Vegetarian Holiday Loaf
When meat just isn’t your thing, try this entrée at your next holiday gathering for a new meatless tradition.
- 1 onion, medium chopped
- 1 Tbsp olive oil
- 2 cups finely chopped mushrooms
- 2 cloves garlic, finely chopped
- 1 tsp dried thyme, marjoram, basil, tarragon, and sage
- Red wine or sherry
- 5 eggs
- 1 cup cottage cheese
- 2 cups COOKED brown rice
- 2 cups walnuts, finely chopped
- 1 cup cashews or almonds, finely chopped
- ¾ pound grated cheese (parmesan, cheddar, smoked, gruyere, etc)
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
Preheat oven to 350˚ F and prepare loaf pan by lining with parchment or oiling the pan.
Sauté the onion in oil until it begins to soften. Add mushrooms and a pinch of salt/pepper and cook until mushrooms start to release their juices and become soft.
Add garlic and dried herbs and cook until fragrant.
When pan begins to dry out, add a splash of red wine or sherry and cook until reduced. The ingredients should be moist but not swimming in liquid. Remove from heat and let cool.
In a large bowl, beat the eggs with the cottage cheese. Add rice and nuts and stir until evenly coated.
Add cooked mushrooms, grated cheese and parsley. Mix well and taste to season.
Fill loaf pan, with nut mixture. Decorate with slices of mushroom, pepper or walnuts if desired.
Bake for 1 hour or until loaf is firm. Rest on cooling rack for 10 minutes and then remove from pan lifting the parchment paper out.
Nutrition Information: Serving size = 1/8 of Holiday Loaf Calories: 519 Fat: 33g Saturated Fat: 5g Carbohydrates: 41g Sugars: 4g Sodium: 186mg Fiber: 10g Protein: 17g
Recipe adapted from www.minimalistbaker.com