Nut slice with salad, etc
The Vegetarian Dinner Diary Project
Tonight’s dinner – Nut slice with herb tomato sauce, Yorkshire pudding and mixed salad.
I usually make this nutty dish as a roast but thought I’d try it as a slice instead tonight. It worked really well – the best bits are always the crispy edges and by making it as a slice there are a lot more of them!
In the first picture it is hard to see the nut slice underneath all the sauce so I’ve added a second picture of it alone (half eaten). For those interested, the nuts are cashews and almonds with a mixture of onions, mushroom, tomatoes, bread crumbs. eggs and seasonings.
Nut slice
I often make this recipe as a nut roast for Christmas and the meat eaters always like is just as much as the vegetarians.
28 Jan 2012
After a request from a good friend I’ve decided to add the recipe for the nut slice and sauce. So here it is …
Nut Slice
Ingredients:
- 100g raw almonds
- 200g raw cashews
- 2 medium onions
- 2 large chopped tomatoes – tinned is fine
- 4 medium mushrooms
- 200g fresh breadcrumbs
- 3 tsp plain flour
- 300 ml vegetable stock
- 3 tsp yeast extract
- 2 tsp dried mixed herbs
- 2 eggs lightly beaten
Method:
Grease and line a 27cm x 18cm non-stick tin and preheat the oven to 190c. Prepare all the ingredients by chopping finely in a blender and set aside in bowls:
- Chop nuts together
- Chop breadcrumbs
- Chop onions
- Chop mushrooms
Saute the onion in a little oil until soft, then add the chopped tomatoes and mushrooms and cook together for about 3 minutes. Stir in the flour, cook for a minute, and then add the vegetable stock. Cook for a few minutes and stir whilst the mixture thickens. Turn off the heat and add the yeast extract. Stir through thoroughly and then add all of the remaining ingredients – the eggs last.
Spoon the mixture into the tin and bake for approx 45 – 50 minutes until the top is crisp and the nut slice is firm. When cooked, set aside for a few minutes before removing from the tin. You should be able to lift the whole slice from the tin using the greaseproof paper and place straight onto a serving plate.
Thanks to Rose Elliot for the original inspiration!
Herb tomato sauce
I always serve the nut slice with a herb tomato sauce. Saute a finely chopped medium onion in olive oil with 2 large cloves of chopped garlic. Add a large tin of chopped tomatoes, 2 teaspoons of dried mixed herbs and salt and pepper to taste. You can also add a handful of fresh herbs towards the end of the cooking. Simmer for about 20 minutes.
