The veggie loaf has a dense, meaty texture and a hearty meaf flavor. At Esalen, we serve this as the optional vegetarian main dish when Rachel’s famous meat loaf is on the menu. Serves 6 1 cup cooked short-grain brown rice 2 cups cashews 1 large yellow onion, coarsely chopped 2 teaspoons chopped garlic 1¼ cups minced crimini mushrooms 1 tablespoon minced fresh parsley 1 teaspoon minced fresh oregano 1 teaspoon minced fresh thyme 2 large pieces dried porcini mushrooms 2 eggs ½ cup ricotta or cottage cheese ½ teaspoon sea salt ¼ teaspoon cayenne pepper 1 tablespoon nutritional food yeast 2 cups finely grated Parmesan or Asiago cheese Roast the cashews in the oven at 350 degrees F for 5 minutes, and then pulse the nuts in a food processor until finely chopped, or chop them by hand. In a saute pan, saute the onion in a small amount of vegetable oil over medium heat until translucent. Add the garlic, crimini mushrooms, and fresh herbs and saute until the liquid has evaporated from the pan.
