Bread Bowl with Roasted Vegetables and Rosemary Walnut Cheese


Main Course

“A Vegan Feast”

 To see the entire seven course meal menu please click on the menu bar on the main blog page and click on the title of the menu -“A Vegan Feast”

This was so delicious and turned out better than I thought it would. It includes a lot of ingredients that I am absolutely in love with and in a perfect world I would eat them every day. Nut cheeses are something I started making when I followed a mostly vegan diet. I went with apple cider vinegar once again instead of lemon juice (just like with my hummus) because I like how the flavor of the vinegar accents the creaminess of the nuts. I also love to use rosemary with the nut cheeses because it lends itself well to stronger flavored nuts like walnuts. The roasted vegetables are also one of my favorites because I love how the charred flavor comes through on combinations of eggplant and onion. I also used a butternut squash puree that had a good amount of aromatics in it to hold the bowl together and balance the tanginess of the cheese. When it all came together and was sealed inside the ancient grain loaf, the flavors seemed to interact well. And when we cut into it the filling was both beautiful to look at as well as delicious.

Bread Bowl with Roasted Vegetables and Rosemary Walnut Cheese

Serves 4-6 as a main course in a seven course meal 

1 Large Bread Loaf (Uncut)

2 Tbsp Olive Oil

Rosemary Walnut Cheese

1 Cup Walnuts Soaked for One Hour

1 Tbsp Apple Cider Vinegar

1 Tbsp Fresh Rosemary Finely Chopped

Roasted Vegetables

1 Small Eggplant Chopped into 1 Inch Pieces

1 Small Onion Sliced

2 Cloves of Garlic Chopped

2 Tbsp Olive Oil

Salt and Pepper

Butternut Squash Puree

1 Small Onion Diced

2 Cloves Garlic Finely Chopped

1 Inch Piece Ginger Peeled and Chopped

2 Cups Butternut Squash Peeled and Chopped

1 Tbsp Garam Masala

1 Cup Vegetable Broth

Salt and Pepper


Soak the walnuts for the cheese in two cups of water.

Preheat the oven to 425 degrees fahrenheit.

Cut the bread bowl in half and pick out the insides until you have a good one to two inch cavity on each side. Drizzle one tablespoon of olive oil on each side. Sprinkle some salt and pepper on each side.

Place the chopped eggplant, sliced onions and chopped garlic onto a foil lined baking sheet. Drizzle the olive oil on top and salt and pepper. Mix it all together and then spread it all out into one layer. Roast at 425 F for 15 minutes, stir and then roast for another 15 minutes. Once done, let cool on pan.

Meanwhile, heat oil for the squash puree in a pan over medium high heat. Saute the onions, garlic and ginger until the onions are translucent. Don’t burn the ginger and garlic so adjust the heat accordingly. Add the butternut squash and the garam masala. Mix everything together well and cook for five minutes to bring out the sweetness of the squash. Add the broth and bring to a boil. Lower the heat and simmer until the squash is soft and then mash. Remove from heat and add salt and pepper according to taste.

After an hour of soaking, drain the walnuts and then blend with the vinegar and rosemary until it is the consistency of a softened cream cheese. I actually like to leave a little bit of texture to it. Add salt and pepper to taste.

Take one half of the bread bowl and smear the walnut cheese across the bottom. Take the other half and smear the butternut squash puree across the bottom. The roasted vegetables can go on top of the butternut squash puree. Then top with the other half that has the cheese in it. Tightly wrap the bread bowl in saran wrap. Let sit for at least an hour so that the flavors can blend. Cut into wedges and serve.