Recipe Archives->Vegetarian->Nut Vegetable Loaf

Nut and Vegetable Loaf

Metric/Imperial				American
25g/1 oz butter				2 tablespoons butter
1 small onion, chopped			1 small onion, chopped
1 small carrot, chopped			1 small carrot, chopped
1 stalk celery, chopped			1 stalk celery, chopped
1 tablespoon tomato puree		1 tablespoon tomato paste
225g/8 oz tomatoes, skinned and chopped	1 cup skinned and chopped tomatoes
2 eggs					2 eggs
1 tablespoon chopped parsley		1 tablespoon chopped parsley
salt					salt
freshly ground black pepper		freshly ground black pepper
225g/8 oz nuts, finely chopped		2 cups finely chopped nuts

Melt the butter in a pan; add the onion, carrot and celery and cook
until softened.  Add the tomato paste and tomatoes and cook for 5
minutes.

Put the eggs, parsley and salt and pepper to taste in a bowl and
beat well.  Stir in the nuts and vetetables.

Transfer to a greased 900ml/1 1/2pint/3 3/4 cup ovenproof dish,
place in preheated hot oven (220C/425F) and bake for 30 to 35
minutes.

Turn out and garnish with onion rings, parsley, and cucumber slices.
Serve hot with vegetables and sauce, or cold with salad.

Printable version: nut-vegetable-loaf.txt.