Date: Sat, 08 Jan 94 17:46:07 EST
Adapted from the Spinach Torte recipe in the "No Salt No Sugar No Fat
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
1 1/2 C chopped onion
2 cloves garlic, minced
1/2 C veggie stock
1 1/2 C sliced mushrooms
2 egg whites or 1 egg worth of egg replacer
(I think I used 2 eggs worth of egg replacer and it
seemed too stiff; I ended up adding more stock)
1/4 tsp. celery seed
1/8 tsp. pepper
1/2 C breadcrumbs
1 bag of spinach (that's about a lb, right?)
1/2 lb. cauliflower
1/2 lb. carrots
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, 1/3 mushroom mixture, 1/3 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.