Recipe by Anemone
From "International Vegitarian Cusine" - a book I saved from my mom's garage sale. My hubby's only comment? He was worried I had undercooked the meat!
Top Review by FloridaNative
I thought about this recipe long and hard, that is why it was one of the last I made. I just couldn't get my mind around the "loaf" with no meat in it. But I must say I was very pleasantly surprised how flavorful it was. A very tasty combination of veggies and spices. Will definitely make this again. Thanks Anemone for the interesting recipe :) Made for FALL 2008 PAC.
- 1 cup ground walnuts
- 2 cups rice, cooked half done
- 1⁄2 bunch parsley, chopped
- 2 eggs, beaten
- 4 tablespoons oil
- 2 stalks celery
- 4 onions, chopped
- 1 green pepper, seeded and chopped
- 1 (20 ounce) can tomatoes
- 3 bay leaves
- 2 garlic cloves
- 1 teaspoon ground thyme
- salt and pepper
- 1⁄2 lb cheese, shredded (cheddar is especially good)
Directions See How It's Made
- Preheat oven to 350°F.
- Grind walnuts in food processor until they resemble large crumbs. Add rice, parsley and eggs, set aside.
- In a saucepan, saute celery, onions and pepper in the oil. When soft, but not brown, add the tomatoes with juice, the bay leaves, garlic and spices. Simmer gently for five minutes.
- Remove bay leaves, add the rest to the food processor. Blend everything well.
- Pour into greased loaf pans or baking dishes, sprinkle with cheese and bake for 45 minutes.
- You can prepare this the day before up to adding the egg. The next day, add egg, sprinkle cheese and bake!
- Also enjoy cold in a sandwich with mayo and lettuce.