Serves 4-6, so double or triple for a crowd
4 T Earth Balance non-hydrogenated margarine (or other brand,
but that's the best)
2 large onions, peeled and finely chopped
1 tsp dried thyme
1 T whole-wheat flour
˝ c (generous) water
1 c cashews, fairly finely ground
1 c hazelnuts or walnuts, fairly finely ground (note: sub
any nuts you want)
1 1/3 c dried whole-wheat breadcrumbs
Ener-G egg replacer equivalent of
1 T lemon juice
salt and pepper
Preheat oven to 400 degrees.
Melt the margarine in a large saucepan, add onions, and
sauté gently for 10 minutes or so, until tender.
Add the thyme and flour, stir for 1 or 2 minutes, then add
the water and stir until thickened.
Remove from heat, add nuts, breadcrumbs, lemon juice, egg
replacer and salt and pepper to taste. Mix well.
Pack the nut loaf in a well-oiled pan and baste with more oil.
Bake for 45 minutes to an hour, depending how dark and rich
you want it.
Bonus: Delicious, easy
Melt a tablespoon or two of Earth Balance in a skillet and
add a well-chopped onion. Sautee until onions are soft and translucent, about 8
minutes. Add chopped mushrooms and sauté an extra minute. Add two tablespoons
of flour, and sauté until it browns. Then add 2 cups of veggie stock and stir
gently on medium-low until it thickens. Lovely!