Recipe - Veggie Loaves

1 One half cup Onion; chopped
2 Cloves garlic; minced
One half cup Vegetable stock
1 One half cup Mushrooms; cut or sliced up
2 Egg whites
One fourth teaspoon Celery seed
1/8 teaspoon Pepper
One half cup Bread crumbs
1 Bag spinach
One half pound Cauliflower
One half pound Carrots

Cook onions and garlic in stock until tender. Add mushrooms and cook 23
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 23 minutes in the pan that cooked the
onions. Steam the cauliflower and carrots; mash them seperately.

Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs. Repeat with
cauliflower and carrots, keeping them seperate. (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 for 3040 minutes, until it's firm. Serve hot
or cold.

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.

Recipe by: Net

Posted to JEWISHFOOD digest by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on May 12, 98