Cheese and Nut Loaf
2
1 ½ cups walnuts
½ cup raw, unsalted cashews
1 medium yellow onion, finely chopped
2 tablespoons olive oil
2 tablespoons Tamari
2 large cloves of garlic, finely chopped
1 ½ cups fresh mushrooms
(any type-a combination is nice)
3 tablespoons fresh parsley, chopped
2 teaspoons chopped, fresh thyme leaves, or ½ tsp. dried.
1 teaspoon chopped, fresh sage, or ½ tsp. dried.
4 eggs, beaten.
1 cup cottage cheese.
12 ounces of grated cheese (cheddar, Gruyere, or Jack)
A delicious vegetarian entree you'll want to share with everyone you know! It's cheesy and perfectly paired with cashew gravy.
Meal Type
Entrees
Diet Type
Gluten-Free Vegetarian
Preheat oven to 350°.
Roast the nuts in the oven for 5-7 minutes. Chop them finely.
Sauté onion in olive oil until translucent. Add Tamari, garlic, herbs, pepper, and mushrooms. Cook until the liquid released from the mushrooms has been reduced.
Combine this mixture with the rice, nuts, eggs, cottage cheese, and grated cheese.
Butter a loaf pan, and then line it with parchment paper.
Fill the pan and bake for about 1 to 1 ¼ hours until the loaf is firm and beginning to come away from the sides.
Cool for ten minutes.
Serve with Cashew Gravy.
Ingredients
1 ½ cups cooked brown rice1 ½ cups walnuts
½ cup raw, unsalted cashews
1 medium yellow onion, finely chopped
2 tablespoons olive oil
2 tablespoons Tamari
2 large cloves of garlic, finely chopped
1 ½ cups fresh mushrooms
(any type-a combination is nice)
3 tablespoons fresh parsley, chopped
2 teaspoons chopped, fresh thyme leaves, or ½ tsp. dried.
1 teaspoon chopped, fresh sage, or ½ tsp. dried.
4 eggs, beaten.
1 cup cottage cheese.
12 ounces of grated cheese (cheddar, Gruyere, or Jack)