Protose and Granola Roast

Ingredients

• 1 cup Granola
• 1/2 pound chopped Protose
• 1 teaspoonful Nut Butter
• 1/2 cup strained tomato
• 1/2 teaspoonful salt
• 1/4 teaspoonful sage
• from 1/2 cup to 1 cup water
• 1 teaspoonful mint

Method

1. 1

   Mix all ingredients and bake until done.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 26. The excerpt below is the record exactly as published.

]/2 teaspoonful salt. Return to oven, and bake until brown. *Protose Roast with Browned Gravy. — Put al- ternate layers of sliced Protose and fine-sliced onion, with salt, in a small tin or dripper. Cover with water, and bake slowly for two or three hours, adding water as required. When ready to serve, remove the Protose from the tin, add more water to that left in the tin, if necessary, and thicken with a mixture of brown and white flour, braided with Flesh-Food Substitutes 83 water. This may be served with peeled baked po- tatoes, or the potatoes may be baked with the Pro- tose. *Protose Roast with Tomato Sauce. — 2 or 3 cups bread-crumbs, ^ pound Protose, salt and sage to season, il/2 cups tomato. To two or three cups of chopped bread-crumbs (toasted crumbs preferred), moistened with water, add one-half pound of Protose, and season with a little salt and sage. Bake about three quarters of an hour, or until nicely browned. For the sauce, add to one and one-half cups of strained tomato one tablespoonful of mashed Protose, and cook for a short time. Thicken, and serve over the roast. ^Pressed Protose Loaf. — Break up the Protose slightly with a fork, add salt, a very little sage, and, if necessary, a little water to make the Protose hold together. Pack it into an oiled tin, put a weight on it, press firmly, and let it stand in a cool place for several hours. When ready to serve, run a knife- blade around the edge of the tin, turn the contents out carefully, slice with a thin, sharp knife, and serve with lemon points, cranberry sauce, jelly, or celery. A little Nuttolene may be used with the Protose. Minced yolks of hard-boiled eggs are an improvement in the loaf. Seasoning with celery 84 Healthful Cookery salt and a little lemon juice, instead of the sage, salt, and water, makes another variety. Minced onion, with or instead of the sage, gives a different dish. This may be broiled before serving if desired, and served with sour apple sauce. ^Pressed Nut Loaf, Broiled. — i cup Nut Meal, yA cup water, 2^ pounds Protose, y teaspoonful bay leaves, j/2 teaspoonful sage, yA teaspoonful salt. Break the Protose into coarse, irregular pieces with a fork, add the herbs and salt, then the Nut Meal, which has been cooked for a few minutes in the water. Press firmly into tins, put on a weight, and let stand in the ice-box for several hours. It may be sliced, and broiled or served cold. ^Vegetable Turkey. — 2 cups lentil pulp (pre- pared by cooking lentils and passing through a fine colander), 1 cup strained stewed tomato, 2 eggs, 2 cups walnut meal (made by pressing English wal- nut meats through a colander), y> cup Granola, y> cup Gluten, 1 onion, y cup thick Nuttolene Cream. Brown the Gluten in the oven, mix the ingre- dients, adding the juice only of the onion, with a little minced celery and pulverized sage, just enough to give it flavor, with salt to season. The mixture should be quite stiff, as it will be if the water is largely separated from the lentils. Place in Flesh-Food Substitutes 85 a common bread-tin, and bake in a quick oven. If the mixture proves to be thin, a longer, slower baking will be required, as it should be stiff enough when baked to slice nicely. Serve in slices on in- dividual dishes, with a small quantity of dressing- prepared in the following manner, and a garniture of parsley or celery leaves: 1 cup lentil pulp, 1 cup strained stewed tomato, 1 cup Nuttolene Cream, browned ilour to thicken. Season with salt, celery, and a little grated onion. Strain before serving. :!:Casserole of Rice and Protose. — y2 pound Pro- tose, p2 teaspoonful salt, /2 teaspoonful celery salt, 1 teaspoonful chopped parsley, i tablespoonful minced onion, 1 egg, 2 teaspoonfuls cracker-crumbs, 1. cup rice. Chop or mash the Protose very fine, and add the salt, celery salt to taste, chopped parsley, one table- spoonful of finely sliced or grated onion, one beaten egg, and two tcaspoonfuls of fine cracker-crumbs. Use hot water to moisten, that it may pack easily. Oil a small mold, and line the sides and bottom one- half-inch deep with hot or cold cooked rice. Pack in the Protose, and cover closely with rice; steam forty-five minutes. Serve with Cream Celery Sauce or Tomato Sauce. 86 Healthful Cookery *Cream Celery Sauce. — 2 stalks celery, 1 pt. milk, I tablespoonful flour, 1 teaspoonful browned flour. Cook the celery in the milk until it is well fla- vored. Remove the celery, thicken with one table- spoonful of browned flour and one teaspoonful of white flour. Salt to taste. ^Casserole of Protose with Potato. — y2 pound Protose, minced, 1 tablespoonful cream or Nut Cream, I egg, y2 teaspoonful powdered sage, ]/\ teaspoonful thyme, y2 teaspoonful celery salt, teaspoonful salt, 1 quart mashed potato. Line small round dishes with well-seasoned mashed potato. Fill with the Protose mixture. Cover with a crust of potato, and bake in a mod- erate oven until well browned. Potato Meal with which has been mixed one tablespoonful of Cocoa- nut Cream to three heaping spoonfuls of the meal, the whole rubbed smooth with slightly salted water, just enough being used to make the meal suffi- ciently moist to shape well, may be used instead of the mashed potato. *Protose and Granola Roast. — 1 cup Granola, y2 pound chopped Protose, 1 teaspoonful Nut But- ter, l/2 cup strained tomato, y2 teaspoonful salt, /4 teaspoonful sage, from y2 cup to 1 cup water, y teaspoonful mint

Cook this with the app: pantry check, scaling, and the assistant.