Savory Nut Loaf

[kirra]

Savory Nut Loaf

This nut loaf is a loose recipe because I never make it the same way twice. It depends on what I have on hand. If you are vegan, you do not have to use the eggs or cheese, or you could use soy cheese; add a little more veggie stock to make it moist enough. Leftover slices are great in a sandwich the following day.

Ingredients:

About 2 tablespoons olive oil
1 or 2 stalks celery, chopped fine
1 medium onion, chopped fine
5 or 6 cloves garlic, minced
About 1 cup sliced mushrooms, optional
About 1 cup any leftover chopped vegetables such as cauliflower, broccoli, squash, etc. (optional)
4 to 5 cups coarsely chopped nuts (pecans, almonds, walnuts, hazelnuts, cashews; use a couple of kinds, perhaps some sunflower or pumpkin seeds, too)
About 2 cups of cooked grains (rice, wheat, bulgur, quinoa, millet)
About 1 cup soft whole-wheat bread crumbs
2 to 3 eggs, lightly beaten
1/4 to 1/2 cup tomato or V-8 juice
1/2 to 1 cup vegetable broth, divided
2 to 3 teaspoons tamari soy sauce or Braggs’ Aminos
1 to 2 teaspoons fresh minced thyme or marjoram
1/2 cup fresh minced parsley leaves
Salt and freshly ground pepper

Preparation:

Heat oven to 350°F. Line loaf pan with foil and oil or butter it; set aside.
In medium sauté pan, heat oil over medium heat. Add celery and onion and sauté, stirring occasionally for 5 minutes. Add garlic and sauté for 1 minute more. Add mushrooms and other vegetables, if you are using them, and sauté for another 2 minutes or so.

In large bowl, combine nuts, grains and bread crumbs. Transfer sautéed vegetables to nut mixture. Add eggs, tomato juice, half the vegetable broth, tamari and herbs, and season with salt and pepper. Mix well to blend. If mixture seems dry, add remaining broth.

Transfer mixture to loaf pan and pat smooth. Bake about 45 minutes, until firm and golden brown. Remove from oven and let stand for 5 to 10 minutes. Remove from pan and place on serving plate. Slice and serve. Yields 1 loaf.