Is is dinner yet?
Confession: I am a lazy cook. I try to only make things that will last me at least 3 days! This yummy veggie-filled dinner takes a little time to prepare, but you get a few good plates out of it!
- 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
- 3/4 cup rolled oats *I did not have this on hand, I used raw unsalted almond butter (GO FIGURE!) to keep everything together and it turned out fine!
- 2 cups cooked quinoa
- 1 cup frozen green peas
- 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme *I had both, so I added both
- 10 sun dried tomatoes packed in oil, drained and chopped
- 1 medium chopped red onion
Putting it all together
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.(Recipe is adapted from Whole Foods)