Week 5: Legumes – Therese’s Nut Loaf
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!
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
- Heat olive oil and chopped garlic in a large saute/frying pan.
- Add chopped vegetable and saute’ for just a few minutes.
- Add the lentils and split peas, adding a little more oil if needed.
- Stir well so mixture doesn’t stick and add just enough vegetable stock to cover the mixture.
- Season to taste and lower heat.
- When cooked and cooled a little transfer to large mixing bowl
- Add the nuts quinoa, beaten eggs and Worcestershire sauce and more seasoning if needed
- Mix all ingredients well, into the consistency of a meat loaf.
- Adjust seasonings, if necessary.
- Put into an oiled loaf pan. (We used two separate 12 1/4″ x 4 1/2″ pans)
- If you prefer to serve it like a stuffing, make mixture a little softer and spoon it into an oiled casserole dish.
- Bake at 350 degrees for about 45 min to an hour. A little less for casserole as it need to be a little softer.
- 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)
- Saute mushrooms with olive oil, add seasoning and cook until tender.
- Add vegetable stock, Worcestershire sauce and wine and simmer
- 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.
- 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.