The following recipes are from The Vegetarian Shabbat Cookbook—

Micah Publications is the Source for Jewish Animal Rights and Vegetarian Books

~BROCCOLI  LOAF~

Broccoli is so healthy, that any way you eat it is good.   Prepare this loaf for a winter

Shabbat and bake potatoes and squash with it,  but make enough for the next day because

broccoli loaf at room temperature might be just the thing for a Shabbat afternoon lunch.

And serve it with the curried roasted potato salad, followed with spice cake.

Heat oven  375º

• 3 cups of broccoli florets, steamed and pureed in food processor
• 1/2 cup wheat germ
• 1/4 cup nutritional yeast
• 1/2 cup chopped onions or scallion
• 1/4 cup parsley
• 1/2 cup vegan cheddar cheese
• pinch of salt
• 1 Tablespoon of seasoning
• sprinkle top with paprika
• Optional:  pinch of nutmeg on top.

Oil  small loaf pan.  Mix all ingredients together.  Bake 40 minutes or until top browns, and there you are.  Could anything be easier?

Serves 4-5

Note: Nutritional yeast is light and flaky, rich in Vitamin B12, and adds a cheese flavor—

can be used in place of Parmesan cheese.

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