nut roast. While not the simplest of dishes, it is one of my easiest. I make nut roasts so regularly that it is no effort at all to whip one up.
Coburg Farmers Market for the first apples of the season. I made smoky nuts and a batch of chocolate muffins from Ricki Heller's Naturally Sweet and Gluten Free. They were for a Moody Noodles birthday celebration. The nuts were a bit burnt and the cupcakes slightly crumbly but it was great to catch up with familiar faces (and some new ones too). I loved K's cashew cheese with roasted garlic and smoked paprika from Veganissimo. (Now I really want to buy the book!) Plus there was a pretty cake and a cute baby.
I particularly loved the art tent where kids could paint a hand with Aboriginal colours. I coaxed Sylvia to paint a hand and was rewarded with paint stains on her princess dress that did not come out in the wash! Apparently the painted hands will be on display around Moreland.
My sister in law made the gf chocolate cake. It was delicious and my sort of thing. Sylvia was excited about the pavolva. I also took down the chocolate bark with coconut bacon which got mixed reactions.
The nut roast was a success. It was on the sweet side and quite day-glo orange. But delicious. It was gluten free but regular wheat breadcrumbs could be used. It only had one egg so I think you could substitute a flax egg or chia seed egg to make it vegan.
I took my inspiration from Jamie Oliver and made Creamy Leeks and Peas. I cooked the leeks until soft (about 10 minutes uncovered and 30 minutes covered) on the stovetop with sliced celery, sliced garlic, a dash of smoked paprika and a pinch of salt. (I put some of these aside for another day.) Then I added some milk, parmesan cheese, cheddar cheese and seeded mustard. Mixed it up and added some peas. It was a great side dish.
As this meal features golden beetroot and a huge leek from the farmers market I am linking up with Shop Local #7 at Elizabeth's Kitchen Diary, an event for bloggers to feature locally sourced food.
Previously on Green Gourmet Giraffe:
One year ago: Easter egg pizza and Easter quicklinks
Two years ago: Snag Stand - cosmopolitan takeaway
Three years ago: Steamed Vegetarian Dumplings
Four years ago: Flat pack chocolate chip cookies
Six years ago: Easter Nut Roast
Golden beetroot nut roast
Adapted from Sam Stern's Eat Vegetarian
3 tbsp olive oil
1 medium onion. finely chopped
1 large golden beetroot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic
400g tin of tomatoes
1/2 tsp maple syrup (or other sweetener)
1/2 tsp sea salt
1 cup dried breadcrumbs*
1/2 cup rice crumbs*
1/2 cup ground almonds
1/2 cup ground cashews
1 tsp fresh thyme (or 1/4 tsp dried herbs)
1 tbsp lemon juice (a good squeeze)
1/2 to 1 tsp salt
freshly ground black pepper
Preheat oven to 180 C. Grease and line a loaf tin.
Make tomato sauce: Heat olive oil in a medium saucepan over medium heat. Fry onions, beetroot and celery for about 5 minutes or until onion is translucent. Stir in the garlic and fry about a minute. Add tomatoes, maple syrup and sea salt. Bring to boil, cover and simmer for about 20 minutes. The sauce should be thick and the beetroot will be soft when cooked.
While tomato sauce cooks, prepare the rest of the ingredients. When the tomato sauce is ready mix with remaining ingredients - I did this in the saucepan but you could do it in a mixing bowl if you prefer. It will be quite a thick mixture. Tip ingredients into prepared tin and smooth the top with the back of a spoon. Bake for 50 minutes. If the top starts to brown too much cover with foil (mine was uncovered). Let stand for 15 to 30 minutes before turning out and slicing. Leftovers can be wrapped in foil in the fridge and reheated in the oven
* NOTES: You could use some precooked tomato sauce with vegies of choice, though it should be quite thick so you might need to boil it down. For the breadcrumbs and rice crumbs you can substitute other grains or flours. I used a mixture of coconut flour, besan, gomasio and rice crumbs. You could also substitute a flax egg or chia seed egg for the egg (about 1 tbsp ground seeds with 3 tbsp water) to make it vegan. As with all nut roasts, the possibilities for substitutions are endless.
On the stereo:
Super Trouper: ABBA
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