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Lyn's Tofu, Spinach, & Walnut Loaf
Served with The De-Voicing of Society Lyn's Tofu, Spinach, & Walnut Loaf (From: The Enchanted Broccoli Forest) 40 minutes to prepare -- 1 hour to bake -- Serves 4 to 6 Notes: 1) You’ll need cooked brown rice for this, so plan ahead. To make rice fresh for this recipe, cook 1 cup rice in a scant 2 cups water (this will make more than enough). 2) You can use fresh spinach or frozen. If using frozen, be sure it is thoroughly defrosted and drained beforehand. Squeeze out all excess water. a little oil for the pan 1 Tbs. peanut or canola oil 2 cups minced onion 1/2 lb. mushrooms, minced 6 large cloves garlic, minced 1 cup ground walnuts 2 lbs. fresh spinach, minced--or 2 10 oz. packages frozen chopped spinach, defrosted and thoroughly drained Optional: 1/3 cup dry sherry (I have never added this) 1/4 cup Worcestershire sauce 1 tsp. salt 1 Tbs. soy sauce 1/2 lb. firm tofu, mashed 1 1/2 cups cooked brown rice fresh black pepper to taste 1/4 tsp. nutmeg Dilled Horseradish Sauce [recipe below] paprika for the top 1. Preheat oven to 350 degrees. Lightly oil a medium sized loaf pan. 2. Heat 1 Tbs. peanut or canola oil in a deep skillet or Dutch oven. Add the onion, mushrooms, and garlic, and sauté over medium heat for about 8 to 10 minutes. 3. Add walnuts, spinach, optional sherry, Worcestershire sauce, and salt. Stir and cook over medium heat another 5 to 8 minutes, or until the spinach is wilted and everything is well mingled. Remove from heat. 4. Stir in the soy sauce, tofu, rice, black pepper, and nutmeg. When it is thoroughly combined, taste to adjust seasonings. 5. Spread into the prepared loaf pan, and bake uncovered for 1 hour. Let sit for about 10 minutes before serving. Serve hot, with Dilled Horseradish Sauce (which you can prepare while the loaf bakes) and a sprinkling of paprika. Dilled Horseradish Sauce 10 minutes to prepare (maybe a bit longer) -- 1 1/2 cups yielded 2 Tbs. butter or canola oil 1 to 2 Tbs. unbleached white flour 1 1/4 cups warmed milk (lowfat or soy okay) 1 Tbs. prepared horseradish a scant 1/2 tsp. salt 1 Tbs. minced fresh dill (or 1 1/2 tsp. dried) freshly ground black pepper, to taste 1. Melt the butter or heat the oil in a medium sized saucepan (small is fine too). Whisk in the flour, and cook over low heat, whisking often, for about a minute. 2. Whisk in the milk, and continue to cook over low heat, whisking frequently for about another 5 minutes. Stir in horseradish sauce and salt, and remove from heat. Here, if it is not thickened, I add the cornstarch mixture, and raise the heat level to medium. The cornstarch will only thicken if it is hot enough. Stir in the dill and black pepper just before serving. |