Not loaf

I spent a few grueling hours making a Michigan Womyn's Music Festival recipe to have over the weekend.  I made nutloaf, which confuses everyone because it is Not A Loaf, but more of a casserole.  Think Moosewood cookbook era vegetarian mishmashes of healthy ingredients.  It was hard work, making something which is more successfully fabricated with an amazon army of womyn in the kitchen.  But it was oh so worth it.  Here is the recipe:

                                                TUESDAY NIGHT IS NUT LOAF!

1 lb. (23⁄4 C.) Brown Rice, uncooked 2/3 C. Walnuts, raw unsalted 2/3 C. Peanuts, dry roasted unsalted 11⁄2 C. Sunflower Seeds, raw unsalted 2-3 T. Canola Oil

1 lb. (2-3 medium) Spanish Onions 5 Cloves Garlic 1 lb. Yams 3⁄4 lb. Mushrooms

1 lb. Carrots 1 lb. Tofu, firm 11⁄2 T. Parsley, dry 11⁄2-2 t. Thyme, dry 2 t. Marjoram, dry 11⁄2-2 t. Sage, dry 1 lb. Sharp Cheddar Cheese 2 T. Tamari or Soy Sauce Salt and Pepper to taste

(Serves 12)

1. Cook the rice: Bring 51⁄2 cups water to a boil, add a pinch of salt, add rice, reduce heat and cover. Simmer until water is gone, about 30 minutes. Let sit covered.

2. Dry roast the raw nuts and seeds: Place in a skillet over medium heat, stirring often, until they just turn brown. After they have cooled a bit, roughly chop the nuts and set aside. (Note: if you can’t find raw nuts, you can use dry roasted and skip the skillet roasting.)

3. Prep: Chop the onions. Cut the mushrooms into quarters. Grate the carrots. Cut the yams into 3⁄4” pieces. Mince the garlic. Cut the tofu into 1” cubes. Grate the cheese.

4. In a large Dutch oven or heavy bottomed pot, sauté the onions in the canola oil. Add the garlic to the onions and sauté for a minute more. Don’t brown the garlic!

5. Add the yams, mushrooms and a 1⁄2 cup of water. Cook for 10 minutes on medium low heat, stirring often to prevent sticking.

6. Add carrots and cook for 15 more minutes or until yams and carrots are soft.

7. Add tofu, parsley, marjoram, thyme and sage, and simmer for a few minutes on low heat until the tofu is hot.

8. Add the nuts, cheese and rice and mix thoroughly. 9. Add the tamari and salt and pepper to taste.

You can now serve the Nut Loaf from the stovetop as we do right from the open fire at Festival! We serve it with fresh steamed green beans and tossed salad.

You can also make it a day ahead, put it in a casserole dish and bake at 350° for 30 minutes or until hot.

                                                                ENJOY!