RECIPE: found! rice nut loaf recipe!

Carol_AnnFebruary 22, 2007

OK, I'm the only one in the world who's excited about this, but I was visiting in Maine and discovered a copy of the NY Times cookbook that I don't have on hand, and so I got a copy of the recipe I was looking for... (see post "looking for"). Here it is in all it's glory, with my changes.

Ingredients:

1 c. chopped nuts (I used about 3/4 c. almonds and 1/4 c. walnuts but use what you have. Just chop really fine -- I use the food processor or a coffee grinder)

1 onion, finely chopped

garlic (2 or 3 cloves)

3 ribs celery, finely chopped

2 eggs, beaten

3/4 c. wheat germ (I usually start with 1/2 c. and add a little more if the loaf is too moist)

3 T. nutritional (brewer's) yeast

2 c. cooked brown rice

1 T. tamari or soy sauce

rosemary, sage, thyme

I saute the onions and celery and garlic first but you don't have to -- then just mix everything together. Put in an oiled loaf pan, bake at 350F for 40 minutes or so, let sit for 10 minutes, slice and serve! I love it with mushroom gravy but other sauces would be good. It has a very meaty texture and taste (the nutritional yeast helps with that) and is a great substitute for turkey on Thanksgiving. Leftovers are good sliced and eaten warmed, cold, on sandwiches... you get the idea. I love, love, love this nut loaf after trying many others.

Bon appetit!

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jclepine

It sounds like a great recipe, I'm going to give it a try!
I thought I'd mention that we make these kinds of loaves by making up the recipes. Always nuts, alway some kind of legume, always some kind of binding agent--we prefer tomato paste and bread crumbs to eggs, and always garlic/onion. We just change it around some...shredded carrot, potato, turnip or beets, diced peppers, bits of broccoli or diced squash. Crumbled firm tofu, diced tofurkey sausage or seiten(sp?). We also switch from rice to quinoa to no grains at all, just extra lentils. All these loaf recipes are fun to mess around with...try it!

    Bookmark   September 24, 2007 at 1:41PM
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hald

I cooked the recipe tonight and it was delicious. I read jclepine's post so I changed it a little. I added a container of tofu that I blended into a paste, plus 2 additional eggs & 1 T of yeast. I saute'd (sp?) the onions in butter, along with 1 T of garlic paste and added the spices to the saute (I used 1 t of rosemary and thyme, and 1/2 t of sage). I baked 45 minutes covered and 15 minutes more uncovered. The texture and taste were excellent. Even my meat eating friends liked it.

Next time I'll add some shredded carrot and some peas. I can see this will make good sandwiches. It was good with mushroom gravy and potatoes augratin, like vegetarian comfort food.
Thanks for sharing. The recipe is definitely a keeper!
-Hal

    Bookmark   December 16, 2007 at 10:11PM
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