Cashew Rice Loaf

Happy Sabbath, well almost. I have a really yummy loaf in the oven right now, you'll all get to taste it tomorrow.

This comes from the Silver Hills Spa Cuisine book. This was delicious raw so I'm anxious to see how it is cooked.

Cashew Rice Loaf

1 medium cooking onion finely diced

1 cup finely ground raw cashews

1 cup fresh WW bread crumbs

1 cup cooked brown rice

3/4 cup milk ( I used unsweetened silk)

2 Tbsp sodium reduced soy sauce ( used Bragg's amino's)

1 Tbsp dried or minced fresh parsley

1/4 tsp celery salt

1/2 tsp salt or to taste ( I left this out because it seemed plenty salty to me)

Saute onion until translucent. Mix cashew, breadcrumbs, rice and onion together in a bowl. Add wet ingredients and spices. Mixture should hold together slightly when squeezed int eh palm of your hand. Lightly pack in an oiled 8 x 5 x 3 loaf pan and bake at 350 F for approximately 40 min. or until golden brown firm. Rest loaf for 5 min before removing from pant.

Quinoa, Pecan and Cranberry Salad

Here is the recipe that I made for class last week. Sorry it's taken so long to get it posted. With just a couple of changes this would work well as a breakfast. I don't remember the site that I got this recipe from but I'll look for it because there were several other recipes that looked really good.

Quinoa, Pecan and Cranberry Salad

1 cup quinoa, rinsed and drained
2 cups water
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1 tablespoon olive oil
2 tablespoons lemon juicesalt and pepper to taste

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low,cover,and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes. Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour