What will be the centerpiece of your Thanksgiving table? This year, I’ll be serving Almond-Rice loaf. It may not be as popular as turkey, but it is in a home like ours where Thanksgiving means a feast of delicious and healthy plant foods. This loaf has been one of our favorites for many years, ever since I discovered New Start. Think of it as a meatless meatloaf that reminds you of stuffing. All the flavors of Thanksgiving permeate this loaf along with nuts, celery, and even beans.
Cannellini or garbanzo beans are my beans of choice in this loaf, but you won’t think you’re eating beans at all. The flavors are blended so well with the bread crumbs (or crushed cornflakes if you choose), nuts, vegetables and herbs.
I remember many a Thanksgiving when my mother spent almost all morning cooking and basting that turkey. I’m so glad that’s not part of my Thanksgiving routine. This loaf is an easy put-together recipe and it only takes 45-60 minutes to bake, not a whole morning.
The gravy is just as quick and easy too. I just blend some nuts in a cup of water along with cornstarch, nutritional yeast flakes, and several fragrant herbs until smooth and creamy. I then pour the mixture into a medium saucepan along with 4 cups of water. Bring the mixture to a boil, stirring occasionally. Meanwhile, in a small cup, mix 1/4 cup cornstarch with 2-3 tablespoons of cool water. When the mixture resembles milk, add to the boiling gravy. It will thicken in less than a minute. Stir occasionally as it thickens so it doesn’t stick to the bottom of the pan. When it reaches a thick, creamy consistency, remove from the heat and serve over your Thanksgiving loaf.
Almond Health-Bites: Nuts are generally higher in fat than most plant foods but because they are a monounsaturated fat, they are one of those foods that “love you back.” Increasing scientific information shows they are indeed good for heart health. They also boost serotonin levels during the day, which in turn helps you sleep better at night. And because they are high in vitamin E, they strengthen your immune system (great news for staving off colds and flu as we’re moving into colder weather).
For those of you watching your weight, the most alluring benefit of almonds is they are a great source of fiber. That keeps you feeling full for a longer time. A recent study found that people who ate a handful of nuts at least 2 times a week were less likely to gain weight than people who didn’t have nuts in their diet. (A handful of nuts is about an ounce or 2 dozen nuts. One way to visualize this single serving of nuts is to imagine them covering a 3×3 sticky note or a ¼ cup measure).
The amount of fiber in almonds is especially important for you if you are dealing with type 2 diabetes. The fiber keeps your blood sugar more stable, which reduces the risk of having a spike. It also helps improve blood flow, which is important for us all, but especially for diabetics and pre-diabetics. Many people are surprised to learn that almonds also help build stronger bones and teeth. Ounce for ounce, almonds are the highest in calcium among the nut family, boasting 75 mg per ounce.
Almond-Rice Loaf with Herb Gravy
Ingredients
- 15 ounce can cannellini or garbanzo beans include liquid
- 1/2 cup water
- 1 cup bread crumbs or crushed cornflakes can be gluten free
- 1 cup cooked brown rice
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1/2 cup slivered almonds
- 1/2 cup raw sunflower seeds
- 1 tbsp rubbed sage
- 1 tsp dried basil
- 2 tsp granulated garlic powder
- 1 tsp salt or salt substitute
- 2 tbsp ground flax in 4 tbsp hot water
HERB GRAVY
- 1 cup cool water
- 1/4 cup almond slices
- 1/4 cup walnut pieces
- 1/3 cup nutritional yeast flakes
- 1/2 cup cornstarch divided
- 1 tbsp onion powder
- 2 tsp salt or salt substitute
- 1/4 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 4 cups additional water
Instructions
- Blend beans with bean liquid and water until smooth.
- In a nut grinder or blender, grind the nuts.
- Combine beans, nuts, and all other ingredients together in a medium size mixing bowl. Let stand about 5 minutes for the bean liquid to be absorbed.
- Press mixture into an 8x8 non-stick baking pan (non-stick bread pans work well too).
- Bake in a preheated 350 degree oven for 45-60 minutes until top starts to brown.
- When done, spread herb gravy on top just before serving.
HERB GRAVY
- Blend nuts in cup of water til smooth.
- Add 1/4 cup cornstarch and all seasonings. Do not add the rest of the cornstarch or the 4 cups of additional water. Blend til smooth and creamy.
- Pour contents of blender into a medium saucepan; bring to a boil. Stir occasionally.
- In a small cup, add 1/4 cup of additional cornstarch with 2-3 tablespoons of cool (not warm of hot) water. Stir until it resembles milk. Add this milk to the boiling gravy on the stovetop. This will help to thicken it quickly. Stir occasionally as it thickens to prevent it from sticking to the bottom of the pan.
- When the gravy reaches the desired consistency, remove from heat. Serve on top of the Almond-Rice loaf just before serving. This recipe makes 4 cups of creamy herb gravy.
Notes
