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

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