Not to be shy but this must be one of the best nut roasts in the universe! I made it two days before Christmas and we’re all amazed at how good it is. You will absolutely love it, whether you don’t have a recipe to make and use it now or make it after the Holidays. It will definitely get a place in cookbook number 2.
The wild rice and lentils combination gives it a chewy texture and the spices bring this baby home. Honestly, it’s amazing. I won’t continue praising it too long and I hope you can taste that for yourself. Here it is. You can either make it as a loaf or as individual serving sizes and use a muffin tray for it. They mak great snacks.
CHRISTMAS NUT ROAST
- Cook rice, lentils and peas with two bay leaves.
- In a little bit of coconut oil saute ginger and onion, and top up with water to prevent frying.
- Add the leek and all spices and stir. Make sure the pan is big enough, otherwise, transfer to a bigger pan.
- Add grated carrot, parsnip, and sweet potato and stir again. Complete with a bit of water to prevent from sticking on the bottom.
- Add the chopped mushrooms and sliced celery. Stir together and allow to simmer.
- In the meantime use a food processor to chop the nuts and apricots/raisins. Mix them into the veggie pot.
- Take 1/2 cup of the mixture and blend until it’s pureed for 60 seconds or so (be careful if you have a glass jug blender, as it may crack, so cool down first if that’s the case). Now add the chia seed to it and blend to crush and incorporate them. Bring the mixture back into the pot and stir.
- Line a loaf tin with baking paper and use some coconut oil to oil the bottom and sides. Sprinkle poppy seeds on the bottom, so that when you flip it, your roast has a poppy seed crust. Add the mixture and bake for 20 minutes. If you don’t have a loaf tin, add the mixture in the middle of the tray and shape it with a spoon into a loaf shape.
- Serve with a sundried tomato sauce or your choice of festive dressing. Happy Holidays! xx