Eat Loaf
From the Rivera House (Jaime, Emily, Liliana, & Lucas):
This recipe is from "The Prevent and Reverse Heart Disease" Cookbook by Ann Crile Esselstyn and Jane Esselstyn, 2014, pp. 184-185
Lucas Rivera with Eat Loaf and potatoes
We enjoy this recipe when we want something that's a little more "hearty." We like to serve it will roasted or mashed potatoes and some fruit for dessert. It is full of vegetables that not all of us care to eat, but when they are cooked into this delicious loaf, we don't notice and thoroughly enjoy it. The recipe might look like it has some spice, but it's actually very subtle. If you have any leftovers, they are great the next day as a sandwich!
Makes 2 loaves; Serves 8
Ingredients:
1 large onion, chopped
3 large cloves garlic, minced
8 ounces mushrooms, sliced
½ jalapeno, seeded and diced
2 cups diced zucchini
½ cup shredded carrots
½ red bell pepper, seeded and diced
1 tomato, cored and diced
4 cups spinach or kale
½ cup chopped fresh cilantro or parsley
½ tsp ground black pepper, or to taste
1 tsp no-salt seasoning like Mrs. Dash
2 (15-ounce) cans of cannellini or navy beans, drained and rinsed
2 cups old-fashioned oats
½ cup prepared salsa
1 cup barbecue sauce or ketchup
Instructions
Preheat oven to 350 degrees F
In a nonstick frying pan, cook the onions for a few minutes over medium-high heat until they begin to soften. Add small amounts of water in the pan gets too dry. Add the garlic, mushrooms, jalapeno, zucchini, carrots, bell pepper, and tomatoes, and keep cooking for 5-8 minutes, or until the zucchini is soft.
Add the spinach/kale to the vegetable mixture and continue cooking until the greens are wilted and soft.
Add the cilantro/parsley, black pepper, no salt seasoning, and stir.
In a medium bowl, combine the beans, oats, and salsa. Add the vegetable mixture and stir. Use your hands here if needed to mix well and mash some of the beans. When it becomes sort of sticky, it is ready for the loaf pans.
Coat the bottom of 2 loaf pans with barbeque sauce (or ketchup) and add half of the vegetable-bean mixture to each pan. On top, spread another layer of barbecue sauce.
Bake for 1 hour. Let cool a bit before cutting, but serve warm.