Preheat the oven to 375 degrees F. Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer. Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well. Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes. If desired, serve with gravy. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (115g)|
|Recipe Makes: 8|
|Calories from Fat: 195 (56%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0.3mg||0 %|
|Sodium 571.3mg||20 %|
|Potassium 362.4mg||10 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 28.7g|
|Protein 8.8g||13 %|
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Calories per serving: 351
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