MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carrot Bake
Categories: Vegetarian
Yield: 10 Servings

5 tb Butter; +1 ts
2 tb Oil
1/2 tb Sage
1/2 tb Dry basil
1 1/2 tb Mugi miso -OR-
1 tb Yeast extract
2 1/2 tb Tomato paste
1/2 tb Mild Madras curry powder
5 c Carrots; grated
3 1/2 c Cheddar cheese; grated
3 1/2 c Soft rolled oats
Salt; to taste
Black pepper;
- freshly ground, to taste
Fresh tomato; slices
Bell pepper; slices

This is an incredibly useful recipe. It is delicious hot or cold,
keeps well, is quick if you have a food processor with a grating
attachment, and the ingredients are available all year-round. One of
my perennial favorites. It freezes well; make a batch of the mix and
cook half, saving the rest for the freezer.

Melt the oil and butter together in a saucepan and stir in herbs,
miso, tomato paste, and curry powder, smoothly blending all
ingredients. Combine the carrot, cheese, and oats in a large mixing
bowl, and stir in the oil-butter mixture. Knead until sticky, adding
salt and pepper to taste. Press 1" deep into oiled baking dishes and
decorate with slices of tomato and pepper. Bake at 325?F for about
20 minutes.

Recipe by Vegetarian Food For All by Annabel Perkins

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