Loaves for Christine #2

[Guest guest]

* Exported from MasterCook *

 

Mexican Loaf

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons margarine

1 clove garlic -- crushed

4 vegetable burgers -- crumbled

4 1/2 ounces TVP chunks

1 cup Sweet corn

4 ounces Green chiles;drain -- chop

1/2 teaspoon Chili powder

-- Salt and Pepper to taste

1 cup Tomato sauce -- cold

if using chunks -- instead of burgers

1 1/4 cups Cornmeal

2 Eggs

***TOMATO SAUCE***

1 Onion -- chopped

1 tablespoon Oil

16 ounces Tomatoes -- canned

1 tablespoon Tomato paste

1 teaspoon Basil

1 clove Garlic -- crushed

 

Preheat oven 350. Lightly grease 2 2lb loaf pans.

 

Melt butter in large frying pan and saute garlic. Crumble the burgers

into the saute and stir well.

 

Add the corn, chiles, chili powder, salt and pepper to the saute and

stir well.

 

In separate bowl, whisk the tomato sauce, cornmeal and eggs to a smooth

consistency. Add this to the mixture in the pan and remove from heat.

 

Sitr the mixture well, then spoon into prepared pans. Place the tins

in a large tray of water and bake 1 hour.

 

Good source of protein, vitamin A, C. From Linda McCartney's Home

Cooking Typed by Lisa Greenwood

 

Posted to MasterCook Recipe List by Nancy Berry <nlberry on

Apr 22, 1998.

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Quinoa Loaf

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Vegan

Grains

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 c Quinoa

3 c -Water

1/2 ts Sea salt

2 tb Olive oil

2 c Finely diced celery

1/2 c Finely diced fennel

1 c Finely diced onions

4 ts Minced garlic

1/2 c Finely diced red bell pepper

1 t Sea salt

2 tb Sesame seeds

1 1/2 c Cooked pinto beans

4 tb Tahini

4 tb Whole wheat flour

-(stone-ground)

4 tb Gluten flour

 

Place the quinoa in a medium saucepan along with the water and 1/2

teaspoon salt. Bring to a simmer and cook, covered, until all the water

has evaporated (about 15 minutes). Set aside.

 

Heat the oil in a medium saucepan. Saute the celery, fennel, onions,

garlic, and bell pepper, along with the salt, marjoram, and cardamom, for

about 5 minutes. Stir occasionally to prevent burning. Add the cooked

quinoa and the sesame seeds, pinto beans, and tahini to the sauteed

vegetables. Blend the ingredients.

 

Mix the two flours together and blend into the vegetable and quinoa

mixture. Line a large loaf pan with a baking sheet liner and lightly oil

the liner. (In lieu of the baking sheet liner, you could just oil and

flour the pan.) Press the mixture into the pan. Bake at 400 degrees F

for about 45 minutes. (The loaf should reach an internal temperature of

180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before

removing it from the pan. Serve the loaf in slices, with your favorite

tomato (or other) sauce if desired.

 

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.

ISBN: 0-89815-377-8

Typed for you by Karen Mintzias

 

 

 

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* Exported from MasterCook *

 

Vegetable Loaf

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 tb Vegetable oil

2 ea Garlic cloves, minced

1 lg Onion, diced

1 ea Green pepper, diced

2 ea Celery stalks, diced

2 ea Carrots, diced

1/2 lb Fresh mushrooms, sliced

2/3 c Tamari

1 ea Salt to taste, if needed

1 t Parsley

1/4 ts Cayenne pepper

4 lg Potatoes, boiled & mashed

1/4 c Soy milk

1/3 c Vegetable oil

3 tb Orange juice

1/2 ts Salt

1 1/2 c Whole wheat flour

 

Heat oil in a skillet Add the garlic & onions & saute for 3 minutes. Add

the carrots, celery, green peppers & mushrooms & continue to saute for 5

minutes. Season well with the herbs & spices, including the tamari.

 

Combine the mashed potatoes with the soy milk. Add the saute to the

potato mixture.

 

In a bowl, combine the oil, orange juice & salt. Gradually add the flour

til lthe texture is moist & pliable. Roll the dough out on a floured

board. Place rolled dough in a rectangular casserole so that the edges

flop over the sides. Spoon the vegetables into the centre of the dough.

moisten the edges of the dough & seal into a loaf shape.

 

Place on a cookie shhet or leave in the casserole, making sure that

whatever you use is oiled to prevent sticking. Bake for 40 minutes at

375F.

 

Serve with vegetables on the side, such as mashed turnip, peas or beans, &

cabbage. Or whatever.

 

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