Friday, November 27, 2009

Holiday Nut Loaf



UPDATE: See added note about bread crumbs..

This is our vegetarian main dish at Thanksgiving. The loaf pictured was made with ground cashews and almonds--I have made it with all walnuts, which is probably my favorite. Serve this with Sage Gravy, and you've got a great holiday main dish.

The leftover loaf can be refrigerated, sliced, and frozen. The slices freeze quite well when separated by a layer of waxed paper.

This recipe was adapted (over several years) from the "Cashew Nut Roast" recipe that appears here. I have substituted ingredients that are easier to obtain in the U.S., and I finally gave up on stuffing the loaf because it's almost impossible to get slices that hold together with the stuffing in the middle. Many thanks to Vegan Family House for their inspiring and helpful recipe.

HOLIDAY NUT LOAF

2 Tbsp. butter
1/4 tsp. black pepper
2 celery stalks, finely chopped
1 sm. onion, finely chopped (or 2 med. leeks, white part only)
2 Tbsp. flour
1-1/2 cups vegetable stock
1 tsp. salt
1 tsp. dried thyme or summer savory
1/4 tsp. garlic powder
3 cups ground cashews (other nuts can be substituted)
          Note: start with at least 4 cups before grinding the nuts.
3 cups bread crumbs*

Preheat oven to 360 deg. F.

In a large pan, melt the butter with the pepper. When melted, cook celery and onion for a few minutes. Add the flour, and smooth out lumps with a spatula. Gradually add the stock until mixture is well-blended and free of lumps.

Remove from heat and stir in the salt, herbs, and garlic powder. Add the nuts and bread crumbs, and mix well.

Butter a loaf pan and press the mixture into the pan. Bake for 20 - 30 minutes, or until the sides start to brown at the top.

Remove from oven and let sit for at least 5 - 10 minutes--the longer, the better for slicing. When ready to serve, run a knife around the top of the loaf and turn out of the pan onto a serving plate.

Serves 6 - 8

* The bread crumbs must be from ordinary slices of grocery-store whole wheat sandwich bread.  If you use pre-made packaged dry bread crumbs, the loaf will not hold together.  If you use fresh-baked bread, the loaf will be too wet.

adapted from http://veganfamily.co.uk/cashew.htm




This recipe appears on
Cashew Loaf on Foodista

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