Friday, February 10, 2012


Recipe from Janet Kennedy via the Michigan Womyn’s Festival
Adapted and Husband-Tested in Alice’s Kitchen
Serves 8

My exercise buddy, Janet, is a vegetarian who attends the Michigan Womyn’s Festival as often as possible.  She has told me many times how she loves the “Nutloaf” served at this huge festival. It’s really not a loaf.  It has the look more of a casserole.  It’s very filling.  Because this dish involves a lot of chopping, I would recommend making this on a day when you don’t have much going on and then eating it throughout your busy week.  To make this dish vegan, just leave out the cheese.  This would make a great Meatless Monday supper.  My husband thought that adding raisins to the dish would sweeten it up a bit.  (He does have a sweet tooth, but I think he may be on to something.)

2 Tablespoons olive oil
1 large onion, chopped
3-5 cloves garlic, minced
2 large sweet potatoes or yams, peeled and chopped into ¼” cubes
½ pound mushrooms, chopped
2-3 carrots, chopped
½ cup or more water
½ pound firm tofu, drained
2 cups cooked brown rice
2 Tablespoons soy sauce or tamari
1/3 cup walnuts, toasted and chopped
¾ cup raw, unsalted sunflower seeds, toasted
½ cup unsalted cashews or peanuts, toasted and chopped
½ cup chopped fresh flat leaf parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
½ teaspoon Kosher salt
½ pound sharp cheddar cheese, grated

In a large skillet or Dutch oven, sauté the onions until they are soft.  Add the garlic and sauté for one minute.  Add the sweet potatoes, carrots, mushrooms and ½ cup water.  Cover and cook, stirring occasionally for about 8 minutes or until sweet potatoes and carrots are tender, adding a bit of water to the mixture if it begins to stick to the pan.  Meanwhile, place the tofu on a paper towel lined plate.  Place another paper towel on top of the tofu, then place a plate on top of that and then a large can on top of that.  Set aside a few minutes until the tofu free of too much moisture.  Remove the weight, the plate, and the paper towels and then cut the tofu into small cubes.  Add the tofu, brown rice and soy sauce.  Heat through, about 2 minutes.  Add the toasted nuts, the parsley, the dried herbs, and salt.  Sprinkle with cheese.

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