Cheese and Nut Loaf
Vegetable Nut Loaf
Cheese and Nut Loaf
2 tablespoons unsalted butter, plus more for pan
1/2 ounce dried porcini mushrooms
1 1/2 cups walnuts
1/2 cup cashews
1 yellow onion, finely chopped (1 cup)
2 teaspoons minced garlic (2 cloves)
3 ounces shiitake mushrooms, finely chopped (1/2 cup)
1 1/2 cups brown rice, cooked
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
2 teaspoon chopped fresh thyme
1 teaspoons chopped fresh sage leaves, plus more for garnish
4 large eggs, lightly beaten
12 ounces Gruyere cheese, grated on the large holes of a box grater
1 cup (8 ounces) cottage cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat oven to 350 F. Butter a 9 1/2 x 4 1/2 x 2 1/2 inch loaf pan, line bottom
with parchment paper, and butter again; set aside. Place dried porcini in
a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely
chop, and set aside. Toast walnuts and cashews on a baking sheet until
lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a
sharp knife, or in the bowl of a food processor, set aside. Increase oven heat
to 375 F. Melt butter in a saute pan over medium heat. Add onion and garlic;
cook until translucent, about 3 minutes. Add shiitake mushrooms and the
reserved porcini; cook, stirring constantly, until all the mushrooms are
golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted
nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and
pepper. Pour mixture into prepared pan, and bake until golden brown and firm
to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and
remove from pan. Serve hot or warm, garnished with sage leaves.
Serves: 8.
Source: <http://www.recipegoldmine.com/meatless/meatless109.html>
Vegetable Nut Loaf
Lentil Layer:
350g (1 1/2 cups) cooked red lentils
50g grated cheddar cheese
50g walnuts, toasted and roughly chopped
Carrot Layer:
150g (1 1/2 cups) grated carrot
50g sultanas
50g pistachios, lightly toasted and roughly chopped
Brown Rice Layer:
275g (1 1/2 cups) cooked brown rice
50g grated cheddar cheese
50g cashews, toasted and roughly chopped
Main Mix:
1 large onion, finely diced
2 garlic cloves, finely chopped
3 Tbsp olive oil
35g (1/2 cup) fresh brown breadcrumbs
6 Tbsp chopped mixed herbs eg. sage, rosemary, coriander, mint, chives,
parsley etc.
2 large eggs, beaten
1 tsp ground cinnamon
1 tsp mild or hot paprika (according to taste)
1 tsp ground ginger
maldon salt and freshly ground black pepper
To Serve:
chutney
creme fraiche or sour cream
salad
Layers: Mix all the lentil layer ingredients together in a bowl so that
they are well combine. Repeat this with the carrot and brown rice
layers, keeping the mixtures in separate bowls.
Main Mix: Heat the oil in a saucepan over a moderate heat. Add the
onion and sweat until it is tender and transparent, add the garlic and
cook for a further minute. Remove from the heat and allow to cool. When
cooled place in a bowl with the remaining ingredients and mix until
well combined.
Distribute the main mix among the three layer mixtures. Combining well
so that all the ingredients are well distributed.
To Cook: Preheat an oven to 190 C. Butter or oil a loaf tin well.
Distribute the lentil mixture evenly over the base of the tin, pressing
it down. Follow this with a layer of the carrot mixture, pushing it
down well. Finally spread an even layer of the rice mix of the carrot,
being sure to press it down. Cover the loaf with foil and place on the
centre shelf of the preheated oven or place in the fridge until ready
to cook. Leave the loaf to cook for 45 minutes - 1 hour until the loaf
is firm to touch. Remove from the oven and allow to cool for 5 minutes
then turn out on a serving tray or chopping board (you may need to
loosen the edges with a sharp knife before turning out.
6-8 Portions
To Serve: Serve slices of the loaf hot or cold with chutney, sour cream
or creme fraiche and a light salad. This loaf makes an excellent
accompaniment to a picnic.
Source: <http://www.foodiesite.com/recipes/2002-07/nutloaf.jsp>
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