This recipe, an adaptation of the continual, hands-down meat eater’s favorite, is from Jennifer Raymond’s book The Peaceful Palate. Sliced leftovers make great sandwiches. Some cooks adapt the recipe by adding a little tomato paste to the mix. Jennifer puts ketchup over the top. Try it both ways and see which way you like it.
Jennifer justifiably recommends using a food processor; it quickly makes each ingredient the right size for mixing together. Once you have whizzed the oats in your food processor, it is very easy to use it to chop up the mushrooms, bell pepper, and carrot, using the same blade.
1 cup uncooked quick-cooking rolled oats
2 cups cooked brown rice
1 cup wheat germ
1 cup finely chopped walnuts or sunflower seeds
1 cup chopped mushrooms
1 onion, finely chopped
1⁄2 medium bell pepper, seeded and finely chopped
1 medium carrot, shredded or finely chopped
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried marjoram
1 teaspoon dried sage
2 tablespoons soy sauce
2 tablespoons stone-ground or dijon mustard
1 tablespoon peanut butter
5 tablespoons ketchup or barbecue sauce, or 3 tablespoons
1. Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
2. Whiz the rolled oats in a dry food processor. Transfer to a bowl.
3. Add all the remaining ingredients, except the ketchup or barbe- cue sauce, to the oats and mix for 2 minutes with a large spoon. This will help to bind the loaf together.
4. Pat the ingredients into the prepared pan and top with the ketchup. Bake until lightly browned, or about 1 hour. Let stand for 10 minutes before serving.