Bulgar and Walnut Loaf *
Mashed Garlic Potatoes
Fava Bean Puree
* We've had these cute little loaf pans for a while, and we've been looking for an excuse to use them -- enter this recipe from "Friendly Foods" by Brother Ron Pickarski's book from '91 and recipe for bulgar walnut loaf -- you can tell it's starting feel fall-like with the gravy and mashed potatoes ;)
Bulgar Walnut Loaf
YIELD: 1 loaf
TIME: 20 to 30 minutes preparation; 1 hour baking
3 cups water
1 1/2 cups
1 1/2 cups finely diced onions
3 cloves garlic, minced
1 1/2 cups peeled and finely diced carrots
1 Tbsp sesame oil
6 Tbsp barley miso
1 1/4 tsp powdered thyme
1 cup roasted and finely ground walnuts*
1/4 cup roasted sunfower seeds (optional)
1/2 cup gluten flour
1/2 cup whole wheat flour
*Roast the walnuts at 425 degrees F for 10 minutes, stirring occasionally.
Put them through a food processor until they are mealy. Be careful not to
over process them; you do not want to end up with a paste.
Bring the water to a boil in a medium saucepan. Add the bulgar and let it simmer for 5 minutes, or just long enough to absorb the water in the pot (the bulgar must be cooked but dry). Saute the onions, garlic, and carrots in the oil. Then add the miso and the thyme (you may have to mash the miso into the vegetable mixture).
Cook the mixture over medium heat, stirring constantly until the vegetables are soft. Then add the ground walnuts and sunflower seeds (if you wish) and mix well. Mix the two flours together and add them to the bulgar (if the flours aren't thoroughly mixed, the gluten flour may create lumps in the loaf).
Finally, stir the sauteed vegetables into the bulgar mixture.
Oil a 1-quart loaf pan and press the mixture into the pan. Bake, covered, in a preheated oven at 350 degrees F for 50 to 60 minutes. Cool the loaf in the pan for about 5 minutes. Remove the loaf from the pan and cool for 30 minutes.
Friday, September 23, 2005