This is nut loaf is an enticing main course ideal for festive occasions. It’s rich-tasting and has an eye-catching presentation, and the crunchy texture offers a nice contrast to the smooth sweet potato. The often-overlooked herb tarragon brings an unexpected flavor to the gravy.
Ingredients for the nut loaf:
- 2 cups pecans, whole
- 2 cups almonds, whole
- 2 cups sunflower seeds
- 1 1/2 cups cooked white basmati rice
- 3/4 cup finely chopped leeks
- 1 cup finely grated zucchini
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped thyme leaf
- 3 tablespoons finely chopped parsley or cilantro
- 1 tablespoon chopped sage leaf
- 2 tablespoons lemon juice
- 1 tablespoon vegan seasoning
- 2 tablespoons organic ketchup or tomato puree
- 4 teaspoons organic mustard sauce
- 1 teaspoon agave syrup or maple syrup
- 2 tablespoons Bragg Liquid Aminos
- 3 tablespoons coconut oil or olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon rock salt or Celtic salt
Ingredients for the sweet potato filling:
- 2 to 3 large orange sweet potatoes, baked whole in the skin
- 2 tablespoons very finely minced celery
- 1 tablespoon finely chopped tarragon leaf
- 2 tablespoons almond or cashew cream
Ingredients for the leek and sundried tomato topping:
- 1 cup sun dried tomatoes
- 1 tablespoon olive oil
- 1/2 cup chopped leeks
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh marjoram
- 1/2 teaspoon agave or maple syrup
- 1/3 teaspoon black pepper
- Sea salt
Directions:
Spread out the nuts and seeds on a baking tray, and bake for 7 minutes at 325 degrees Fahrenheit.
Remove from oven. Sprinkle with Bragg Liquid Aminos.
Gently sauté the ginger and leeks in 2 tablespoons oil. Add the Vata seasoning and grated zucchini after 4 minutes and continue to sauté for another 2 minutes.
Grind the nuts and seeds to a coarse texture in an electric grinder or mixer.
In a large bowl, mix the cooked leek mixture, rice, nuts, fresh herbs, tomato puree, mustard, salt and pepper, lemon juice, and agave syrup into a thick paste.
Press and spread this mixture onto a flat surface dusted with ground fennel seed and sesame seeds until the mixture is about 1-inch thickness. Take a circular cookie cutter and cut out rounds about 3 inches in diameter. Turn them to coat with the seed mixture.
Place the rounds on a lightly oiled baking tray and sprinkle them with a little oil. Place in the middle shelf of the oven and bake at 350 degrees Fahrenheit for 40 to 45 minutes. They should be nicely browned and crunchy on the surface.
While they are baking, remove the skins from the sweet potato and discard. Place the potatoes in a bowl and add the almond cream, celery, chopped tarragon, 2 tablespoons parsley, salt and pepper, a little olive oil, and lemon juice, and mash until smooth and creamy. Keep warm.
To construct the tower, place one round of the nut loaf on your serving plate, then neatly spread a good spoonful of the sweet potato mixture on top of each round. Neatly smooth the sides and then place a second round of nut loaf on top.
To make the leek and tomato topping, first steam the sundried tomatoes in a small pan for about 10 minutes. Meanwhile sautée the leeks in sunflower oil and cook on low heat for 7 minutes. Then add the tomatoes, fresh herbs, and agave. Stir well. Place half of this mixture in a blender with some almond cream cheese and 1/3 cup of water, and blend. Add back into the pan, heat gently, and stir well. Finish by placing a spoonful of sundried tomato and leek mix on top of each tower.
Then top each tower with tarragon gravy.
Serves 6
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