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| When I worked in a hotel in England in the late 70's I helped in a banquet for 400 members of the British Vegetarian Society and this is where I became accustomed to the nut loaf. This is my take on that, a very rich combination of Horse chestnuts, roasted pistachio meats, cooked lentils, garlic, chopped carrots, onion, bell peppers, fresh sage, thyme, rosemary, bay leaf, white wine, eggs. Also in the picture is a pumpkin and squash custard topped with cheese, this is a great GF "Quiche" and does contain grated cheese but is just as good without, plus whole eggs. |
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| Previous 2, base for the lentil and nut "meatloaf" with fresh sage and rosemary added |
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| The carrot and yam soup |
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| Potatoes added along with butternut squash to the Eggplant & Pepper stew to be served with steamed brown rice |
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| Onions and fresh rosemary (own grown) for the sourdough breads |
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| The cooked base for the meatloaf, will also add more nuts, fresh breadcrumbs and whole eggs, and leave it chunky not processed like a pate. |
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| The eggplant and pepper stew completed |
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| The wholewheat onion-rosemary sourdough bread dough |
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| The pureed carrot-yam soup |
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| The pureed celery root bisque finished off with live plain yogurt |
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| The "meatoaf" before cooking |
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| Butternut, zucchini and yellow summer squash with onions, garlic and white wine for the pumpkin custard |
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| pumpkin custard topped with cheese |
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| previous 2 the baked "meatloaves" |
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| The bread dough after first prove |
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| Buttery creamed potatoes for the meatloaf |
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| The fully cooked pumpkin and squash custard |
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| Previous 2 the fresh rosemary-onion, wholewheat sourdough breads out of oven and steaming..fat, dairy and sugar free wonderfulness |
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