The Ultimate Nut Roast with Chestnuts, Quinoa, Mushrooms & More...

Christmas is fast approaching and we’ve been perfecting this nut roast recipe, which we plan to serve for lunch alongside a generous amount of mushroom gravy & all the other trimmings. We’ve followed a few nut roast recipes in recent years, with some being a total sloppy disaster and others being delicious but far too dry. So our intention was to create the ultimate nut loaf that held together, had amazing flavours & texture too. There’s a few elements to this recipe, but we promise it’s worth the effort…

Quinoa and green lentils form the base of the loaf and we love the nutty flavour the quinoa brings. Roasted chestnuts, mushrooms & onions give it a delicious and rich flavour, while the walnuts provide a great contrast in texture. We decided to add a grated parsnip into the mix, which also gives a subtle sweetness and keeps it from becoming too dry. Then there’s a final few punches of flavour from all the herbs, garlic, miso and tamari. If you want to prepare in advance, you could make this the day before you plan to eat it and then heat it in the oven before serving. It also makes amazing leftovers to make sandwiches or homemade pasties!

The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms

INGREDIENTS
180g pre-roasted chestnuts
1/2 cup quinoa
3/4 cup dried green lentils
1 cup chopped walnuts
2 tablespoons chia seeds
3 medium onions, finely sliced
300g Mushrooms, finely chopped (We used a combination of chestnut and shiitake)
1 medium parsnip, grated (option to replace with 1 small sweet potato)
6 large cloves of garlic, finely chopped
1 large sprig of rosemary (1tsp dried)
Small handful of sage leaves (aprox 15 large leaves)
3-4 large bay leaves
3 tablespoons miso paste
3 tablespoons tamari
3 tablespoons nutritional yeast
Extra virgin olive oil
Black pepper and salt to taste


METHOD

1. Start by cooking the lentils and quinoa. Cook the quinoa with 1.5 cups of water and 1/2 tsp salt until all the liquid has absorbed and the grains are just cooked. Cook the lentils in 3-4 cups of water with the bay leaves, they should take between 20-30 minutes. Turn them off and drain the water as soon as they are just cooked.
2. Warm 3 tablespoons of olive oil in a large pan and then add the onions, rosemary and sage, cook on a low heat for around 20 minutes until the onions are soft and golden brown.
3. To the onions add the garlic, mushrooms and grated parsnip and cook down for another 10-15 minutes until starting to stick to the pan.
4. Add the miso, tamari and nutritional yeast to the pan and mix well, cook for 30 seconds more and then turn off the heat.
5. Add the chestnuts to a food processor and blend until fine. Then add the onion/mushroom mixture, half of the cooked lentils, 1/2 tsp salt, a generous few grinds of black pepper and the chia seeds. Blend until well combined and transfer to a large mixing bowl.
6. Into the mixture stir the quinoa, remaining lentils and the walnuts until well mixed.
7. Line a loaf tin and preheat your oven to gas mark 6 (200c)
8. Pack the mixture into the tin, pressing down to fit in as much as possible and minimise any air holes in the loaf.
9. Cover with foil and bake for 55 minutes at gas mark 6 (200c), then remove foil and bake for a further 20-25 minutes until golden brown on top. Remove from the oven and allow to cool for 20-30 minutes before using the baking paper to lift the loaf out of the tin. The loaf will still be fairly soft and will continue to firm up the more it rests.

The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms

What are some of your favourite Christmas recipes?
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Weekly Links // No.2

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>> Love the look of this polenta pie and this vegan herbal broth recipe

>> Really enjoying
this series right now. Attenborough is always a favourite.

>> Finding a lot of wisdom in
this book I’m currently reading.

>> My body is craving slow, restorative movement right now, so
this gentle yin yoga practice has been perfect.

>> Just ordered
this CBD oil, which we tried at the beginning of the year. CBD is gaining so much popularity right now and from personal experience we can totally understand why! In the past it’s really helped us sleep better and calms my stomach when I feel stressed/anxious.

>> Medicine Stories is one of my favourite podcasts, & I loved
this 2 part episode with herbalist Anja Robinson about womb wisdom, women’s health and addiction.

>> Inspired by
this insight for December by mystic mamma

- images via tumblr -


What have you been loving recently?
We’d love to connect with you!

Liquorice, Turmeric & Ginger Anti-Inflammatory Tea

This is our current favourite soothe-all tea. Perfect for these dark winter days and full of healing properties. The roots in this tea are both grounding and nourishing. If you’re struggling with stomach problems, a cold, cough or respiratory issues then these herbs can help your body reduce inflammation and soothe any uncomfortable aches and pains. It also tastes great - a delicious combination of sweet, cooling liquorice with the heat of fresh ginger and turmeric. We love to make a big saucepan of this and drink it throughout the day. Let’s explore some of these beautiful herbs in more detail …

Liquorice Turmeric Ginger Tea

LIQUORICE ROOT
(Glycyrrhiza glabra)

Liquorice root is a sweet herbal ally that’s rich in soothing properties. Its anti-inflammatory and detoxifying actions make it a beautiful herb to work with to help heal gastrointestinal issues, reduce pain and help heal from a cold. It’s a demulcent herb, which means it can bring quick relief for sore throats, as it forms a protective film over mucuos membranes in the mouth. It also moistens the lungs, which can help heal a cough.

Liquorice root is also a saviour for the adrenal glands - which can be put under a lot of stress during this time of year! It’s an adaptogenic herb, meaning that it helps the body regulate cortisol (the stress hormone) more efficiently. This gives our adrenals a break and helps our bodies adapt to stressful situations.

It’s quite a cooling herb, which is why we’ve combined it with more spicy, hot roots/spices like ginger, turmeric and black pepper.

GINGER
(Zingiber officinalis)
Ginger is a well-loved root found in many kitchens around the world. It’s great to up your ginger intake during the colder months of the year as its warming properties help promote good circulation & assist our immune systems. Ginger is also anti-inflammatory and helps both stimulate & regulate digestion. If you ever feel nauseous, travel sick or have cramps then ginger is a great ally to have around.

Liquorice Root Tea

TURMERIC ROOT
(Curcuma longa)
Another of our favourite ingredients, turmeric root is also warming and highly anti-inflammatory (if you’ve read this far, you’ll have noticed a theme here!). Although turmeric has been treasured in Ayurveda for hundreds of years, it has really come into the global spotlight recently for its ability to reduce inflammation and mucus throughout the body. It has also been used in various studies as a method to treat cancer. Turmeric’s bitter flavour helps stimulate gastric juices, which in turn encourages healthy digestion. It’s a wonder root with such a beautiful vibrant colour. To help absorption of turmeric’s medicinal properties, we like to combine it with black pepper…

BLACK PEPPER
(Piper nigrum)
We don’t commonly think of black pepper as having much use other than adding flavour to meals, but it’s often used in different remedies in Ayurveda. A little black pepper goes along way, & we’re probably all familiar with the heating properties of the spice. This powerful heat stimulates our digestive system and helps us metabolise food. It also helps clear congestion in our lungs/throat, so it’s great to use if you’re suffering or recovering from a cold.

Liquorice Turmeric Ginger Tea

Liquorice, Turmeric & Ginger Anti-Inflammatory Tea

INGREDIENTS (Makes 1 litre of tea, feel free to adjust amounts)
a 2-3 inch piece of ginger
1 thin stick of liquorice root, broken into pieces OR 1 tablespoon of chopped liquorice root
1 teaspoon of ground turmeric OR a 2 inch piece of fresh turmeric root
5-6 black peppercorns
1 litre of water

METHOD
1, To prepare the ginger, either grate it or crush it in a pestle and mortar. This ensures that all the essential oils are released and that the water can extract all the medicinal properties.

2. Add it to a sauce pan with all the other ingredients. Bring the tea to a boil and then simmer on a low heat for around 10-15 minutes.

3. Strain the tea before serving. If you don’t want to drink the tea all at once, you can leave everything in the pan to allow it to infuse for longer. If the taste becomes too strong you can add extra water.

4. Relax and enjoy!


What’s your favourite type of tea to make during Winter?
If you enjoyed this post, please share it with someone <3

Weekly Links // No. 1

We hope everyone is having a beautiful week. We’re currently back in the UK, after we both unfortunately became really ill in India. After three really difficult weeks trying to recover from severe food poisoning, we had to surrender to the fact that we needed to go home. That this was more than just delhi belly and could be something quite serious. Our bodies were calling out to us in pain and we needed to listen. So we’re home for now….and we’re ok with that despite the disappointment. These past few weeks have brought us some huge lessons in patience & acceptance. We’re so grateful to be feeling better everyday. Our bodies got so so drained during those three weeks, so we’re resting and loading up on healing foods & remedies.

We wanted to start a new series on our blog sharing what’s inspiring us every week. I love reading these kind of posts on other blogs and getting recommendations for podcasts, books etc. We hope you enjoy it! We’d love to hear what you’ve been loving recently too, let us know in the comments or on Instagram.

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>> This podcast on compassion (& part 2) has been SUCH medicine for me the last few days.

>> As part of our mission to heal right now, we’re drinking celery juice on an empty stomach each morning. This book by Anthony Williams is pretty mind blowing, and celery juice is his no.1 tip for healing from viruses, digestive problems & chronic illnesses. We’re on day 7 and feeling like it’s really helping us.

>>Yoga Nidra has been our saviour during some difficult times this year. This is our favourite audio to follow. If you’ve never tried it, yoga nidra is a restorative, guided meditation that is often referred to as yogic sleep. It’s so blissful and calming!

>> This podcast interview with Wim Hof is a really interesting & inspiring listen.

>>This album, this woman.

>> Loved this article on trusting the body’s ability to heal itself, and how sometimes our quest for health leads to excess.

>> During these cold and rainy days we’re keeping hydrated with lots of teas, herbal infusions and hot cacao drinks with medicinal mushrooms to boost our immunity.


What have you been loving recently?
We’d love to connect with you!