As promised in a comment last week, here is our vegetarian nut loaf recipe. Got a great dish that you cook on Thanksgiving? Offer it to the rest of us. Why wait for some troll to throw your fav recipe to our hungry community?
Recipe on the flip...
Jody's Nut Loaf
(Our dear friend Jody came up with this many years ago and we've been having it almost every Thanksgiving since. Enjoy! But remember, just because it's vegetarian doesn't mean it won't make you fat!)
2 Tbs oil
1 diced onion
1 ½ cups chopped mushrooms
2 cloves minced garlic
1 diced green pepper
1 tsp ea of thyme, marjoram, & savory (she doesn't use savory)
1 tsp sage
Salt & pepper
1 ½ cups cooked brown rice
1 ½ cups finely chopped walnuts
½ cup cashews finely chopped
4 eggs
1 cup cottage cheese
¾ pound grated cheese (cheddar, smoked, fortina or whatever--she always adds smoked gouda--and add some parmesan for sure)
¼ cup mixed fresh herbs such as parsley, oregano, thyme sage, etc.
Cook onion in oil until it begins to soften.
Add mushrooms, garlic, green pepper, dried herbs.
Cook until mushrooms & peppers are soft.
Place cooked concoction in a large bowl, add all the remaining ingredients & mix well.
Check seasoning. Leave it a bit undersalted at this point.
Line the bottom and sides of a 9-inch bread pan with two crossed rectangles of baking parchment or foil, leaving 3 inches over hanging on each side. Liberally butter the lined pan, including the ends.
Put the cheese & nut mixture in the pan.
Rap pan sharply on a counter once or twice to get rid of air bubbles, then smooth out the top with a spatula.
Fold over the overhanging paper on the top.
Bake in preheated 390 oven for about an hour until firm to the touch (we usually cook it longer than that, until browned.)
Remove pan to a cooling rack. Let sit for 10 minutes.
Pull the paper back from the top of the loaf and turn it out onto a serving platter.
Serve with nut loaf sauce (gravy for vegheads).
Nut Loaf Sauce
2 ½ cups of vegetable stock (or water)
2 Tbs nutritional yeast
¼ cup flour (unbleached)
5 Tbs. Light sesame oil or olive oil
1 Tbs butter
2 Tbs tamari (soy sauce)
2 tsp mustard (stoneground or Dijon)
pepper to taste
3 large cloves of garlic pressed through press
¼ cup sherry
Put stock on to heat so that it is boiling when needed.
Toast the yeast & flour in a sauce pan, stirring over medium-low heat until fragrant & lightly browned.
Add oil & butter & cook for 5 minutes.
Slowly whisk in 2 cups of boiling broth, then lower the heat & simmer gently for 10 minutes.
Add soy sauce, mustard, pepper, garlic & sherry. Cook for another 5 minutes.