Vegetable Turkey

Ingredients

• 2 cups lentil pulp
• 1 cup strained stewed tomato
• 2 eggs
• 2 cups walnut meal
• 1/2 cup Granola
• 1/2 cup Gluten
• 1 onion
• 1/2 cup thick Nuttolene Cream

Method

1. 1

   Brown the Gluten, mix all ingredients, adding onion juice, celery, sage, and salt.

2. 2

   Place in a bread-tin and bake until stiff enough to slice.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 27. The excerpt below is the record exactly as published.

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

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