I don’t know what it is, but when I prepare food and the people eating it practically lick the plate, I feel like a million bucks. Do you know what I’m talking about? That’s what happened tonight.
Back in ’06, I posted a recipe for Karina’s Veggie Loaf which I adapted from her blog, Gluten Free Goddess. Tonight I made it again (for probably the umpteenth time!) but with a few more changes. I think I’ve arrived at what I think is the final and best version, at least for me. Which, if you ask my husband, is probably a fib. He claims I never make the same thing twice!
Karina’s Veggie Loaf
Serves 8, adapted by Ellen A.
1 â€“ 2 tablespoons olive oil
10 large white button mushrooms
5 large leave Swiss chard (can use other greens like spinach, collards etc.)
1 roasted red pepper, drained (I used jarred)
1/4 cup oven-roasted grape tomatoes (or sun-dried tomatoes – either the kind you rehydrate or the ones from a jar)
1 carrot, cut into chunks
1 cup cooked brown rice, packed
Â½ cup almonds
Â½ cup gluten free bread crumbs
1/8 tsp chili powder (I used chipotle chili powder)
1 tsp dried basil
1 tsp dried oregano
Â½ teaspoon cumin
Â½ teaspoon curry powder
1 tablespoon balsamic vinegar
1 tbsp maple syrup
2 tbsp wheat-free tamari
1 large organic free-range egg, lightly beaten (I used the egg-free equivalent – 1 tbsp flaxmeal + 3 tbsp water mixed)
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 agave syrup)
3 teaspoons McCormick or other GF mild curry powder
Â¼ teaspoon nutmeg
Heat the olive oil in a non-stick skillet and cook the mushrooms 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. BE CAREFUL NOT TO OVERPROCESS UNLESS YOU WANT A MUSHY LOAF. Toss into the mixing bowl with the other vegetables and the breadcrumbs. Add the herbs and spices, balsamic vinegar, maple syrup, and tamari. Add the egg or flax meal mixture and stir until well-blended.
Press the mixture evenly into an oiled loaf pan. Preheat the oven to 350 degrees.
Make the sauce by combining all the sauce ingredients with a whisk. Pour the maple sauce over the top of the veggie loaf and bake for 45 minutes. Remove the loaf from the oven and allow it to rest for about 15 minutes. This will make it easier to cut, though it will still be a little fragile.