Enjoy a healthy change to your typical Sunday lunch this weekend
I got this lovely recipe from one of my favourite cookery books, Honestly Healthy For Life by Natasha Corett and Vicki Edgson. Their book is full of amazing recipes and really helpful foodie tips on how to eat the alkaline way and always with your health in mind. I would highly recommend it. This recipe is a fab alternative to your typical meaty roast dinner, and for those non-veggies, it really doesn’t feel like you are missing out. Why not give it a try.
Ingredients:
- 60g walnuts
- 60g flaked almonds
- 60g whole almonds
- 60g pinenuts
- 100g brazil nuts
- 1 garlic clove
- 1/2 onion
- 1 large tomato
- 1 egg (optional)
- 1 lemon juiced
- 1 tbsp brown rice vinegar (I used apple cider vinegar)
- 1/8 tsp ground ginger
- 1/8 tsp all spice
- 1/4 tsp ground coriander
- 1/4 umeboshi plum sauce (I used pomegranate molasses)
- 15g parsley chopped
- 3 tbsp butter (I used goats butter, vegan butter ok too)
- 3 large portobello mushrooms
Method
1. Preheat the oven to 170C/150c fan/gas 3 and line a 23cm loaf tin with baking paper.
2. Blitz the nuts, garlic, onion, tomato and egg, if using, together in a food processor until roughly chopped then tip out into a bowl. Add the lemon juice, brown rice vinegar, ginger, allspice and ground coriander, plum puree and half of the parsley and mix together thoroughly.
3. In a frying pan, add the butter, remaining parsley and chopped mushrooms and gently sauté until the mushrooms are lovely and soft.
4. Tightly pack the nut mixture into the prepared tin and then pour the mushrooms over the top. Bake in the preheated oven for 25 minutes. Remove from the oven and serve straightaway.
Serve with roasted potatoes, root veg, fennel (whatever you have left at the end of the week to roast up) and fresh peas. I also made their delicious gluten/dairy free gravy for serving. This recipe is also available in their book.