Bulgur Walnut Loaf
This recipe is one of several shared by Chef Ron Pickarski from his new book The Classical Vegetarian Cookbook For Professional Chefs and Inspired Cooks (R. Pickarski, 2015). Chef Ron’s book can be purchased at Eco-Cuisine. The recipe below is used with permission.
Notes from Chef Pickarski: The binding protein is the combination of gluten and whole wheat flour. The nuts and seeds add texture. Notice that no water was added to the mix (water is only used to cook the bulgur). Moisture in the ingredients is activating the binders. If there isn’t enough moisture, the gluten cannot be /activated to bind. Too much moisture and the mixture becomes stringy and mushy. Serve slices of this loaf with a complimentary sauce.
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3 cups water
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1 ½ cups bulgur
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1 ½ cups finely diced onions
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3 cloves garlic
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1 ½ cups shredded carrots
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1 T unrefined corn oil or canola oil*
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6 T barley miso
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1 ¼ tsps. powdered thyme
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1 cup coarsely chopped walnuts
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¼ cup roasted sunflower seeds
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½ cup vital gluten flour
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½ cup whole wheat or white flour
Bring the water to a boil in a medium (2 quart) saucepan. Add bulgur and let it simmer for 5 minutes, or just long enough to absorb the water in the pot. The bulgur must be cooked and dry.
Sauté onions, garlic and carrots in oil until onions are translucent. Add miso and thyme and mix until miso paste is dissolved into vegetables.
Add walnuts and sunflower seeds; mix until evenly dispersed through walnut mixture.
Mix gluten and whole wheat or white fours together until evenly dispersed.
Add cooked bulgur to sautéed vegetables mixture and mix into vegetables.
Sprinkle flour mixture over bulgur mixture; blend evenly
Oil a 2-pound loaf pan. Press mixture into the pan. Cover and bake in preheated 350 degree oven for 50 to 60 minutes. Cool loaf in pan for about 5 minutes. Remove loaf and cool for 30 minutes.
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NOTE: Unrefined corn oil will give this loaf a pleasant buttery not.
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Serving Suggestion: Chef Pickarski's Bearnaise Sauce
