Friday, 19 May
Veggie Loaf

As I sit munching on my second veggie-loaf sandwich of the evening, I realize I must try to remember what I put in this amazing stuff, in hopes of recreating it someday.

Amounts will be vague. I had just cooked a batch of a dozen onions until they were just caramelized, and tonged them into various foodstuffs.


3 medium onions, sliced, cooked just until caramelized
1 head garlic, chopped, also caramelized
3 cups cooked rice

Blade-process in batches:

2 red bell peppers, chopped
1 bunch fresh spinach, chopped
3 carrots, grated
6 leaves fresh basil
1 can garbanzo beans, drained
1 can roasted tomatoes, drained
1 package extra-firm silken tofu
About half the onions

Put everything in a huge-ass bowl. Stir in:

½ cup cheddar cheese, grated
4 beaten eggs
Cooked rice
Remaining onion

Spice generously with:


Bake in a 350° oven for about an hour. I used a pan that produces six mini-loaves, and had a little mix left over. While the loaves hold together more or less, it is more like a pate than a loaf. I wrapped each loaf in wax paper, and they are very handy for making sandwiches.

Wednesday, 03 May
Onion Pie

We had a surplus of onions this weekend, so I cooked up a mess of them and did various things. This was the tastiest, and it's good hot or cold:

Extra-virgin olive oil
2 large yellow onions, sliced
4 cloves garlic, finely chopped
8 eggs, beaten
1 heaping teaspoon dried dill
Healthy dash jalapeno tabasco
Salt and pepper to taste
½-cup cheddar cheese, shredded

Spray a glass pie pan with nonstick coating. Preheat oven to 350°.

Sautee the onions and garlic in the EVOO until they just begin to caramelize (I actually did them separately because I was doing batches of both ingredients, but I don't think cooking them together will hurt, just put the garlic in later so it doesn't burn). Place the onions and garlic in the pie pan and spread them out so they make an even layer on the bottom.

Sprinkle cheese evenly over onion layer.

Mix salt, pepper, dill, and tabasco with the eggs, and pour mixture over the onions and cheese.

Bake for 45 minutes.