Vegetarian Nutloaf

• Chopped green pepper – 1/3 cup

• Walnuts – ½ cup

• Cashews – ½ cup

• Almonds – ½ cup

• Cooked rice (medium grain) – 1 ¾ cup

• Grated mozarella cheese – 1 ½ cup

• Salt

• Hing – ¼ tsp

• Black pepper – 1 tsp

• Tomato sauce (recipe below)

• Blended tomatoes – 6 cup

• Ghee – ¼ cup

• Black pepper – 1 tsp

• pinch of hing

• Salt

• Italian seasoning – 1 tbsp

• Sugar – 1 tsp

1. In a saucepan add ghee. When hot add black pepper and hing. Quickly add tomato puree. Add sugar, salt, and Italian seasoning. Cook until thickened.

1. Preheat oven to 350°.

2. Grind nuts together with a Champion food grinder or food processor. Combine ground nuts and rice and seasoning. Add 1 c grated cheese and chopped vegetable. Add 1 cup tomato sauce. Mix well.

3. Mold ingredients into a greased loaf pan. Cover with aluminum foil and bake for 50 minutes. Uncover and top with remaining tomato sauce and cheese. Bake for 10 more minutes. Serve hot.

4 Persons