Ingredients:
2 Tbs. olive oil
1 cup finely chopped onion
2 cups finely chopped mushroom
1 cup finely shredded zucchini
3 Tbs. chopped parsley
1/4 tsp. powdered garlic
1/4 tsp. curry powder
1/2 vegetable bouillon cube
Dash of Tabasco sauce
1/4 tsp. pepper
1 1/2 cups ground walnuts (6 oz/150g)
1 egg, beaten slightly
1 cup grated Parmesan cheese
1 cup finely chopped onion
2 cups finely chopped mushroom
1 cup finely shredded zucchini
3 Tbs. chopped parsley
1/4 tsp. powdered garlic
1/4 tsp. curry powder
1/2 vegetable bouillon cube
Dash of Tabasco sauce
1/4 tsp. pepper
1 1/2 cups ground walnuts (6 oz/150g)
1 egg, beaten slightly
1 cup grated Parmesan cheese
Recipe:
1. In skillet, saute onion with oil until soft; add mushroom, carrot, zucchini, parsley, garlic, stock cube, Tabasco sauce
and pepper; cover and cook for a few minutes until carrots are soft. Uncover and cook a few minutes until mixture is very dry.
Remove from heat.
2. Add ground walnuts, egg and cheese to vegetable mixture and blend well.
3. Press mixture into a greased loaf pan and sprinkle with a little cheese.
4. Bake in a preheated 375 F/190 C oven for about 45 minutes or until lightly browned and firm to the touch.
and pepper; cover and cook for a few minutes until carrots are soft. Uncover and cook a few minutes until mixture is very dry.
Remove from heat.
2. Add ground walnuts, egg and cheese to vegetable mixture and blend well.
3. Press mixture into a greased loaf pan and sprinkle with a little cheese.
4. Bake in a preheated 375 F/190 C oven for about 45 minutes or until lightly browned and firm to the touch.
Serves:
6
Notes:
Fat content:
Each serving has about 21g mainly beneficial monounsaturated fat.