All the world is nuts about
What's in The Nut Gourmet
A special occasion entree is usually a little fussier than an everyday family-style dish, but I'm betting on no regrets once you've tasted this scrumptious nutloaf that's especially attractive when baked in a springform pan. For convenience, prepare it a day ahead, cover it with tin foil, and reheat at 350 degrees for about 20 minutes. Serve with a salad and some steamed vegetables,
then check out The Highest Perch for a grand finish of Blanc Mange, an elegant dessert of French origin.
Almond Nutloaf is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.
The ingredient list might look a bit daunting, but this is really a snap to assemble. The combination of exceptional flavor, crunchy texture, and delicate lightness make this a really special vegan dish.
Passover Note: To prepare the Almond Nutloaf for Passover, please be aware that the nutritional yeast is kosher but not kosher for Passover. Though the yeast, which is not a levening yeast, adds a pleasing flavor, the loaf will still be a very tasty and wholesome dish if you decide to eliminate it.
Yield: 6 to 8 servngs
- Preheat the oven to 375 degrees (gas mark 5), and lightly oil a 9-inch (23 cm) springform pan or an 8 x 8-inch (20 x 20 cm) glass baking dish.
- Cut the onions in half. Coarsely chop one of the halves and set it aside. Cut the remaining onions into chunks and pulse-chop them in the food processor until minced. Transfer the minced onions to a large bowl and set them aside.
- Scrub the potatoes, cut them into coarse chunks, and put them into a 2-quart (2 liter) saucepan. Add the coarsely chopped garlic, the coarsely chopped onions, 1/2 teaspoon of the salt, and water to cover. Cover and bring to a boil over high heat. Turn the heat down slightly and simmer for 10 minutes, or until the potatoes are fork tender. Drain the potatoes in a colander, and transfer them to a bowl. Mash the potatoes with a fork, and add to bowl with the reserved minced onions.
- Finely grind the almonds in the food processor. Add them to the bowl with the potatoes and onions.
- Process the walnuts and pecans in food processor until ground but still retain a little crunchy texture. Add them to the potatoes and onions..
- Add the diced tomato, water, nutritional yeast, minced garlic, remaining 1 3/4 teaspoons salt, nutmeg, basil, thyme, marjoram, pepper, Worcestershire sauce, and optional cayenne to the bowl. Mix well until all the ingredients are thoroughly combined.
- Spoon into the prepared pan, pressing with the back of a spoon or your hands to compact the mixture.
- Arrange the tomato slices over top and bake for 50 to 60 minutes. Remove from oven and let stand for 15 minutes. Use a flatware knife to loosen the edges of the loaf, then release the springform sides and cut the loaf into wedges or squares and serve.
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