Monday, June 4, 2012

Cheesy Tomato Nut Roast

Michelle made a yummy dinner tonight, she made this "Cheesy Tomato Nut Roast" recipe that has become a periodic favorite in our home. Why 'periodic' because, we
seldom eat the same meal very often. We just love trying new things! :-D 

This recipe comes from a wonderful cook book called "Cooking for Healthy Healing book 2" by Linda Page. All are plant strong and most are vegetarian or vegan. And those that aren't can easily be made so. I'd highly recommend having her books on hand. Here is a link where you can get them on amazon: Book 1 and Book 2

Ok, so now on to the meal! We've made a few adjustments but the main recipe is the same.

Preheat oven to 350 degrees.

Onion 1 (chopped)
Italian Seasoning 1-2 tsp
Tabasco Sauce (to taste, start with a couple dashes)
Salt & Pepper to taste
Olive Oil 2 Tbs
Wine Miso broth (2 Tbs miso paste, 1/2 cup red wine, 1/2 water)
Walnuts 1 1/2 cups (chopped)
Whole Grain Bread 3 slices (crumbled)
Basil 3-4 leaves
Toasted Wheat Germ 6 Tbs
Tomatoes 2 (sliced)
Vegan Mozzarella Cheese 1 cup (grated)
Basil 3-6 leaves (chopped)
Extra tomato slices (optional)

1 In a medium skillet on med temp, saute the onion, seasoning, salt & pepper and Tabasco in the olive oil for about 5 minutes. Add the Miso broth and heat until bubbly, remove from heat.

2 In a blender add the walnuts, bread, basil and wheat germ and grind mixture into small crumbles. Add this to your mixture in the skillet and stir to combine. Pour half the mixture in to an oil baking loaf pan and press in. Top with the tomatoes, then cove with half the cheese. Top with the other half of the nut mixture, then the remaining cheese. Sprinkle with basil and additional tomato slices.

3 Bake for 30 minutes. Allow to cool a bit before serving. Enjoy!