Wednesday, May 17, 2006

Magic Loaf Sandwich

A year or so ago I took a vegetarian cooking class put on by members of the Seventh Day Adventist Church. One thing the SDA has opened my eyes to is the wonder of the Dinner Loaf. Loaves seem to me to be especially emblematic of vegetarian Adventist cuisine (that and Loma Linda and Worthington brand canned "meats").

The teacher gave us all a nifty handout showing how we could create our own "Entree Loaf" by choosing one item from each category. Because I apparently have nothing better to do today (and it's 100 degrees outside and I don't want to move), I have recreated this handy form online.

That's right, my friends! Visit The Magical Loaf Studio and you, too, can custom-design your very own Adventist-style Dinner Loaf!

To make my Magic Loaf I chose cooked crimson lentils, oat bran, almonds, veggie broth, nutritional yeast, and sage. I also had some leftover extra firm tofu in my fridge, so I crumbled it and threw it in as well.

Of course, one of the best things about loaves is how yummy they are on bread with ketchup the next day, like a cold meatloaf sandwich. Alongside the sandwich are a pear, some peas, carrots & corn, and two little Aplets & Cotlets (from my Mother's Day stash).

Verdict: It's all over but the crusts. 4 stars.

If you find any especially good loaf combinations, post about them here. Some combinations they recommended in the class were garbanzos, oats, cashews, and bean liquid; split peas with cashews and soymilk; and mixed beans, walnuts, and vegetable juice. I'd like to try millet, red lentils, and sesame seeds...or black beans, rice, and pine nuts with spicy vegetable juice and cumin...or kasha, butter beans, and walnuts...

116 comments:

Jenny said...

What is in the green container?


ahhh I wish you were my mother!!! You should open a restaurant! Or a catering service!!!

Amy said...

That loaf generator thing rocks. How clever are you! I was just thinking tonight that I wanted a loaf, actually I wanted burgers. Can these loaves be turned into burgers? Thanks!

Taylor said...

Wow! Bordom beget the Magic Loaf Studio. Awesome.

I've been making a vegetarian "meat loaf" for years. I use TVP as the main ingredient for mine.

You're right, it's always better the next day.

Future Adopter said...

The green container holds the Aplets & Cotlets.

Fastveggie said...

The Magic Loaf Studio is great! His lunch looks comforting and yuumy, like lunches from my childhood.

My mother insists that I became a vegetarian as an adolescent and never liked meat that I could identify as meat (meaning, I would eat pepperoni but not pork chops on a bone) because I was born in a Seventh Day Adventist Hospital. She thinks getting my start at a veggie place tainted me forever :-)

Jennifershmoo said...

>>Can these loaves be turned into burgers?

Yes! You might need to add extra bread crumbs or binder and less liquid, so you can shape it into patties with your hands.

Twilight said...

what a stupendous idea! am def. printing this out and using it ALL the time!! :) thanks!

Beth Miriam said...

I love pick one from column A kinds of recipes. This is gonna be fun. I may have to make it tomarrow night instead of what I had planned.

Are crimson lentils the same a red lentils?

I bet the cream of wheat as a binder is uncooked that cooks very quickly.

lisa said...

So exciting! I can't wait to try it. :) Thank you for sharing!

(I've been reading your blog for a few months now but haven't commented until now.)

trinjoy said...

That site rocks! THANKS, Jennifer! I can hardly wait to try our family creation. We huddled 'round the computer and all contributed.

Shmoo's lunch looks awesome as usual.

Trin

t. said...

brilliant!

Beth Miriam said...

Would you start out with an equal ratio of the protein to carbohydrate?

Twister Sister said...

Ever tried Happy Chicken Burgers (or loaf) (or fingers)?

HAPPY CHICKEN BURGERS (12 servings)
1 lb. Tofu, drained and crumbled
1 Tbsp. Tamari soy sauce

1/2 cup Green Cabbage, shredded
1/2 cup Carrot, shredded
1/3 cup Green onion, sliced fine

7 Tbsp. Brown Rice Flour
1-1/2 Tbsp. Chicken Broth Powder
1-1/2 Tbsp. Nutritional Yeast
1/2 + 1/8 teaspoons Baking Powder
1 teaspoon Sea Salt

Directions:
1. Place drained tofu and tamari in mixer, beat on low until no large chunks remain
2. Add vegetables, mix again until well combined
3. Mix flour, yeast, broth powder, baking powder and salt in a separate bowl; Add to tofu and vegetables, mix well
4. STRIPS: use small scoop, place level portions of mix onto parchment lined baking sheet. Mold into flat, oblong shape (1"x3"x1/3"). Bake 350F for 28 minutes or until done (firm)
BURGERS: use large scoop, place level portions of mix onto parchment lined baking sheet. Mold portions into large round, flat shape. Bake 350F for 28 minutes of until done (firm)


They sell these burgers on Ezekial buns or fingers with honey mustard sauce for dipping at our local Lifesource Natural Food Store and Deli.

YUMMM!

veganmum said...

I am downright excited about that recipe generator. Very cool! Thanks for taking the guesswork out of loaf making. Now I need to get on it before the weather gets too warm. :)

Jennifershmoo said...

>>Are crimson lentils the same a red lentils?

No, they aren't husked like red lentils are. They're smaller than regular green lentils and are darkish red. I like black lentils, too, and the pretty blue-green French lentils. Lentils are so fun!

trainrider said...

Wow, that magic loaf studio thing is really cool!

I was never a fan of meatloaf.. ever. Does it taste close to it? If it doesn't, then I'll give it a try.

Jennifershmoo said...

>>Would you start out with an equal ratio of the protein to carbohydrate?

Hi, Beth! No, it's a two-to-one ratio (2 cups protein, 1 cup carb).

TW said...

Loaf generator looks great but nuts are a no no in this house so is it possible to skip the nuts?

Bethany said...

Maybe a dumb question - but do you have to cook the loaf or does it "set up" on its own?

Chris said...

The Magical Loaf Studio is so cool! I can't wait to try it!

gladcow said...

my husband's side of the family is Adventist, and I went through a "build a loaf" phase. My son hated them (rightly so, some of my combinations were gross!) Even the word loaf would turn him off (I started calling them "terrines" instead!) I haven't made one for awhile. Maybe it's time to try again...

Kristina said...

I have grown up Seventh-day Adventist, and the most common loaf I've come across is Special K. It's amazing. I highly recommend it straight out of the oven, but it's even better the next day, cold with ketchup. :0)

jesse said...

aplets and cotlets are a cherished christmas tradition in my family! my grandmother always ships them to us. it is so cool to see them on your blog :)

Maegen said...

wow what a wonderful, thing that loaf studio you made is thank you so very much for sharing!!!

RedRabbit said...

OMG. I love this! Thank you! I haven't tried this yet, but does it not sound YUMMY?

Kira's Waiting for the 7:21pm Bus Loaf

Ingredients:

1/2 cup pine nuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
2 cups cooked garbanzo beans, partly mashed
1 cup dry whole wheat bread crumbs
1/2 to 1 1/2 cups tomato juice, as needed
3 TB potato flour
1 tsp. dried basil
1/4 tsp. dried oregano
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
1 tsp. salt


Directions:

Preheat the oven to 350º. Oil a loaf pan or spray with nonstick spray and set aside.

Grind the pine nuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. Add more liquid or binder/carbohydrate as needed.

Press mixture into the loaf pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of Kira's Waiting for the 7:21pm Bus Loaf make a great sandwich filling.

harlemgrrl said...

jennifer you have officially outdone yourself with the loaf generator! i'm going to make one this weekend and post the results. btw, your ny area fans lurve you :)

Milinda said...

Your skill and cunning are amazing. Love the loaf generator.

Jennifershmoo said...

>>but do you have to cook the loaf or does it "set up" on its own?

Yes, the loaf is baked for 45 min. to an hour to "set" and cook through.

>>Now I need to get on it before the weather gets too warm. :)

Exactly! This would have been a lot more fun two weeks ago, before it turned 100 degrees outside...

LadyRachelLynn said...

As a Seventh-day Adventist myself (yes I'm that too) I second the loaf as a SDA thing! We have WAY to many of those, IMHO. However, I will ask DH if he would like an old fashioned loaf and if so, use your generator to make one.

BTW, I've never seen that pick one from each catagory sheet. Interesting....

Julie said...

Wow! That's all I can say! oh, and thanks!

Tami said...

Hi- This is my first time posting. I’ve been a longtime reader but decided to finally post. I’ve never seen anyone mention natural food buying clubs and I belong to one that is great so I was curious if anyone else has heard of them? I have some (okay, a lot) info that I would be happy to pass on if anyone’s interested. Some of you have mentioned that it’s hard to get natural/organic foods in your area but buying clubs can be a great resource. If you want more info, let me know.

gina said...

I've been following your blog for a couple of months & I have to say I'm enthralled. I admire the way you teach your child to eat healthy.

I'm also an SDA, hahaha, we've come out of the closet apparently now. And we have a great health message, that's for sure.

Matt Mustapick said...

Oh man,
the loaf generator is out of this world!! How freaking fun! I sense that my poor, unsuspecting boyfriend is headed for a loaf season!
Thanks jennifershmoo!

yours, Amey
(hiding as matt... the aforementioned unsuspecting boyfriend!)

bananamum said...

This is brilliant, I have been looking for a loaf recipe that looks good for awhile, I always seem to find ones that taste abit like packaging material. My dh is a carnivor so finding things for his is always a plus.
Also Tami I would love to know how to set up an organic/natural food buying club. we live no where near you ( United Kingdom)
Thanks Mardi

Dobsonites said...

>> This would have been a lot more fun two weeks ago, before it turned 100 degrees outside...

But it's just in time for us in the southern hemisphere, freezing our butts off and needing good comfort food! Thanks!

Kate said...

The loaf generator is very cool.

I'm sure I'll make some horrble things the first couple of times, but it's handy since I've a fair few intolerances.

Thanks!

lizzie lou said...

i am in love with the magical loaf studio! i can't wait to try it. i have been missing the various veggie loaves the chicago diner makes (i used to visit my parents in chicago, but they moved). yummmm.

Beth Miriam said...

I belong to, am actually the coordinator, for a natural foods buying club. They're great and I highly recommend one.

Addy N. said...

Jennifer:
Thanks so much for the loaf generator! I can't wait to try it. I've been vegetarian for over 14 years, but have NEVER made a loaf!

Thanks again for all your inspiration. My daughter's lunches are so much healthier and exciting since I started reading your blog. Keep up the great work!

erinmarie said...

great ideas as always!
When is your book coming out!

neuroticillinifan said...

Yum! Can't wait to try some of the myriad combinations.

NIF

Dreena said...

You're too incredible, creating that magical loaf studio! Applause!

Erica said...

Ingredients:

1/2 cup cashews
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups cooked soy beans
1 cup cooked quinoa
1/2 to 1 1/2 cups vegetable broth, as needed
1 heaping TB flaxseed meal
1/4 tsp. dried thyme
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
1 tsp. salt

Directions:

Preheat the oven to 350º. Oil a loaf pan or spray with nonstick spray and set aside.

Grind the cashews into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. Add more liquid or binder/carbohydrate as needed.

Press mixture into the loaf pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of make a great sandwich filling.

Amy said...

The Loaf Generator is great. I think I'm having cold sammiches for lunch next week, with ketchup!

Thank you.

Crystal said...

Thanks so much for making the studio! I've never made a loaf, I've always been a bit scared of them, but I love that you've given me so many options to try!

Vegetarian Cooker said...

Super idea!
I definitly like it!

Greek Salad

DDawnC said...

Awesome lunch, Mrs. Schmoo! I myself think Aplets and Cotlets taste like fruit flavored dirt, but I realize I am a heretic and don't begrudge others their joy. That sand, on the other hand, is seriously calling my name! Oh, how I love loaves... of pretty much anything!

Way to ignore the sweat and cook up yet another great lunch.

Chelseagrl19 said...

This is the answer to my prayers! (no pun intended :-) ). My ds has multiple food allergies so I am often at a loss of what to make. I plugged in the things he can eat and out popped a recipe that looks great! Thanks!

running_faster said...

Totally fantastic program.

Vegetarian Cooker said...
This comment has been removed by a blog administrator.
steve said...

Been checking your site for a while now and love it. Keep up the excellent work!

Courtney said...

Love the Loaf Studio!

CarlyQ.Blue said...

Do you ever teach any vegan cooking classes? If so, I would love to attend.

Amy said...

I'm neither vegan or vegetarian but the loaf sounds so yummy!

Lilian said...

First time commenter here :)

1) This blog is absolutely awesome, thanks for doing it and sharing your cooking! It's so inspiring and motivates me to try to cook at least 1/3 or half as well to my boys (although we're not fully vegan yet).

2) Your Loaf Studio is AMAZING!!

3) Loaves are a distinct feature of North-American SDAs, I'm an SDA but I'd never heard of them until I came to this country (I'm from Brazil). I have yet to acquire a taste for loaves - maybe your studio will help!

kitty stockings said...

Maybe it is just me, but i can't seem to get the nutritional yeast to show up in any of the combinations i submit on the loaf studio ... ? Oh well, i will "eyeball it" (i.e. "dump excessive amounts in", i love this stuff!)

mira said...

What a great concept! I am always at a loss to know how to make a decent vegloaf and now I have this. I have shared the link with all my friends, have generated my own first loaf and copied down the others I see here. Thanks so much for doing this.

On a side note, we (my daughter's other Girl Scout leader and I) loved the lunchbox idea so much that we turned it into an eco-awareness project for the girls to earn a badge and sent it out to everyone in the school (small town), we're hoping to seriously reduce the trash in school plus promote more healthy eating.

Thanks for all you do and all your ideas.

Jennifershmoo said...

>>i can't seem to get the nutritional yeast to show up

Oops, you're right! It should be fixed now if you hit refresh and reload the page.

Vicki said...

brilliant! i love the menu concept. i printed it out, & can't wait to try. thanks so much for sharing your creative ideas here.

mamafabun said...

Completely addicted to your blog, Jennifershmoo!

I'm wondering whether you've tried freezing these loaves. We're expecting our second little boy in a few months and it'd be nice to have some ready in the freezer.

Sidenote> My first loaf from The Magical Loaf Studio (red lentils, carrots, garlic, extra ketchup, wheat germ, etc.) is in the oven now, and it smells wonderful! I'll have to ask my baker hubby to bring home some rolls for sandwiches!

Simone said...

When I visit your blog I feel like I could be veg also. I knew your blog through friends' links. kisses

Robbie said...

As TW asked, do the nuts serve an essential purpose in these recipes?

Sadie said...

Sadie's Smashing Success

Ingredients:

1/2 cup sunflower seeds
2 TB margarine
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked black beans
1 cup cooked brown rice
1/2 to 1 1/2 cups vegetable broth, as needed
2 TB soy flour
2 TB ketchup
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
1 tsp. salt


Directions:

Preheat the oven to 350º. Oil a loaf pan or spray with nonstick spray and set aside.

Grind the sunflower seeds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the margarine until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. Add more liquid or binder/carbohydrate as needed.

Press mixture into the loaf pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of Sadie's Smashing Success make a great sandwich filling.

kitty stockings said...

My combination was sesame seeds, brown lentils, brown rice (rinsed and fried on high heat before boiling, to bring out the “nutty” flavour), carrots, celery, roasted garlic, onion, a red thai chilli pepper, and liberal amounts of nutritional yeast. I spiced it with chipotle powder, onion and garlic powder, a shovel-full of zatar, some “fine herbs” mix, rosemary, ketchup, mustard, and vegan Worcestershire sauce. Didn’t bother with the liquid, cuz it looked pretty good as it was (the rice was rather wet).

Aaaaand: it turned out deliciously nutty and spicy! Thank you for the awesome loaf-making program, I’ve had NO luck with tofu loaves in the past (always turned out way too soggy). This, however, is a loaf to love.

R2K said...

Mmmm

Mia said...

Oh, I'm ridiculously excited for the magical load studio! I recently made a lovely lentil loaf. My Sprout(4) dubbed it "SpaceCat" and they gobbled it up. While it's lovely that naming it after he and his sister's favorite things, it makes it sound a bit less veggie... Thank you for this blog!

Ali said...

Yes, I remember the loaf. I made one not long after the class and it was darn tasty, especially paired with an awesome vegan brown gravy that I found online. I'll type it and post it later (I don't have it bookmarked any longer.)

I'm going to try an oat, red lentil, and cashew mix.

Kimberly said...

We are remodeling our kitchen and have to start using up all the food before the June 26 tear-out date. These loaves are REALLY going to help me clean out the pantry! Brilliant! Thanks a bunch, JSchmoo. :-)

My first magical loaf!

Ingredients:

1/2 cup cashews
2 TB olive oil
One onion, diced
One large garlic clove, minced
Two celery ribs, diced
2 cups cooked black beans
1 cup uncooked quick oatmeal or oat bran
1/2 to 1 1/2 cups vegetable juice, as needed
2 TB soy flour
1/4 cup minced fresh parsley
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
2 TB soy sauce


Directions:

Preheat the oven to 350º. Oil a loaf pan or spray with nonstick spray and set aside.

Grind the cashews into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. Add more liquid or binder/carbohydrate as needed.

Press mixture into the loaf pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of My first magical loaf! make a great sandwich filling.

shinyruby said...

oh my gosh!!!

*sings* have i told you lately that i love you? oh jennifer shmoo, this is amazing! I'm set for dinners from now until eternity! yummo... and all with ingredients from my own cupboard!

thanks a MILLION for this! i can't wait to try it.. and try to eat just like lil shmoo!

RedRabbit said...

I made my loaf! Kira's Waiting for the 7:21pm Bus Loaf, that is, featuring pine nuts and garbanzos and Italiany spicing... and it ROCKED. Hard. Jenniferschmoo, you are a genius! Thank you!

Jennifershmoo said...

>>and it ROCKED.

WOO! I'm so glad, and I love the name! :-)

Wow, as of this morning 2,800 magical loaf recipes have been generated!

Catmintherb said...

Jennifershmoo, I've been reading your blog frequently for a few weeks, I first saw it last year and decided to come back to it, and after seeing this Magical loaf Studio, I had to sign up so I could thank you for the wonderful creation, 'tis amazing! ^___^ I've made two loaves already, one for dinner yester day, and one right before I went to bed, so I can eat it today. The first was wonderful, the recipe:


Don't Bother Me, I'm Cooking Loaf

Ingredients:

1/2 cup walnuts (too lazy to grind, omitted)
2 TB vegetable oil
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked black beans
1 cup cooked quinoa or raw quick oatmeal
1/2 to 1 1/2 cups vegetable broth, as needed
1/2 cup cooked oatmeal
1/2 tsp. dried sage
1/4 cup minced fresh parsley
1 tsp. ground cumin
2 TB soy sauce (used Marmite instead)

The second replaced oatmeal with quinoa as the grain, and I decided that though it is edble, I don't care for the texture near as must as that first savory bite of oatmeal-only loaf!
Sorry for the looooong post! ;)
Anyway, just had to say I'm now a new, big fan!

dandilion said...

So, I actually grew up Seventh Day Adventist, hence the reason I grew up primarily vegetarian and have never touched a bit of pork or other 'unclean' meats in my life. My mother is still a practicing SDA. It was so great to go to potluck as a kid and know that it was all safe and meat free, which was a rarity.. Ahh...

Beth Miriam said...

I made my first loaf today. The taste was delish but the texture . . . it was not loaf like but fell apart so it was like eating a plate of lentils (which is fine but not what I wanted).

So my question; was it too much kasha, not enough tomato juice or should I have cooked the lentils longer until they were basically mush?

Jennifershmoo said...

Hi, Beth,

I'm not sure what the rest of your ingredients were, but it sounds like you need more "binder", something that will help it hold together. And yes, it helps if the lentils/beans are very soft so you can mash everything up together.

Like I mentioned, I can't vouch for every loaf combination, so sometimes you might have to make adjustments as you go, throwing in more liquid or binder or carb (some of the carbs act as binders, too, especially breadcrumbs and oats). Lentils and kasha sound great, though!

lizzie lou said...

just to briefly sum up my foray into loaf baking tonight, i tried chick pea, rice, veggie (including mushrooms), flax meal, olive oil, walnut, nutritional yeast, veggie worcestershire sauce, veggie broth...i think that's it -- anyway, it was a HUGE HIT. yum yum yum yum, is all i can say. the only downside was no leftovers for sammiches.

La Tea Dah said...

I love this recipe and have used it frequently over the years. It originated at Weimar Institute (an SDA health and wellness center in California) and is published in their vegan cookbook. It's one of our favorites on a Yahoo group I moderate - http://www.yahoogroups.com/group/Christian-Vegan-Cooking

Believe it or not, years ago I this recipe with my home ec students at KHS. Thanks for sharing! I love the form you created (and I believe the Cream of Wheat would be uncooked and a dry addition to the recipe). :)

Beth Miriam said...

OOPS Jennifer, I ment to post the recipe.

Here was our dinner from last night along with boiled potatoes tossed in unsweetened soy yogurt and green garlic. I also roasted carrots, onions and celery which is what my Mom used to put along side her meatloaf.

Next time I make this I'll cook the lentils longer to make them mushier and may use more soy flour. The loaf lost it's loaf like qualities when sliced.

*************************

Pick One from Column A Loaf

Ingredients:

1/2 cup walnuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
Two celery ribs, diced
2 cups cooked lentils
1 cup cooked kasha (buckwheat)
1/2 to 1 1/2 cups vegetable juice, as needed
2 TB soy flour
1/4 cup minced fresh parsley
2 TB nutritional yeast flakes
2 TB ketchup
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
1 tsp. salt


Directions:

Preheat the oven to 350º. Oil a loaf pan or spray with nonstick spray and set aside.

Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. Add more liquid or binder/carbohydrate as needed.

Press mixture into the loaf pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of Pick One from Column A Loaf make a great sandwich filling.

Jennifershmoo said...

>>I believe the Cream of Wheat would be uncooked and a dry addition to the recipe

Thanks! That's two votes for uncooked Cream of Wheat. I'll update the form.

sucrepunch said...

I made a loaf for the first time and I was super pleased with the results, especially in sandwiches the next day. I used: cooked split peas (which were boiled with cilantro sprigs, 2 slightly crushed garlic cloves and a bay leaf), wheat germ, walnuts, onion, garlic, carrot, celery, jalepeno, veggie broth, cumin, nutritional yeast, curry, afoestida (sp?), fresh cilantro and a dash of dried coriander, Bragg's and vegan non-hydrogenated margarine.

My hubby and I both liked it. Quite good with cilantro chutney, cucumber and avoado on toasted french bread the next day.

Jennifershmoo said...

Ooh, that loaf sounds fabulous with the curry and cilantro! Yum!

Danielle D. said...

I made my first loaf last night and it was really yummy:

Ingredients:

1/2 cup walnuts
2 TB vegetable oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked garbanzo beans, partly mashed
1 cup cooked short-grain brown rice
1/2 to 1 1/2 cups vegetable juice, as needed
3 TB tapioca flour
1 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
1 tsp. salt

Directions:

Preheat the oven to 350º. Oil a loaf pan or spray with nonstick spray and set aside.

Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. Add more liquid or binder/carbohydrate as needed.

Press mixture into the loaf pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of make a great sandwich filling.

Jeannieo said...

I made Erica's loaf the other night and it tasted really good but it didn't really turn out loaf-like, which we would have preferred. It was more spoonable. I only used about a half cup of veg broth because it seemed like it was sticking together pretty good. I also only used the heaping tablespoon of ground flax seed, should I have used more? It was still very tasty and I will most likely make it again but would like it to stick together more. Any suggestions?

greengrammy said...

If you like your loaf to be firmer, make it in a 9x13 pan instead of a regular loaf pan (like you bake bread in). The loaf gets crispier that way. I grew up eating this kind of food and my mom rarely made a loaf in a loaf pan. I made up and made one of these loaves - it was way too squishy. Next time I will make it in the flat pan. Also, if you like really crispy loaf, make it in muffin tins. Meat eaters really prefer these - at least in my family.

Sara said...

I just discovered your site recently, and even though I dont' have any kids (yet, perhaps) it's a topic that fascinates me. I'm working on a documentary about school lunches and decided reading this is great research. Also, the loaf generator is BRILLIANT and I'm dying to try the recipe :)

Tere said...

I tried my Terrific Tere Loaf (or Terrific Loaf a-La Tere, I can't decide) and it was *fantastic*.
I've tried veggie loaves in the past and they were all a little dry--this one had the perfect consistency, flavour, and was so moist!! I was SO impressed, and will definitely be making more of these and experimenting.
Here is what I used:

Terrific Tere Loaf

Ingredients:

1/2 cup almonds
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups cooked lentils
1 cup cooked kasha (buckwheat)
1/2 to 1 1/2 cups vegetable broth, as needed
1/2 cup cooked oatmeal
1/4 tsp. dried thyme
1 tsp. dried basil
1/4 cup minced fresh parsley
1/4 tsp. dried rosemary
2 TB nutritional yeast flakes
2 TB soy sauce

I served it with boiled potatoes, broccoli and vegetarian gravy (I used the Mushroom Miso recipe from May All Be Fed by John Robbins).
I cooked the kasha and oatmeal, and chopped all my vegetables in the morning, so preparation was pretty quick, although there are probably combinations that would be a lot quicker to make.
Thanks Jennifer!

hyphen_helena said...

I just made my first Magic Loaf tonight and it's absolutely delicious! Thanks so much, Jennifer!

Piegirl said...

hi Jennifer, i came across your blog through slashfood's article at http://www.slashfood.com/2006/07/30/the-vegan-loaf-generator-redux/

i used to be a vegan for 12 years, and so i appreciate the resources you have on your blog, which remind me of my previous healthier lifestyle. incidentally, i am an Adventist, so you can understand the influences of my past vegan practice. i've linked your blog to my piegirl.blogspot.com and you might be interested to see a link there to www.cookingcute.com which features a collection of bento meals.

i will be sharing your blog with my sister, who has two school-going children. thanks for sharing!

HottieMuffin said...

Jennifer,
I've noticed you do alot of combination soups. Can you do a soup generator?? I just came across your site yesterday and I trying to get caught up with you. I read until 4am last night! I can't wait to be current and order the cookbook!!
Anyhow, soup generator = Mmm Mmm Good!

ann said...
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luvnsmartbeauty@yahoo.com said...
This comment has been removed by the author.
Salette said...

Your Web site almost saved Christmas!

This year it was just me and my daughter for Christmas, so I was free to make anything without comments from my husband.

I had tried various loaf recipies with varying degrees of success. Then, yesterday morning, I found your amazing Web site!

So I just checked off ingredients that I had on hand, and it generated a recipe for me! I had some burger crumbles, but only 1 cup, and I needed two, so I used one cup of burger crumbles and one cup of firm tofu, cashews, oatmeal, flax meal, onions, carrots, garlic...mmmmmmm! It was yummy!

I served it with vegan "turkey" gravy, cranberry sauce, veggies, and potatoes.

I also made a sweet potato pie. I couldn't find a recipe, so I adapted a vegan pumpkin pie recipe. It smelled and looked fabulous. It had a nice "skin" on top and even browned nicely. Unfortunately, my daugher and I had to step out unexpectedly, and we neglected to secure the pie. When we returned, there was no longer even a crumb left of the pie, so I'm sure that it was delicious, at least to the two dogs who had access to the kitchen. :-(

Thank you for your wonderful recipe generator!

Salette in AZ

Wholegrain said...

OK, I'll be honest. I'm not a vegetarian and even less of a vegan but I'm SO EXCITED about this website!
I'm off to make a loaf now!

Shandra said...

I'm a SDA too and I LOVE loaf! What a wonderful Sabbath lunch, praise the LORD! I'm a little new to the kitchen and I'm just wondering how much dry beans equals two cups cooked beans. May the Lord continue to bless you through your ministry.

Jennifershmoo said...

Shandra -- 1 cup of dry beans usually equals around 3 cups cooked. Here is a great page with bean basics:

http://www.centralbean.com/storeandsoak.html#Arithmetic

red said...

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krissy said...

Ha! this is great and making me hungry. As a kid growing up in the SDA church and school, I ate a lot of these - usually at my grandparents! Now that I am a vegetarian, why do I never make them?? It is time!

colorandword said...

I couldn't find an email or contact form link so must post here.
I used your magic loaf idea to create my own with a less vegan influence. I also included a fill in blank for each ingredient category so folks can fill in their own. I acknowledged you and posted a link back to your magic meat loaf page.
My website is not high traffic - I just did this for myself and friends mostly.
You can find it at
http://www.jeankorte.ca/jk-loafRecipeMaker.php

Thanks so much for the idea and the recipes!

Bionicat said...

I named my loaf swamp fire...lol

bug said...

i tried to read all the comments but i may have missed this. any directions for the best way to freeze loafs or if they freeze well? i love love love this loaf generator and have been making super yummy loafs with it. i am finding when i use quinoa i need extra binder and so far i always use flax meal for my binder.

Heather said...

the loaf studio is the most popular clickout on this page: lens photothanks for sharing!!

maudlin~*~maudlin said...

I love your blog and the Magical Loaf Studio is ingenious! We've made several delicious loaves with it--thank-you!!

Here's my blog post about it:

http://maudlinmaudlin.blogspot.com/2009/06/magical-loaf-studio.html

Thanks again!

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Lexie said...

I was going to send your website for the Magical Loaf Studio to a friend, who loves nut loaf and it's not there anymore! What happened?

Becky M.
Columbia, Missouri

Cameron said...

Hey this Magic loaf generators is a great idea. Was doing research for an article and found it. Liked it so much I've linked it (and therefore your blog) plus your book off this article: http://www.ehow.com/how_5671610_make-vegetarian-dinner-loaf.html Happy Loafing :)

jenny. said...

I love your loaf builder! ....simply amazing!

the calm before the stork said...

I love love love your magic loaf site. I tried my first recipe tonight, with slight variations, and I think it's ridiculously delicious. Looking forward to packing my son's lunch with it for preschool (where they gave me my first bento box; they like to encourage parents to use re-useables and they like the laptop lunches brand b/c the teacher only has to open one lid).

Here's how my recipe ended up, based on what I had in the cupboard, and my tendency to increase herbs/spices:

Black-Eyed Peas and Brown Rice Loaf
Ingredients:
1/2 cup walnuts
2 TB canola oil
One leek, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups cooked black-eyed peas
1 cup cooked brown rice
1/4 to 1/2 cup vegetable broth, as needed
1/4 cup potato starch
1/2 tsp. dried thyme
1/2 tsp. chopped fresh sage
1 tsp. dried basil
1/4 cup minced fresh parsley
1 tsp ground cumin
2 TB soy sauce

The leek is super delicious. Also, I sauteed the mushrooms separately so they wouldn't steam (a la Julia Child).

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Jackie said...

Oh ! this is a GREAT web-site ! Thank you. I am an SDA but it hard to find a vegen loaf that I can tolerate. Your site has come to my rescue. Boy, putting uncooked cream of wheat (I used malt o'Meal) it makes the texture real nice. Neat new combinations. thank You.

Emily said...

So when the recipe calls for 1 cup cooked grain, does that mean I measure 1 cup dry grain and cook it? Or cook about 1/2 cup dry grain to make 1 cup prepared grain? And approximately how much does this recipe make? I want to make it in mini loaf pans and freeze them for individual meals. Thanks!

Jennifershmoo said...

It means 1 cup of grain that has already been cooked. So cook some grain and measure out 1 cup and you've got it. It makes one loaf pan, probably 4 or 5 mini loaves. And the loaves usually freeze well, too.

That Family Services Friendly Blog said...

Hi.
I absolutely love your Magic Box Loaf!
I am wondering why whole wheat flor is not given as as option for the flours. I have used it several times as that is what I have had on hand.
Thank you Michelle


http://thatfamilyservicesfriendlyblog.blogspot.com/

Kristina said...

After searching the web for almost two hours to find a veggie burger/loaf recipe with ingredients that I had on hand... I came across your loaf generator! Thank you so much for taking the time to program that! I am presently eating my lentil loaf with salad. SOOOOO good!! I have bookmarked your page and will return.

Skip Stein said...

Nancy -Brilliant! ...create your own loaf. We are vegan and we have so many people who have difficulty creating their own loaf to cook for dinner. What a marvelous way to show how to create a dinner loaf that has all your protein, carbs, vitamins and minerals, amino acids all included. Thank You so much for this information.

oh-yes-i-will said...

Hey, I want to make a loaf for christmas.
How many people feeds one recipe? Is the recipe for one big loaf? Or should I double(or quadruple) it to feed 4 people?
Thanks alot for this!!
Greeting from germany

Natasha said...

I love this. It's so much fun to choose different combinations. Here's my first one:

http://www.bambooblossom.co.za/2013/01/vegetarian-magic-loaf.html#