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Happy Thanksgiving and neatloaf

I have so much to grateful for this year; my beautifulchildren, wonderful husband, friends and family and wonderful readers. I hopeyou all have a great day.  The sunny yogakitchen is buzzing with all the cooking that’s going on and this is what’s onthe menu for today.

Someone once asked me if we only eat the side dishes onThanksgiving. I found it funny but realize that if you never been around vegetariansor been one you really have very little idea what we eat during the holidays. Iknow many vegetarians and vegans eat tofurky on the holidays and we have too.The past 4 years I’ve been making neatloaf instead which has been loved byvegetarians as well as meat eaters.
This year I’m planning to make a walnut neatloaf made withbuckwheat to make it very hearty and protein rich. I find that neatloafs can bemade so many different ways and you can be adventures and add all kinds ofthings that sound good. I don’t know why I associate walnuts with Thanks Givingand Christmas but I do and besides it add great flavor to a neatloaf. I likeusing buckwheat cereal as a base because it adds a lot of nutritens and alsomakes it easier to shake and cut the loaf.
1 ½ cups walnuts
½ cup yellow onion,chopped
1 large garlic clove,grated
1 tbsp. canola oil
2/3 cup creamybuckwheat cereal
1 cup water
½ bullion cube,crumbled
1 tbsp. dried thyme
Black pepper to taste
Preheat oven to F400. Process the walnuts in a foodprocessor or blender until you’re left with a fine meal. Heat oil in a skilleton medium heat and cook onions and garlic for a few minutes. Add buckwheat,water and bullion cube and reduce to a simmer. Cook for 5 minutes, stirringoften. Add thyme, pepper and walnuts and blend well. Spread the batter into agreased small loaf pan. Bake for 20 minutes. Let loaf rest for 10 minutesbefore removing and slicing. Enjoy as a neat loaf sandwich, or with mashed potatoes,cranberry sauce and gravy.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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