| 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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