Peanut Butter Loaf

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* Exported from MasterCook *

 

Peanut Butter Loaf

 

Recipe By :James Mays

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup peanut butter

1 cup water

5 ounces Aylmer's tomato soup

1/2 cup cornstarch

1/2 cup cold water

1 cup cooked rice

1 onion -- chopped

1 teaspoon salt

1/2 teaspoon sage

3 tablespoons unbleached flour

3 tablespoons water

1 tablespoon canola oil

1 1/2 teaspoons baking soda

 

Preheat the oven to 350F. Stir together the peanut butter, water, and tomato

soup. (Aylmer's tomato soup iis available Canada-wide, contains no dairy and is

suitable for vegan diets.) In a separate bowl, mix together the cornstarch and

cold water, and combine with the peanut butter mixture, then add the rice,

onion, salt, and sage. In a separate bowl, whisk together flour, water, oil,

and baking soda, then add to peanut butter mixture. Bake for thirty to

forty-five minutes or until knife comes clean from loaf's center.

 

Source:

" You Can't Get Mad Vegan Disease: The Sequel "

Copyright:

" 1999 by James Mays "

 

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Per Serving (excluding unknown items): 2252 Calories; 146g Fat (55.8% calories

from fat); 74g Protein; 186g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol;

5249mg Sodium. Exchanges: 11 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2

Vegetable; 24 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0