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Thursday, May 23, 2013

Striped Pureed Veggie Loaf


Yesterday, I was in the mood to make something new. I have been concentrating on making my food with a lot of veggies (and fruit). And, I just bought a new food processor (having used the old one to death). So....

You know I love cauliflower. So I "did" my cauliflower sauce (this time I only put in cauliflower, tahini, almond "milk" and a 1/4 teaspoon of ume plum vinegar -- to get a bit of sodium in -- I put this in each pureed layer). I spread that on the bottom of a loaf pan. For the second layer, I pureed steamed (VERY soft) sweet potato, carrots (2 medium and 3 respectively) with almond "milk" and a bit of cinnamon, ginger and a pinch of clove.

For the third layer, I steamed a "candy cane" beet (I assume other beets would be equally good/appropriate) and a couple of handfuls of greens (I had one handful of kale and one handful of collard greens) and pureed them with sauteed mushrooms and scallions. I also put in a can of drained black olives (I added a bit of the liquid and some almond "milk" to help the veggies puree well together).

After all three layers were spread in the loaf pan, I put the pan in the oven at 350 degrees for about 1/2 hour to 45 minutes (the top was starting to brown a bit). It turned out delicious.

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