Holiday Cashew Nut Loaf

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 medium eggplants, sliced
• 6 tablespoons olive oil
• 1/2 cup brown rice
• 2 cups raw cashews, coarsely chopped
• 1 medium onion, chopped (about 1 1/2 cups)
• 3 garlic cloves, minced
• 3 large tomatoes
• 6 slices rye bread, toasted and crushed into crumbs
• 1/2 cup vegetable broth
• 2 teaspoons brewer's yeast
• 1 tablespoon fresh basil (or 1/2 tsp. dried)
• 2 teapoons fresh thyme (or 1/2 tsp. dried)
• 1/2 teaspoon fresh lemon juice

Recipe

• 1 preheat oven to broil. brush eggplant slices with 2 tbls. oil, and sprinkle with salt and pepper to taste. place on a baking sheet coated with cooking spray, and broil 5 to 7 minutes. turn eggplant slices, and broil 5 more minutes, or until slices are tender and light brown. set aside, and lower oven heat to 350*f.
• 2 cook rice, following package directions, and set aside. meanwhile, heat remaining 4 tbls. oil in a large skillet over medium heat. saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is soft and brown. chop one tomato, and add to skillet; cook 3 more minutes.
• 3 transfer cashew mix to large bowl. stir in cooked rice, breadcrumbs, broth, brewer's yeast, basil, thyme and lemon juice. season to taste with salt and pepper.
• 4 coat a 9"x13" oval baking dish with cooking spray. line the bottom of the dish with half of the broiled eggplant slices. spoon in cashew mixture. top with remaining eggplant slices. slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.
• 5 bake 40 to 45 minutes, or until the top is brown and filling is hot. serve immediately. enjoy.
• 6 !