Bean Nut Loaf

Contributed by Melba Rabinowitz.

Based loosely on the Tofu Nut Balls, Enchanted Broccoli Forest Cookbook , page 186, this recipe is great for the tougher beans, because when sautéed and ground, they have a meat like texture. Makes a small loaf, sufficient for 4 people. Vary in any way
You might vary a meatloaf, using the beans the way you would ground beef.

You will need:
A Food Processor. A baking pan or a loaf pan. I use a square Pyrex. ½ CUP uncooked brown rice. Our brown rice already has some wild rice mixed into it. This adds some additional crunchiness. 1 cup water. 1 garlic bulb. ½ lb. or more Fresh green beans. ½ CUP almonds. ½ CUP fine bread crumbs. I use crumbs made from pre seasoned croutons/Pepperidge Farm. Or use regular bread crumbs or wheat germs and add just the seasoning accordingly. One Egg. Seasoning to Taste. Use seasoning and spices you might use for a meat loaf. I used 2 T. President's Choice/ Spicy Soya Sesame sauce and 2 T. Ketchup and a pinch of salt and 1 Tsp of finely ground savory.

Steps:

Place the rice and water in a small saucepan. Bring to a boil, cover, and lower the heat to the slowest possible simmer. Cook until very soft and without excess moisture about 30 35 minutes. Sauté beans slowly. Use heavy skillet or pan, coat bottom with small amount of olive oil, use low heat, chip garlic into bottom first, drop beans in evenly and cook on low, with lid on, turning occasionally and adjusting heat so garlic does not scotch. Do not overcook. You want them to have texture. About 25
minutes. Use food processor to prepare bread crumbs from pre seasoned croutons, set aside. Grind almonds finely. Cool beans slightly and grind beans to ground meat consistency. Mix all ingredients, including egg and seasoning. Place in pre heated
oven. Bake 35 45 minutes at 350 degrees. Will brown on top, same as meatloaf. Be sure to adjust seasoning. Sage and savory are my favorite spices because I am from Tennessee. The original recipe calls for 2 Tbs. Tamari or Soy Sauce. Use Italian spices
or make a seasoned tomato sauce to spread on the top before it goes into the oven. If you use the seasoning your family likes, you will be as pleased as we are with this bean nut loaf.

Good Luck! Melba Rabinowitz

Vegetable Walnut Pate

Contributed by Aunt Esther and also appearing in the Moosewood Cookbook.

Note: This really tastes like chopped liver. Aunt Esther loved chopped liver but had a cholesterol problem; therefore she did not use the hard boiled eggs when she made this recipe.

Yields 2 cups.

Ingredients
1.5 cups cooked green beans (purple beans are even better because they are meatier).
2 hard boiled eggs, grated
/4 cup toasted walnuts, pulverized
1 2 Tbsp mayonnaise
1 to 2 Tbsp dry white wine
1 cup finely minced onion, sautéed until soft in a little oil
salt, black pepper, pinch of nutmeg

Directions
Combine everything and chill. Use as a sandwich spread or dip for raw vegetables and crackers.