Hearty nut & cheese loaf

I’ve adapted this recipe from the Green’s Cookbook. If I must say so myself, it is THE most meaty, satisfying vegetarian loaf I’ve ever had…& I make my own pretty mean “unmeatloaf”. This is a winner! Makes fabulous leftovers the next day. It also freezes well.











1 ½ cups cooked brown rice

2 cups walnuts

1 medium onion, finely chopped

2 TBS butter


2 cloves garlic, minced or finely chopped

½ cup mushrooms (white or crimini), wiped clean and chopped

½ to 1 ounce dried shiitake or porcini mushrooms, soaked for 20 minutes in 1 cup hot water and chopped (save the liquid for the wild mushroom sauce, below)

2 TBS parsley, chopped

½ tsp. dried thyme

1 tsp. dried marjoram

½ tsp. dried sage

4 eggs, beaten

1 cup cottage cheese

9 -12 oz. grated cheese (you can use a variety of cheese, depending on what you have on hand and which tasted go well together: Gruyere, cheddars, muenster, Fontina, jack)

Fresh Pepper



Preheat the oven to 350. Begin by cooking the rice, unless you already have some leftover you can use.

Roast the nuts in the oven for 5 -7 minutes, then chop them finely.

Increase oven temp to 375 (to cook the loaf).

Cook the onion in butter over moderate heat until it is translucent. Then season with salt and add the garlic, chopped mushrooms, dried /soaked mushrooms, and herbs. Cook until the liquid released by the mushrooms has been reduced significantly. Combine this mixture with the rice, nuts, eggs, cottage cheese, and grated cheese. Season to taste with fresh ground pepper & additional salt, if needed.

Lightly butter a loaf pan or a medium sized pyrex baking dish  ~11 cup, or 7” x 11”. Fill the pan and bake the loaf at 375 until the top is golden and rounded, about 1 hour to 1 ¼ hours. The loaf should be firm when you give the pan a shake.

Let the loaf sit 10 minutes before serving it.  This loaf is tasty and moist enough to eat alone. It’s also great with the wild mushroom sauce below.




2 TBS butter

5 oz. fresh mushrooms (a handful)

2 TBS flour

1 cup dried mushroom stock (from above)

1 -2 TBS tomato paste

1 capful tamari

Pinch of dried sage  & marjoram

Pinch of cayenne -optional

3 TBS crème fraiche or yogurt (optional)


Saute mushrooms in 1 TBS of butter until they release juices. Set aside in small bowl. In same fry pan, add 2nd TBS butter and capful of tamari. Stir in flour cook over low flame for about 2 minutes.  Whisk in the reserved dried mushroom stock and heat to nearly boiling, stirring frequently. Add tomato paste, & yogurt or crème fraiche – if using. Add herbs & cayenne, stir frequently, and cook on very low heat until thickened.




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