Saturday, October 30, 2010

Nut Roast

This nut roast provides a filling, satisfying main dish to a special meal (or any meal). The Brazil nuts and added wine contribute to the robust flavor, but if you prefer, feel free to substitute other nuts, or vegetable broth for the wine.

2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, grated
3-1/2-4 cups mushrooms, chopped (I used a mixture of white button and portobella)
1/2 cup chopped cilantro
1-3/4 cups cashews
1-1/2 cups Brazil nuts - I used pecans
2 slices dense wholegrain bread, torn into bite-sized pieces
1/4 cup ground flaxseeds
1/2 cup old-fashioned (not quick) rolled oats
1 Tbsp. tamari or soy sauce -- I used Braggs
1/4-1/2 cup hearty red wine (pick one you’d enjoy drinking) or vegetable broth
1 tsp. dried oregano
1/2 tsp. dried thyme
salt and pepper to taste

Preheat oven to 350F (180C). Lightly grease a loaf pan or spray with nonstick coating.

In a nonstick frypan, heat the oil and add the onion, garlic, carrot and mushrooms; sauté until onions are soft and just starting to brown, about 10 minutes. Add the cilantro and stir to mix; turn off heat.

Meanwhile, place the nuts, bread, flax and oats in the bowl of a food processor and process until ground and a uniform texture (like a coarse meal). Add the herbs and pulse to combine.

Measure 1-1/2 cups of the veggie mixture as well as 1-1/2 cups of the crumb mixture and place in a large bowl. Set aside.

Add the remainder of the mixture in the frypan to the crumbs left in the food processor, along with the soy sauce and red wine. Process until smooth. Scrape this mixture into the bowl with the vegetables and other crumbs.

Combine the ingredients in the bowl until you have a sticky, thick “dough”. Scrape this mixture into the loaf pan and smooth the top. Bake in preheated oven for about one hour, turning once about midway through, until the top is dry and the edges are well browned. Allow to cool 10 minutes before slicing. Makes 8 servings.

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