1/4 cup green peppers
1/4 cup red peppers
1/4-1/2 cup cabbage, cut finely
hing
ginger powder
1-2 tbsp butter
1 1/2 cups celery
1 1/2 cups grated carrot
1 1/2 cups grated zucchini
5 tbsp eggreplacer
5 tbsp yoghurt
1/2 cup chopped walnuts
1/4 cup sunflower seeds
salt
pepper
oregano
basil
sage
marjoram
3 cups breadcrumbs
water if needed
Saute peppers and cabbage in butter along with hing and ginger powder 'til tender.
In a bowl combine pepper mixture with rest of ingredients. Mix well together adding a little water to help bind if needed.
Grease a 9"x5"x3" loaf pan, then line it with baking paper. Transfer mixture to prepared pan and bake @ 350 F for 1 hour. Let stand 10 mins before slicing.
1/4 cup red peppers
1/4-1/2 cup cabbage, cut finely
hing
ginger powder
1-2 tbsp butter
1 1/2 cups celery
1 1/2 cups grated carrot
1 1/2 cups grated zucchini
5 tbsp eggreplacer
5 tbsp yoghurt
1/2 cup chopped walnuts
1/4 cup sunflower seeds
salt
pepper
oregano
basil
sage
marjoram
3 cups breadcrumbs
water if needed
Saute peppers and cabbage in butter along with hing and ginger powder 'til tender.
In a bowl combine pepper mixture with rest of ingredients. Mix well together adding a little water to help bind if needed.
Grease a 9"x5"x3" loaf pan, then line it with baking paper. Transfer mixture to prepared pan and bake @ 350 F for 1 hour. Let stand 10 mins before slicing.
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