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Nut Recipes |
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VEGGIE NUT LOAF
1 T Canola oil ½ cup onion, finely diced ¼ cup finely diced celery ½ cup finely diced mushrooms 1¼ cups cooked brown rice (cooled) 1¼ cups cooked green lentils (cooled) 1 (12-oz) package frozen, chopped spinach, thawed and pressed through a strainer to remove the water 1 cup finely ground Flanigan Farms Slivered Almonds 1 t ground black pepper ¼ t white pepper ½ t dry mustard powder 3 medium egg whites ¼ cup soy sauce ¾ cup whole wheat bread crumbs Canola oil non-stick cooking spray
Preheat oven to 375ºF. Spray a loaf pan with cooking spray and set aside.
Heat the oil in a small skillet over medium heat. Add the onions and sauté until tender (about 2 minutes). Add the celery and mushrooms and cook for an additional 3 minutes, stirring frequently. Set aside to cool.
In a large bowl, combine the brown rice, lentils, spinach, ground almonds, cooled onion mixture, black pepper, white pepper and mustard powder. Add the egg whites and soy sauce and mix thoroughly. Mixture will be wet. Add bread crumbs and kneed with hands to combine and thicken.
Spray a loaf pan with nonstick cooking spray and press mixture into pan. Cover with aluminum foil and bake for 50 minutes. |
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Recipe uses ALMONDS |
