| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chestnuts, ground |
| 1/2 |
c |
Whole wheat flour (I used barley flour) |
| 1/2 |
c |
Nutritional yeast |
| 4 |
tb |
Lemon juice |
| 1 |
|
Potato, grated |
| 4 |
|
Stalks green onion, thinly sliced |
| 2 |
|
Stalks celery, grated |
| 1 |
|
Carrot, grated |
| 1 |
tb |
Soy sauce, (orig: 1 tsp salt) |
| 1 |
ts |
Basil |
| 1 |
ts |
Thyme |
| 1 |
ts |
Sage |
| 1 |
tb |
Fresh rosemary, or 1 tsp dried |
| 1 1/2 |
c |
Warm water |
|
|
Sprinkles of cayenne |
INSTRUCTIONS
Prepare chestnuts by cutting an X on the flat side with a sharp knife, then
roasting in a 400 degree oven for 15 minutes. Shell the nuts and chop
coarsely.
Measure out 1 1/2 cups then put them in a blender or food processor and
grind them to a fine powder or paste. Mix all ingredients in a bowl, then
transfer to a loaf pan - sprinkle with cayenne and bake at 350 degrees for
an hour. Cool completely, unmold, slice thin a serve with french bread or
lowfat crackers.
"Actually, the cayenne thing was a fortunate mistake - I grabbed it instead
of the paprika! "
Posted to Digest eat-lf.v096.n240
Recipe by: FF List:Therese (Ellen C.)
From: "Ellen C." <ellen@elekta.com>
Date: Fri, 6 Dec 1996 13:40:58 -0500
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