Happy Thanksgiving
I'll be making Walnut-Cheddar Harvest Loaf, vegetarian gravy, brussel sprouts, and cabbage salad to take to Thanksgiving this year. The Harvest Loaf is from the really old cookbook, Diet for a Small Planet . My copy was used when I bought it and now it is totally ratty because of all the use I've given it. The loaf makes a great entree for those of us not indulging in the big bird. When I've got time and want to impress friends I wrap it in phyllo and it's quite a presentation.
While I'm cooking I'll be thinking about all the things I'm thankful for this year. My healthy family, my wonderful friends, the chance to have had three art exhibits this year, and all the wonderful women I know though working at GladRags - customers, co-workers, store buyers, brokers, suppliers, competitiors/compatriots.
Best wishes to everyone for a safe, happy holiday.
-Brenda
Walnut-Cheddar Loaf
45 min 15 min prep
2 tablespoons olive oil
2 cups yellow onions, chopped
1 cup black walnuts, coarsely ground
1 cup cheddar cheese, grated
2 tablespoons lemon juice
2 eggs, beaten
2 tablespoons nutritional yeast
1 teaspoon caraway seeds
1 1/4 cups cooked brown rice (1/2 cup uncooked)
salt
pepper
1. Preheat oven to 350.
2. Saute onions in olive oil until translucent.
3. Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
4. Bake for 30 minutes.
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