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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

WFPB Autumn Loaf Recipe

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This recipe for WFPB Autumn Loaf is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 cups carrots, chopped small Topping #1
2/3 cup raw almonds sliced 2 Tlb almond meal
1/2 cup onion, chopped 1 Tlb rolled oats
1 1/2 tsp Dijon mustard pinch salt
1 1/4 tsp salt
1 tsp dried rosemary Topping #2
1/4 tsp sage 2 1/2 Tlb BBQ sauce
1 lg clove garlic 1-2 Tlb rolled oats
2 Tlb lemon juice
2 lightly packed cups of cooked brown rice
1cup + 2 Tlbs rolled oats
Directions:
Directions:

Mix all the loaf ingredients and mix well. You can either put this in a loaf pan or shape into a turkey (just cause its fun to listen to Stewart's sage advice!) Cook at 375º for 30-35 minutes If shaped into a turkey you should blend ingredients till sticky so you can shape it more easily. You shape one big egg shape and 2 more for lets and 2 smaller ones for wings. Stick them on with the big vegetable skewers. Wrap the legs and wings with tinfoil so they don't burn. Either topping can go on the loaf and you have to be creative with the shaped one. Have fun. Martyn and Alison liked it.

 

 

 

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