > > > 3. Add GF vegan stock to mixture, making it moist and sticky. Season > > to taste. > > > > > > > > Part 2: > > > > > > 2 cups of long grain and wild rice > > 6 to 8 baby carrots, diced > > 3 pieces celery, diced > > 1/4 red onion, chopped > > 2 1/2 to 3 cups toasted GF bread cubes > > 1/4 to 1/2 red pepper diced > > thyme, to taste > > sage, to taste > > other herbs and seasonings, to taste > > > > > > 2. Whilst preparing part 1, boil rice adding carrots, red onion, red > > pepper and celery towards the final 5 to 10 minutes of cooking. > > > > 3. Add thyme, sage (other herbs to your liking), while boiling. > > > > > > > > Part 3: > > > > > > 1. Layer nut mixture packed firmly into casserole dish (couple of > > inches deep) and then fill the centre with rice mixture and top with > > more nut mixture packed firmly. > > > > 2. Bake until browned and crisp looking on top! (30 minutes or so). > > > > > > > > We absolutely LOVE this recipe. We took it with us to a family > > Christmas meal and everyone around us wanted into it:) Enjoy! > > > > > -- " This isn't a matter of Republican and Democrat. It's not liberal. It's not conservative. It's simply common sense. This is a national emergency. . . . You have to be honest about the way the biosphere works, and we have to move this country very rapidly in a different direction. " --John Orr Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 Yes, it doesn't hold together well enough to be sliced--it has more of a stuffing-consistency and needs to be scooped out of the pan. Sierra , " Sally Parrott Ashbrook " <sally.parrott wrote: > > I made the file simply labeled 'Nut Roast' last night, as well, increasing > the onion and red pepper and eliminating the celery. I should've read the > directions more carefully before starting, though. I was expecting to put > it in a loaf pan or have it stick together in the middle of a casserole dish > in a roast shape; instead (I think?) it's supposed to be spread in a > casserole pan like a three-layer casserole. I really wanted a loaf shape, > so I increased the baking time to about an hour (at 375) and put it in a > loaf pan. When I sliced it, the slices did not hold together---it made > piles of roast instead of slices. But the flavor was great; I'm looking > forward to the leftovers today. > > I also served the Quick Mushroom Gravy recipe with it, using fresh, sauteed > mushrooms instead of canned mushrooms, and it came together well. > > On Mon, Dec 29, 2008 at 9:20 PM, snowdrift52003 <snowdrift52003wrote: > > > I left the gf bread cubes out of part two when I made this. I > > prepared them, but after toasting they were rock hard, and it seemed > > that they might dry out the dish. My roast was great without them. > > I served this to both veggies and meat-eaters, and everyone loved it. > > > > S. > > > > <Vegan-and-Gluten- Free%40>, > > " Kim " <bearhouse5@> > > wrote: > > > > > > > > Nut Roast > > > > > > > > > 3 part recipe > > > > > > > > > > > > Part 1: > > > > > > > > > 3 cups mixed nuts, chopped (cashews, brazil nuts, pecans, > > almonds, > > > walnuts) > > > 3/4 cup onion (chopped fine) > > > 10 mushrooms, chopped > > > 1 to 2 garlic cloves, minced > > > 1 1/2 cups GF bread, cubed > > > 1 cup of GF vegan stock > > > pepper, to taste > > > nutmeg, to taste > > > > > > > > > 1. Chop mixed nuts in hand blender, measure out 3 cups. Do not worry > > > if some is flour consistency, use this as well. > > > > > > 2. Add chopped onion, mushroom, garlic and bread to nuts. > > > > > > 3. Add GF vegan stock to mixture, making it moist and sticky. Season > > > to taste. > > > > > > > > > > > > Part 2: > > > > > > > > > 2 cups of long grain and wild rice > > > 6 to 8 baby carrots, diced > > > 3 pieces celery, diced > > > 1/4 red onion, chopped > > > 2 1/2 to 3 cups toasted GF bread cubes > > > 1/4 to 1/2 red pepper diced > > > thyme, to taste > > > sage, to taste > > > other herbs and seasonings, to taste > > > > > > > > > 2. Whilst preparing part 1, boil rice adding carrots, red onion, red > > > pepper and celery towards the final 5 to 10 minutes of cooking. > > > > > > 3. Add thyme, sage (other herbs to your liking), while boiling. > > > > > > > > > > > > Part 3: > > > > > > > > > 1. Layer nut mixture packed firmly into casserole dish (couple of > > > inches deep) and then fill the centre with rice mixture and top with > > > more nut mixture packed firmly. > > > > > > 2. Bake until browned and crisp looking on top! (30 minutes or so). > > > > > > > > > > > > We absolutely LOVE this recipe. We took it with us to a family > > > Christmas meal and everyone around us wanted into it:) Enjoy! > > > > > > > > > > > > > -- > " This isn't a matter of Republican and Democrat. It's not liberal. It's not > conservative. It's simply common sense. This is a national emergency. . . . > You have to be honest about the way the biosphere works, and we have to move > this country very rapidly in a different direction. " --John Orr > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2009 Report Share Posted April 9, 2009 Hi everyone, I was just wondering if anyone has had experience making nut loafs? I've been looking at recipes online and think I might give it a try. Perhaps this weekend for Easter as I'll be bringing my own food with me to my in-laws . Any advice? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2009 Report Share Posted April 10, 2009 Ah, nut loafs. I used to make a lot of these. I think my main word of advice is careful while cooking, because the longer it's in the oven, the drier it gets, which is less fun. My favorite actually is a lentil-nut loaf. The lentils keep it moist. Here's a good recipe, sort of all in one. For bread crumbs, I've used either Mary's Gone crackers crumbled and stuck in a blender or just plain brown rice. The brown rice makes it super solid. I've also added more substantial veggies like spinach and peppers (added with the mushrooms and onoions) for an all-in-one meal. Lentil-Nut Loaf Yield: 8 servings (2 pans) Ingredients 2 cups lentils, washed 4 cups water 2 lg onions, chopped 2 cups mushrooms, chopped 4 tbs oil 2 cups nuts, ground 2 cups breadcrumbs 2 tbs lemon juice 2 tbs soy sauce Salt and pepper 2 tbs herbs...I like oregano and taragon and basil. Directions Cook lentils in water until soft (1/2 hour). Saute onions and mushrooms in oil until soft. Mix with remaining ingredients. Place in a greased baking pan and bake at 350F for 30 minutes. Jess Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2009 Report Share Posted April 11, 2009 This looks wonderful, Jess. I've never made a nut loaf, and now I want to try. What kind of nuts would you recommend? JoEllen , Jessica Vaughan <londonoctober wrote: > > Ah, nut loafs. I used to make a lot of these. I think my main word of advice is careful while cooking, because the longer it's in the oven, the drier it gets, which is less fun. My favorite actually is a lentil-nut loaf. The lentils keep it moist. Here's a good recipe, sort of all in one. For bread crumbs, I've used either Mary's Gone crackers crumbled and stuck in a blender or just plain brown rice. The brown rice makes it super solid. I've also added more substantial veggies like spinach and peppers (added with the mushrooms and onoions) for an all-in-one meal. > > Lentil-Nut Loaf > Yield: 8 servings (2 pans) > Ingredients > 2 cups lentils, washed > 4 cups water > 2 lg onions, chopped > 2 cups mushrooms, chopped > 4 tbs oil > 2 cups nuts, ground > 2 cups breadcrumbs > 2 tbs lemon juice > 2 tbs soy sauce > Salt and pepper > 2 tbs herbs...I like oregano and taragon and basil. > > Directions > Cook > lentils in water until soft (1/2 hour). Saute onions and mushrooms in > oil until soft. Mix with remaining ingredients. Place in a greased > baking pan and bake at 350F for 30 minutes. > > Jess > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2009 Report Share Posted April 11, 2009 I usually use almonds. My room mate loves pecans. I wouldn't use peanuts unless you're going for loaf that tastes a lot like peanut butter, which I find strange. (: Jess Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2009 Report Share Posted April 11, 2009 Peanut butter loaf! That's funny. Almonds or pecans sound good. Thanks Jess. JoEllen , Jessica Vaughan <londonoctober wrote: > > I usually use almonds. My room mate loves pecans. I wouldn't use peanuts unless you're going for loaf that tastes a lot like peanut butter, which I find strange. (: > > Jess > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 Oh yum, thank you Jess! I'm excited to try it. I've seen brown rice crumbs in my local organic market, I might try those to start with. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Jessica Vaughan <londonoctober Friday, April 10, 2009 3:53:38 PM Re: nut roast Ah, nut loafs. I used to make a lot of these. I think my main word of advice is careful while cooking, because the longer it's in the oven, the drier it gets, which is less fun. My favorite actually is a lentil-nut loaf. The lentils keep it moist. Here's a good recipe, sort of all in one. For bread crumbs, I've used either Mary's Gone crackers crumbled and stuck in a blender or just plain brown rice. The brown rice makes it super solid. I've also added more substantial veggies like spinach and peppers (added with the mushrooms and onoions) for an all-in-one meal. Lentil-Nut Loaf Yield: 8 servings (2 pans) Ingredients 2 cups lentils, washed 4 cups water 2 lg onions, chopped 2 cups mushrooms, chopped 4 tbs oil 2 cups nuts, ground 2 cups breadcrumbs 2 tbs lemon juice 2 tbs soy sauce Salt and pepper 2 tbs herbs...I like oregano and taragon and basil. Directions Cook lentils in water until soft (1/2 hour). Saute onions and mushrooms in oil until soft. Mix with remaining ingredients. Place in a greased baking pan and bake at 350F for 30 minutes. Jess Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Well, I did it, I made my nutloaf, not sure how it tastes yet as I made it after dinner last night, but it smelled good, and even felt like meat as I was putting it in the pan. I'm excited to try it today . If it's any good I'll share the recipe. I'm finding myself more and more just making like 3 or so things a month and storing it in the freezer and rotating from there. Right now I have my cashew chili, my fake chicken and veggie soup, and hopefully, I'll add the nutloaf. I like doing it this way, I just have to rotate veggies and browns (depending on if the meal has it already or not), and makes my life easier. When the freezer empties out a little more I'll also make some bean and cheese enchiladas. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Jessica Vaughan <londonoctober Friday, April 10, 2009 3:53:38 PM Re: nut roast Ah, nut loafs. I used to make a lot of these. I think my main word of advice is careful while cooking, because the longer it's in the oven, the drier it gets, which is less fun. My favorite actually is a lentil-nut loaf. The lentils keep it moist. Here's a good recipe, sort of all in one. For bread crumbs, I've used either Mary's Gone crackers crumbled and stuck in a blender or just plain brown rice. The brown rice makes it super solid. I've also added more substantial veggies like spinach and peppers (added with the mushrooms and onoions) for an all-in-one meal. Lentil-Nut Loaf Yield: 8 servings (2 pans) Ingredients 2 cups lentils, washed 4 cups water 2 lg onions, chopped 2 cups mushrooms, chopped 4 tbs oil 2 cups nuts, ground 2 cups breadcrumbs 2 tbs lemon juice 2 tbs soy sauce Salt and pepper 2 tbs herbs...I like oregano and taragon and basil. Directions Cook lentils in water until soft (1/2 hour). Saute onions and mushrooms in oil until soft. Mix with remaining ingredients. Place in a greased baking pan and bake at 350F for 30 minutes. Jess Quote Link to comment Share on other sites More sharing options...
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