Recipe: Sunflower Citrus Loaf made with Textured Vegetable Protein

[Guest guest]

SUNFLOWER CITRUS LOAF

 

***See notes and also, substitutions to make vegan loaf.

 

Preheat oven to 375 degrees.

 

Spray 3 mini loaf pans--or 1 regular loaf pan (8 ½ X 3 ½ X 4 1/2) with non-stick

spray.

 

Loaf Ingredients:

 

1 ½ cups vegetable stock, heated (or 1 ½ cups boiling water and 1 ½ vegetable

bouillon cubes)

 

1 cup Textured Vegetable Protein granules, ground meat style

 

¼ cup onion, chopped fine***see notes

 

¼ cup carrot, chopped fine

 

¼ cup celery, chopped fine

 

½ cup apple, chopped fine or shredded on hand grater

 

¼ cup sunflower seeds (chopping optional)

 

2 Tbsp flax seeds (whole-ungrounded)

 

2 Tbsp almonds, chopped fine

 

¼ cup craisins, chopped fine (or raisins)

 

¼ cup sugar-free orange marmalade

 

2 Tbsp ketchup (use lo carb if available--such as Hellmann’s Carb Options)

 

2 Tbsp curry powder ( or to taste)

 

1 tsp ground cinnamon

 

½ tsp Chinese 5 spice powder

 

¼ tsp dried orange peel or zest of ½ orange, minced

 

1” piece of gingerroot, grated or ½ tsp ground dry ginger

 

½ tsp salt, or to taste

 

1/8 tsp pepper, or to taste

 

1- 1 ½ cup rolled oats (not instant)***

 

For Topping:

 

1 Tbsp ketchup

 

Large pinch of Brown Sugar Slenda

 

Nutmeg, freshly ground (optional--do not use ground dry nutmeg)

 

 

 

 

 

 

 

***Notes:

 

I have had Gastric Bypass surgery and must eat foods which are high in protein

and low in fat and sugar. My vegetables must be chopped fine. You may chop

yours a little larger.

 

For a finer textured loaf, grind rolled oats in a food processor.

 

If Brown Sugar Splenda is not available, stir 1 tsp sugar-free maple syrup into

the topping ketchup.

 

Do not use regular ground nutmeg if fresh is not available. It will be too

strong.

 

Textured Vegetable protein is available at whole food stores or online at

www.healthy-eating.com

 

1-800-695-2241

 

Directions:

 

Pour the heated stock over the Textured Vegetable Protein. Allow to set at least

10 minutes.

 

Add rest of ingredients except the rolled oats. Combine well.

 

Starting with 1 cup, add rolled oats until you achieve the desired texture. Loaf

should hold together but not be dry.

 

Turn into the loaf pans.

 

Spread topping ketchup over top. Sprinkle with the Brown Sugar Splenda.

 

Lightly grate some fresh nutmeg over the top.

 

Bake mini-loaves for 25 minutes at 375 degrees. Bake large loaf 50-55 minutes.

 

Allow to rest at least 15 minutes before removing from pans.

 

 

 

***For vegan loaf--omit eggs and substitute with:

 

1 Tbsp flax seed meal

 

1 Tbsp lecithin granules

 

½ cup vegetable stock, heated and divided

 

Combine flax meal with ¼ cup heated stock. Stir. Allow to rest at least 10

minutes to thicken. Stir again before adding to loaf.

 

Combine lecithin granules with ¼ cup heated stock. Stir. Allow to rest at least

10 minutes to thicken. Stir again before adding to loaf.

 

Add flax meal and lecithin along with the other ingredients. All other

ingredients and directions are the same.

 

Flax seeds and lecithin act as binding agents which will hold the loaf together.

 

 

 

 

Only those who see the invisible, can do the impossible!

MaryH-tjatey-Molly

 

 

 

 

 

 

 

 

 

 

 

 

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