This
nut loaf is an excellent choice for a veg Thanksgiving or Christmas instead of
turkey. It's delicious served with Cashew Gravy, Cranberry Orange Sauce, and
baked butternut squash.
Total
Prep and Cook Time: 60 minutes, makes 12 Servings
Pastry
Ingredients For Three Loaves:
2
cups whole-wheat pastry flour
2
cups unbleached white flour
1
1/2 cups (3 sticks) butter, room temperature
4
Tbsp water
Pastry
Directions:
Cream
butter or veggie spread with water and 2/3 of flour
Add
remaining flour to form a firm dough
Knead
until smooth and silky
Wrap
in wax paper or plastic wrap (a plastic produce bag will do) and refrigerate
for at least 30 minutes
When
the filling is ready, divide dough into 3 portions and roll out into rectangles
Nut
Loaf Filling Ingredients:
3
cups roasted nuts finely ground - blanched almonds, hazelnuts or a mixture of
the two. Use a small food processor, or blender to grind the nuts. A coffee or
spice grinder will work, in small batches
1
cup fine dry bread crumbs
1/2
cup dry bulgur wheat
1/4
cup quinoa
1/4
cup amaranth (or use 1/4 cup any flour if you can't get this ingredient)
2
cups water
1
cup grated carrot
1
cup celery, finely chopped
1
tsp dried thyme leaf
1
tsp dried basil leaf
1
tsp dried oregano leaf
2
Tbsp olive oil or ghee
8
oz. cream cheese OR 8 oz silken tofu + 1 Tbsp lemon juice OR 8 oz vegan sour
cream
1
cup vegetable soup stock OR 1 cup water + 1 veggie bouillon cube
1/2
tsp salt or to taste
1
tsp fresh gr pepper to taste
1
Tbsp Bragg's Liquid Aminos or Tamari Soy Sauce
Optional:
2 - 4 cloves fresh minced garlic.
Filling
Directions:
Roast
nuts on a shallow roasting pan at 300 degrees for 15 minutes.
Use
a small food processor, or blender to grind the nuts. A coffee or spice grinder
will work, in small batches
Add
bulgur, quinoa and amaranth to water in a 1 - 2 qt saucepan. Bring to boil,
cover & simmer 15 minutes.
Combine
cooked grains with nuts and bread crumbs in a large bowl. Mix well.
Heat
the oil in a frying pan on medium low
If
you're using garlic, add and sauté for 5 minutes
Add
the veggies and sauté 5 minutes or until softened
Combine
with grains, nuts, veggie stock, and other seasonings
Preheat
oven to 375 degrees
Roll
out the chilled dough into three 10 x 13 inch rectangles
Place
1/3 of filling in center of each pastry rectangle, leaving 2 - 3 inches of
dough all round
Fold
pastry around filling, wet the edges, press together and fold over to seal
Place
loaves on a baking sheet, seam side down, and make shallow slits on the top
Bake
at 425 degrees for 10 minutes, then 375 degrees until golden - another 30-45
minutes
Recipe
Tips
This
nut loaf recipe is lacto vegetarian, with vegan options. I made it vegan, and
it worked well. I also made 1/3 the recipe for a single loaf, That had 4 large
servings.
This
nut loaf recipe makes 3 loaves, enough for 10-12 people. Once assembled, it
bakes in 40 - 50 minutes. Prepare pastry dough first and chill it in the
refrigerator while you prepare the filling.
Time
Saver Tip: Make the filling and pastry the day before and store well-wrapped in
the fridge (divide pastry into 3 parts). Take out the pastry and filling to
warm up about an hour or two before assembling.
Enjoy - Bird
***