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1. Crustless Yellow Squash, Red Pepper, and Spinach Pie

2. Classic Mock Meat Loaf

Book Description

Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.

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Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal

Authors: Jeanne Lemlin

Date: July 2003

ISBN: 0060932732

Publisher: Quill

Paperback

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Mock meat loaves were common fare for vegetarians in the 60s and 70s, and then they went out of favor. Many deserved to be forgotten, but this walnut loaf is a gem. It has a superb flavor and texture, not at all "health foodish." If the holiday season goes by without my making this loaf for the family; they don't hesitate to tell me of their disappointment. Reminiscent of traditional meat loaf: this version also makes fabulous sandwiches when left over, especially when combined with layers of stuffing and cranberry sauce. For Thanksgiving I like to present this as a centerpiece, accompanied by mashed potatoes, gravy; cranberry sauce, stuffing, and vegetables-in other words, as one would present a traditional turkey dinner.

Servings: 6

• 9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm)

• 2 cups (8 ounces) walnuts

• 3 large eggs

• 3 medium onions, diced

• 1 small green bell pepper, diced

• 1 small celery rib, minced

• 1 small bunch parsley, stems discarded and leaves chopped

• 2/3 cup canned crushed tomatoes or 1 (16- ounce) can diced tomatoes, drained very well

• 1 1/2 tablespoons canola oil

• 1 teaspoon poultry seasoning

• 1 teaspoon salt

• Generous seasoning freshly ground black pepper

1. Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.




2. Preheat the oven to 375 degrees. Generously butter a 9x5-inch loaf pan, then line the bottom with wax paper and butter the paper.




3. Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.




4. Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery; parsley; tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.




5. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry: Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It’s best to serve the loaf warm and the gravy hot. Serve with Mushroom Gravy.

More From This Book:

1. Crustless Yellow Squash, Red Pepper, and Spinach Pie

2. Classic Mock Meat Loaf

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