Carrot - Mushroom Loaf ("Diet" Version)
I love Mollie Katzen's cookbooks from the 1970's and 1980's. Unfortunately, the current condition of my body (i.e., I'm getting older!) forces me to be more careful about what I eat, if I expect to be healthy during the next few decades... Ms. Katzen tended to be kind of heavy handed with the dairy products and eggs in the old days.
This is a modified version of Ms. Katzen's recipe for Carrot-Mushroom Loaf from the original version of The Moosewood Cookbook (1977 from Ten Speed Press). It's actually more of a casserole than a loaf. You can find the original version of this recipe in the March 2013 edition of "Mycena News" newsletter for the Mycological Society of San Francisco (http://www.mssf.org/mycena-news/pdf/1303mn.pdf). I cut the 1/4 cup of butter in the original, replacing it with 1-2 tablespoons of olive oil, scrapped 1/2 of the cheese and 1/2 of the bread crumbs, cut out three of the five eggs originally listed, and added a can of black beans. The result is very good, reminiscent of Thanksgiving Day stuffing. :)
This is a modified version of Ms. Katzen's recipe for Carrot-Mushroom Loaf from the original version of The Moosewood Cookbook (1977 from Ten Speed Press). It's actually more of a casserole than a loaf. You can find the original version of this recipe in the March 2013 edition of "Mycena News" newsletter for the Mycological Society of San Francisco (http://www.mssf.org/mycena-news/pdf/1303mn.pdf). I cut the 1/4 cup of butter in the original, replacing it with 1-2 tablespoons of olive oil, scrapped 1/2 of the cheese and 1/2 of the bread crumbs, cut out three of the five eggs originally listed, and added a can of black beans. The result is very good, reminiscent of Thanksgiving Day stuffing. :)
- 1 cup chopped onion
- 1 lb. chopped mushrooms (Carol and her crew used a mixture of wild and cultivated fungi)
- 4 ½ cups grated carrots
- 1 15 oz. can black beans, mashed
- 2 eggs
- 2 cloves of garlic
- 1/2 cup fresh whole wheat breadcrumbs, divided
- 1/2 cup grated reduced-fat cheddar cheese, divided
- 1-2 tbsp olive oil
- Salt, pepper, basil, thyme
Pre-heat oven to 350 degrees F. Crush garlic into olive oil. Add onions and mushrooms and sauté until soft. Combine all ingredients (saving half of the breadcrumbs and cheese for the top). Season to taste. Spread into greased oblong baking pan. Sprinkle with remaining breadcrumbs and cheese. Bake for 30 minutes covered and then 5 minutes uncovered (or until browned).