Recipe - Mock Chicken Loaf Florentine With Chickenless

10 ounce Frozen spinach; thawed
2 tablespoon Vegetable oil or water
1 small Onion; finely chopped
2 tablespoon "chickenflavored" powder
(imitation) OR...
1 Vegetable bouillon cube
1 Three fourths cup Boiling water
2 cup TVP granules
1 pound Soft tofu
1 cup Gluten flour; OR...
Three fourths cup Whole wheat flour
1 tablespoon Nutritional yeast flakes
1 One half teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon Poultry seasoning
One half teaspoon Onion powder
3 tablespoon Vegetable oil

CHICKENLESS GRAVY
2 cup Boiling water
2 tablespoon Vegetable oil
3 tablespoon Nutritional yeast
1 Vegetable bouillon cube
One half cup Diced fresh mushrooms
One half cup Finely chopped onion
Onion salt; to taste
Unbleached allpurpose flour

Steam the spinach and drain well.

Heat the oil or water in a medium frying pan over medium heat. Cook the
onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the imitation chickenflavored powder or bouillon powder in the
boiling water. Add the TVP and let stand for about 10 minutes.

Preheat the oven to 350 degrees F.

Pat the tofu dry, then mash. In a large bowl, combine the TVP mixture,
spinach and tofu. Stir in the remaining ingredients and pour the mixture
into a lightly greased 8One half x 41/2inch loaf pan. Smooth the top and bake
for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil. Make
the gravy. In a large suacpan, simmer all the ingredients except the flour
for approximately 5 minutes. Slowly add the flour (tablespoon by
tablespoon), whisking after each addition, until desired thickness is
reached. Keep warm.

Let loaf stand for 10 mintues, then run a knife around the edges and turn
out onto a platter. Serve with gravy.

Preparation time: 45 minutes Baking time: 45 minutes

Source: The Compassionate Cook by Ingrid Newkirk and PETA Typed for you
by Karen Mintzias