| 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. |