Hey kids! First, thanks for all the enthusiasm about the Sweet Potato Chocolate Cake last week. I guess I’m not at all alone loving healthier dessert. And chocolate. 😀
Today is a super-quick post because I’ve been “up to my eyeballs” in mommy matters and work. I have two new projects I’m working on. Yes, two! I hope to share details soon.
For now, I want to share this recipe in time for Thanksgiving – and the holidays. It’s another from Plant-Powered Families. It’s just so seasonal and easy (really easy, guys!) that I had to get it out to you this week. If you’re a fan of the No-Fu Loaf, I think you’ll enjoy this one. So, without a lot of chitty-chat, here it is… Autumn Dinner Loaf!
Enjoy, and Happy ThanksLIVING my friends! x Dreena
Autumn Dinner Loaf link to print/share
This comforting dinner loaf is perfect for the holidays, but may become a year-round favorite! Serve with Home-Style Gravy, along with baked potatoes and green beans. Serves 5–6
2 cups carrot, sliced
2/3 cup whole raw almonds
1/2 cup sliced green onion
2 tablespoons nutritional yeast
1–1 1/2 teaspoons Dijon mustard
1 1/4 teaspoons sea salt
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary leaves
1/4 teaspoon ground dried sage
1 medium-large clove garlic
2 tablespoons freshly squeezed lemon juice
2 lightly packed cups cooked and cooled brown rice
1 cup plus 2 tablespoons rolled oats
Topping Options (see note)
21/2 tablespoons barbecue sauce
1–2 tablespoons rolled oats
2 tablespoons almond meal
1 tablespoon rolled oats
Pinch of sea salt
Preheat oven to 375°F. Lightly wipe a glass loaf pan with a smidgen of oil. Line the bottom of the pan with a strip of parchment paper (place it in so it hangs over the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). In a food processor, add the carrots, almonds, green onions, nutritional yeast, Dijon mustard, sea salt, rosemary, sage, garlic, and lemon juice. Process until the mixture smooths out and starts to become sticky, scraping down the bowl as needed. Add the rice and puree. At this point the mixture should be sticky enough to hold slightly when pressed. Add the oats and process through. Transfer the mixture to the prepared pan and evenly distribute. If using the BBQ topping, spread the sauce over the top of the loaf, and then sprinkle on the oats. If using the dry topping, combine the almond meal, oats, and salt in a small bowl, and then sprinkle over the loaf. Cover the dish with foil and bake for 33–35 minutes. Remove foil and bake for another 5–7 minutes. Remove from the oven and let stand for about 5 minutes, then slice and serve.
Serving Suggestions: Refer to this post for other Thanksgiving menu ideas!
photos by Nicole Axworthy