1 1/2 c Onion; chopped
2 cl Garlic; minced
1/2 c Veggie stock
1 1/2 c Mushrooms; sliced
2 Egg whites -OR-
1 Egg worth of egg replacer *
1/4 ts Celery seed
1/8 ts Pepper
1/2 c Breadcrumbs
1 lb Spinach (1 bag)
1/2 lb Cauliflower
1/2 lb Carrots
* I think I used 2 eggs worth of egg replacer and it seemed too
stiff; I ended up adding more stock.
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 separately.
Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs. Repeat with
cauliflower and carrots, keeping them separate. (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 F for 30-40 minutes, until it's
firm. Serve hot or cold.
Notes:
It's vegetarian or vegan pate, depending on how you make it. It's adapted
from the Spinach Torte recipe in the "No Salt No Sugar No Fat Cookbook".
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.
