“I continue to be amazed by our bodies’ ability for self-repair. Our bodies want to be healthy, if we would just let them. That’s what these new research articles are showing: Even after years of beating yourself up with a horrible diet, your body can reverse the damage, open back up the arteries—even reverse the progression of some cancers. Amazing! So it’s never too late to start exercising, never too late to stop smoking and never too late to start eating healthier.” - Michael Greger
A vegetarian recipe today that uses wholesome, nutritious ingredients to produce a tasty, savoury loaf that can be used as a filling main meal.
Rice and Cashew Loaf
Ingredients
1 cup brown rice
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 and 1/2 cups sliced button mushrooms
2 sticks celery, finely sliced
1/4 teaspoon nutmeg
1/2 teaspoon mustard powder
salt and pepper
2 tablespoons plain wholemeal flour
3/4 cup milk (dairy or soy, your choice)
1 and 1/2 cups cashews
1 tablespoon tomato paste
2 tablespoons parsley, finely chopped
Sauce
3 tbsp Tahini
4 tbsp yoghurt
2 tsp tomato paste
Juice of a lemon
crushed garlic
Method
A vegetarian recipe today that uses wholesome, nutritious ingredients to produce a tasty, savoury loaf that can be used as a filling main meal.
Rice and Cashew Loaf
Ingredients
1 cup brown rice
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 and 1/2 cups sliced button mushrooms
2 sticks celery, finely sliced
1/4 teaspoon nutmeg
1/2 teaspoon mustard powder
salt and pepper
2 tablespoons plain wholemeal flour
3/4 cup milk (dairy or soy, your choice)
1 and 1/2 cups cashews
1 tablespoon tomato paste
2 tablespoons parsley, finely chopped
Sauce
3 tbsp Tahini
4 tbsp yoghurt
2 tsp tomato paste
Juice of a lemon
crushed garlic
Method
Cook the rice and drain, leaving it aside.
Heat the oil in a large saucepan and sauté onion until translucent. Add garlic and sauté for a few seconds more.
Add the mushrooms and celery and cook quickly for 1 minute.
Add the nutmeg, mustard, salt and pepper.Stir in the wholemeal flour and cook gently for 1 minute. Add the milk and cook, stirring until the mixture thickens. Fold in the cashews, rice and tomato paste. Add parsley.
Grease a loaf pan and sprinkle bottom with a few pinches of dried, crushed mixed herbs. Place the loaf mixture in the tin.
Cover the loaf with foil and bake in a moderate oven at 180˚C for 40 minutes. Remove from the oven, uncover the loaf and allow to rest for 5 minutes before serving.
Sauce
Heat the oil in a large saucepan and sauté onion until translucent. Add garlic and sauté for a few seconds more.
Add the mushrooms and celery and cook quickly for 1 minute.
Add the nutmeg, mustard, salt and pepper.Stir in the wholemeal flour and cook gently for 1 minute. Add the milk and cook, stirring until the mixture thickens. Fold in the cashews, rice and tomato paste. Add parsley.
Grease a loaf pan and sprinkle bottom with a few pinches of dried, crushed mixed herbs. Place the loaf mixture in the tin.
Cover the loaf with foil and bake in a moderate oven at 180˚C for 40 minutes. Remove from the oven, uncover the loaf and allow to rest for 5 minutes before serving.
Sauce
Mix together all ingredients, keep tasting and add whatever ingredient needs re-enforcement until quantities are right and no one flavour predominates. Serve on the side with the loaf.
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Oh, does that look good!! "To die for..." as we sometime say.
ReplyDeleteMmmm, sounds delicious, must try
ReplyDelete