In the 5/16/09 newsletter Nancy in La Vernia, TX was searching for a
recipe that her mother used to make. She called it vegetable loaf.
Here are two recipes that may be close to her mom’s recipe. Both are
from previous newsletters; I regret I do not know who submitted the
first recipe, so can’t give credit to them.
Robbie IN
Vegetable Puff
Yield: 6 servings
Note: Perfect for brunch or lunch, vegetables are baked with an egg
custard.
Vegetable cooking spray
4 ounces mushrooms, sliced
1/2 cup chopped red bell pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 pound broccoli heads, cooked, coarsely chopped
1 cup finely shredded carrots, cooked
2/3 cup frozen corn, thawed
2 teaspoons lemon juice
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup fat-free half and half or fat-free milk
2 tablespoons flour
1 cup no-cholesterol real egg product
5 large egg whites
1/2 teaspoon cream of tartar
Spray large skillet with cooking spray; heat over medium heat until
hot. Sauté mushrooms, bell pepper, shallots, and garlic until
tender, about 4 minutes.
Stir in broccoli heads, carrots, corn, lemon juice, and thyme; sauté
5 minutes. Transfer mixture to large bowl and stir in salt and
pepper. Whisk half and half and flour until smooth in small
saucepan. Heat to boiling; boil, whisking constantly, until
thickened, about 1 minute. Whisk about half the mixture into egg
product; whisk egg mixture back into half and half. Stir into
vegetable mixture. Beat egg whites in large bowl until foamy. Add
cream of tartar and continue beating until stiff peaks form; fold
into vegetable mixture. Transfer mixture to a lightly greased 1-1/2
quart casserole. Place casserole in a large roasting pan on center
rack of oven; add 2 inches hot water to pan. Bake, uncovered, at
375*F 35 minutes or until casserole is puffed and lightly browned on
top. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe): Calories: 133,
Fat: 0.5 g, Cholesterol: 0 mg, Sodium: 359 mg, Protein: 11.8 g,
Carbohydrate: 21.2 g
Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 1 Meat
"1,001 Delicious Recipes for People with Diabetes"
Robbie IN
http://www.nancyskitchen.com
