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Christmas Loaf

Christmas Loaf





2 tbsp of coconut oil or olive
1 onion, minced
2 garlic cloves, smashed
2 cups of mushrooms, sliced
Sage, thyme, rosemary
2 cups of sliced chard
1/2 cup chestnuts, crumbled
1 apple, grated
2 baked sweet potatoes, mashed
1 tbsp of each Hemp, sunflower, pumpkin, poppy seeds
2 cups of cooked brown rice
1 cup of cooked wild rice
Salt and pepper to taste


– Preheat the oven to 400°F / 200°C.
– Heat oil in a skillet on medium-high heat, add garlic and onion and fry until fragrant. Then add mushrooms, sage, rosemary, thyme salt and pepper and let fry for 2-3 minutes until browned on both sides. Add chard and crumbles chestnuts, cook until greens are wilted. Remove from heat and transfer to a big bowl.
Add remaining ingredientes and mix well until combined. Taste and season with salt and pepper if needed.
– Grease a loaf pan or cover it in baking paper. Pour the loaf mixture into the pan, place in the oven and bake for 30 – 40 minutes or until golden and cooked inside. Let cool slightly to allow the loaf to set before serving.
– Serve with roasted brussels sprouts and pumpkin, with a mustard dressing and pomegranate seeds on top.


December 21, 2017



brown rice, coconut oil, loaf, mushrooms, vegan