Tag Archives: savory

Winter Nut Loaf

22 Dec

Winter Nut Loaf

This recipe is so savory and makes a nice entree for Christmas or Holiday Dinner. Serve with a beet salad or a side dish of greens and you got it made!

2 large onions chopped

3-4 stalks celery diced

1 leek diced

1 large carrots diced

12 – 15 brown mushrooms, chopped

1 cup of cooked rice pilaf (or white basmati rice)

1.5  cups chopped nuts (almonds, walnuts, pecans)

a splash of vegetable broth to moisten mixture

a handful of seasoned bread crumbs

half a cup of grated romano cheese

a dash of each: parsley, basil, thyme and sage

4 eggs beaten

a dash of pepper

a pinch of salt

a spoon of olive oil

Make the rice pilaf first and let cool. Then sautee vegetables in oil until slightly tender. In a bowl, mix all ingredients well so that it becomes the consistency of a “meat loaf”. Put into an oiled loaf pan. Bake at 350 degrees for about 45 min to an hour.
To check if  it’s done, insert a toothpick into the middle of the loaf and check to see that it comes out dry.

Mushroom Gravy

2 cups or so of mushrooms chopped (brown mushrooms, shiitake, portobello)

a cup or so of vegetable broth

a spoon of olive oil

2 spoons or so of flour (to thicken broth, use more or less as needed)

1 or 2 cloves of garlic minced

a stalk or 2 of chopped green onion

a dash of pepper

pinch of salt

Saute mushrooms and garlic in frying pan in a little olive oil until soft. Add seasonings and stir. In a small bowl, mix flour in with the vegetable broth until it’s smooth and no lumps. Then add the broth to the pan with mushrooms continually stirring so that it won’t stick. Cook over medium heat until it bubbles lightly and thickens to gravy consistency while stirring constantly.
If gravy does not thicken then mix in a little more flour, or if it’s too thick, then add a little more broth. Then add green onion, cook for another min. Cut slices of the nut loaf and spoon gravy on top to serve.

serves 6-8



photo by nettsu on flickr.com

Autumn Stuffed Pumpkin

7 Oct

Autumn Stuffed Pumpkin

This is such an easy dish to make. Your friends will be fooled in thinking you have slaved over it all day. Makes an awesome autumn dinner!

1 medium sized pumpkin

1 onion diced

2 stalks celery diced

1 carrot diced

1 cup cooked lentils drained (or canned lentils drained)

1/2 cup of cooked quinoa

1-2 cloves of minced garlic

a splash of maple syrup

a spoon of coconut oil

seasonings: salt, pepper, thyme, oregano to taste

Preheat oven to 375F. Cut the top off the pumpkin and hollow out the insides. In a large pan, sautee onion, garlic, celery, spices and carrot in the coconut oil until slightly tender. Mix in lentils, and maple syrup. Cook for 1 minute. Then spoon mixture into the pumpkin. Put the top of the pumpkin back on. Place the pumpkin in a glass baking dish. Add an inch or so of water to the pan. Place pan in the oven and bake for 45min to an hour or until pumpkin is tender. Remove from oven. Cut pumpkin into quarters and serve on a plate, then spoon lentil mixture on top.

Serves 4

Tip: Instead of quinoa, try cooked wild rice.



photo by elana’s pantry on flickr.com