1 pound (2 3/4 cups) brown rice, uncooked
2/3 cup walnuts, raw unsalted
2/3 cup peanuts, dry roasted unsalted
1 1/2 cup sunflower seeds, raw unsalted
2-3 Tablespoons canola oil
1 pound (2-3 medium) Spanish onions, chopped
5 cloves garlic, minced
1 pound yams, cut into 3/4-inch pieces
3/4 pound mushrooms, cut into quarters
1 pound carrots, grated
1 pound tofu, firm, cut into 1-inch cubes
1 1/2 Tablespoons parsley, dry
1 1/2 - 2 teaspoons thyme, dry
2 teaspoons marjoram, dry
1 1/2 - 2 teaspoons sage, dry
1 pound sharp Cheddar cheese, grated
2 Tablespoons tamari or soy sauce
Salt and Pepper to taste
Bring 5 1/2 cups water to a boil, add a pinch of salt, rice and reduce heat and cover.
Simmer until water is gone, about 30 minutes.
Let sit covered.
To 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.)
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)!
Add the yams, mushrooms and a 1/2 cup of water.
Cook for 10 minutes on medium low heat, stirring often to prevent sticking.
Add carrots and cook for 15 more minutes or until yams and carrots are soft.
Add tofu, parsley, marjoram, thyme and sage, and simmer for a few minutes on low heat until the tofu is hot.
Add the nuts, cheese and rice and mix thoroughly.
Add the tamari and salt and pepper to taste.
Serve from the stovetop. OR 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°F for 30 minutes or until hot.
Source: Michigan Womyn's Music Festival; posted by LuAnn for KRT.