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March 9, 2009

Better Bites: Nut Loaf From Allie

Nut Loaf

Today begins a new series of Guest Bloggers! Please welcome Allie from Allie's Answers, who brings us a fabulous Nut Loaf for this week's edition of Better Bites! She's helped me out before, but this time Allie took time out of her busy schedule editing to help me out so be sure and stop over at her blog and say hello! She has some fabulous tips and ideas about everything green!


This recipe for nut loaf is one of my favorite meals. It's from the Slow Cooker One-pot & Casserole Cookbook by Catherine Atkinson and Jenni Fleetwood. The book is fantastic, but sadly, I don't believe it's in print any longer. The recipe is a little labor intensive, but well worth it. Nut loaf is a great vegetarian main course, but meat-eaters will enjoy it too. And using the slow cooker instead of the oven saves energy.

2 tablespoons olive oil
1 onion
1 leek
2 celery sticks
3 cups mushrooms
2 cloves of garlic
1 15oz can of lentils, rinsed and drained
1 cup mixed (unsalted) nuts - I used cashews, pecans, and hazelnuts - finely chopped 1/2 rice flour (original recipe calls for all-purpose, but I used rice flour to make it gluten-free)
1/2 cup grated sharp cheddar
1 egg slightly beaten
3 tbs fresh parsley, chopped
Salt and pepper to taste

Put a saucer upside down in the slow cooker pot. Add 1 inch of hot water to the pot. Set heat to high and begin cooking.

Grease base and sides of a loaf pan and line with parchment paper. Heat water (enough to fill the rest of the slow cooker) just short of boiling.

Chop onion, leek, celery, mushrooms, and garlic finely in the food processor. Heat oil in a large frying pan. Add chopped mixture and cook until veggies are soft, but not browned. Turn off heat. Stir in remaining ingredients. Press the mixture into the loaf pan, leaving the top smooth, and cover the pan with foil.

Balance the pan on the saucer in the slow cooker pot, and pour the hot water in until it reaches the halfway point on the loaf pan. Place the cover on the slow cooker and cook on high until firm to the touch (3-4 hours). Cool for 15 minutes.

Slice and serve. The nut loaf is great hot, but even better the next day for lunch. I enjoy it cold over a mesclun mix salad.

Thanks Allie! Check back tomorrow for another great entry from my fabulous line up of guest bloggers!

Posted by Dianne at March 9, 2009 9:01 AM

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Thanks again Allie for helping me out! This looks great and I'm going to have to try it soon!

Posted by: Dianne at March 15, 2009 9:09 PM

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