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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I have not tried this yet, but the picture is on the cover of Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder, and it is beautiful garnished with fresh parsley. Ingredients:
2 (10 ounce) packages frozen peas |
2 teaspoons oil |
2 egg whites |
1/4 cup flour |
1/8 teaspoon garlic powder |
1 tablespoon dried onion flakes |
salt and pepper |
2 (10 ounce) packages frozen cauliflower |
2 teaspoons oil |
2 egg whites |
1/4 cup flour |
1/8 teaspoon garlic powder |
1 teaspoon grated fresh lemon rind |
1 tablespoon dried onion flakes |
salt and pepper |
1 1/2 lbs sliced frozen carrots (1 1/2 1 lb packages) |
2 teaspoons oil |
2 egg whites |
1/4 cup flour |
1 teaspoon grated orange rind |
salt and pepper |
Directions:
1. Preheat oven to 350. Lightly oil a 9x5 inch loaf pan. Place a 9-inch wide piece of waxed paper in the pan, lining the sides and bottom. Oil again.
2. Layer #1: Cook peas according to package directions. Drain. Place peas and remaining ingredients in a blender container. Blend until smooth. Spread evenly in pan.
3. Layer #2: Cook caulifower according to package directions. Drain. Place cauliflower and remaining ingredients in a blender container. Blend until smooth. Spread evenly over layer of peas.
4. Layer #3: Cook carrots according to package directions. Drain. Place carrots and remaining ingredients in a blender container. Blend until smooth. Spread evenly over layer of cauliflower.
5. Bake uncovered 55 minutes. Let stand 10 minutes, then invert onto a serving plate. Peel off waxed paper. Cut into slices to serve.
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