Nut loaf?

[Guest guest]

I know I asked about " meat " loaf before, but what I think I really

want is a really good nut loaf. Had one the other day with, I think,

rice and walnuts, and it was oh so yummy. Any suggestions?

 

serene

--

" A conservative is someone who worships the views of dead liberals. "

-- The Holy Church of Happy Good Times

[Guest guest]

Here is my soy-free gluten-free vegetarian nut loaf

recipe. I've also made un-meatballs with it

(delicious!) and simmered the un-meatballs in red

sauce. Adapted from a recipe in the cookbook: Recipes

From A Vegetarian Goddess.

 

Karina's Veggie Loaf

 

5 large portabella mushrooms

5 leaves Swiss chard, or other greens

1 roasted red pepper

1 medium carrot

1 cup cooked brown rice

1/2 cup almonds

1/2 cup pecans

1 egg, lightly beaten (or egg sub)

2 tsp Italian Herb seasoning

1 Tbs balsamic vinegar

1-2 Tbs Lea & Perrins Worcestershire sauce or molasses

 

1/2 tsp ground cumin

1/2 tsp curry powder

 

Maple Sauce

 

1/3 cup pure maple syrup

1/2 cup Muir Glen Ketchup

2 tsp honey mustard

1/2 tsp curry powder

1/4 tsp nutmeg

 

 

 

1. Heat the olive oil in a non-stick skillet and cook

the portobellos and chard till soft. Process in a food

processor with the roasted pepper. Toss into a mixing

bowl. Process the raw carrot, brown rice, almonds and

pecans until it forms a meal; toss into the mixing

bowl. Add the herbs, balsamic, Lea & Perrins and

spices. Add the beaten egg and stir until blended.

 

2. Press the mixture evenly into a greased loaf pan.

Preheat the oven to 350 degrees F.

 

3. Make the sauce by combining all the sauce

ingredients with a whisk. Optional: add a spoonful of

brown sugar to the sauce.

 

4. Pour the maple sauce over the top of the veggie

loaf and bake for 30 to 40 minutes, until the loaf is

firm and done.

 

Servings: 8

 

To make un-meatballs I've made the same mixture above,

formed " golf-sized " balls in the palms of my hands

with the mixture and placed them on lined baking

sheets (I use parchment paper). I baked these in a 350

degree moderate oven for about 20 minutes or so, until

browned and cooked through. Then I warmed them in a

slow-simmering pot of red sauce and served them on

gluten-free pasta.

 

Enjoy!

 

Shalom,

Karina

 

 

 

 

" Be here now. Be someplace else later. Is that so complicated? "