This healthy recipe is for my meat-eaters, it is gluten and dairy-free!
Ingredients
Recipe serves 8-10
Ingredients for the loaf
1 cup cooked quinoa (cook quinoa as per package directions, and add 1/2 tsp each salt and pepper to water)
2 packages minced organic chicken
3 tbsp herb pesto
1 shallot, finely chopped
3 garlic cloves, minced
1 egg
1/2 cup hemp hearts
1/2 cup fresh herbs, finely chopped ( I used a combination of basil, parsley, thyme, oregano, and chives)
seasonings - 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika
olive oil for drizzle
Ingredients for the mushroom sauce
15 small cremini mushrooms, finely sliced
1 tbsp avocado oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 cup unsweetened coconut milk, divided
1 tsp cornstarch
seasonings - 1/4 tsp each salt, black pepper, garlic powder
1 tsp lemon juice
fresh thyme
Preparation
Preparation for the loaf
Preheat oven to 375ºF. Grease a loaf pan and set it aside.
In a large bowl, add cooked quinoa and all other remaining ingredients except the olive oil. Mix well until all combined. ( i like to use my hands for this step)
Transfer mixture into the prepared loaf pan, smoothing out the top. Drizzle with olive oil.
Bake in the oven for 45-50 minutes
Preparation for the mushroom sauce
While the chicken loaf is cooking, add avocado oil to a medium size pan. Add the shallot and garlic and sauté on medium-low heat for about 2-3 minutes.
Add the mushrooms and continue to cook for an additional 3-5 minutes or until the mushrooms have softened.
In the meantime, prepare a slurry by whisking 1/2 cup coconut milk with the cornstarch until smooth.
Add the slurry mix, the remaining 1/2 cup of coconut milk and seasonings to the pan and stir to combine. Add the lemon juice. Adjust salt if needed.
Allow the sauce to cook until thickened slightly, about 5 minutes. Turn off the heat and set aside until the loaf is done.
When the loaf is fully cooked, remove it from the oven and slice. Heat the mushroom sauce (if the sauce has dried out, add a splash of water) and pour it over the sliced loaf. Finish it off with a drizzle of fresh olive oil and some fresh thyme.
ENJOY!
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