Walnut Cheddar Loaf

"This is an old standby vegetarian recipe from the 70s. It is from "Diet For A Small Planet" by Frances Moore Lappe. It's a nice alternative if you want a meat-free entree, or you can use it as a side dish as well. Very good on a cold fall evening. I use my cuisinart to grind the walnuts."
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Ready In:




  • Preheat oven to 350.
  • Saute onions in olive oil until translucent.
  • Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
  • Bake for 30 minutes.

Questions & Replies

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  1. I also used this recipie in the 70's. I now follow a plant based oil free diet based on the China Study. I just made it using flax eggs and Miyoko Shinner's sharp cheddar recipie. It turned out just as good as I remembed
  2. I used this recipe since it first came out in the 70's. It is excellent!!! It has healthy ingredients. My 3 children loved it then and now are making it for their children. I didn't stray from the original recipe, no need to. Liz in Noxon Mt.
  3. Loved it! I didn't have any caraway seeds on hand so I used thyme, poultry seasoning and oregano for seasoning. I served it with mashed potatoes and vegetarian gravy and it really hit the spot. I'm looking forward to leftovers tomorrow. Thanks for sharing the keeper recipe.
  4. This was fantastic. Found this recipe while trying to replicate the wonderful walnut loaf at the co-op deli, and this was even better. Served it at a gathering with Delicious Vegetarian Gravy (#281357) and it was a big hit all around!
  5. Add Bechamel-cheddar sauce and this recipe is great. Walnuts cheddar, rice and onions combine into an unusual, savory dish.


<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho &amp; Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, &amp; grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>
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