The veggie loaf was improv with lets see what’s in the fridge — about 2 cups of soaked pecans, 1/2 a cup of walnuts and 1/2 cup of pecans toasted, 2 cups of grated carrots, half an onion, 5 ot 6 shiitake mushrooms, 1/4 cup cilantro and basil and marjoram, half a lemon’s juice, curry, coriander poweder, cayenne, dijon mustard, worcestershire sauce, tabasco sauce, soy sauce, 4 slices of bread made into crumbs, an egg, and 1/2 cup rolled oats, all blended together and made into a loaf that was baked for about 40 minutes.
It’s a corruption of “Mushroom walnut roast” in Ken Charney’s The Bold Vegetarian Chef.
The onions were carmelized by taking half a large onion (it reduces down a lot), softening the diced pieces to translucent then browning in olive oil (about 10 minutes), 2 Tbs of sugar added, bunch of fresh thyme leaves thrown in a little balsamic vinegar with herb stock and simmered (about 5 minutes)
.
Recipe Link: Watermelon Rind Pickles
