(cheerful upbeat music)
- Hey, everyone, okay, are you ready?
I'm Jerry James Stone and today's recipe
is this awesome Spinach & Quinoa Walnut Loaf
and a very, very simple vegetarian gravy.
What I love about this recipe
is that it's really hardy and filling,
I think in the vegetarian entree genre,
sometimes, a lot of times, that just means blocks of cheese
and I love cheese, don't get me wrong,
but this is a really easy recipe, that's full of flavor,
not too hard to make, it's really great for leftovers too,
if you have just random produce in your refrigerator,
you can throw it in, I think you're gonna like it,
so let's get to making it.
(cheerful upbeat music)
So the first thing that we're gonna start with
is some mirepoix, which is basically
two parts onion, one part carrot, one part celery,
this is a very typical vegetable base,
that's used in a lot of cooking.
It's used for vegetable stocks.
We're gonna use it to add a lot of flavor to our nut loaf.
So I'm just gonna go ahead and toss that in
with just a little bit of olive oil.
I'm just gonna saute it,
until everything is nice and tender.
While that's cooking, we're gonna start preparing
our spinach and quinoa walnut loaf,
what I love about this kind of recipe
or just nut loafs in general is just how hardy they are.
So we're gonna add in our spinach first
and we're just gonna chop this up
like you would almost like it's a pesto,
that sort of consistency.
Stir my onions here.
Now I'm gonna add in the ingredients,
that are the most persnickety,
when it comes to being chopped in the food processor,
I'm gonna add those first, so I'm gonna add in my garlic,
I'm gonna add in some parsley,
then I'm gonna add in some walnuts,
'cause you can't have a walnut loaf without 'em.
The thing that's really wonderful about this recipe
is that not only is it big on flavor,
but it's also big on protein, right,
so it's just action packed, when it comes to protein,
'cause we're gonna add quinoa to it also.
Just check on sauteing my onions here.
So let's go ahead and mince this as fine as you can,
so it's really important that you get them
really, really finely chopped,
because you're turning this
into basically a meatloaf in a sense, right,
so you don't want any sort of crunchy texture in there,
you want it to be really finely chopped.
The next part I'm gonna add in is my seasoning,
the reason I'm doing this in the food processor
is I wanna make sure that it's evenly distributed.
So I'm adding in some Italian Seasoning
and some sea salt, go ahead and mix that in.
Now a lot of times, people will just tell you
if you have a food processor based recipe,
just throw everything in and it all just works out,
I don't personally believe that's true,
I honestly think that by adjusting to the ingredients,
that need a little bit more tender loving care,
that you actually get a better recipe
or you get a better result.
This is looking pretty good.
They're starting to get nice and tender there.
Okay, so the next part I'm gonna add
to the food processor is my cottage cheese,
now I wanna say, if you wanted to,
you could easily make this recipe vegan,
but there are a few things to consider,
so this has cottage cheese,
which is very simple to leave out, not hard at all,
but it also has eggs, that's the binding,
so that part's a little bit more difficult,
so if you wanted to make this recipe vegan,
obviously omit the cottage cheese,
for the egg substitute, you could use a flax egg
or you could use chia as a binder, go ahead
and my quinoa next, so the thing that's great about quinoa,
especially if you're vegetarian
is that as a plant based grain,
it's actually a perfect protein
and not many plant based things can say that,
it actually has all nine amino acids,
so it's really, really super high in protein.
The other thing that's great about it
is that it doesn't take long to cook,
so compared to say, you know, brown rice
or any sort of other grain, quinoa is pretty fast.
It cooks in about 15 minutes.
So I'm gonna go ahead and mix in the cottage cheese
and the quinoa, okay, that's good.
Just check on this really quick,
these carrots are looking nice and tender.
So here's the mirepoix, if you haven't seen it before,
like I said, it's two parts onion,
one part celery, one part carrot.
Now because this is piping hot, 'cause I just sauteed it,
I don't wanna add in the eggs just yet,
I'm gonna go ahead and mix this in
and just test the temperature,
'cause the last thing I want is scrambled eggs.
Okay, that's looking pretty good.
Okay, so now we're gonna add in the eggs.
Here's a little trick, so have you ever seen
where chefs just use one hand to crack the egg?
I'll tell you how that's done
and hopefully I won't screw it up,
while I'm trying to show you it,
but basically grab one in one hand,
get a nice crack on it and then what you're doing
is you're taking this finger right here
and you're kind of pressing into the crack
and then with your hand, squeezing it apart just like that,
so that's how you do it with one hand,
if you ever wondered how,
people think it's really impressive,
but honestly once you do it a couple of times,
it's super simple.
I wanna make sure the egg gets everywhere,
so I'm gonna scrape down the sides really quick.
Oh, yeah.
Okay, so now we're gonna transfer this to our loaf pan
and bake it in the oven at 350 degrees for about an hour,
until a toothpick comes out nice and clean.
So I'm gonna go ahead and add the mixture to a loaf pan,
I've lined it with some parchment paper here
and that's basically just so I can lift it out,
when it's done baking,
it will make it a lot easier to get out of the pan.
Just go ahead and add that.
Like I said, this is filled with spinach...
here in California we grow 75% of the nation's spinach.
We grow 99% of the nation's walnuts.
So, go California.
Okay, so get this all poured in there
and now we're gonna bake it,
like I said, 350 degrees for about an hour.
Okay, so while that spinach and quinoa walnut loaf
is cooking, or baking I should say,
we're gonna make a really simple, vegetarian gravy.
The thing I like about adding gravy to it
is it just turns that whole dish
into something just really, really comforting, right.
The first thing I'm doing is I'm just melting some butter,
unsalted butter, we melt that
and then I'm gonna add in a little bit of garlic,
saute the garlic just a little bit
and then we're gonna add in some flour and create a roux.
A roux is like used for thickening sauces,
what it does is by trapping,
by coating the flour in the butter fat,
it prevents you from having lumps
in whatever you're creating.
By the way, hey, you know what?
If this is your first time watching one of my recipes
and there's something that you wanna see,
drop a comment below and if you like to cook like I do,
hey, subscribe, I release new recipes every single week.
Okay, so now we're gonna add in the garlic,
some minced garlic there, turn up the heat
and I just wanna saute it just to the point,
where it gets aromatic,
so as soon as you start smelling that garlic,
you're good to go.
Oh yeah, this is smelling so good.
I have to know, if you're a garlic lover,
tell me some of your favorite garlic recipes.
Oh, yeah, starting to smell that garlic.
The next part I'm gonna work in is my flour,
I'm just gonna work this in slowly,
I don't wanna overwhelm the butter,
I just wanna create almost like a paste
and what I'm doing by that is creating,
I'm allowing the flour to be absorbed by the butter
and then that way, when I add in the vegetable broth,
it won't turn into lumps, so just slowly work in the flour
and when you're creating a roux,
it's always equal parts butter and equal parts flour,
some people might mix it up,
but that's the combination that I find works best.
Now if you wanna do a vegan gravy,
you know, because you made a vegan nut loaf,
obviously would not use butter,
you probably would just skip this step,
you probably could just thicken
whatever sort of vegetable broth that you have
with a little bit of flour
or you could actually use xanthan gum, corn starch,
but I find the fat really just makes the gravy extra nice.
Okay, so as you can see here,
it's just a really nice, even paste.
So I get a little bit of a boil there,
see, it's boiling around those edges there,
so I'm just gonna let it boil for a second
and then I'm gonna start to work in the broth,
this is just a standard vegetable broth,
you can use whatever one you want, so add that in
and once again, I also try to do this slowly,
so I can not overwhelm the roux with the liquid
and it'll get kind of pastier,
it'll look more and more like paste as you do this
and you'll probably get nervous,
but don't worry, it'll all work out.
Just kind of keep it moving around,
the key here is to not have the heat too high,
just keep working in the liquid.
If you pour it all in at once,
you're gonna have a higher chance of having too many lumps,
even though the roux prevents that,
it can only do so much, it's not like superpower,
so you wanna make sure you really do it slowly
and just kind of work that paste into the liquid
over a low heat, get all of the liquid in there
and just add in a little bit more
and just kind of keep slowly working that liquid in there.
I mean, it's gonna take 45 minutes or so
for that meatloaf to cook, so no rush,
take your time making the gravy.
I think what I need is a whisk,
so let me just grab one of those.
This is one of my favorite whisks,
it's not like traditionally whisk shaped,
but it lays flat on the bottom,
which I really like about that,
it's just perfect for scraping those bits,
you know, really getting everything worked in.
Also the thing that's really great about it
is I find, I mean, I have the other whisks too,
I use them for various things,
but this particular one doesn't splatter things up,
'cause it's not as big, it doesn't overwork the liquid,
you kind of just, as you can see, move along the pan
and get everything kind of worked in
with very, very, very little splatter and motion.
It doesn't take much at all, there we go
and just add in the rest of our liquid,
there we go, we're getting nice, thick gravy there
and once you get all that worked in,
you just wanna bring it to a little bit of a simmer.
It doesn't have to simmer long,
but it's really gonna cook that flour,
if you don't do that,
you're gonna get a very kind of doughy tasting gravy
and that's the last thing you want
and all those lumps that you're seeing there,
that's the garlic, I promise you.
So work that in, there we go, that's a nice gravy.
I'm gonna turn the heat up a little bit.
Just let it simmer, as soon as it simmers,
turn that heat off, it doesn't take long,
but you definitely don't wanna get
that floury, dough type flavor.
But as you can see, this is a really, really nice gravy.
It's gonna be so tasty
over that spinach and quinoa loaf.
Okay, I'll let that come up to a simmer
and soon the nut loaf will be ready and it's dinnertime.
Okay, so our nut loaf is finished. How do you tell?
Just prick it with a little toothpick,
it should come out clean, that's how you know.
This thing looks delicious and it smells so good too.
Take it out there. We're gonna serve it up
with some hot, piping gravy.
Oh, yeah, this is gonna be really good.
Now you wanna make sure before you cut right into it,
that it's had a chance to cool
or it's gonna completely fall apart,
so that part's really important.
I'm just gonna cut off a nice slice here.
Serve that up.
Now for the gravy.
Okay, so our spinach and quinoa walnut loaf is ready,
I've got my veggie gravy,
now to just pour it all over.
I'm so excited for this, it smells so good,
oh, and it looks better, oh yeah.
You can never have too much gravy, right?
Am I right?
Okay, oh yeah,
oh, it's delicious.
How great does that look?
That looks so nice.
So you guys, I think you're really gonna love
this Spinach & Quinoa Walnut Loaf.
It has this delicious vegetarian gravy on it,
it's super tasty, it's just amazing,
it's not too hard to make and you know what?
Like I said, it's packed with protein and nutrients
from the spinach and the quinoa,
super good for you, a great vegetarian entree.
If you like to cook as much as I do, hey, subscribe,
I release new videos every single week
and if there's something that you wanna see,
just drop a comment below,
I would love to get your feedback,
if you like this recipe, give me a thumbs up,
I'll see you guys next time.
Oh, yeah, that's so good.
I'm just gonna sit here and eat this, yeah, see ya.
(cheerful upbeat music)
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