Steamed Nut Loaf

This is a variation of a traditional nut roast – steaming rather than roasting this nut loaf means that it keeps moist, delicious and easy to cut and serve
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Steamed Nut Loaf
This is a more moist variation of the traditional nut roast - instead of roasting you steam for 1 hour instead. It's simple and quick to make - with cashew nuts, walnuts, some gluten free bread,, onions, garlic and herbs, It's vegan and gluten free, Have it with some roasted veg and gravy or instead slice it up with some pickles and salad - it's very versatile and easy to slice.
Prep Time 25 mins
Cook Time 60 mins
Servings
people
Ingredients
Prep Time 25 mins
Cook Time 60 mins
Servings
people
Ingredients
Instructions
  1. Heat a frying pan and lightly fry the onion in the olive oil until soft. add the garlic and cook for a further minute.
  2. In a small bowl add the flaxseed and water together - mix and leave to stand for 5 minutes.
  3. In a large bowl add all the remaining ingredients and mix together thoroughly. Add the onions, garlic and flax egg and mix. If the mixture is too dry add some more vegetable stock.
  4. Oil a pudding basin. Pour the mixture in and flatten down. Place a piece of baking paper over the top and secure with a rubber band or string. Place in a steamer and cook for 1 hour. Test that the loaf is cooked by placing a knife into the top - if it comes out clean then it is ready to serve.
  5. Leave the loaf to stand for 10-15 minutes before turning onto a plate to serve.

Warm Mushroom Salad

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Warm Mushroom Salad
This is a warm salad with cooked mushrooms poured over spinach and tomatoes. Mushrooms are low in carbohydrates and calories, but a great source of B vitamins, trace minerals, fiber and even protein. They are also an anti-inflammatory food, containing high levels of beta glucans compounds that keep the the immune cells alert, plus a powerful antioxidant called ergothioneine that helps lower body-wide inflammation. The medicinal use of mushrooms has a very long tradition in Asian countries that goes back thousands of years.
Instructions
  1. In a bowl toss the mushrooms with the lemon juice. Then in a large pan heat the olive oil and coconut oil. Add the mush rooms and season. cook for about 10 minutes until the mushrooms are soft and brown. Then add the tamari sauce and spring onions and cook for a further 2 minutes.
  2. In the meantime whisk together the dressing ingredients and set aside.
  3. In a bowl, add the spinach and tomatoes and toss with the dressing. Add the mushrooms and onions and sprinkle with the cheese. Serve.