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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Block tofu; crumbled |
| | By hand to form small pieces |
| 2 Tasse | Brown rice cooked |
| 1 | Red onions diced |
| 2 | Carrots chopped |
| 2 | Ribs leafy celery; chopped |
| 1 klein | green pepper chopped |
| 6 Scheibe | Whole wheat bread; crumbled |
| | And toasted into bread crumbs |
| 1 Tasse | Tamari soy sauce |
| 1 Tasse | peanuts chopped |
| | Or sunflower seeds; toasted |
| 1/2 Teelöffel | Savory |
| 1 Teelöffel | oregano |
| 1/2 Teelöffel | thyme |
| 1/4 Teelöffel | cumin |
| 1/4 Teelöffel | rosemary |
| 1 Teelöffel | paprika |
| 1/4 Bund | Parsley minced |
| 3/4 Tasse | Tomato puree |
| 1 Teelöffel | cider vinegar |
| | Or brown rice vinegar |
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Mix tofu, rice, and vegetables together. Add bread crumbs and rest of ingredients, except puree and vinegar, mixing well. If mixture is too dry, add a quarter- to half-cup water. "Meatloaf" should be firm, and not too liquidy. Lightly oil bread loaf pan or 4 by 4 square pan with safflower oil and place "meatloaf" in it. Mix puree and vinegar together and drizzle on top. Bake at 350 degrees for 1 hour, preferably on top shelf of oven.
Cerrillos, Santa Fe, Nm -> Meatloaf story by Alan C. Taylor for the new mexican, 5/14/97
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