Week 15 - Nut Loaf

When you think of a vegetarian alternative to the tradition British Roast Dinner, must people would think of Nut Loaf. I was craving a roast dinner, so I figured I should give Nut Loaf a shot. 

Many Nut Loaves are heavy on mushrooms, I am a bit picky about mushrooms (I like them in certain dishes but not others), so I didn't fancy a mushroom based version. I went in search of a Nut Loaf recipe that did not contain mushrooms and I ended up with the little beauty below. 

Nuts

I say this little beauty, it was nice, but it just tasted like nice stuffing so it definitely was not a great substitution for the old Roast Dinner. Live and Learn.  Still it was tasty, but certainly not one of my amazing discoveries of 2014!

Recipe

Ingredients
1 carrot
1 onion
1 stalk of celery
1/2 cup each almonds, walnuts and pecans
2 eggs, preferably free-range
1/2 tsp oregano
1/2 tsp rosemary
Dried breadcrumbs (as needed, for coating the tin)

Instructions
Preheat the oven to 375F/190C.

Place the carrot, onion, celery and nuts in a food processor and process until the vegetables and nuts are well chopped.

Transfer to a large bowl. Mix with the herbs.

In a separate bowl, beat the two eggs together. Add to the other ingredients and mix until well combined.

Line a 450g/1lb loaf tin with parchment paper. Grease it well, then sprinkle with dry breadcrumbs.

Spoon the mixture into the tin and level the top.

Bake uncovered for 45 minutes or until set.

Rating
Taste - 13/20
Cost - 4/10
Difficulty - 6/10
Prep Time - 4/10 
Overall 54%