I’ve been trying to make more meatless meals, so when a friend loaned me her copy of The Abascal Way Cookbook, I was pleasantly surprised at how good many of the recipes sounded. Or maybe my pallette is changing. Could it be that I’m getting past my cravings for fries and ice cream?!? Naaa.
Tonight I prepared the Savory Pecan Loaf. Being a southern girl who LOVES pecans in any way, shape and form I can ingest them, trying this recipe was a given from the getgo.
Here are the ingredients (I have posted the no-pictures, traditional version on the Recipes page above.)
I found the quinoa flakes at Sprouts.
This recipe takes quite a bit of chopping. If you have a small electric chopper, it will really come in handy here. Measure 8 ounces of pecan – not 1 cup- measure by weight.
At this point you’re supposed to add the saute’d vegetables, 1 cup nut butter, 3 beaten eggs, 1/2 cup parsley, 1 tsp. salt and 1/2 tsp.pepper to the food processor that holds the nut mixture and pulse it all to mix. My food processor bowl isn’t big enough to hold it all, so I mixed the veges, nut butter and eggs in the processor with a small portion of the pecans/quinoa to mix all the wet ingredients, dumped it all into a BA mixing bowl and dug in with my hands until is was all mixed.
Put it in your grandmother’s vintage Pyrex loaf pan and bake in a preheated 350 degree oven for 35-40 minutes. It smells heavenly, by the way, while its in the oven. Roasted pecans- yum!
I baked it for the full 40 minutes which was a little too long in my oven. It was a little dry on top, but was moist in the middle. It has a chewy, nutty texture, just a hint of veges and is very filling. It makes a lot for the two of us, so I’ll be eating it for a few days. I think I’ll brown a slice in the toaster oven, slather it with butter and have a nice, protein-rich breakfast in the morning.
Now, who’s coming over to do the dishes?