Hi there lovely! Let’s pretend that my last post was not as long ago as the 30th of September. OK?
I got a one-word excuse…
This year I decided to try my hand at a nut roast recipe. I have always been curious as to what they taste like (answer: vegetarian meatloaf) and I was intrigued about creating a sweet & savoury upside-down cake version with cranberry sauce on top.
Because, come on, the best thing about turkey is slathering it in cranberry sauce. And if you don’t eat turkey, then why should you miss out?
This delicious festive treat is also jam-packed with the power of mushrooms. Once blitzed up in the food processor they bind with the brown rice and other ingredients to create a superbly moist flavour sensation.
And here is a fun fact for you – did you know that when you add mushrooms to a dish you can use less salt? It’s because of their unique umami flavour profile. Pretty darn cool.
Anyway, I’m going to think positive and hope I will be back here before xmas to share another recipe so I won’t say happy holidays and all that yet.
Have you made a nut roast before? Are you a vegetarian that loves or loathes them? Chat to me in the comments!
ps. I’ve been working hard for the last few months recruiting some of the best bloggers across Australia to create beautiful festive and summer-inspired mushroom recipes. Check out the amazing list on the Power of Mushrooms website or follow the facebook page to get the recipe links fresh as they go live!
Mushroom and cranberry nut roast
- 3/4 cup (150g) brown rice
- 1/2 cup (60g) walnuts
- 1/2 cup (80g) almonds
- 300g (3 cups, chopped) mushrooms
- 1 tablespoon ghee or oil
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup (125ml) red wine
- 1/3 cup (80ml) milk of your choice*
- 3 eggs
- 1 cup (100g) grated cheddar cheese
- 2 tablespoons chopped parsley
- 1 tablespoon chopped sage
- 1 teaspoon lemon zest
- 1/2 cup (60g) breadcrumbs
- 275g jar cranberry sauce
Wash the rice in a sieve under cold running water and place into a saucepan that has a tight fitting lid. Add two cups (500ml) cold water and bring to the boil over high heat. Once boiling, put the lid on and turn the heat down to the lowest setting. Cook for 25 minutes until all the water is absorbed and the rice is tender. Transfer to a large mixing bowl and leave to cool.
Place the walnuts and almonds into the bowl of a food processor and blitz until finely chopped with some chunky bits. Transfer to a bowl and set aside. Add the mushrooms to the food processor and blitz until finely chopped. Set aside.
Melt the ghee in a large frying pan over medium heat. Add the red onion and garlic and sauté for 5 minutes until translucent, stirring often. Add the mushrooms and cook for 2-3 minutes until softened, then pour over the red wine and cook for 2 minutes until evaporated. Stir in the soy milk, then add to the bowl with the cooked rice.
Crack the eggs into a separate bowl and whisk thoroughly. Pour into the rice bowl and add the nuts, grated cheese, herbs, lemon zest and bread crumbs. Season with salt and pepper and stir well.
Heat the oven to 200C. Grease a 20cm loaf tin and line with baking paper. Scoop the entire jar of cranberry sauce into the loaf tin and spread it with the back of the spoon to evenly coat the bottom. Pour in the rice mixture and smooth the top. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 15 minutes. Rest for 15 minutes.
Loosen around the edges with a knife then quickly flip onto a serving plate and remove the baking paper. Serve hot with your favourite side dishes.
*I used Vitasoy Soy and Almond Blend as I developed this recipe for them, but any milk will work.