I took this recipe directly from Whole Foods because it sounded like a good recipe to make and freeze for emergencies when I run out of good protein and don’t have time to make it to the store! Well today was exactly that day!! I don’t think this is the absolute best thing I’ve ever eaten, but it’s healthy, very filling, freezes well, and will serve it’s purpose when you need it! This morning I realized I had nothing for lunch so I grabbed a slice of this that I had frozen in a plastic baggie and threw it into my backpack- no icepack needed because it was still frozen!! By lunchtime, it had thawed and I ate it up!
1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained (I actually have NO recollection of using beans in this- so if you want to omit the beans, I think you can!)
3/4 cup rolled oats
2 cups cooked quinoa
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion
Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.
Per serving: 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g protein
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