Nut + brown rice loaf with tomato-balsamic glaze (gluten-free, dairy-free, vegan)

A hearty main course, this loaf isn’t difficult to make, even though the ingredient list looks intimidating. The recipe is forgiving—you can flavor it with whatever seasonings and herbs you enjoy. Instead of the chia seeds, you can crack in an egg to help bind the loaf together. Inspired by posts on Vegan Richa and Naturally Ella.

Ingredients
  • chia seeds
  • rolled oats (gluten-free, if desired)
  • raw walnuts
  • raw pecans
  • raw sunflower seeds
  • cooked brown rice
  • onion, minced
  • fresh cilantro or parsley, coarsely chopped
  • granulated or fresh garlic
  • herbes de Provence or dried herbs (such as thyme, oregano, basil, rosemary, and fennel)
  • nutritional yeast (optional)
  • Dijon mustard or prepared mustard of choice (optional)
  • fresh lemon juice (optional)
  • tamari or soy sauce
  • chili sauce or paste (optional)
  • smoked paprika
  • freshly ground pepper
  • tomato paste
  • balsamic vinegar
Method
  1. In a small glass measuring pitcher, combine 3 parts water to 1 part chia seeds: to replace 1 egg, combine 2 fluid ounces water with 10 grams chia seeds. Whisk to blend well and place in the refrigerator to gel.
  2. In a dry pan or in the toaster oven, toast the oats, walnuts, pecans, and sunflower seeds until fragrant and lightly browned (watch so they don’t burn). Let cool slightly.
  3. Add the toasted oats and the rice to the bowl of a food processor and process until a coarse texture. Add the walnuts, pecans, sunflower seeds, onion, cilantro, garlic, dried herbs, nutritional yeast, mustard, lemon juice, tamari, chili sauce, paprika, pepper, and chia mixture. Process, adding a tablespoonful of water at a time and scraping down the sides as needed. Taste and adjust the seasonings. Process until the nuts and seeds release their oils and the mixture becomes sticky.
  4. Preheat the oven to 375ºF. Line a loaf pan with parchment paper, allowing the paper to overhang on the sides to make handles for easy loaf removal after baking.
  5. Pour the mixture into the prepared pan and level the loaf’s surface. In a small bowl, whisk together some tomato paste with a drizzle of balsamic vinegar until well blended. Pour the glaze on the loaf and spread with a spatula or spoon to completely cover the top.
  6. Cover the pan with aluminum foil and bake until the loaf edges begin to brown, 25 to 30 minutes. Uncover and bake until the glaze dries and darkens a bit, about 10 minutes longer.
  7. Let cool in the pan on a wire rack for 10 minutes. Lift out the loaf using the parchment paper handles and cool on the rack until you can lift the loaf off of the parchment and onto a cutting board without it crumbling in the middle. Let sit another 5 minutes, then cut into slices with a large serrated knife. Serve right away or keep the loaf slices warm in a low-temperature toaster oven until serving.
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