Last summer, after a decade-long hiatus, I ruturned to a (mostly) vegetarian diet.  A lacto-ovo-pesce vegetarian diet to be more exact: I still eat dairy, eggs and seafood. Then I thought: 'Heck, while I'm at it, I'll cut the gluten (mostly) out too!' I feel great. My body functions better when I eat this way; it's definitely the right diet for me!

When the holidays rolled around I recalled how my hosts had always fussed and worried that there was not enough for me to eat at their traditional holiday feasts when I was simply vegetarian - even with the absurd number of side dishes present at these meals.  The omission of gluten was sure to stump people, so I decided to bring along a gluten-free vegetarian main course with me each time I was a guest.

I chose this nut loaf for its hearty, meaty texture and its incredible savory flavor. (Plus, it's quite portable). 

It turned out to be a huge hit with everyone, carnivores included.  I've recieved so many requests for the recipe that I thought I should share it here...

Butter or Oil
1 med yellow onion, chopped
1 small red pepper, chopped
2 cups crimini mushrooms, finely chopped
2 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 teaspoon each: dried thyme, marjoram, basil, tarragon, sage,
red wine or sherry
2 cups cooked brown rice
1 cup each, finely pulsed in food processor: walnuts, cashews & sunflower seeds
4 eggs(or 6 o z silken tofu, blended)
6oz grated cheese (optional): Parmesan, Gruyere, fontina.. your choice
1T tamari or soy
1T Worshestershire
1 T nutritional or brewers yeast (optional)
1/2 cup mixed fresh herbs, chopped such as rosemary, thyme, oregano, parsley
salt and pepper

Preheat oven at 350'

Saute onion in oil or butter until it begins to soften.  Add peppers, mushrooms and celery with a pinch of salt and pepper.  Cook until mushrooms become soft. Add garlic and dried herbs, continue to cook.  When the pan begins to dry out, add a splash of wine or sherry and cook down.  It should be moist but not swimming in liquid.  Remove from heat and set aside to cool.

Butter or oil a 9-inch loaf pan well.

In a large bowl, toss together the brown rice and nuts.  In a separate bowl beat the eggs (or tofu) with the soy and worchestershire.  Add this to the rice and nut mixture.  Add the cooled vegetables, brewers yeast, grated cheese and fresh herbs. Mix well.  It should be moist, but not soupy. Fill the loaf pan and then tap it on the counter to release any trapped air bubbles. Smooth the top with a spatula.

Bake for about and hour - 45 minutes covered, 15 minutes uncovered. Let it rest on a rack for 10 minutes before removing from the pan, if so desired.
 
I love this best served with a mushroom gravy.
 

The leftovers are just as delicious, even served cold on a sandwich or in a wrap.

I hope you enjoy!