To tell you the truth, I find the word meat loaf to be one of the most despicable ones existing.
To me, it denotes a meticulous concoction to scare away people in law.
Something sticky, chewy, full of bad taste and of ugly colour, on purpose and without purpose.
Something you are forced to eat, which will then turn up as a nasty background feeling in the night, while you’re trying hard to have your David Beckham dream without Vic popping up at bad moments, and failing miserably…
And the singer? Hate his guts, too.
So when I read there is such thing as nut roast yesterday I first checked it up and was annoyed by the fact it is also called “roasted nut loaf”. Eurgh.
Which is when I found Green Gourmet Giraffe’s blog. And decided nut roast must be something I should have found, thought of and most of all done before. Damn!
So I made it today. As far as color is concerned, I didn’t have more luck than my carnivore friends:
But the trick is in the taste. The smell. The feel. Let me put it that way:
I LOVE nut loaves.
My first one had a most lovely crust, but was all crumbly and crunchy on the inside, not sticky or chewy at all. Beginner’s luck:
Now listen: it doesn’t matter whether you are vegetarian or not. Let us just agree that meat loaves are an abomination and to be replaced by nut loaves. Thank you.
Wanna give it a try?
It took me:
appr. 50 g grated cheese
appr. 100 g hazelnuts
1 spoon chickpea meal
5 spoons sunflower seeds
veggies: 1 zucchini, 1 red bell pepper, 5 brown champignon mushrooms, 1 large carrot
salt and black pepper
1 hour preparation time: 15 minutes to clean, pulp or grate the veggies and mix it all together and to heat up the oven (175 °C), further 45 minutes baking time
1. I mashed zucchini, paprika and mushrooms in my blender – I got quite a thick veggie smoothie and just added some salt and some black pepper.
2. I grated the cheese and the carrot (it adds crunchiness).
3. Then I just mixed everything together in a bowl: eggs, veggies, cheese, sunflower seeds, chickpea meal and also ground hazelnuts, which I was adding in the end and gradually, to control the quantity and the density of the “dough” – this means I have no idea how much I really added but it looked like 100 grams :-).
4. In the end, I oiled our loaf tin, put in the mess I’ve made and let it bake and also dry out for 45 minutes.
The whole new Universe of Nut Roast just opened for me today … Listen: JUST DO IT. The way you want to or if unsure, check out the GGG’s blog, she’s got more recipes than we have opportunities to try them out. You have noticed this is the gluten free version, right? And you know vegan versions are a yummy possibility, too? 🙂