My WebMD Sign In

Please enter email address

Enter your password

Keep me signed in on this computer

Show more Information

If you select "Keep me signed in on this computer", every time you visit WebMD.com you won't have to type your email address and password. This means that a cookie will stay on your computer even when you exit or close your browser which may reduce your levels of privacy and security. You should never select this option if you're using a publicly accessible computer, or if you're sharing a computer with others. Even if you select this option there are some features of our site that still require you to log in for privacy reasons.

Forget your password? Having trouble signing in?

Why should I
sign up for WebMD?

With a WebMD Account you can:

Track your way to weight loss success
Manage your family's vaccinations
Join the conversation

See more benefits Sign Up

Why WebMD?

My WebMD

Show Menu

Facebook Twitter Pinterest

WebMD Home

Food & Recipes Center

Email a Friend

Print Article

Food & Recipes

Foodie 411

Font Size

Vegetarian Garden Loaf with Maple Apricot Glaze

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

This is my idea of comfort food. This recipe is based on a veggie loaf recipe from my pre-celiac cookbook, Recipes From a Vegetarian Goddess. In the original version, I used a combo of ground nuts and brown rice with greens. Since my multiple food allergies surfaced, I haven't attempted to recreate the recipe. Until now. This new version is vegan, nut-free, soy-free, and rice-free. And I may be slightly biased, but I think this latest incarnation is my favorite so far. You have to plan ahead a little bit -- you'll need to bake a sweet potato, and cook up some quinoa first. But then it all goes pretty quickly.

Ingredients

1 cup
onion -- red or sweet, chopped
2 heaping cups
Baby Bella or Cremini mushrooms, chopped
2 cloves
garlic, minced
1 tablespoon
balsamic vinegar
5 cups
baby spinach leaves, loosely packed
1 cup
quinoa, cooked
1 cup
gluten-free bread or waffle crumbs, toasted
2 tablespoons
Annie's Organic Ketchup
2 tablespoons
molasses
1 tablespoon
good olive oil
1 tablespoon
dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram
1 teaspoon
fresh rosemary, minced
3-4
scallions (spring onions), sliced thin, white to light green section
1
baked sweet potato, peeled, diced; take it out before it's cooked too much, not too soft
sea salt and ground pepper
extra virgin olive oil

Instructions

Preheat the oven to 350 degrees F. Lightly oil a glass bread loaf pan . Or, my latest tip is to line the bottom of the pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, lift out the loaf in one whole piece.
Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.
Spoon the skillet vegetables into a food processor bowl and pulse to make a grainy mixture. Don't over-process it; you want some texture.
Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.
Last, add in the diced sweet potato and fold in gently.
Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.
Make your glaze: 1/4 cup no-sugar apricot fruit spread
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
A sprinkle of cinnamon and cumin
Hot red chili flakes, to taste
Pour the glaze all over the top of the loaf.
Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling- about 25 to 30 minutes.
Allow the loaf to set for 10 minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions and lift out with thin spatula. It should hold together.
Wrap and store leftovers in the fridge.