Vegetarian Nut Roast VN, GF, SF Yield: 6 - 8 servings

Ingredients

1 tbs extra-virgin olive oil
1 1/3 cups toasted hazelnuts, ground
2/3 cup walnuts, ground
2/3 cup brazil nuts, ground
12 oz tomatoes, blanched, peeled & chopped
1 lg onion, finely chopped
1 clove garlic, minced
1/4 lb fresh mushrooms, chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp vegetable salt
1 ea egg, well beaten

Directions

Preheat oven to 425 F. Lightly oil a 2 lb. loaf tin or round mold. Line with waxed paper and set aside. Place the nuts, tomatoes, onion, garlic, mushrooms, basil, oregano, sea salt, and egg in a medium-sized bowl. Mix until the ingredients are thoroughly combined. Turn the mixture into the prepared loaf tin, smoothing the surface with the back of a spoon. Place the tin in oven and bake for 30-40 minutes or until roast has shrunk slightly from the sides of the tin. Let cool slightly and with a knife around the edges, turn out to a wooden board or plate. Cut into thick slices and serve with mushroom or onion gravy.

From the kitchen of: Lorraine Picot, holistic registered nutritional consultant.

For holiday nutrition tips and more recipes refer to Lorraine's article: Tis the Season to Start Your Own Traditions!

Recipe published: Winter, 2000

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Holiday Recipes

Above walnuts photo from wikipedia free encyclopedia.

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