Serve with a sprouted salad for a light lunch or glaze with agar and fresh herbs for a special occasion.
Ingredients
- 7-8 carrots, cooked, mashed and seasoned
- 1 medium onion
- 3 cups zucchini, finely chopped or ground
- 3/4 cup whole-wheat breadcrumbs
- 1tsp vegetable bouillon dissolved in a little boilling water
- 1 egg, beaten
- 1 level tsp mixed herbs
- 1tbsp tomato paste
- 1 tbsp shoyu sauce (Japanese soy sauce)
- Ground black pepper
Instructions
- Grease and line a 7 1/2 x 4inch loaf pan.
- Fry the onion and zucchini in the oil, add all the remaining ingredients except the carrot, and mix together well.
- Place half of the zucchini mixture into the loaf panand press down well.
- Arrange the carrots on the top of this followed by the remaining zucchini mixture.
- Cover with foil and cook for 1 hour at 350 F.
- Allow to cool for 10 minutes before removing from pan.
Time: Preparation, including cooking the carrots, takes 25 minutes.
Cook’s Tip: This mixture makes a delicious filling for a pie.