Veggie loaves

4 Servings

Ingredients

Quantity Ingredient
1½ cup Onion; chopped
2 Cloves garlic; minced
½ cup Vegetable stock
1½ cup Mushrooms; sliced
2 Egg whites
¼ teaspoon Celery seed
⅛ teaspoon Pepper
½ cup Bread crumbs
1 Bag spinach
½ pounds Cauliflower
½ pounds Carrots

Directions

Cook onions and garlic in stock until tender. Add mushrooms and cook 2-3 more minutes or until most of the liquid has evaporated. Cool. Place in blender with spices and egg stuff and blend.

Wash the spinach, and cook for 2-3 minutes in the pan that cooked the onions. Steam the cauliflower and carrots; mash them seperately.

Combine spinach, ⅓ mushroom mixture, ⅓ breadcrumbs. Repeat with cauliflower and carrots, keeping them seperate. (I also add some salt here; the cauliflower and carrots seem to need it.) Put the 3 mixtures in the loaf pan(s) in whatever order you want to see the colored layers. Bake at 350 for 30-40 minutes, until it's firm. Serve hot or cold.

Yield: 2 little loaves (individual loaf pans, I think they're 3x5?). Double the recipe to make one regular loaf, and bake it for closer to an hour.

Recipe by: Net

Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on May 12, 98

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