Friday, 2 March 2018

Carroty Nut & Seed Loaf

4 to 6 servings
1 hour 45 minutes - 45 minutes prep time

Carroty Nut & Seed Loaf

Prepare the Vegetables:
1 medium onion
3 or 4 cloves of garlic
4 cups grated carrots
100 grams (1/4 pound) button mushrooms
2 tablespoons mild vegetable oil
2 tablespoons soy sauce
1 teaspoon savory, thyme, or oregano

Peel and chop the onion. Peel and mince the garlic. Peel and grate the carrots. Clean, trim, and slice the mushrooms.

Heat the oil in a large skillet over medium-high heat. Add the onions and mushrooms, and stir to coat in the oil. Cook for a minute or two, then add the carrots. Sprinkle them with the soy sauce and seasonings, as well as a tablespoon or two of water to help them cook down if they seem to need it. Cook, stirring regularly, until the vegetables are softened and reduced in volume. Remove them from the heat and let them cool slightly.

Make the Loaf:
1 cup sunflower seeds
1 cup pumpkin seeds (pepitas)
1 cup broken nut pieces (walnuts, almonds, or hazelnuts)
1/2 cup chick pea flour
3 tablespoons nutritional yeast
1 tablespoon mild vegetable oil

Preheat the oven to 350°F.

Put the sunflower seeds, pumpkin seeds, and nuts into a food processor and chop until fairly evenly fine. Add the chick pea flour and nutritional yeast, along with about 1/4 of the prepared vegetables. Process again until well blended.

Turn the chopped nuts, etc, in with the remainder of the vegetables, either in the skillet if it has cooled enough and is large enough, or in a mixing bowl. Stir or mix by hand until everything is well combined and clumping together.

Use the oil to generously grease a loaf pan. Press the mixture into the pan, mounding it slightly to form a loaf shape. Bake for 1 hour. Serve hot. 

Last year at this time I made Spicy Chinese Style Noodles.

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