Recipe by Chabear01
This is taken from "Diet and Salad" book by Dr. N.W. Walker, D Sc which has a few vegetarian recipes. This particular loaf is good for Thanksgiving dinner.
Top Review by Houmous Monster
This is really easy, filling and tastes great (if very carrot-y). I made this as a half sized recipe. I subsituted canned Butter Beans (the UK equivalant of lima beans, Ican't get them fresh), and used dairy-free hydrogenated-oil-free margerine (as I'm allergic to butter). I don't think I've ever seen vegetable salt in UK, so I only used a tsp of salt. Though my cashews were salted so I'm sure that made up for it. I also switched the fresh parsley for dried. The sage and thyme I assumed were dried. (Sorry it sounds like I changed so much.) For anyone else like me that likes specifics I cooked it at 170 C (after looking up moderate on the web), but next time I'll try 180 C. I cooked it in a pyrex casserole dish. That may be why when I turned it out it fell apart, though that didn't affect the taste! This will be one of my regular meals, as those are tricky to find! Thanks so much for posting this!
- 8 cups carrots, pulp or 8 cups carrots, finely grated
- 1 cup fresh lima beans, green can be frozen
- 2 large onions, finely chopped
- 10 egg yolks
- 2 tablespoons parsley, finely chopped
- 1 cup cashew nuts, broken
- 1 cup almonds, finely flaked
- 6 tablespoons butter, melted
- 3 teaspoons vegetable salt
- 2 1⁄2 teaspoons sage
- 2 teaspoons thyme
Directions See How It's Made
- Mix grated carrots and other vegetables together in large bowl. Squeeze some of the juice from the grated carrots into the egg yolks, add salt and spices and beat thoroughly then mix with the vegetables. Add nuts and melted butter and mix thoroughly.
- Bake in greased Pyrex loaf pan in moderate oven until done, about 1 hour. Serve on plates in slices just thick enough to hold together.