Quinoa And Nut Loaf Food

QUINOA LOAF

Steps:

• Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
• Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
• In large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
• Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
• Cover and Bake at 350 for 45 minutes.
• Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.

QUINOA, OATMEAL, FRUIT AND NUT BREAD - ABM

Steps:

• Place all ingredients except fruit and nuts in bread machine according to manufactures directions. Using 4 cups to start and adding the 5th if dough is too wet.
• Dough will be sticky.
• When dough cycle is done remove, punch down on a well floured surface and add fruit and nuts and shape it into ball. Or add the fruit and nuts at the cycle of fruit and nuts on the bread machine.
• Place on an two oiled loaf pans. Smooth side up folding the sides and tuck them underneath.
• Brush the top part very lightly with water and give a score a couple slices across the top.
• Let it rise to about double its size 45 minutes.
• Bake for 30 minutes at 400 degrees.
• Let bread cool completely before you slice it.
• Enjoy!

APPLE QUINOA LENTIL LOAF

Steps:

• Preheat the oven to 350 degrees F. Line a loaf pan with parchment.
• In a medium skillet, heat the olive oil over medium heat. Add the onions, walnuts and garlic and cook, stirring occasionally, until the onions are softened, about 5 minutes.
• Meanwhile, combine the apple, celery, and carrots in a food processor and pulse until finely chopped (or finely chop with a knife). Add to the skillet and continue to cook, stirring occasionally, for 5 minutes.
• Meanwhile, combine the flaxseed and water in a small bowl. Stir and let sit for 3 to 5 minutes.
• Combine the lentils and quinoa in the food processor. Pulse until incorporated, but still chunky. Transfer to a large bowl. Add the apple-walnut mixture, oat flour, flaxseed mixture, thyme, rosemary, sage, and salt. Gently mix to combine, then transfer to the prepared loaf pan.
• Stir to combine the ketchup and cranberry sauce in a small bowl. Spread half over the loaf with a basting brush or spoon. Reserve the rest for serving.
• Bake until the loaf is heated through and the glaze starts to caramelize, about 1 hour and 15 minutes. Remove from the oven and let the loaf rest for 10 to 15 minutes, then serve with the remaining sauce.

QUINOA TOFU NUT-LOAF

Steps:

• Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside.
• Set water or vegetable broth to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
• Combine oats, garbanzo beans and water in a food processor. Process until smooth.
• Break tofu up into small chunks. In large bowl combine all ingredients, including cooked quinoa.
• Mold into lightly oiled loaf pan.
• Cover and Bake at 350 for 45 minutes. Uncover and bake for 10 minutes more. Watch for it to brown but not dry out.