Holiday Cashew Nut Loaf Recipes

BAKED CASHEW LOAF

Baked Cashew Loaf image

I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.

Provided by bluemoon downunder

Categories One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

2 cups finely chopped roasted cashew nuts
1 onion, finely grated
1 garlic clove, crushed
1 carrot, grated
1 cup parsley, chopped
1 teaspoon sweet basil
2 tablespoons plain flour
1 cup mashed tofu
1 egg
1 tablespoon soy sauce
pasta sauce
tomato paste
basil
orange juice

Steps:

Combine first seven ingredients.
Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
Serve hot or cold with tomato sauce and salad.
Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.

HOLIDAY CASHEW NUT LOAF

Holiday Cashew Nut Loaf image

This tastes a little like stuffing, and is perfect for a holiday buffet. Layered eggplant is an intriging contrast to the nuts. This makes an eye popping entree and may be served with cranberry sauce and gravy. Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories Fruit

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 medium eggplants, sliced
6 tablespoons olive oil
1/2 cup brown rice
2 cups raw cashews, coarsely chopped
1 medium onion, chopped (about 1 1/2 cups)
3 garlic cloves, minced
3 large tomatoes
6 slices rye bread, toasted and crushed into crumbs
1/2 cup vegetable broth
2 teaspoons brewer's yeast
1 tablespoon fresh basil (or 1/2 tsp. dried)
2 teapoons fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon fresh lemon juice

Steps:

Preheat oven to broil. Brush eggplant slices with 2 tbls. oil, and sprinkle with salt and pepper to taste. Place on a baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 more minutes, or until slices are tender and light brown. Set aside, and lower oven heat to 350*F.
Cook rice, following package directions, and set aside. Meanwhile, heat remaining 4 tbls. oil in a large skillet over medium heat. Saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is soft and brown. Chop one tomato, and add to skillet; cook 3 more minutes.
Transfer cashew mix to large bowl. Stir in cooked rice, breadcrumbs, broth, brewer's yeast, basil, thyme and lemon juice. Season to taste with salt and pepper.
Coat a 9"x13" oval baking dish with cooking spray. Line the bottom of the dish with half of the broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.
Bake 40 to 45 minutes, or until the top is brown and filling is hot. Serve immediately. Enjoy.
!

Nutrition Facts : Calories 443.8, Fat 27.5, SaturatedFat 4.8, Sodium 171.7, Carbohydrate 44, Fiber 8.5, Sugar 8.4, Protein 10.4

VEGETARIAN CHEESE AND NUT THANKSGIVING LOAF

Vegetarian Cheese and Nut Thanksgiving Loaf image

Me being in a family with multiple vegetarians, growing up, instead of having meat loaf we had nut loaf! This loaf was one of my favorite dishes growing up, and to this day it's my favorite thing to have on Thanksgiving. For anyone looking to try a new delicious vegetarian recipe, try this!

Provided by Shimera

Time 2h5m

Yield 10

Number Of Ingredients 15

Ingredients

1 ½ cups walnuts
½ cup pecans
2 tablespoons butter
1 medium onion, minced
1 (8 ounce) package mushrooms, minced
3 cloves garlic, minced
2 tablespoons minced fresh parsley
1 ½ teaspoons dried marjoram
½ teaspoon dried thyme
1 ½ cups cooked brown rice
12 ounces Cheddar cheese, grated
1 cup cottage cheese
4 large eggs, beaten
1 ½ teaspoons salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place walnuts and pecans on a baking sheet.
Roast nuts in the preheated oven until golden and fragrant, about 7 minutes. Remove from the oven and chop nuts when cool enough to handle.
Increase oven temperature to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan and line with parchment paper.
Melt butter in a large cast iron skillet over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, garlic, parsley, marjoram, and thyme; cook until mushrooms have softened, about 7 minutes.
Add cooked rice, chopped nuts, Cheddar cheese, cottage cheese, eggs, salt, and pepper; stir until everything is combined. Transfer mixture to the prepared loaf pan.
Bake in the oven until the top is rounded and golden, about 1 hour 10 minutes. Remove from the oven and let sit for at least 10 minutes before slicing and serving.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 13.2 g, Cholesterol 119.6 mg, Fat 31 g, Fiber 2.6 g, Protein 18.2 g, SaturatedFat 11.2 g, Sodium 698.4 mg, Sugar 1.9 g

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