Filed under: loafs and roasts, oatmeal, recipe | Tags: holiday loaf, lentil loaf, squirrel nest, vegetarian holiday
Aha! Finally we’re on the right track. Great lentil loaf and gravy for Thanksgiving this year. Here’s how you do it!
Makes two loaves–another revelation–you need to make extra for sandwiches the next day.
4 cups cooked lentils (you’ll have about a cup or so left over out of a one pound bag)
1 large onion chopped
2 large carrots chopped sort of fine.
1 cup breadcrumbs
1 cup rolled oats
4 cloves garlic
1 tbsp ketchup
salt and pepper to taste
splash of soy on top of each loaf
Saute onion and carrot add garlic. Mix all ingredients in a large bowl. Smoosh it up a bit. Squish it into two parchment lined loaf pans. I grease them but you probably don’t have to. Splash a line of soy down the middle of the loaf and pop into the oven at 375 for about 45 minutes.
Filed under: farm, loafs and roasts, quinoa, recipe, red lentil, the yard | Tags: lentil loaf, quinoa loaf, squirrel nest, thanksgiving
We had a nice thanksgiving. As per our custom, we made a loaf. This time I cobbled a new one from assorted recipes. It was a good first effort, but a bit crumbly. Mom and dad said they liked it but I think the dude and the girl preferred the heavier cheese and lentil one.
1 cup mushrooms chopped fine
1 cup onion chopped
1 cup celery chopped
2 cups cooked red lentils
1 cup cooked quinoa
1 cup walnuts toasted and chopped
1/2 cup shredded cheddar cheese
salt and pepper
red pepper flakes.
Assemble the loaf in a parchment lined loaf pan. Bake 45 minutes at 350.
During his visit, dad got a hankering to do something fun. What constitutes fun at the Acres? Why, how about we cut down a tree?
Dad and the dude cut down the hammock tree. It was seriously rotten and had some squirrel nests in it! Those little squirrels were evicted, poor little guys.
At our house we all love the veggie sausage dinner. You can make them on a bun with sauerkraut and mustard. Or slice them up and fry with potatoes onions and peppers. Either way, they’re great! Sometimes you need a quick no-brainer dinner and this is one of them.
The two brands we like:
Field Roast Italian–these are great. 4.99 a pack though. Field Roast is from Seattle! They apparently make a lot of different products. We can only get three or four of them here at Whole Foods. They also have a blog and it’s pretty nice to see pictures of the factory and people at work making your food! Cool! It’s a grain meat product–seitan related–comes from wheat.
Tofurkey Beer Brats–nice standard product. Boasts–made with microbrewed Full Sail Ale and real tofu, not Hexane Extracted Soy Isolates! Whew, sounds scary, a substitute exists for meat substitute? Yikes!! This company is from Oregon.
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?
Long before the “nutloaf” there was the tofu roast. Ah homemade tofurky. It’s a nice thing! And not too hard to make.
2 lbs firm tofu
2 tsp sage
2 tbsp soy sauce
Drain tofu for an hour or so. Then coarsely process in food processor. In cheesecloth-lined colander spoon in a shell of tofu. Reserve at least one half cup to finish the shell after filling.
3 cups torn bread
1 onion chopped
2 celery chopped
2 cloves garlic
1/4 cup walnuts chopped
1 cup vegetable stock
1 tsp rosemary
1 tsp thyme
1 tsp sage
3 tbsp soy sauce
1 tbsp vegetable oil.
Saute onion and garlic. Add in spices. Mix into big bowl with bread and rest of ingredients.
Fill shell with stuffing. Not all will fit. Cover opening with reserved tofu mix. Twist up into a ball. Put on plate and weight it down for 3 hours or overnight in the fridge.
Preheat oven 450. Line pan with foil. Take cheesecloth off roast. Place roast in pan with seam side down. Baste with 1/2 of the sauce. Cover with foil.
1/4 cup sesame oil
1/4 cup soy sauce
1/4 cup orange juice
1 tbsp miso
1 tsp dijon mustard
Cook for an hour. Reduce heat to 350. Remove foil, baste again. Cook for 30 minutes basting occasionally. Try and remove it to a serving platter! That’s a tough one. I usually leave the foil under it and just fold the foil under, and surround with roasted carrots or parsley. Serve in slices with a great mushroom gravy. This one is good.