Aren’t I slack ! This is the first post for 2018 ! And look at the date, it’s nearly half way through the month !!! Happy 2018, to all who I have not wished already.
I have decided that I get top marks today for this 🙂 . Seriously guys, this Millet Vegetarian Fruit and Nut Loaf totally overwhelms me every time I make it, but in such a good way. I now regret not making a bigger one. I now regret not having enough millet in my grocery cupboard !!!! Why? why? why? Guess what I will be buying tomorrow…like a massive amount of millet ! I think millet is underrated !!! This is such a great grain, and I am even at fault for not cooking more of it… Today I switched this meatless meatloaf up a bit and added cranberries, just because I can. This is such an awesome additive loaf !!!
I don’t usually do a sauce with this loaf, but today I did …I threw together a quick cranberry sauce, to go with the whole cranberry vibe. No sugar added guys !!! I often have had cranberry sauce with other meals and just found it over the top too sweet and it kind of ruins the taste for me. This one is all healthy…. Yay 🙂 and it is great, but honestly for me, I am not convinced it is totally necessary for this particular loaf…but then again, there is nothing wrong with a little on the side… I served this vegetarian loaf with a bunch of roasted vegetables and it was A-ma-zing !!! 🙂
Millet Vegetarian Fruit and Nut Loaf
Preparation time: 40 minutes (including roasting the butternut)
Cooking time: 30 – 40 minutes
Total time: 1 hour 10 minutes – 1 hour 20 minutes
Extra Virgin Olive Oil
1 large fat onion, diced
1 large fat garlic clove, minced
300 – 350 grams cubed butternut, roasted
1/2 cup finely chopped mushroom
Salt and Pepper to taste
A good helping of origanum – don’t be shy! (I used dried, but fresh is great! )
100 grams cooked millet
150 grams mixture of dried fruit, chopped (I used pear, apricots, prunes, apples and cranberries)
100 grams dry toasted almonds, chopped
The zest of 1 large orange (alternatively 1 Tablespoon of fresh fruit juice if oranges are not available)
50 grams rolled oats (I used Gluten-Free)
1 jumbo-sized egg
Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.
Grease a loaf tin.
In a medium-sized pan on medium heat, saute’ the onion with a little oil. Add the garlic and cook for a couple minutes. Add a little more oil if needed, or water so it does not stick to the pan and add the roasted butternut (feel free to mash it up a bit if you want, I did) and mushrooms to the pan. Stir around. (I felt I needed to add a bit more water at this point to avoid sticking) Season well.
Remove from the stove top and add the millet, fruit, nuts, zest, oats and egg.
Stir well until all the ingredients are combined.
Place in a greased loaf tin and bake for about 30 – 40 minutes or until golden and set.
Cranberry Sauce (Makes 1/2 cup)
100 grams dried cranberries
zest and juice from 1 large orange
1/4 teaspoon ground cinnamon
Place all the sauce ingredients into a small pot, on a low heat on top of the stove and let it gently cook for approximately 10 minutes. The sauce will be thick.