It was hard to write this down, because I didn't make it personally. It's my husband's favorite that he makes for Govinda's buffet. This recipe originated from the Higher Taste cookbook.
INGREDIENTS
1/3 c chopped green pepper
½ c walnuts
½ c cashews
½ c almonds
1 ¾ c cooked rice (medium grain)
1 ½ c grated mozarella cheese
salt
¼ t hing
1 t black pepper
tomato sauce (recipe below)
TOMATO SAUCE
6 c blended tomatoes
¼ c ghee
1 t black pepper
pinch of hing
salt
1 T Italian seasoning
1 t sugar
PREPARATION SAUCE:
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.
FOR THE NUT LOAF:
Preheat oven to 350°.
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.
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.
Serves 4.