Stuff country loaf - elisabeth freeman
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" round loaf | |
| ⅓ | cup | Pesto |
| 2 | tablespoons | Balsamic vinegar |
| ¼ | cup | Kalamata olives; pitted and chopped finely |
| 1 | small | Jar marinated artichoke hearts, chopped |
| 3 | 4 slices ``un-turkey'' soy turkey | |
| 3 | 4 slices ``foney-baloney'' soy baloney | |
| 6 | slices | Provalone cheese (or soy cheese) |
| 1 | Roasted red pepper (or 1 jar prepared roasted red pepper), sliced | |
| 1 | medium | Red onion; sliced very thinly |
| 6 | Leaves fresh dark green lettuce | |
| 2 | smalls | Or 1 large tomato; sliced thinly |
| Plastic wrap and aluminum foil | ||
Directions
Note: Feel free to substitute your favorite soy meat-like product for those in the recipe.
Slice the bread so that you cut off the top third of the loaf. Scoop out the inside of the lid and bottom with your fingers, leaving a generous wall of bread. In a small bowl, mix the balsamic vinegar and the Pesto. In another bowl mix together the artichoke hearts and olives. Spread the Pesto mixture on the underside of the lid and in the bottom and along the sides of the bread. This will glue all the other ingredients together.
Place the un-turkey slices in a layer on the bottom of the loaf over the Pesto. Next layer one half of the cheese, followed by a layer of the soy baloney and another layer of cheese. Then layer the red pepper, the red onion slices, the lettuce leaves and the tomato slices. Finally, add the artichoke-olive mixture. The loaf will be very full. Place the lid back onto the bread and press down firmly. Wrap the loaf tightly in plastic wrap to bind it together and then in aluminum foil. Place in the refrigerator for at least 4-5 hours or overnight. Cut into slices to serve.
Recipe by Elisabeth Freeman, adapted from a recipe in For Women First magazine
Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997