Nuttyharvestloaf Recipes
NUTTY HARVEST LOAF
This is a savory meat-less loaf. It has an interesting mix of ingredients (potatoes, peanuts, mushrooms, cilantro, sun-dried tomatoes, plus more) and an interesting sauce (sour cream, tomato paste, honey, cilantro). Haven't tried it yet but thought it might be a good meatless meal - sounds filling.
Provided by mailbelle
Categories Potato
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grease a 1-lb loaf pan. Bring a pan of lightly salted water to a boil and cook the potatoes for 10 minutes, until cooked through. Drain well, mash, and set aside.
- Melt 1 tablespoon butter in a skillet. Add the onion and garlic and fry gently for 2-3 minutes, until soft.
- Finely chop the nuts or process them in a food processor for 30 seconds with the breadcrumbs.
- Mix the chopped nuts and breadcrumbs into the potatoes with the egg, cilantro, and stock. Stir in the onion and garlic and mix well.
- Melt the remaining tablespoon of butter in the skillet, add the sliced mushrooms, and cook for 2-3 minutes.
- Press half of the potato mixture into the base of the loaf pan. Spoon the mushrooms on top and sprinkle with the sun-dried tomatoes. Spoon the remaining potato mixture on top and smooth the surface. Cover with foil and bake in a preheated oven at 350° for 1 hour, or until firm to the touch.
- Meanwhile, mix the sauce ingredients together.
- Turn out the loaf, cut into slices, and serve with the sauce.
Nutrition Facts : Calories 567.5, Fat 36.4, SaturatedFat 12.5, Cholesterol 85, Sodium 514.7, Carbohydrate 52.4, Fiber 7.3, Sugar 11.7, Protein 14.9
NUTTY LENTIL LOAF
In response to a request, this recipe came from Vegetarian Times Complete Cookbook.This is a one dish meal that is perfect to take along on day hikes or to eat at home!
Provided by Sharon123
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, cook the lentils in the water until soft, about 45 minutes.
- Drain and set aside.
- Cook the onion and garlic in the oil, stirring, until the onion is translucent.
- Add the carrots and celery.
- Simmer, covered, until the carrots are tender, about 10 to 15 minutes.
- Let cool.
- Preheat the oven to 350*F.
- In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients.
- (In response to the loaf being a little dry, you could add in about 1/8 cup broth or cooking water here to make it moister).
- Spoon into an oiled loaf pan.
- Bake until firm, about 45 minutes.
- Serve warm.
- (Or let the loaf cool and wrap it in foil for transport. On the trail, slice and serve loaf as is, or use the slices in sandwiches.).
Nutrition Facts : Calories 443.6, Fat 18.4, SaturatedFat 3.7, Cholesterol 93, Sodium 71.7, Carbohydrate 52.2, Fiber 17.4, Sugar 9.8, Protein 20.8
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