Guest guest Posted April 3, 2001 Report Share Posted April 3, 2001 Here's a protein source I forgot - nuts! Use any combination you prefer. This can be made ahead and put into the oven later. Miriam * Exported from MasterCook * Vegetable Nut Loaf Recipe By :Roberta Kalechofsky and Rose Rasiel Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- finely chopped 3 cloves garlic -- finely chopped 2 large carrots -- grated 3 cups mixed nuts -- ground 1 cup matzoh meal 4 tablespoons tomato paste 1 large onion -- sliced thinly 2 1/2 cups vegetable stock Preheat oven to 350 degrees. Mix all ingredients except vegetable stock and sliced onion. Grease ovenproof casserole; cover bottom with sliced onions. Form nut and carrot mixture into a loaf and place on top of the sliced onions. Bake for 45 minutes. Baste with vegetable stock every 20 minutes. Remove from oven and let cool for 10 minutes before slicing. Source: " The Jewish Vegetarian Year Cookbook (Recipe adapted from Rose Friedman's Jewish Vegetarian Cooking.) " - - - - - - - - - - - - - - - - - - - Per serving: 471 Calories (kcal); 32g Total Fat; (57% calories from fat); 13g Protein; 39g Carbohydrate; 1mg Cholesterol; 586mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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