Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 or 6 large leeks
- 2 lbs firm tomatoes
- x ff grated cheese (amount
- optional according to
- taste)
- x bread crumbs
- x red wine vinegar
- x marjoram, thyme, sage
- pepper, rosemary
- =
Directions
Slice leeks and tomatoes. Layer in casserole dish (leeks on the bottom so the juice from the tomatoes helps cook them :). Sprinkle with red wine vinegar. Add cheese. Add layer of bread crumbs. Spice according to taste. (repeat layer if desired). Cook at 375 until bread crumbs are golden. The amounts of ingredients in this one can be varied. Some ppl prefer more tomatoes, while i am allergic to them so tend to skimp there :) the lack of cooking time is due to the origination of the recipe. I learned it in holland and the oven temps there are far different from here. We usually made it in some old nearly broken down toaster oven so the time varied with each attempt :) i have found many non vegan friends love this recipe