UPDATE TO FIRST PRINTING (2008)
SPINACH MUSHROOM LOAF (vegan/not gluten-free)
Serves 6 to 8 portions.
Pre-heat oven to 350 degrees.
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INGREDIENTS
1/2 pound fresh, cleaned, de-stemmed spinach
(set aside in a large mixing bowl)
1 large yellow onion, diced
1 1/2 tablespoons olive oil
1 1/2 tablespoons garlic
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon chili flakes
Sauté all ingredients in a saucepan on medium heat until onions are translucent.
Take off heat and pour mix onto your spinach immediately, the hot onion mix will slightly wilt the spinach.
ADD
2 cups cooked, cold organic brown rice
3 cups bread crumbs (not 6 cups)
1/2 pound shredded tofu
1/2 pound sautéed mushrooms
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Mix very well with hands. Form into a loaf, making sure that it is even in length, height,
and width, on a sheet pan sprayed with non-stick spray.
Bake for 50 minutes at 350 degrees.
Let cool for at least 20 minutes to set. Top with coulee ( page 55 ). |