Vegetarian Nutloaf
Vegetarian Nutloaf
Serves 4
• 1/3 cup chopped celery
• 1/3 cup chopped green pepper
• 1/2 cup walnuts
• 1/2 cup cashews
• 1/2 cup almonds (blanched)
• 1 1/2 cups cooked rice
• 1 1/2 cups grated monterrey jack cheese
• 1 tablespoon sage
• 1/2 tablespoon thyme
• 1 teaspoon basil
• 1/2 tablespoon salt
• 1/4 teaspoon hing
• 1 teaspoon black pepper
• 1 1/2 cups Tomato Sauce (recipe follows)
• 1/3 cup chopped green pepper
• 1/2 cup walnuts
• 1/2 cup cashews
• 1/2 cup almonds (blanched)
• 1 1/2 cups cooked rice
• 1 1/2 cups grated monterrey jack cheese
• 1 tablespoon sage
• 1/2 tablespoon thyme
• 1 teaspoon basil
• 1/2 tablespoon salt
• 1/4 teaspoon hing
• 1 teaspoon black pepper
• 1 1/2 cups Tomato Sauce (recipe follows)
1. Grind nuts together. Combine ground nuts and rice. Add 1 cup grated cheese. Add spices and chopped vegetables. Add 1/2 cup tomato sauce. Mix well.
2. Preheat oven to 350°F.
3. Mold ingredients into a greased loaf pan.
4. Cover with aluminum foil and bake for 50 minutes. Uncover and top with remaining tomato sauce and cheese. Bake for 10 more minutes. Serve hot.
Tomato Sauce:
• 1 small can tomato puree (8 ounces)
• 1/4 cup oil or ghee
• 1 teaspoon black pepper
• pinch of hing
• 1 teaspoon salt
• 1 tablespoon basil leaves
• pinch of sugar
• 1/4 cup oil or ghee
• 1 teaspoon black pepper
• pinch of hing
• 1 teaspoon salt
• 1 tablespoon basil leaves
• pinch of sugar
1. In 1 quart saucepan add ghee. When hot add black pepper and hing. Quickly add tomato puree. Add 1/2 cup water, pinch of sugar, salt, and basil leaves. Cook on medium heat for 1/2 hour stirring often.
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