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!
3 tbsp red lentils
mixed herbs
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
small handful of mixed seeds
salt & pepper
water
cayenne
mixed herbs- Pop all your nuts in a bowl, cover with water and leave to soak for a couple of hours.
- Gently fry off your onion, leek, garlic and carrot in a little bit of oil until soft.
- 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.
- 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.
- 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.
- Serve with seasonal veg and gravy and then marvel at how much is still left despite your full and swollen tummy.
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| Mmmm...nut water... |
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