Tuesday, 6 March 2012

Nut Roast GF SCD


You might think that nut roast is very '70s but it's something we've been eating regularly for many years. Sunday dinners and Christmas Day just wouldn't be the same without one! The recipe I'm posting is a pretty basic recipe but feel free to vary it by adding different veggies, herbs and spices.

Nuts are protein packed and a great source of carbohydrates for followers of the SCD. Although they are not recommended at the start, they can be incorporated into the diet once symptoms have subsided, but remember to grind them well at first. Believed to help lower cholesterol, nuts are an excellent source of vitamin E, B-complex vitamins, omega 3 essential fatty acids, antioxidants and essential minerals including manganese, potassium, iron, magnesium, zinc and selenium. 

Nut Roast GF SCD

200g mixed nuts
230g  cooked  haricot (navy) beans
2 medium onions
1 medium carrot
fresh chives (optional)
cumin seeds
1 tsp dried parsley
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried sage
½ tsp dried rosemary
150ml water or stock
2 tblsps passata or pureed tomatoes
extra virgin olive oil
sea salt & freshly ground black pepper


Set the oven to  180°C. Tip the nuts into a food processor and chop until fine.


Tip into a bowl. Rinse the beans well and let them drain. Pour into the processor bowl.


Pulse a few times until well chopped.


Mix the nuts and beans together.


Chop an onion finely, dice the carrot then heat a tablespoon of extra virgin olive oil in a deep frying pan and sprinkle in a few cumin seeds.


Fry for a minute or two then add the chopped onion and carrot.


Cook over a medium heat until the vegetables have softened. Chop some chives if you are adding them into the mix then add to the pan with the other herbs.


Pour in the water or stock and cook for about ten minutes until the water has boiled away.


Mix in the passata then add the beans and nuts. 


Line or grease a 2lb loaf tin. Spoon the mixture into the tin and level the top with a fork.


Bake in the oven for about 30 minutes or until the top begins to brown. Tip on to a plate.


If you would like to keep up with my posts, please join me on Facebook, Instagram and Twitter and subscribe by email (top right).

21 comments:

  1. Veggie meatloaf...love it! And in todays age of special diets, this is most definitely NOT a 70's thing! Thanks for sharing on AFW this week!

    ReplyDelete
  2. Well we don't think it's a '70s thing either! Thank you so much Tessa for popping over!

    ReplyDelete
  3. Hi There Vicky,

    This is seriously amazing. You are so darn cleaver in the kitchen!

    Thank you for sharing your recipe with us this week on AFW! Be sure to check back next week for reader favorites and hostess picks.

    Hugs,
    --Amber & AFW Hostesses

    ReplyDelete
  4. I have veggie meatloafs in my to do list since ages, but i never warmed up to any particular loaf.. this sounds and looks really good. i love the nuts in it.

    ReplyDelete
  5. Thank you Richa! I hope you try it! It's especially good cold next day!

    ReplyDelete
  6. This sounds delicious! I don't like the fillers in storebought vegetarian "meat". I am excited to have a homemade recipe.

    ReplyDelete
  7. Hi Vicky,
    I am so excited to have this awesome recipe. I really like you combination of seasons and can't wait to make it! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen

    ReplyDelete
  8. I've always been a bit intimidated by nut roast but yours looks absolutely delicious! Thank you for sharing such a wonderful tutorial as well. This will be on our menu very soon!!

    ReplyDelete
  9. Bob loves nut roast! Think I might have to try this.

    ReplyDelete
  10. Hi Rogene! I hope he likes it!

    ReplyDelete
  11. Hi There Vicky,

    Just a note to let you know I shared your awesome dinner/main dish inspired recipe on my monthly recipe round-up. If you get a chance, come on over and check out the other dinner ideas ranging from meat-based to vegan.

    http://www.thetastyalternative.com/2012/03/monthly-round-up-march-2012.html

    Dinner is served ya'll! :-)

    Hugs,
    --Amber

    ReplyDelete
  12. Hi Vicky,
    Speaking as a prostate cancer sufferer and now converted to vegan care of observations from Jane Plant, The Chine Study etc., I am following your recipes so closely (or actually my wife Alison is!). Your nut loaf is a major hit round our way - even the veggie-sceptics love it.
    Thank-you everso much. Can harldy wait for my next helping.
    Kind Regards .. JohnG (friend of Peter)

    ReplyDelete
    Replies
    1. Hi John! Peter did mention about you, I was so sorry to hear. I'm really pleased you like it - we do too! Haha, I remember the first time I gave my parents nut roast - they really enjoyed it too!

      We put a layer of cranberry sauce in it at Christmas - so easy to make with fresh cranberries and a bit of honey.

      Take care

      Vicky

      Delete
  13. Lovely recipe - can't wait to try it out!

    Was just wondering if it is safe to freeze? Thank you x

    ReplyDelete
    Replies
    1. Thank you and yes, I freeze mine both cooked and uncooked!

      Delete
  14. can it be frozen? looks fab

    ReplyDelete
  15. Looks delicious...but mixed nuts are not SCD legal!

    ReplyDelete
    Replies
    1. Why wouldn't they be? Nuts are SCD legal, this nut roast uses cashews, brazils, almonds and walnuts - they are all SCD legal. You can use what ever nuts you have at hand so long as they are not from a packet containing additives or roasted with additives.

      Delete
  16. we wanted to make this but it doesn't say for how many people the quantity is: could someone help us?

    ReplyDelete
    Replies
    1. Hi Antonella

      It serves about 6 people.

      Delete