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Vegan Garden Loaf with Maple Apricot Glaze
Nb persons: 6
Yield: six slices
Preparation time:
Total time:
Source: glutenfreegoddess.blogspot.com
| My idea of comfort food. This recipe is based on a veggie loaf recipe from my pre-celiac cookbook, Recipes From a Vegetarian Goddess. In the original version I used a combo of ground nuts and brown rice with greens. Since my multiple food allergies surfaced I haven't attempted to recreate the recipe. Until now. This new version is vegan, nut-free, soy-free, and rice-free. And I may be slightly biased, but I think this latest incarnation is my favorite so far. You have to plan ahead a little bit- you'll need to bake a sweet potato, and cook up some quinoa first. But then it all goes pretty quickly. | |
| Extra virgin olive oil | |
| 1 cup | chopped onion- red or sweet |
| 2 heaping cups | chopped Baby Bella or Cremini mushrooms |
| 2 cloves | garlic, minced |
| 1 tablespoon | balsamic vinegar |
| 5 cups | loosely packed baby spinach leaves |
| sea salt and ground pepper | |
| 1 cup | cooked quinoa, (I cooked it in my rice cooker- here's how) |
| 1 cup | toasted gluten-free bread or waffle crumbs |
| 2 tablespoons | Annie's Organic Ketchup |
| 2 tablespoons | molasses |
| 1 tablespoon | good olive oil |
| 1 tablespoon | dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram |
| 1 teaspoon | fresh minced rosemary |
| 3-4 | scallions, (spring onions) sliced thin, white to light green section |
| 1 | sweet potato, baked, peeled, diced (not too soft) |
| Maple Apricot Glaze | |
Preheat the oven to 350 degrees F. Lightly oil a glass bread loaf pan.
Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft- about seven minutes or so.
Spoon the skillet vegetables into a food processor bowl and pulse to make a grainy mixture. Don't over-process it, you want some texture.
Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. if you need more ketchup to hold it together, add it now, maybe a tablespoon.
Last- add in the diced sweet potato and fold in gently.
Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.
Make your glaze.
Pour the glaze all over the top of the loaf.
Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling- about 25 to 30 minutes.
Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions and lift out with thin spatula. It should hold together.
Serve with my Two Potato Salad and some fresh greens and tomatoes.
Makes six slices.
Wrap and store leftovers in the fridge.
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