Holiday Cheese and Nut Loaf

This loaf is utterly delicious. Rich, with layers of flavor, depth of texture, arousing aromas….it’s truly a feast-worthy offering. I’ve even had devoted carnivores beg me for the recipe, it’s that good. But, as much as I would love to claim credit for this luscious item, it’s not mine at all, but the creation of Deborah Madison, from her delightful “The Greens Cookbook“, though I have low-carbed it a bit by taking rice out and subbing sautéed cauliflower “rice”.

A multitude of exotic cheeses, wild mushrooms, and varied nuts hit all the right notes for a winter’s feast. It slices well, and lends itself to all your favorite holiday side dishes…though it is very rich, so keep that in mind and balance with lighter foods.

I will not lie to you: this is a production to make. That’s what makes it a holiday dish: it’s time consuming, but totally worth it. You can make make things a bit easier by cooking the cauliflower and doing all the sautéing and chopping the day before a busy family holiday.

I have modified things a bit here and there to include my favorite flavors, but really, this recipe lends itself to whatever your taste—and budget—desires.

Cheese and Nut Loaf
Yield: 6-8 searvings

2 tablespoons unsalted grass-fed butter, plus extra for the loaf pan
2 cups. total—walnuts and cashews
1 yellow onion, finely chopped
1/2 pound mushrooms (porcini, shiitake, portobello), finely chopped
2 cups cooked brown rice
4 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon each, thyme and marjoram
2 large cloves of garlic, finely minced
4 large eggs, lightly beaten
12 ounces of grated grass-fed cheeses
1 cup (8 oz) grass-fed cottage cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 375° F and butter a 9.5″ x 4.5″ x 2.5″ loaf pan. Line the bottom with parchment paper, and butter it again. Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor (pea-sized).

Melt butter in a sauté pan over medium heat. Add the onion and cook for about three minutes, until it’s translucent. Add mushrooms and cook until they’re browned and cooked through, about 5 minutes. Transfer to a large bowl. Stir in the cauliflower, toasted nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.

Spoon the mixture into the prepared pan. Pack it firmly. Bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert and remove from pan. Serve with mushroom gravy, rich mashed cauliflower, and your favorite vegetables. A low carb cranberry sauce is good, too (sweeten with Swerve, thicken with chia seeds).

Alternative Serving Ideas:

• I’ve stuffed acorn squashes with nut loaf, baked the loaf in decorative molds, and made Shepard’s Pie variations with rich mashed cauliflower. All delicious and seasonal.