Patchwrangler

John Jacobs shares a few leads

Ultra nut loaf recipe

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I love the crunch, texture and chew of food. If you do too, try this nut loaf recipe. Makes six to eight portions.

Soak 700g green split peas till not absorbing any more water.

Cook in gently bubbling boiling water for 15 mins till al dente.

Cook 2 cups of brown rice by your method.

With food processor, grind 300g brazil nuts, one onion, and 150g vegetarian “ham” in food processor. Don’t grind too fine – leave some chewy bits. Put in big mixing bowl.

Grind cooked rice till a little bit pasty, put in mix bowl.

Add one heaped tsp garlic paste, heaped tsp mustard, two tsp vegie stock powder, juice of one lemon and one heaped tsp corn flour. Hold back two cups of the cooked peas for the topping, add the rest to the mix.

Mix well, spoon into margerined baking tray, leave gap at top for topping.

Start pre heating the oven at 180 degrees.

Topping. Blend up two cups of cooked split peas with a pinch of salt and a splash of water to make a nice runny mix. Then in a hand mixing bowl add to the pea mush, half a can of soy milk, 100g grated soy cheese. Mix well, spoon out over loaf.

Top with some sliced tomatoes.

Bake at 180 degrees for approx 40mins.

Add salad and eat!      vertical loaf

Tips: I reckon the loaf usually has better consistency if left to cool for an hour and is even better after refrigeration. A classic “better the next day” dish.

Variations: Yellow split peas. Houmos instead of mushy peas in topping. Slices of eggplant on bottom of loaf. Crumbled hard tofu or pre-baked mushrooms can be added to loaf mixture.

Quietly vegan,  stealthily healthy and so easy to wash up after ;~)

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