RICE AND NUT LOAF; COTTAGE CHEESE & NUT LOAF; NUT LOAF..3 EASY TIMELESS RECIPES FOR THE NEW YOU IN THE NEW MEATLESS MONTHS TO FOLLOW EAT MORE HEALTHY NUTS!!!

HERE ARE 3 DELICIOUS RECIPES, THAT USED TO BE THE STAPLES OF VEGETARIANS IN THE 1960'S-70'S, long before frozen ready to serve Vegetarian meals were available.
These recipes are as great today as always..enjoy:

RICE AND NUT LOAF:
serves 6-8 with a salad or side vegetables, also great for sandwiches.
This is also great  served hot with mushroom gravy or marinara sauce

1/4 cup sunflower or safflower oil
1 cup minced onion
2 cloves garlic smashed and minced
4 large eggs lightly beaten
3 cups cooked brown rice
1 quart milk (nut milk is fine)
3 cups whole wheat bread crumbs (fresh not dried) 
1 tsp sea salt
3 tbsp dried herbs  (sage, thyme or rosemary)
2 cups  finely chopped walnuts or pecans


Method:
 one oiled 9 x 5x 3 inch loaf pan or oiled 2 qt casserole

PREHEAT OVEN 350F
1) Saute the onion and garlic in the oil and set aside
2) In a medium bowl mix the bread crumbs with 2 cups of the milk and  set aside
3) in another medium bowl mix the cooked rice with the eggs
4) In a large bowl combine everything together, adding the rest of the milk.
5) Pack this into the oiled loaf pan and place this in a  roasting pan of hot water.
6) Bake for 1 hour uncovered.
7) remove from oven and then from water bath.
8) when cool enough to handle, unmold and slice...or unmold and allow to cool down before storing in a cold place/fridge for slicing later.

COTTAGE CHEESE AND NUT LOAF
makes 8 servings
3 tbsp oil
1 cup minced onion
2 cups minced celery
1 cup chopped raw cashews
1 cup chopped raw walnuts
2 cups cooked brown rice
2 cups cottage cheese ( drain off the whey)
2 tbsp mince chives or scallion tops
1/4 cup toasted sesame seeds (optional) 
2 tsp dreid thyme
1/4 cup minced fresh parsley
salt and  pepper to taste
3 large eggs beaten
1/4 cup raw wheatgerm ( use for dusting the cooking pan)

PREHEAT OVEN 375F
OILED & WHEAT GERM DUSTED  9 X 5X 3INCH LOAF PAN OR 2 QT OVENPROOF CASSEROLE


Method:
In a large bowl combine the nuts, rice, cheese, eggs, seeds, herbs and seasonings, set aside.
Saute the onion and celery in the hot oil, then add to the nut mix.
Stir well to combine.
Pour into the prepared pan.
Sprinkle the remaining wheatgerm over the top and bake for 1 hour on a lined cookie sheet.
remove from oven and wait 15 mins before unmolding.
Serve warm or cold

 
 
 NUT LOAF  The simplest recipe and the oldest
serves 6

2 cups finely ground raw nuts/seeds ( eg. sunflower, almonds, walnuts, cashews, pecans)
1 cup minced onion
3 cloves garlic minced
1 cup minced celery
2 large eggs beaten
1/4 cup raw wheatgerm
3 tbsp,. nutritional yeast
1 cup cooked brown rice or 1 cup raw rolled oats 
1 tbsp soy sauce
2 tsp dried  herbs of choice ( thyme. rosemary, sage)
Sea salt and ground black pepper to taste


Oiled 9 x 3 x5 inch loaf pan or 2 qt ovenproof casserole

PREHEAT OVEN 350F middle shelf

Mix everything well together in a large bowl then pour into the oiled pan, smoothing surface.
Bake for 40 mins. on a lined cookie sheet
Remove from oven, and cool on wire rack.
Use like regular meatloaf, and store any leftovers in fridge.

EASY AND PERFECT EXAMPLES OF HOW AND WHY THE VEGETARIAN MOVEMENT HAS JUST GOT BIGGER AND BETTER (FOR YOUR HEALTH) OVER THE DECADES!!

Also always keep your raw and roasted nuts in the freezer to prevent spoiling.