This recipe is in honor and memory of my sister in law Judy Cline, pictured here as our snow angel in one of the last photographs that we have of her before we lost her to Pancreatic cancer.
Judy was a vegetarian for most of her life and as far as I am concerned she was the master of the "nut loaf". This is sort of like a vegetarian pot roast though it is often made in a casserole dish and is yummy and feeds an army-- Or two teenage boys which sometimes can feel like an army. She many times gave me her recipe and I tried to reproduce the memory of this delicious dish but try as I might--it never seemed right. I pretty much gave up.
Then this year at Passover, I found myself trying to feed some vegan guests--(you know who you are!!) and I once again considered trying to make a nut roast. I happened to be thumbing through my copy of "The Jewixh Vegetarian Year Cookbook" by Roberta Kalechofsky and Rosa Rasiel and they had adapted a nut loaf recipe for Passover that they credited to Rose Friedman who along with my sister-in-law is a famous Jewish English Vegetarian chef. At any rate, I plucked up the courage to try again and here it is--the fool proof vegetarian nut loaf/roast recipe. Enjoy
Vegetable Nut Loaf
1 large onion, finely chopped
3 loaves of garlic, finely chopped
2 large carrots, grated
3 cups of mixed ground nuts
1 cup of matza meal (or bread crumbs if it isn't Passover)
4 Tablespoons of tomato paste
1 large onion thinly sliced
2 1/2 cups of vegetable stock
Preheat oven to 350 degrees
Mix all ingredients except vegetable stock and sliced onion
Grease oven proof casserole; place sliced onions all over the bottom. Form nut and carrot mixture into a roast shaped form and place it on top of the sliced onions. Bake for 45 minutes. Every 15 to twenty minutes baste with vegetable stock. This is key because it keeps the nut roast from drying out which is what often happened to my earlier attempts. Remove from the oven and let it cool for 10 minutes before serving. This serves 8 usually with leftover.
When I bit into this dish I am carried back by the smell and the taste to the house on Cranleigh gardens in Luton England where we had so many happy visits. Don't worry that you have too much left over. It is still good the next day--even at room temperature.
Then this year at Passover, I found myself trying to feed some vegan guests--(you know who you are!!) and I once again considered trying to make a nut roast. I happened to be thumbing through my copy of "The Jewixh Vegetarian Year Cookbook" by Roberta Kalechofsky and Rosa Rasiel and they had adapted a nut loaf recipe for Passover that they credited to Rose Friedman who along with my sister-in-law is a famous Jewish English Vegetarian chef. At any rate, I plucked up the courage to try again and here it is--the fool proof vegetarian nut loaf/roast recipe. Enjoy
Vegetable Nut Loaf
1 large onion, finely chopped
3 loaves of garlic, finely chopped
2 large carrots, grated
3 cups of mixed ground nuts
1 cup of matza meal (or bread crumbs if it isn't Passover)
4 Tablespoons of tomato paste
1 large onion thinly sliced
2 1/2 cups of vegetable stock
Preheat oven to 350 degrees
Mix all ingredients except vegetable stock and sliced onion
Grease oven proof casserole; place sliced onions all over the bottom. Form nut and carrot mixture into a roast shaped form and place it on top of the sliced onions. Bake for 45 minutes. Every 15 to twenty minutes baste with vegetable stock. This is key because it keeps the nut roast from drying out which is what often happened to my earlier attempts. Remove from the oven and let it cool for 10 minutes before serving. This serves 8 usually with leftover.
When I bit into this dish I am carried back by the smell and the taste to the house on Cranleigh gardens in Luton England where we had so many happy visits. Don't worry that you have too much left over. It is still good the next day--even at room temperature.