Mini Veggie Nut Loaf

You will never miss the meat in this scrumptious gluten free veggie loaf.  It is fantastic with mashed potatoes and seared Brussels sprouts. (The day before serving, soak the pecans, walnuts and quinoa for 6 hours.  Soaking makes them easily digestible for maximum nutrient absorption.)

Mini Veggie Nut Loaf    makes 8 mini loaves/serving 3 – 4

• 3.5 oz.(100 grams) pecan halves (about 1 Cup)
• 2 oz.(55 grams) walnuts (about 1/2 Cup)
• 1/4 Cup organic quinoa
• 2 Tablespoons organic unrefined coconut oil or organic bacon grease, divided; plus more for greasing
• 8 oz.(225 grams) sweet potato washed, peeled,& cut into 1/2 inch(1 cm) cubes
• 1 medium onion, finely chopped
• 3 cloves garlic, finely sliced
• 1 organic carrot, finely chopped
• Creole seasoning or Pink Himalayan salt & freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/8 teaspoon cayenne
• 1/8 tsp sweet smoked paprika
• 6 organic Baby Bella mushrooms washed and roughly chopped
• 1 teaspoon lemon zest from organic lemon
• 2 Tablespoons of coconut flour or about 1/2 cup org. breadcrumbs
• 2 large organic eggs, beaten
• 1 oz.(25 grams)  organic cheese, shredded

Red Sauce

• 1 Tablespoon organic tomato paste
• 1/4 teaspoon red chili flakes
• 3 cloves garlic, grated
• 1/2 onion, grated
• 1 teaspoon dried thyme, divided
• 1 – 14.5 oz (412 grams) can of organic diced tomatoes
• Creole seasoning or Pink Himalayan salt & freshly ground black pepper
• pinch of cinnamon
• 1 teaspoon balsamic vinegar

To soak the pecans and walnuts:  Make the brine: In a large glass bowl, add 3 cups of filtered water.   Add 1 teaspoon of all natural mineral salt or pink himalayan salt.  Stir to dissolve salt.  Add nuts.  Cover with tea towel or paper towel and let soak for 6 hours.  Change the brine halfway between soaking time.  Preheat oven to the “warm” setting.  Drain nuts and rinse thoroughly until the water comes out clear.  Spread drained nuts onto a baking sheet.  Place in warm oven to allow nuts to dry overnight.

To soak quinoa: Make the brine: In a small glass bowl, add a 1/2 cup of filtered water and a 1/4 teaspoon of pink himalayan salt.  Stir to dissolve the salt.  Wash 1/4 Cup quinoa in a metal strainer until water runs clear and add to the bowl.  Cover bowl with tea towel or paper towel & soak quinoa for 6 hours.  Change the brine halfway between the soaking time.  Drain quinoa and rinse thoroughly until water runs clear.

To prepare quinoa: Add drained quinoa to a small pan.  Toast quinoa in the pan over medium low heat for about 5 minutes.  Add 1/2 cup water or veg/chicken stock & a pinch of pink himalayan salt.  Raise heat to high and bring to a boil. Reduce heat to a simmer, cover pot with a lid, & cook for about 15 – 20 minutes.  Remove from heat and let sit for 5 minutes.  Fluff with a fork. Allow to cool completely before adding to recipe.

Preheat oven to 350F/180C.  Cut parchment paper to fit each section of the mini loaf pan.  (The paper should not overhang the pan.)  Liberally grease each section of the loaf pan with butter.  Liberally butter both sides of the paper before placing in the sections.

Place a large cast iron skillet over medium heat.  Add 1 Tablespoon of ghee.  Once ghee is melted, add sweet potato, onions, garlic, & carrot.  Stir.  Sprinkle on Creole seasoning (to taste), oregano, cayenne, & smoked paprika.  Mix well, reduce heat to low and cook for about 8 minutes or until vegetables are softened.  Add mushrooms. Stir.  Cook for about 4 minutes.  Remove from heat.

Add 1 Tablespoon of butter/ghee.  Stir in lemon zest.  Add mixture to a large mixing bowl, then stir in cooled quinoa, pecans, walnuts, & coconut flour (or breadcrumbs).  Mix well.  Taste and adjust seasoning.  Stir in beaten eggs.  Make sure mixture is well combined.   Evenly divide mixture into the mini loaf pans. Make sure to tightly pack the mixture into the pan.  Bake in the oven for about 20 to 25 minutes.  (Rotate pan halfway through baking for even cooking.)  When done, the top of the loaves will be crisp.  (While the loaves are baking, prepare the red sauce.)

Once the loaves are finished baking, remove from oven (leave oven on).   Let sit for about 5 minutes, then flip the pan over to release the loaves onto a plate.  It’s best to peel the paper off when the loaves are flipped over.  Carefully peel away the paper.  (Be careful, it will be hot.)  Place the loaves in the sauce pan on top of the red sauce (crisp side up).  Evenly sprinkle shredded cheese & 1 teaspoon thyme over the top of the loaves.  Place pan back in the oven and bake for an additional 8 minutes or until cheese is melted.  To serve, spoon sauce over the mini loaf or on the side.

To cook sauce:  Place an ovenproof saucepan over medium heat. Add tomato paste, red chili flakes, garlic, onion, & 1/2 teaspoon thyme.  Cook for 3 minutes (mashing with a fork) to toast the tomato paste and meld the flavors together.  Pour in tomatoes, add Creole seasoning (to taste) & a pinch of cinnamon.  Stir. Add a little water.  Raise heat to high.  Once mixture begins to bubble, reduce heat to a simmer and cook for about 15 minutes.   (Sometimes canned tomatoes can be a little astringent.  If this is the case, just sprinkle a pinch of sugar in the sauce.)  Stir in balsamic vinegar.  Remove from heat.

adapted from Jamie Oliver’s “Nut Roast w/salsa rossa picante”

Very Easy Veggie Curry

This Indian dish is comforting and good for you. It is a bit spicy, but you can tone it down by omitting the jalapeno.  I am not a fan of cilantro, but feel free to add it if you wish.  Just sprinkle fresh chopped cilantro (as much as you like) on the finished dish.  There is a No oil option below. You can use all russets or all sweet potatoes.  Or, you can sub the potatoes for acorn or butternut squash.  (Peel, then cut the squash into 1 inch /2.5 cm chunks.  Roast in the oven at 350F/190C for 30 minutes)

Serves 2

• 2 Tablespoons organic unrefined coconut oil, divided
• 1 small organic russet potato, washed, peeled, then cut into 1 inch /2.5 cm chunks
• 1 medium organic sweet potato, washed, peeled, then cut into 1 inch /2.5 cm chunks
• Creole seasoning to taste
• 1 medium red or sweet onion, thinly sliced
• 1 small jalapeno, minced
• 6 organic Baby Bella mushrooms, washed; sliced 1/2 inch/1.25 cm thick
• 4 garlic cloves, minced
• 1/2 inch (1.25 cm) piece of organic fresh ginger, minced
• 2 teaspoons madras curry powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 14.5 oz (412 grams) canned organic diced tomatoes
• 14.5 oz (412 grams) soaked then cooked chickpeas/garbanzo beans or canned organic chickpeas, drained & rinsed
• 1/4 Cup pure all natural lite coconut milk
• 3/4 Cup organic vegetable stock
• 2 Tablespoons freshly minced Basil leaves
• Pink himalayan salt and freshly ground black pepper

1. Preheat oven to 350F/190C.  Melt 1 Tablespoon of coconut oil.  Place potato chunks on a baking sheet.  Season to taste with Creole seasoning or salt & pepper.  Drizzle melted butter over the potatoes and toss gently, making sure all the potatoes are evenly coated.  Bake in the oven for 20 minutes.   

2. Meanwhile, heat a large sauce pan over medium heat.  Add 1 Tablespoon coconut oil.  Once melted, add onions, jalapeno, mushrooms, garlic, & ginger.  Stir, then sprinkle on curry powder, coriander, paprika, & cumin.  Stir the vegetables and spices together & cook for 8 minutes or until the vegetables are softened.  If the spices start sticking to the bottom of the pan, add a splash of stock and scrape the spices off the bottom of the pan with a wooden spoon.  Season with salt and pepper to taste and stir.

3. Add the cooked potatoes, tomatoes, chickpeas, coconut milk and veg stock.  Stir, then raise heat to high.  Once it starts to boil, reduce heat to low, cover, and simmer for 5 minutes.  Add Minced Basil. Taste, adjust seasoning if needed.  If you want a thinner sauce, add more stock or water.  Serve over cooked quinoa.

No oil option: For the potatoes, place washed whole potatoes with the skin on in a pot.  Cover the potatoes with water, add 1 teaspoon of salt, and bring to a boil over high heat.  Reduce heat to a simmer and continue to cook for 15 minutes.  Allow to cool slightly.  When cool enough to handle, peel, then cut into 1 inch /2.5 cm chunks.  Substitute 2 Tablespoons of vegetable broth for the coconut oil.  In a large sauce pan over high heat, bring veg broth to a boil; reduce heat to medium; then add the onions, jalapeno, mushrooms, garlic, & ginger.  Stir, then sprinkle on curry powder, coriander, paprika, & cumin.  Stir the vegetables and spices together & cook for 8 minutes or until the vegetables are softened.  If the spices start sticking to the bottom of the pan, add a little more stock and scrape the spices off the bottom of the pan with a wooden spoon.  Season with salt and pepper to taste and stir.  Continue with step 3 in the recipe.