nut loaf with fregola garden salad & eggplant pepper compote

nut loaf ~

2 tbls olive oil
1 1/2 cups chopped onions
1 tsp dried sage
1/2 tsp dried thyme
2 cups sliced shrooms
1 cup roasted and chopped cashews
1 cup roasted and chopped walnuts
1 tsp tamari
salt and pepper
1 cup cokked brown rice
1 cup grated carrots
1/2 cup grated sharp cheddar cheese
2 eggs, beaten
1 cup dried bread crumbs
dried red pepper flakes (optional)

heat oven to 350.
heat olive oil over medium heat and saute onions & spices until translucent. add the mushrooms, nuts and saute until they start to stick to the pan and are nicely browned. add in the tamari and salt & pepper to tast. remove from heat.

in a large bowl combine the rice, carrots and onion/nut mixture until well combined. add the cheese, eggs and bread crumbs.

grease 2 loaf pans or 3 mini loaf pans & fill with mixture, pressing down.
bake for 1 hour, or until the tops are slightly golden.

fregola garden salad ~ yeilds 4 cups

1 1/3 cups water
1 cup fregola or israli couscous
1/2 tsp salt
1/3 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 1/2 tsp dijon mustard
1 1/2 tsp ground coriander
pepper to taste
1 cup cooked black beans
1/2 cup chopped green onions
1 cup chopped tomato
1/2 cup seeded and chopped cucumber
1/2 cup minced parsley or cilantro

bring the water to a boil and add the fregola and salt. remove from heat, cover and let sit for 10 minutes. fluff before using.

for the dressing whisk together the oil, lemon juice, mustard, coriander and pepper in a small bowl.

in a large bowl combine all other ingredients, including fregola & mix well. add the dressing and chill for at least 2 hours to allow the flavors to develop.

roasted eggplant compote

1 small eggplant (scored all over with a knife)
1 red bell pepper
1/2 cup green onion
1/8 cup balsamic vinegar
salt & pepper to taste

preheat oven to 400.
lightly oil a baking sheet and roast the eggplant and pepper for and hour.
put the pepper in a bowl and cover for 10 minutes until cool enough to handel and peel.

peel the skin off the eggplant and remove seeds.

puree all ingredients until slightly chunky.