Comments on: Nut Roast Extraordinaire

By: Thanksgiving in Canadia: Days the first and second « Until We Eat Again

Thanksgiving in Canadia: Days the first and second « Until We Eat Again — Mon, 14 Dec 2009 01:04:22 +0000

[...] Amazing Nut Loaf [...]

By: Bella

Bella — Mon, 12 Oct 2009 14:29:58 +0000

We’re not fans of mushrooms in our house, so I substituted an equal amount of canned beans – my husband likes lentils and I prefer the larger butter beans that look a little like button mushrooms in the mix. By using canned beans they’re already well cooked to the point of having a cooked mushroom consistency.

We love the loaf and will be doing it for Thanksgiving. It helps us to go to family turkey dinner events and not force them to make a separate meal for us.

By: Rebecca

Rebecca — Sun, 04 Jan 2009 04:28:50 +0000

I made this for Christmas and it turned out PERFECTLY! Very delicious!!! thanks!

By: Pen

Pen — Tue, 13 May 2008 11:41:42 +0000

This nutloaf was great! I’ve actually written about trying your recipe in my blog here (in case you’re curious to see), but just wanted to let you know that it was tasty and I’m very glad you shared it! It was not bad to use as a first time recipe. )

By: This Week’s Meal Plan: A Balancing Act

This Week’s Meal Plan: A Balancing Act — Mon, 28 Apr 2008 20:33:20 +0000

[...] Ricki’s Nut Loaf with Roasted Red Potato Chunks and Garlicky Steamed [...]

By: LisaRene

LisaRene — Mon, 21 Apr 2008 17:25:45 +0000

Very well done! Your loaf looks very “meaty” which Is appealing in this type of dish. I like the dense texture as it must surely be a very satisfying meal.

By: Ricki

Ricki — Thu, 17 Apr 2008 02:58:23 +0000

CCV,

Oh, poor you–iceberg! Though I guess it’s sort of in fashion, these days. And thanks for your own touching comment–but you know, I calls ‘em as I sees ‘em!

Monika,
I don’t taste the flax at all–I used the seeds primarily as a binder so the loaf wouldn’t crumble apart. If you’re wary of the seeds, try it without–it just might not hold together quite as well.

Lucy,
As much as I liked this one, I’m sure yours was delish, too. . . each nut roast has its own unique charms, no?

Andrea Z,
Lentils sound like a great addition, too. But I love your use of “succulent”–yes, that’s exactly what it was! We couldn’t stop eating it. And sandwiches with dijon sound marvelous. Next time, when I have leftovers!

By: Andrea Z

Andrea Z — Thu, 17 Apr 2008 01:03:58 +0000

Nut roasts were one of the first vegetarian foods I learned to make more years ago than I want to mention. Sometimes they had lentils and other times mushrooms. I’d forgotten all about these delectable treats until I saw your post. Yours looks excellent and succulent and I can’t wait to try it. I used to love having leftover nut roast for sandwiches the next day. Perfect with a little dijon…

By: Lucy

Lucy — Wed, 16 Apr 2008 22:25:04 +0000

Yes, way more delectable (and digestible) than mine. And cilantro, too.

Delish, darls, just delish.

By: Monika K

Monika K — Wed, 16 Apr 2008 18:41:44 +0000

Wow, I’ve got to try this recipe. My only question is about the flaxseeds (I’m not a fan of their flavor). Does this roast taste particularly flaxseedy? It looks beautiful!