So, I made a nutloaf. No homemade tofurky this year. Nope doode asked for a lentil loaf. I wasn’t in love with the last lentil loaf recipe, and luckily the Kitchn posted about a nutloaf. So after a bit of research on the history of nutloafs! I returned to this one and whipped it up. Here is a link to the recipe over at the Kitchn.
serves 6 to 8
1 onion, medium chopped
butter or oil
2 cups mushrooms, finely chopped
2 cloves of garlic, finely chopped
1 tbsp chopped fresh thyme, and sage. Shake of marjoram dried.
good splash of cooking sherry
2 cups cooked brown rice
2 cups walnuts, finely chopped or pulsed in a food processor
1 cup cashews, finely chopped or pulsed in a food processor
1 cup cottage cheese
3/4 pound shredded cheddar cheese, 1/4 cup parmesan.
1/2 cup mixed fresh chopped parsley
salt and pepper to taste
Preheat oven to 350°.
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 soften a bit. Add the garlic and dried herbs and continue to cook. When the pan begins to dry out again, add a good splash of the red wine or sherry and cook until it is reduced some. The contents should be moist but not swimming in liquid. Remove from the heat and let cool a little. Mix it all together.
Butter or oil a 9-inch loaf pan and line with parchment paper or foil. Butter the parchment/foil again. I made the parchment too short, it would be easier to unmold if you actually have it hang up more!
In a large bowl, mix the brown rice and nuts together add in eggs and the cottage cheese. Add grated cheese and fresh herbs. Mix well. Taste for seasonings and adjust.
Fill the loaf pan with the nut mixture, smooth the top. (The nutloaf can be kept, well wrapped, in the refrigerator at this point for no more than a day.) This is one solid and heavy loaf!
Bake for about an hour or until the loaf is firm (maybe longer if the mixture was refrigerated.) Remove from the oven, rest on a cooling rack for ten minutes, then remove from the loaf pan. That’s the tricky moment people! Garnish with herbs and serve with a mushroom gravy, accompanied by your favorite autumn vegetables. You can also decorate the top of the nutloaf before cooking with sliced mushrooms, whole walnuts or slivers of red pepper.
Note: Nutloaf is a very forgiving recipe. You can add more mushrooms or less cheese if you want to lighten it up, for example.
Crumble leftover nutloaf into a pan of already sautéed onions, carrots, parsnips and/or turnips. Turn this into a casserole dish and dollop the top with mashed potatoes to cover completely. Run a fork over the potatoes to create ridges. Drizzle butter over the top and bake it in a 350° oven until the filling is bubbly and the potatoes have started to brown. Viola! Vegetarian Shepard’s Pie.
And of course, there’s always the nutloaf sandwich. We had a few of those, yum. But this loaf was really pretty rich and cheesy-eggy. No problem crumbling apart with this loaf! Next time i’d adjust the eggs and cheese down. Way down.
But it was pretty good. And here it is. Looks pretty good don’t you think?
1 Comment so far
Leave a comment