Somewhere between a soufflé, savoury bread pudding, and meatloaf, this vegetarian recipe really bites. Normally, I can’t get enough of fresh garden spinach, but as it’s now hot summer and the spinach has long since bolted, I harvested the spinach from the freezer for this recipe:
6 slices whole wheat bread, crumbed in the food processor, and soaked in 3/4 cup milk
1 pound spinach leaves, chopped and steamed for a minute in a pot or microwave
3 eggs, separated
1 cup unsalted peanuts, chopped coarsely
1 cup grated cheddar cheese
1/8 tsp. each pepper, nutmeg, and cayenne
1 tsp. salt
Topping: 1 Tbsp. wheat germ, ground flax seed, or hemp hearts
1. Set oven to 350 degrees F. Line a medium-sized loaf pan with parchment, and/or grease well.
2. In a medium-sized mixing bowl, mix all ingredients except the egg whites and topping.
3. In a small deep bowl, beat egg whites until stiff. Fold egg whites into the mixture.
4. Spoon mixture into the loaf pan. Sprinkle with topping.
And then, because our raspberries are ready, this cheesecake was made ever-so-much prettier:
AAAND, a collage of dinner (well, the prettiest parts!):
Sharing with these kind hosts:
Little Red House’s Mosaic Monday, Cozy Little House’s Tweak-it Tuesday, Coastal Charm’s Nifty Thrifty Tuesday, The Dedicated House’s Make-it-pretty, Brambleberry Cottage, Diana Rambles’ Pin-me Link Party, I Gotta Create, Boogieboard Cottage