Nut Loaf - for 4
1 onion, diced
1 carrot, diced
1 large garlic clove, crushed
1 1/2 soup bowls of mixed nuts - peanuts, hazelnuts, walnuts, brazil nuts - ground coarsely
1 soup bowl of wholemeal breadcrumbs
1 soup bowl of cooked brown rice
Handful of seeds - sunflower and pumpkin are good
250ml hot vegetable stock
1 tbsp tomato puree
2 tbsp tamari
1oz melted butter/margarine
Herbs - parsley, thyme, marjoram, a little rosemary, all chopped
Salt and pepper
Fry the onion, carrot and garlic in a little olive oil until soft.
Using a soup bowl to measure ingredients, add the ground nuts, breadcrumbs and brown rice to a big mixing bowl.
Add the seeds, tomato puree, tamari, herbs and melted butter. Finally add the hot stock and mix well - the mixture will be quite wet, but not too much.
Grease a shallow pyrex dish (rectangular shape) and add the mixture to it. If you have time, press down firmly, cover with clingfilm and refrigerate for 1/2 hour or more if possible.
Preheat oven to 200 degrees fan. Cover the dish loosely with foil and cook for approx 45mins - 1 hr, depending on how well you like it cooked - remove the foil half way through cooking. It should have a crunchy crust but still be moist inside.
Very good with braised lettuce and peas and roast potatoes.