Feeling Nuts

Hello dear readers!

I know, slapped wrists all round for the lack of posting. Anyway, you're not here for excuses, so I'll get straight to the food. Yay! Food!

I'm still trying to be pescetarian 5 days a week, and only eating wild or GM free guaranteed, locally sourced meat twice a week. The other day I fancied a roast, but didn't want to break my meatless Monday, so I had to improvise and make my first ever nut roast. Turns out it's pretty easy and very yummy, which was lucky with me being both greedy and lazy.

I highly recommend giving this a go, even if you're a meaty caveman through and through; it's pretty much the biggest serving of stuffing you'll ever get, and if you do't like stuffing then there's no hope for you. Give up now.

It's much more filling than I expected and neither me nor the bottomless pit could finish our plates. If it had been a regular meat loaf, there definitely wouldn't have been enough left overs for a couple of day's lunches after; so, this meat-free miracle also stops you stuffing your chubby chops quite so much and turns out to be quite a frugal recipe.

On with it!

Nutter's Roast

1/2 cup almonds
1/2 cup pecans
1/2 cup cashews
3 tbsp red lentils
1 leek, finely chopped
1 carrot, grated
1 onion, finely diced
2 garlic cloves, diced
small handful of mixed seeds
salt & pepper
mixed herbs

  1. Pop all your nuts in a bowl, cover with water and leave to soak for a couple of hours.
  2. Gently fry off your onion, leek, garlic and carrot in a little bit of oil until soft.
  3. Drain your nuts reserving the liquid. Pulse your nuts in a food processor or hand blend until they are broken down into small shards. Do not over process we're not after sand which turns to gloop. Pop in a bowl add the seeds, garlic, leeks, onion and carrot and any herbs, spices and seasoning that takes your fancy. Mix well.
  4. Simmer your lentils in the reserved nut water, (nut water! Tee-hee!), until soft and mushy. This is going to be the glue that holds our loaf together, so let's not worry about making sure there's any remaining bite in the lentils.
  5. Dump your rather unattractive lentil goo in with your now oniony nuts and combine thoroughly. Slap it all into a greased up (I used butter as I'm not vegan, but it's your choice which fats you prefer to use as lube), loaf tin and pop into a moderate oven for 35-45 minutes, or until a nice, crispy crust has formed.
  6. Serve with seasonal veg and gravy and then marvel at how much is still left despite your full and swollen tummy.

Mmmm...nut water...


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