Mushroom Walnut Loaf Garden Loaf Food

WALNUT LOAF

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
• Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
• Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
• Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all the ingredients and mix well.
• Pour into a 9 x 13 baking pan. Bake for 45 minutes.
• Serve with mushroom walnut gravy.

MUSHROOM-WALNUT LOAF (GARDEN LOAF)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
• Bake in the preheated oven until set, about 45 minutes.

MUSHROOM WALNUT GRAVY COPYCAT FROM THE SPOT NATURAL FOOD RESTAUR

Steps:

• In a large saucepan, combine water, onions, garlic, aminos, tamari mushrooms and walnuts. Bring this mixture to a boil.
• Seperately mix the cornstarch and the 1/4 cup water and slowly add this mixture to the sauce.
• Cook over low heat, stirring frequently, until the sauce thickens. About 10 minutes.
• Serve this with the mushroom walnut loaf or over steamed brown rice.

LENTIL-MUSHROOM WALNUT LOAF

Steps:

• Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
• Preheat oven to 350°.
• In a big bowl, combine all the ingredients except the cheese; mix well.
• Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
• Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
• Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
• Let stand in dish for 5-10 minutes before serving.
• Cut into squares and serve from the baking dish.