On the plane to Singapore, at 0200, we were served a meal that D could not identify. We remarked upon its tastiness, and I surmised that it was a nutloaf of some sort, though I had never before eaten one or seen one.
On Saturday I tried to make one. Though it takes quite some time, it's all oven time, so I thought it would not be a problem. Alas, using a blender on the nut mixture proved problematic, as the nuts crushed down to form an almost solid wall of tiny pieces of cashew beneath the blades. Aside from this, and the frustration as we grew hungrier and hungrier and the delicious smell permeated the house, the nutloaf was tasty and it is an experience I would like to attempt again, though perhaps there is a better way to grind the nuts down.
As my base recipe I used this nutloaf recipe by Ricki at Diet Dessert and Dogs. I only used about a quarter of a cup of coriander, and still I found the coriander flavour a little strong, and will probably omit it next time I try this recipe. I also found that the loaf didn't quite hold together straight out of the oven, though it held together fine when I was cutting it cold the next day, which makes me suspect I didn't leave it to cool long enough - but what can I say, we were very hungry. I only used cashews, no other sorts of nuts, and forgot the soy sauce. I also only used about half the amount of wine suggested.
There are a whole lot of nutloaf recipes here, as Johanna at Green Gourmet Giraffe conveniently held a nutloaf challenge just recently. A number of them are not vegan, but they are all vegetarian and most of them seem easily modifiable. Some of them are even gluten-free! I look forward to giving more nutloafs a go, so far they've been tasty.
Yesterday we had some leftover nutloaf, and some leftover dahl from mother's day, and as an experiment we combined the two and they were delicious.