Vegetarian Nutloaf

1/3 cup chopped celery
1/3 cup chopped green pepper
½ cup walnuts
½ cup cashews
½ cup almonds (blanched)
1 ¾ cups cooked rice
1 ½ cups grated monterrey jack cheese
1 tablespoon sage
½ tablespoon thyme
1 teaspoon basil
½ tablespoon salt
¼ teaspoon hing
1 teaspoon black pepper
1 ½ cups Tomato Sauce (recipe follows)
Grind nuts together. Combine ground nuts and rice. Add 1 cup grated cheese. Add spices and chopped vegetables. Add ½ cup tomato sauce. Mix well.

Preheat oven to 350°.

Mold ingredients into a greased loaf pan.

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)
¼ cup oil or ghee
1 teaspoon black pepper
pinch of hing
1 teaspoon salt
1 tablespoon basil leaves
pinch of sugar
In 1-quart saucepan add ghee. When hot add black pepper and hing. Quickly add tomato puree. Add ½cup water, pinch of sugar, salt, and basil leaves. Cook on medium heat for ½ hour, stirring often.
Serves 4.

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