Now, I’m not sure if the leftovers will congeal enough to make it into a sandwich, but regardless, it will be delicious when I revisit it tomorrow!
Karina’s Veggie Loaf
Serves 8 (single servings)
adapted by Ellen A.
1 â€“ 2 tablespoons olive oil
5 large portabello mushrooms
5 large leave Swiss chard, spinach or other greens (I used Swiss chard)
1 roasted red pepper, drained
1 carrot, cut into chunks
1 cup cooked brown rice, packed
Â½ cup almonds
Â½ cup pecans or walnuts (I used walnuts)
Â½ cup gluten free bread crumbs (I used 1/2 of a gluten free homemade buttermilk waffle)
2 tsp Italian herbs or dried basil/thyme/sage (I used basil and thyme)
1 tablespoon balsamic vinegar
1 â€“ 2 tablespoons gluten free vegan Worcestershire sauce or molasses (I used Worcestershire sauce)
Â½ teaspoon cumin
Â½ teaspoon curry powder
1 large organic free-range egg, lightly beaten or began egg substitute (I used one large brown egg)
1/3 cup maple syrup (the real thing)
Â½ cup Muir Glen or other gluten-free ketchup (I used Annieâ€™s)
2 teaspoons gluten-free honey mustard (I used 2 teaspoons Dijon mustard to which I added about 1 tablespoon of honey)
2 teaspoons McCormick or other gluten free mild curry powder (I used about 3 teaspoons)
Â¼ teaspoon nutmeg
Heat the olive oil in a non-stick skillet and cook the portobellos and swiss chard until soft. Remove from heat; cool then process, along with the roasted red pepper by pulsing the food processor on and off until the vegetables are in an even dice. Scrape into a large mixing bowl.
Put the raw carrot, cooked brown rice, and nuts in a food processor and mix until the mixture forms a coarse meal. Toss into the mixing bowl with the other vegetables and the crumbled waffle. Add the herbs, balsamic vinegar, Worcestershire and spices. Add the beaten egg and stir the mixture until well-blended.
Press the mixture evenly into an oiled loaf pan.
Preheat the oven to 350 degrees F.
Make the sauce by combining all the sauce ingredients with a whisk. Optional: add a spoonful of brown sugar to the sauce.
Pour the maple sauce over the top of the veggie loaf and bake for about 45 minutes, until the loaf is firm and cooked through. Remove the loaf from the oven and allow it to rest. This eases cutting and serving, though the slices will still be a bit fragile while warm. Yum. Delicious. More please:).
Oh, yes, the new potatoes. I used my new and wonderful Kuhn-Rikon pressure cooker to cook the new potatoes. From the time it reached high pressure, it took 3 minutes. They were done. Then I cut them in half and placed them cut side down in a saute pan into which I had poured some olive oil, letting them saute until nice and crisp. A great complement to the veggie loaf and green salad.
Took the meal to an outdoor picnic and concert on the green near our house. As summer is beginning to wean, as the nights are cooling off and reminding us that fall is not that far away, this satisfying-down-to-my-toes meal was a lovely way to spend this August evening.