Vegetable Nut Loaf

This yummy nut loaf is absolutely full of vegetables, making it great for serving to any reluctant children. The combination of walnuts and sunflower seeds is an unusual but tasty one, packing the loaf full of fibre. Serve the loaf with a spicy marinara sauce for extra flavour.

Ingredient List:
300g grated carrots
200g chopped celery
2 small onions, chopped
75g mushrooms
1 small green pepper
5 eggs
175g wholemeal breadcrumbs
75g chopped walnuts
45g sunflower seeds
1 tbsp. butter
Salt and pepper
1 tsp. dried basil
1 tsp. dried oregano

Directions:
1) Prepare a loaf tin with non-stick cooking spray and greaseproof paper.

2) Finely chop the onion, mushrooms and pepper together so that they are all roughly the same size.

3) Heat the butter in a pan until foaming. Fry the onion, mushrooms and pepper until softened. Combine with the carrots, celery, eggs, chopped walnuts, sunflower seeds, salt and pepper, basil and oregano. Once completely combined, stir in the breadcrumbs.

4) Press the mixture into the tin and bake in a 180C oven for 1 hour, until completely cooked through.

Source: Nut Roast Recipes.

Seared Tuna with Beet Sauce

This Mediterranean-inspired recipe includes a smooth, pureed beet and yogurt sauce with Tahini and fresh lemon juice. Use the freshest tuna steaks you can find, as they are cooked very lightly.

Ingredients:
2 medium beets
1 tablespoon olive oil
Salt and black pepper, to taste
4 4-ounce Ahi tuna steaks
¼ cup plain yogurt
2 tablespoons lemon juice
2 tablespoons Tahini
2 tablespoons chopped fresh parsley

Directions:
1. Preheat oven to 400F. Wrap beets individually in foil and place in oven. Roast until tender, 30 to 40 minutes. Remove, peel, and chop into ¼-inch cubes. Set aside.

2. Heat oil in a large skillet over medium-high. Season tuna steaks on both sides with salt and pepper and place in skillet. Cook 2 minutes each side, until seared and golden brown. If desired, continue to cook until done and no longer pink on the inside, an additional 2 to 3 minutes per side.

3. Meanwhile, whisk together yogurt, lemon juice, Tahini, and ½ teaspoon salt in a small bowl. Add reserved beets and mix well until beets turn sauce a purple color.

4. To serve, place a seared tuna steak on serving platter. Top with a large dollop of beet sauce and garnish with fresh parsley.

Source: Beet Recipes.

Published in: on July 26, 2010 at 9:06 am  Comments (2)  
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