nut loaf hirsch

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* Exported from MasterCook *

 

Nut Loaf Hirsch

 

Recipe By :JM Hirsch, Food Writer

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup peanuts -- raw and unsalted

1 cup sunflower seeds -- raw and unsalted

1/2 cup almonds -- raw and unsalted

1/2 cup cashews -- raw and unsalted

1 medium carrot -- finely grated

1 medium onion -- finely grated

1 medium apple -- finely grated

1 tablespoon extra-virgin olive oil

6 ounces tomato paste -- (canned)

3 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon balsamic vinegar

1 tablespoon Vegetarian Worcestershire sauce -- see note

 

Preparation 1 hour 15 minutes.

 

Preheat oven to 350F.

 

Arrange the nuts and seeds on a baking sheet and dry roast in the oven for 12 to

15 minutes, or until lightly golden. Remove from the oven and allow to cool,

about 10 minutes. Leave the oven on.

 

Once the nuts and seeds have cooled, transfer them to a food processor and pulse

until well ground and they form a coarse meal. Transfer the ground nuts to the

bowl of a standing mixer, or a large mixing bowl.

 

Add remaining ingredients and mix until well combined. The mixture should be

thick and sticky.

 

Lightly oil a loaf pan. Use a rubber spatula to scrape the mixture into the pan

and smooth the top. Bake for 30 minutes. If the top begins to brown too much,

cover with foil for remaining baking time.

 

Remove the loaf from the oven and allow to set for 15 minutes. To serve, run a

sharp knife along the edges of the loaf to separate it from the pan. Place a

large plate upside down over the loaf and invert it to remove the loaf from the

pan. Slice and serve.

 

Makes 8 servings. Serve thick slices with a dollop of marinara or a mushroom

gravy. Add creamy mashed potatoes and braised carrots. Cold leftovers also are

good in a sandwich with ketchup.

 

Note: Worcestershire sauce traditionally is made with anchovies. Vegan versions

are available at most natural food shops.

 

 

Cook's TIPS:

* Substitute peanut butter or tahini (sesame seed paste) if you were short of

nuts. That, along with grinding the nuts and seeds more finely, was the secret

to an eggless loaf.

* To save time, buy nuts and seeds already roasted, but make sure they are not

salted. When buying the cashews, be sure to buy the inexpensive pieces, rather

than more costly whole nuts. The recipe calls for grinding them up, anyway.

* It is important to let the loaf rest after cooking.

 

Source:

" VEGETARIAN COOKING: Associated Press 04/30/2003 "

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Per Serving (excluding unknown items): 395 Calories; 31g Fat (66.5% calories

from fat); 15g Protein; 21g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

463mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 5 1/2 Fat.

 

NOTES : [AP] By J.M. Hirsch.

Nut Loaf is a crunchy and savory meat-loaf-like dish that marries rich,

slow-roasted nuts and seeds with a deep tomato base and the bite of balsamic

vinegar.

It had been nearly a decade since I'd last had nut loaf, a crunchy and

savory meat-loaf-like dish that marries rich, slow-roasted nuts and seeds with a

deep tomato base and the bite of balsamic vinegar. My first exposure to nut

loaf, a staple of British vegetarian fare but relatively absent from American

menus, was when I first moved to Scotland and stayed briefly with a farmer and

his wife.

So inspired was I by this meal, I insisted on having the recipe. I

scribbled it out on the back of a blank check, tucked it away for safe keeping

and promptly forgot about it. Ten years later... I dug out that old recipe,

determined finally to make it after all these years. Of course, there was a

snag. My hostess' loaf was firm thanks to eggs, which I no longer eat. My

challenge was to make an egg-free loaf that holds together.

See cooks tips.

 

 

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