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