We celebrated Canadian Thanksgiving more than a month ago. But all the talk about American Thanksgiving is making me want to invite round another group of friends and cook up a feast in celebration. We have so much to be thankful for, so why only one day?
My Thanksgiving party always involves a few vegetarian guests. And I count myself when thinking about the veggie food. Although I eat meat, I just love vegetables more. Vegetarian food seems more inventive quite a lot of the time. (I think I might be a vegetarian if I wasn't married to a sausage-loving bloke.) This Thanksgiving I made the nut bake for my vegetarian and vegetarian-at-heart guests.
There are a fair few ingredients, but with a food processor or blender to whizz breadcrumbs and nuts, the preparation was easy. The vegetarian eaters loved it, and even most of the meat eaters enjoyed a portion. I was lucky enough to eat the leftovers for lunch later that week!
adapted from The Kitchen Revolution: A Year of Time-and-money-saving Recipes
4 T (1/4 c) butter
1 T oil
2 onions, finely chopped
4 garlic cloves
450 g (2 1/2 c) mixed nuts (for example, cashews, pine nuts, Brazil nuts, hazelnuts, almonds), crushed
4 large eggs
200 g (3 1/3 c) white breadcrumbs (from 6-8 slices of bread)
8 T (1/2 c) milk
1 lemon, zested
250 g (4 c) brown breadcrumbs (from 8-10 slices of bread)
2 sprigs fresh sage, leaves chopped
4 sprigs fresh thyme, leaves chopped
handful of fresh parsley, chopped
85 g (2 c) watercress, chopped
6 T butter
Preheat the oven to 200 C/400 F.
Soften the onions and garlic in a pan. Combine in a bowl with the other nut layer ingredients.
Mix the breadcrumb layer ingredients in a separate bowl and season well.
Grease two loaf pans and put a quarter of the nut mixture in each. Press down, then cover each with half the breadcrumb mixture. Finish with the remaining nut mixture. Cover with foil.
Bake for 30 minutes or freeze to bake later. (If freezing, defrost fully before baking as directed.)