This was one of my Aunt Marion’s favorites. I have changed the original recipe and replaced rice with cauliflower and also use fresh onion and garlic instead of the salt form. Add your favorite seasonings. Any kind of cheese can be used. This can be made ahead and stored in fridge or frozen. Reheat in microwave or oven. If freezing I suggest slicing in portions before freezing.
Updating this to show another way of preparing: Recently I was given a set of 6 silicon brulee moulds. So I decided that I would try and make 6 individual Vegetable Loafs. The first time I went through the process of doing the 3 different layers. The second time I decided what the heck and mixed all three together and just filled each mould with the mixture. The advantage is less time spent, less dirty dishes, a little less baking time,(approx. 1hr) still tastes and looks the same, easy clean up of the silicon as they pop right out after baking. Its a win win the way I see it.
First Layer
- 1 cup finely chopped broccoli
- 1/2 cup grated cheese (cheddar or marble)
- 2 Tbsp. finely diced onion (optional)
- 1/2 tsp. finely diced garlic (optional)
- 1/2 tsp. each salt and pepper
- 2 eggs
Second Layer
- 1 cup finely chopped cauliflower (chopping in food processor works great)
- 1 sweet bell pepper finely diced
- 1/2 cup grated cheese (mozzarella or cheddar)
- 2 Tbsp. finely diced onion (optional)
- 1/2 tsp. finely diced garlic (optional)
- 1/2 tsp. each salt and pepper
- 2 eggs
Third Layer
- 1 1/2 cup grated carrot
- 1/2 cup grated cheese (cheddar or marble)
- 2 Tbsp. finely diced onion (optional)
- 1/2 tsp. finely diced garlic (optional)
- 1/2 tsp. each salt and pepper
- 2 eggs
Mix each layer in a bowl. Grease an 8 x 4 inch loaf pan and press each layer into the pan. Bake a 325°f for approx. 1 1/2 hours or until an inserted knife comes out clean. Let cool slightly. Slice and enjoy.
Sugar Free Kitchen 