Bulgur Walnut Loaf

Next week is one of my favorite holidays: Thanksgiving! No other holiday is more fun for foodies. It will be extra special this year because we'll have a dining room filled with family from afar. One of my cousins attending (who just happens to be an amazing musician...concert after dessert?) will be making a turkey for half the group. The other half (4 of us! Not just veganmama!) will be forgoing meat as our main entree. And I promise you, those forgoing the meat will NOT miss it. I'll be cooking up a feast for the senses! One of the dishes is this bulgur walnut loaf, which beautifully compliments vegetarian side dishes.

Bulgur Walnut Loaf

1 1/2 cups water
1/4 cup uncooked bulgur
2 T olive oil
1 cup chopped onions
1 T chopped garlic
1 1/2 cups finely chopped carrots
1/3 cup barley miso (at Whole Foods) diluted in 1/4 cup warm water
2 1/4 tsp dried thyme or 2 t fresh
1/2 cup chopped walnuts
1/4 cup dried sunflower seeds
1/4 cup whole wheat flour
1/4 cup unbleached white flour

In a small saucepan, bring the water to a boil. Add the bulgur. Reduce heat to simmer and cook, covered, for ten minutes, or until the water is absorbed.

In a medium-sized skillet, heat the oil and saute the onions and garlic about five minutes, or until the onions are translucent. Add the carrots and simmer for three minutes. Stir in the diluted miso and add the thyme. In a blender or food processor, grind the walnuts and seeds to a medium yummy pulp!

Preheat the oven to 350. In a large bowl, combine the cooked bulgur, carrot mixture, ground walnuts and seeds, and both flours and mix together well. Pat the mix into an oiled 9 inch loaf pan and bake one hour. Cool before slicing.

*Top with vegan gravy!