When Joy Kay went to Kansas City, she discovered the Unity Inn Restaurant. This establishment was part of a church, and had its own vegetable garden where all the ingredients for its meals were grown. Here is a recipe she brought back as part of the experience:
- 2 cups not overcooked green beans
- 2 cups carrots
- 2 cups peas
- 2 cups cooked brown rise
- 2 cups other vegetables you prefer
- 1 T. meatless soup stock
- 2 C. bread crumbs
- 1 large onion, chopped
- 1/2 t. sea salt
- 1 1/2 C. chopped nuts
- 4 eggs
Grind vegetables. Add rest of ingredients. Mix well. Fill loaf pans and set in pan of hot water at 300 degrees for 2 hours. Remove pan and cook 1/2 hour longer.
The Co-op Cook Book was originally published in 1974 by the Genesee Street Corporation. The recipes were gathered by Sally Miller and the lettering was done by Jim Thompson. We’re so happy to share this rich piece of our history as Rochester’s food co-op.