Grasshopper woke one morning with a strong craving for winter comfort food. A hearty baked loaf reminiscent of a traditional meatloaf with ketchup. Mmmm. Tomato is generally avoided by grasshopper, as it is an inflammatory food, but some believe that baking it won't create as much inflammation. Purchasing an organic ketchup will do the trick, or just leave it out of the recipe.A traditional loaf will often include a grain as a binder, but grasshopper chose to keep it simple, and used presoaked flax seed which takes 6 hours. The flax seed makes the loaf rise slightly and creates a soft, fluffy texture. Slices can be frozen for later use, if there's any leftover?? oh so good!!
Winter's Beanloaf
a combo of navy bean and whole dried peas (enough to fill a loaf pan) - presoaked, rinsed and cooked with one tbs fennel seed and 3 bay leaves, and drained
1Tbs flax seed presoaked in 1 Tbs of water for 5-6 hours
1 portabello mushroom sliced
2 celery stalks sliced
2 garlic cloves grated
1 Tbs chopped onion
a thumbnail of fresh ginger root grated
a dash of balsamic vinegar
spice combo- 1 tsp himalayan salt
1 tsp black pepper
1 tsp fennel seed
3 tsp herbes de provence
1 tsp dried thyme or 1 Tbs fresh
1/4 c organic ketchup
Using a food container with a lid, add the balsamic vinegar and sliced mushrooms, secure the lid, and give a good shake to coat the shrooms. In a small frying pan, sautee the sliced portabello in a dab of olive oil until cooked. In a food processor, grind legume mix (remove bay leaves first) till navy beans are pureed. Add chopped celery, garlic, ginger root, onion, spices, and flax seed. Blend well. Add the shrooms and pulse till partially chopped.
Spoon mixture into a well-oiled loafpan (glass works great), drizzle ketchup on the top to cover mixture. Bake at 350* for 40 minutes, or until brown and smelling divine.
