Raw nut loaf topped with pomegranate and cranberry chutney smothered in mushroom stroganoff is delicious and a must try! I made this for Christmas dinner, sorry for the late post!
Raw, Raw, Raw, everyone is into it right now because of the great health benefits. Heat above 50 degrees Celsius can destroy the healthy vitamins and minerals in the food. So I attempted this dish inspired by Tanya’s Cafe. She has this on the menu (made the proper way using a dehydrator). I on the other hand didn’t have a dehydrator to hand so cooked the nut loaf at 100 degrees Celsius so it isn’t strictly raw.
2 cups of mushrooms
2tbsp of soya sauce
2tbsp of olive oil
1 cup of almonds
1 cup of walnuts
1/2 tsbp of salt
3/4 tsp dried thyme and 3/4 tsp dried sage
dash of onion powder or a quarter of chopped onion
1/2 red pepper chopped
1tsp of lemon juice
1 tbsp of soya sauce
2 stalks of celery chopped
1/4 cup sundried tomatoes
1/4 cup of parsley
1-Place mushroom and soya sauce with olive oil in an air tight container overnight
2-Grind the nuts with thyme, salt, sage and onion in a food processor until it’s a nutty butter mix
3-Add the pepper, lemon, dates and soya sauce and mix again and set aside
4-Remove mushrooms from container and mix it with the celery in the food processor, add this to the nut mixture you set aside and add the parsley.
5-knead together and place in oven proof containers. Either put in the oven at 100 degrees for about 3 hours with the door slightly opened at 115 degrees in a dehydrator for 8 hours
6- Remove and let cool before you take out of container
Cranberry and pomegranate chutney
2 tsp of vegetable/olive oil
1 onion chopped
12 ounces of fresh cranberries
1cup of pomegranate juice or 1 cup of pomegranate seeds
1/2 cup dark brown sugar
salt and pepper
1-Heat oil in a saucepan and add the onion and stir until soft
2-Add the cranberries and pomegranate with the brown sugar and salt and pepper.
3- Allow to boil then simmer until the cranberries have opened up and burst (around 20 minutes).
4-remove from heat and allow to cool.
5-Place nut loaf on a plate and add chutney on top with a few leaves of green leaves.
450g of mushroom capped and sliced
2 medium onions
150mls of vegetable stock
1tsp of tomato puree
1/2 juice of lemon
1tsp of mustard
150mls of sour cream
1-Melt butter in a pan and add the onions and mushrooms and saute until soft
2- add the tomato puree, stock and mustard and simmer for 10 minutes
3-Remove from the heat and add the sour cream and lemon juice
4-Place around the nut loaf and add a few cranberries onto the mushroom stragnoff
It looks long winded but trust me it isn’t that bad and the effort pays off! It is a great healthy dish, gluten-free and low in carbs