Mushroom Walnut & Mixed Veggie Loaf

Ingredients:

2 stalks celery, finely chopped

1 - 2 medium or 1 large carrot, finely chopped

3/4 large or 1 medium zucchini, diced into small pieces

a few cauliflower florets, chopped up a bit (roughly 1 cup's worth)

3 or 4 large cauliflower leaves, finely chopped

1 very large onion, finely chopped

2 large handfulls walnuts, finely chopped

2 - 3 large portabello mushrooms, finely chopped 

1 brick medium firm tofu, crumbled

2 160ml cans tomato paste

1 tsp salt

several dashes savoury

1 to 1.5 tsp each thyme and sage

Extra options:

black olives, finely chopped

several cloves garlic, finely chopped

Preheat oven to 400 degrees

Mix all ingredients together in a large bowl.  Transfer to a large casserole dish, cover with lid or foil and bake for 1 hour.

When serving, drizzle with a miso ginger sauce, or something similar.  Also nice to top with thick slabs of tomato for final 10 minutes, or when re-heating.

Recipe created by me

Cranberry Orange Nut Loaf

ingredients: 

• 1 cup whole wheat flour
• 3/4 cup unbleached white flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup light vegetable oil
• 1/2 cup pure maple syrup
• zest and juice of 1 small or 1/2 large orange
• 1/4 cup soy or rice beverage (plain or vanilla)
• 1 cup whole cranberries
• 1/4 - 1/2 cup walnuts (you decide the amount)

method:

Preheat oven to 350.

Line the bottom of a loaf pan with parchment paper and oil the sides (I use Earth Balance).

Thaw cranberries and slice each one in half. 

In a medium bowl, mix the dry ingredients. In a smaller bowl combine wet ingredients and add to dry. Mix until combined, then fold in cranberries and nuts. 

Transfer batter to pan and bake 40 - 45 minutes, until cake bounces back when pressed with a finger, is quite golden and has pulled away from the sides of the pan a bit.

Transfer to wire rack and let cool. 

Recipe adapted from: Sweet and Natural by Meredith McCarty