FRICKEN DELICIOUS. I made escarole and beans last night and had both Cannelini beans and cooked brown rice left over.It will be dinner tonight after SPIN with local thin skinned Smashed Potatoes and local escarole.…..#perfection
White Bean Sunflower & Pumpkin Seed Veggie Loaf
2c-cooked cannellini or other white beans
1 1/2c cooked brown rice
3 slices whole grain or GF toast- made into breadcrumbs or 1-1/2c loosely packed breadcrumbs
1 medium onion, minced
1/4c nutritional yeast
1/4c extra virgin olive oil
1/2c pumpkin seeds
1/4c sunflower seeds
1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)
1/4t ground black pepper
up to 1/4c water
Preheat oven to 350 degrees
In a large bowl, combine the white beans, rice, breadcrumbs, onions, yeast, ketchup, oil, seeds, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated. If the mixture is too moist, add more breadcrumbs- also give the breadcrumbs a chance to soak up some of the moisture.
Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for another 10-15 minutes.
Serve with smashed potatoes and sautéed greens; broccoli or kale.
One thought on “White Bean Sunflower & Pumpkin Seed Veggie Loaf”
This looks and sounds wonderful!!!