Cheese and Nut Loaf
Makes
2
servings
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
Ingredients
1 ½ cups cooked brown rice
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)
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)
1
Preheat oven to 350°.
2
Roast the nuts in the oven for 5-7 minutes. Chop them finely.
3
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.
4
Combine this mixture with the rice, nuts, eggs, cottage cheese, and grated cheese.
5
Butter a loaf pan, and then line it with parchment paper.
6
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.
7
Cool for ten minutes.
8
Serve with Cashew Gravy.