High Road: Pecan Herb Loaf

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* Exported from MasterCook *

 

Pecan Herb Loaf

 

Recipe By : The High Road to Health by Wagner and Spade, page 150

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Sauces And Marinades

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***LOAF***

1/2 onion -- finely chopped

1 teaspoon cold-pressed olive oil

8 medium mushrooms -- finely chopped

6 large garlic cloves -- finely chopped

1/2 cup chopped pecans

1/2 cup chopped almonds

1/4 cup chia seeds

(if unavailable use 1/2 C hulled sesame

seeds)

2 tablespoons raw soy flour

2 tablespoons arrowroot powder

4 tablespoons nutritional yeast

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1/2 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon savory

3/4 teaspoon garlic powder

20 ounces firm Chinese tofu

5 tablespoons raw tahini

***SAUCE***

1/2 onion -- finely chopped

1 tablespoon cold-pressed olive oil

28 ounces canned chopped tomatoes

1/2 tablespoon soy sauce

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/2 teaspoon basil

 

Serves six

 

This great alternative to meat loaf has the taste and the texture to

satisfy the fussiest meat loaf maven. Make enough for leftovers because

it's delicious served cold on sandwiches or crumbled in pita bread.

 

1. Sauté the onion in olive oil over medium heat for 3 minutes. Add the

mushrooms and cook, covered for 5 minutes. Add the garlic and cook for 2

minutes more.

 

2. Place the pecans and almonds in a food processor or blender. Using

short strokes at medium speed, chop the nuts until they have the texture of

very coarse corn meal.

 

3. Combine the nuts, chia seeds, soy flour, arrowroot, yeast, salt,

pepper, basil, oregano, savory, and garlic powder in a large mixing bowl

and mix well.

 

4. Place the tofu, half at a time, in a clean dish cloth. Collect the

corners and wring tightly to expel as much water as possible. Do not use

cheesecloth since the holes would allow the tofu to pass through. The tofu

will crumble. Break up any large pieces that remain.

 

5. Combine the tofu thoroughly with the onion-mushroom mixture and

tahini. Add to the dry ingredients and combine well (using your hands

works especially well).

 

6. Press firmly into an oiled loaf pan (preferably glass) and bake at 350F

for 1 hour.

 

7. While the loaf is baking, prepare the sauce. Sauté the onion in olive

oil over medium heat for 7 minutes. Add all the other ingredients and

cook, covered, for 30 minutes and uncovered for 15 minutes more.

 

8. Remove the loaf from the heat and let stand, covered, for 15

minutes. Turn out onto a serving dish, cover with sauce, and garnish with

sprigs of parsley. To serve, slice and cover each slice with sauce.

 

NOTE. For special occasions substitute Mushroom Horseradish Sauce (see

separate recipe) for the sauce shown above and serve with mashed potatoes.

 

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