| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Low-fat, Vegetarian, Main dishes, Vegetables | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Vegetable stock |
| 1 1/2 | c | Mushrooms; sliced |
| 2 | Egg whites | |
| 1/4 | ts | Celery seed |
| 1/8 | ts | Pepper |
| 1/2 | c | Bread crumbs |
| 1 | Bag spinach | |
| 1/2 | lb | Cauliflower |
| 1/2 | lb | Carrots |
INSTRUCTIONS
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. 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@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98
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