Here's a recipe I've been working on . . . If you try it, let me know how it turns out.
Bean and Nut Loaf
1 cup chopped walnuts
2 cups beans (kidney, pinto, cannelli, etc), drained
1 carrot, shredded or minced
1 small zucchini, shredded or minced
2 tablespoons chopped parsley
1 1/2 tablespoons chopped fresh herbs or 1 1/2 teaspoon dried (thyme, oregano, basil, etc.)
1 cup diced tomatoes
1 1/2 tablespoons soy sauce
3/4 cup bread crumbs (about 2 slices of bread)
1 egg, beaten
Preheat oven to 350 degrees. Oil a loaf pan and coat with bread crumbs or wheat germ. Combine all ingredients together, mashing the beans as you mix. Press mixture into loaf pan. Bake for 1 hour or until dry and firm. Let sit 10 minutes before cutting.
Serves 8
Tip: Roast potatoes, sweet potatoes or other root vegetables in the oven with the roast.
Bean and Nut Loaf
1 cup chopped walnuts
2 cups beans (kidney, pinto, cannelli, etc), drained
1 carrot, shredded or minced
1 small zucchini, shredded or minced
2 tablespoons chopped parsley
1 1/2 tablespoons chopped fresh herbs or 1 1/2 teaspoon dried (thyme, oregano, basil, etc.)
1 cup diced tomatoes
1 1/2 tablespoons soy sauce
3/4 cup bread crumbs (about 2 slices of bread)
1 egg, beaten
Preheat oven to 350 degrees. Oil a loaf pan and coat with bread crumbs or wheat germ. Combine all ingredients together, mashing the beans as you mix. Press mixture into loaf pan. Bake for 1 hour or until dry and firm. Let sit 10 minutes before cutting.
Serves 8
Tip: Roast potatoes, sweet potatoes or other root vegetables in the oven with the roast.
