Yield: 1 Servings
|1½ cup||Chestnuts, ground|
|½ cup||Whole wheat flour (I used barley flour)|
|½ cup||Nutritional yeast|
|4 tablespoons||Lemon juice|
|4||Stalks green onion, thinly sliced|
|2||Stalks celery, grated|
|1 tablespoon||Soy sauce, (orig: 1 tsp salt)|
|1 tablespoon||Fresh rosemary, or 1 tsp dried|
|1½ cup||Warm water|
|Sprinkles of cayenne|
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 1½ 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@...>
Date: Fri, 6 Dec 1996 13:40:58 -0500