Savory Nut Loaf Food

NUT LOAF SUPREME

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

NUT ROAST

Steps:

• Combine the lentils with 4 cups water and 1/2 teaspoon salt in a medium saucepan. Heat over medium-high heat until the water reaches a vigorous simmer. Reduce heat to medium-low to maintain the simmer, cover and cook until the lentils are completely tender, about 20-30 minutes. Drain the lentils completely using a strainer, and set aside until later.
• Heat the oven to 375°F (190°C). Line a 9 x 5-inch bread pan with parchment paper.
• Meanwhile, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, carrot and bell pepper and sauté for 7 minutes, stirring occasionally, until softened. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid in the pan has evaporated. Add the spinach, sage, rosemary, smoked paprika, and thyme. Sauté for 2 minutes, stirring frequently. Remove pan from heat.
• In a large mixing bowl, add the cooked lentils, cooked veggie mixture, nuts, dried apricots, and orange juice and zest. Toss until the mixture is evenly combined.
• Before we add the eggs, go ahead and give the mixture a taste and season it with salt and pepper as needed. (The level of saltiness will vary considerably based on the type of nuts you used, but you will likely need to add a generous amount of salt and pepper, so don't be shy!)
• If you own a food processor, transfer about 1/3 of the mixture to a food processor and pulse a few times until the mixture is fairly puréed. (Or alternately, use a potato masher to mash about 1/3 of the mixture on one side of the mixing bowl until it is puréed.) Stir the puréed mixture back into the overall mixture along with the whisked eggs until everything is evenly combined.
• Transfer the entire nut loaf mixture into the prepared bread pan, packing it down fairly firmly (which will help the loaf to slice more easily later).
• Bake uncovered for about 45 minutes, or until the top is lightly browned and the loaf is cooked through. (I also like to remove the roast about 5 minutes before it has finished baking to brush the top of the roast with a bit of melted butter or oil to help it crisp up on top during those final few minutes in the oven, but this step is totally optional. Alternately, if the top of the roast starts to get too browned during cooking, just gently lay a sheet of aluminum foil on top of the bread pan.)
• Transfer the pan to a wire cutting rack and let the nut roast rest for about 15-20 minutes.
• Carefully lift the edges of the parchment paper up to remove the nut roast from the pan and transfer it to a cutting board. Use a bread knife to slice the roast into your desired size of pieces. Then serve warm with gravy or cranberry sauce and enjoy!

NUT ROAST

Steps:

• Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
• Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
• Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
• Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
• Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
• Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
• Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
• Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
• Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
• Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
• Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
• To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
• It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

SAVORY VEGAN NUT ROAST

Steps:

• Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer.
• Let the mushrooms cook for about 5 minutes, until browned on the bottoms, then flip and cook them for 5 minutes more. Remove the mushrooms from the skillet and transfer them to a plate.
• Add the remaining tablespoon of oil to the skillet. Give it a minute to heat up, then add the onion, carrots and celery.
• Cook the veggies for about 5 minutes, stirring frequently, until softened up a bit.
• Add the garlic to the skillet. Cook it for about 1 minute, until very fragrant.
• Return the mushrooms to the skillet and add the thyme, sage, rosemary, and sherry. Bring the liquid to a boil.
• Lower the heat and allow the sherry to simmer for about 4 minutes, until most of it has evaporated. Remove the skillet from the heat and let the mixture cool a bit while you gather the remaining ingredients.
• Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
• Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the breadcrumbs, walnuts, pecans, sunflower seeds, flaxseed, black pepper, and balsamic vinegar.
• Pulse the food processor until the ingredients are finely chopped and well mixed, stopping to scrape down the inside of the bowl as needed.
• Taste-test the mixture and season it with salt to taste.
• Transfer the mixture to the prepared loaf pan. Smooth out the top with a spoon.
• Place the pan into the oven and bake the roast for about 55 minutes. It should have darkened and firmed up when it's done. You can test it by inserting a toothpick into the center. It will come out hot when the roast is done.
• Transfer the roast to a cooling rack and let it cool in the pan for at least 15 minutes before carefully removing and slicing it.
• Transfer slices to plates. Serve alone, or topped with vegan gravy.

VEGGIE MEATLOAF (VEGETARIAN NUT ROAST)

Steps:

• Preheat oven to 350°F with a rack in the center.
• Spray a large (1 1/2 pound, 10" x 5" x 3") loaf pan with cooking spray and line with parchment that overhangs slightly on two sides.
• Heat oil in a large skillet over medium-high heat.
• Add the onion and a sprinkle of the salt and cook, stirring occasionally, until softened, about 5 minutes.
• Add the minced mushrooms and another sprinkle of the salt, raise heat to high, and cook until they have released their juices and reabsorbed them, about 7 minutes.
• Add garlic, thyme, oregano, basil, tarragon, and sage and cook 2 minutes more.
• Deglaze the pan with the wine, scraping up any browned bits, and cook until liquid is absorbed, about 1 minute.
• In a medium mixing bowl, beat together the eggs and cottage cheese.
• In a large mixing bowl, toss together the brown rice, walnuts and cashews.
• Stir in the egg mixture, then add the mushroom mixture, cheeses, parsley, remaining salt, and pepper. Mix well.
• Spoon mixture into prepared loaf pan and smooth top. If desired, decorate with a few mushroom slices or walnut halves. Place loaf pan on a rimmed baking sheet.
• Bake until firm, about 60 minutes. Let cool in the pan for 10 minutes before removing to a platter to serve.

RAW FOOD REHAB'S SAVORY MUSHROOM NUT LOAF

Steps:

• In a food processor fitted with the s-blade, process carrots until they resemble very small granules. Empty into a large bowl and set aside. Add the nuts to the food processor and grind until they resemble a coarse meal. Place in bowl with carrots. To the processor, add mushrooms, 1/2 cup celery, onion, sage, salt, pepper, thyme, and garlic. Continue processing until everything is finely ground. Transfer this into the bowl with carrot/nut mixture and stir in diced celery. Use your hands or a wooden spoon to mix and combine everything together. Form into a loaf, cake or patties. Dehydrate 4-6 hours, (less time if you are making smaller cakes) until a crust has formed on top and it's nicely warmed.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Steps:

• Add salt to water and boil in a saucepan.
• Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
• Remove from fire.
• Drain and partially mash lentils.
• Scrape into mixing bowl and allow to cool slightly.
• Stir in onion, oats and cheese until mixed.
• Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
• Mix well.
• Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
• Smooth top with back of spoon.
• Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
• Cool in pan on rack for about 10 minutes.
• Run a sharp knife around edges of pan then turn out loaf onto serving platter.

VEGAN WALNUT AND ALMOND NUT LOAF

Steps:

• Preheat oven to 350°F. and line a 9 inch bread pan with parchment paper, or lightly grease with vegan butter or vegetable oil.
• Sauté the onion in oil or butter until it begins to soften. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms release their juices and become soft. Add the garlic and dried herbs, and continue to cook. When the pan begins to dry out again, add a good splash of red wine or sherry and cook until it is reduced. The contents should be moist but not swimming in liquid. Remove from the heat and let cool a little.
• While the mushroom mixture cools, line the pan with parchment paper or grease with vegan butter or vegetable oil.
• In a large bowl, toss the brown rice and nuts together. In a separate bowl beat the flax seed mixture with the tofu. Add the flax/tofu mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated vegan cheese and fresh herbs. Mix well. Taste for seasoning and adjust.
• The mixture can be kept, covered, in the refrigerator at this point for no more than a day.
• Fill the loaf pan with the nut mixture, press the mixture with the back of a wooden spoon to smooth the top and to get rid of air bubbles.
• Bake for about an hour or until the loaf is firm (slightly longer if the mixture was refrigerated). Remove from the oven. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper or foil. Peel off the parchment or foil and serve on a platter, garnish with fresh herbs and cranberries.

'SEED & CARROT ROAST LOAF' - SUPER HEALTHY, GLUTEN-FREE, VEGAN

Steps:

• Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
• Grind seeds in a nut mill to make seed meal.
• Crush garlic and finely chop rosemary and parsley.
• Mix seed meal, carrots and all other ingredients together.
• Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process - if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
• Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
• Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
• Big bonus - it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting). Yay!

SAVORY NUT LOAF

Steps:

• 1. Preheat oven to 375 F. 2. Lightly grease the bottom and sides of a loaf pan and line with waxed paper. 3. Heat oil in large saucepan, add chopped onion, leek, celery, mushrooms, garlic and gently cook for 10 mins until veggies softened. 4. Add lentils, nuts, flour, grated cheese, egg and herbs. Season with salt and pepper and mix thoroughly. 5. Spoon the mixture into the loaf pan making sure pressed into corners and level the surface. Bake uncovered for 50-60 minutes or until the nut loaf is lightly browned on top and firm to touch. 6 Cool the loaf slightly in the pan, then turn out onto a serving platter. Serve hot or cold.

SAVORY POTATO-CARROT LOAF

Steps:

• Put the potatoes and carrot into a medium saucepan, filling with enough water to cover. Bring to a boil and cook until tender, about 30 minutes. DO NOT OVERCOOK. Drain. When cool enough to handle, peel off their skins. Cut vegetables into a medium-size dice. Set aside.
• In a large mixing bowl, whisk the eggs. Add the oil and stir to blend. Add yogurt and stir again. Add the flour and baking powder; stir to mix.
• Toss in the diced vegetables, the onion, garlic powder, and chopped herbs. Season with salt and pepper. Gently stir to mix.
• Spoon into a greased or sprayed 9x5x3-inch loaf pan. Bake on the middle rack of a preheated 375-degree oven for 1 hour, or until golden on top.
• Remove from oven and allow to cool to room temperature. Unmold from loaf pan and slice. The loaf will keep in the refrigerator for up to three days.

CHESTNUT LOAF

Steps:

• Preheat oven to 200ºC/Fan 180ºC. Line a 1lb loaf tin with greaseproof paper. Add the olive oil into a thick-based saucepan and cook the onion and garlic on a medium heat for 5 minutes. Once the onion has softened, add the chestnuts, chopped tomatoes, breadcrumbs, celery, mushrooms and sage. Stir well to partially break up the chestnuts, then spoon into the lined loaf tin, pressing the mixture down firmly. Bake in the preheated oven for 1 hour, until golden brown and firm. When cooked, loosen the edges of the loaf with a knife, then gently turn out onto a serving plate. Decorate with a sprig of parsley and serve in thick wedges with tomato relish. This delicious recipe uses chestnuts, which are lower in fat than other nuts. Raring to try one of our recipes? We'd love to see a photo of what you cook, or get your feedback! Email us on [email protected].

PARTY NUTS

Steps:

• Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
• Mix maple, salt, cinnamon and cayenne in a small bowl.
• Add nuts and fresh rosemary and toss to coat.
• Spread nuts on a baking sheet and roast in oven for 10 minutes, toss and roast for another 5-10 minutes. Nuts are done when they're fragrant and browning just a bit.
• Let nuts cool completely before serving or transferring to containers for storage or gifting. Store leftover nuts at room temperature in a sealed container.

SAVORY OLIVE-NUT BREAD

Steps:

• Sift together the all-purpose flour, baking powder, salt, and optional.
• cayenne. Combine with the whole-wheat flour. Whisk together the.
• egg, milk, and olive oil in a small bowl and add to the flour mixture,.
• stirring just enough to combine. Add the olives, nuts, and oregano.
• Place the batter in a greased loaf pan and bake in a preheated 350°F.
• (180C) oven for 45 minutes. Makes 1 loaf.