Vegetarian Nutloaf

1/3 cup chopped celery

1/3 cup chopped green pepper

½ cup walnuts

½ cup cashews

½ cup almonds (blanched)

1 ¾ cups cooked rice

1 ½ cups grated monterrey jack cheese

1 tablespoon sage

½ tablespoon thyme

1 teaspoon basil

½ tablespoon salt

¼ teaspoon hing

1 teaspoon black pepper

1 ½ cups Tomato Sauce (recipe follows)

Grind nuts together. Combine ground nuts and rice. Add 1 cup grated cheese. Add spices and chopped vegetables. Add ½ cup tomato sauce. Mix well.

Preheat oven to 350°.

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.

Tomato Sauce

1 small can tomato puree (8 ounces)

¼ cup oil or ghee

1 teaspoon black pepper

pinch of hing

1 teaspoon salt

1 tablespoon basil leaves

pinch of sugar

In 1-quart saucepan add ghee. When hot add black pepper and hing. Quickly add tomato puree. Add ½cup water, pinch of sugar, salt, and basil leaves. Cook on medium heat for ½ hour, stirring often.

Serves 4.