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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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. Ingredients:
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:
1. 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.
2. 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.
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