Saturday, March 3, 2012

An idea for meatless Fridays

If you're not allergic to nuts, I encourage you to try this tasty non-meatloaf. I made it last night for the first time and thought it was very good. My only complaint: it did not slice as neatly as I'd hoped; it crumbled a bit, even after "standing" about 10 min. after it came out of the oven. (Maybe I should have ground the nuts and oats a bit finer.) It's quite rich-tasting, so you don't need a very big slice to feel satisfied, which is about right for Fridays in Lent. 

Sandwiched Nut Loaf

from the Company's Coming "Meatless Cooking" cookery book by Jean ParĂ©

2 Tbsp. butter or hard margarine  
2 cups chopped onion

1-1/2 cups ground walnuts
1-1/2 cups ground pecans
1 cup rolled oats (not instant), run through blender or food processor till fine
1 cup coarsely crushed bran flakes cereal (not the kind with raisins, LOL!)
1/2 tsp salt
1/8 tsp pepper
1/4 tsp whole oregano
1/4 tsp garlic powder
1/8 tsp ground thyme

1 Tbsp instant vegetable stock mix
3/4 cup boiling water

Tomato slices to cover (6-8, depending on size of tomato used)
3/4 cup grated medium cheddar cheese
3/4 cup grated mozzarella cheese

Directions: Melt butter in frying pan. Add oinion. Saute until soft. Turn into large bowl. Add next 9 ingredients; mix well. 
Stir stock into boiling water in small bowl or cup to dissolve Pour over nut mixture. Stir till well combined. Pack one-half nut mixture into a greased 8x4x3 inch loaf pan.
Layer tomato slices over top, followed by both cheeses. Cover with second half of nut mixture. Bake, uncovered, in 350 degree F oven for 30-35 minutes. Cuts into 10 slices.

The avidly carnivorous Mr. Pinkerton, for whom giving up meat is a sacrifice indeed, said it was, "O.K." (in other words, high praise!)

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