nutloaf2

Week 5: Legumes – Therese’s Nut Loaf

| 0 Comments

One of our favorite restaurants to visit is a local vegetarian joint. Tony and I are not vegetarian by any stretch of the imagination, although after a particularly dangerous stint consuming 4 egg mcmuffins for breakfast, the only word Tony offered up as a dinner suggestion was “vegetables”.

This dish is a wonderful choice if you or any of your loved ones are suffering from meat over-consumption, or simply want to get your daily fibre needs in one meal. Recipe courtesy of Tony’s mother!

nutloaf

Therese’s Nut Loaf

  • 2 large onions, chopped
  • 3-4 stalks celery, chopped
  • 1 leek, chopped
  • 2 large carrots, chopped
  • 1 cup lentils. (brown works best as they are bigger but you can use any kind)
  • 1 cup split peas
  • 1 or 1-1/2 cups chopped nuts (we used pine nuts but walnuts and almonds ar  also good)
  • Vegetable broth
  • 1 1/2 cup cooked quinoa
  • Parsley, basil, oregano, thyme, sage and any other herbs and spices you like
  • 2-3 tablespoons worcestershire sauce
  • 2 eggs, beaten
  • Salt, pepper, garlic, paprika, crushed chili to taste
  • Olive or vegetable oil
  1. Heat olive oil and chopped garlic in a large saute/frying pan.
  2. Add chopped vegetable and saute’ for just a few minutes.
  3.  Add the lentils and split peas, adding a little more oil if needed.
  4. Stir well so mixture doesn’t stick and add just enough vegetable stock to cover the mixture.
  5. Season to taste and lower heat.
  6. When cooked and cooled a little transfer to large mixing bowl
  7. Add the nuts quinoa, beaten eggs and Worcestershire sauce and more seasoning if needed
  8. Mix all ingredients well, into the consistency of a meat loaf.
  9. Adjust seasonings, if necessary.
  10. Put into an oiled loaf pan. (We used two separate 12 1/4″ x 4 1/2″ pans)
  11. If you prefer to serve it like a stuffing, make mixture a little softer and spoon  it into an oiled casserole dish.
  12. Bake at 350 degrees for about 45 min to an hour. A little less for casserole as it need to be a little softer.
  13. To check if done, insert a toothpick into the middle and check to see that it comes out dry.

 

Bonus Gravy for Nut Loaf!

Wild Mushroom Gravy

 

  • 3/4 lbs variety of mushrooms, chopped or sliced thin (can be omitted for a smoother gravy)
  •  Vegetable broth
  • Approx. 2 tablespoons Corn Starch  (or adjust as needed)
  • salt, pepper , oregano, basil to taste
  • 1 tbsp. Worcestershire sauce
  • Red wine to taste (Optional)
  1. Saute mushrooms with olive oil,  add seasoning  and cook until tender.
  2. Add vegetable stock, Worcestershire sauce and wine and simmer
  3. Mix starch with enough cold water to blend  Adjust to higher heat and add starch to sauce, stirring until it thickens to the consistency of gravy.
  4. Adjust by either adding a little more blended starch if not thick enough or by adding a little more broth or wine if too thick.