Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen

Serves 6

2 cups uncooked brown rice (long or short grain)
1 Tbsp butter or marg or olive oil
2 cups minced onions
2 lbs fresh spinach, stemmed and chopped
(about 2 of the 9 oz bags or 3 frozen pkgs)
1 tsp salt
4 medium cloves garlic, minced
1/4 tsp nutmeg
1/4 tsp cayenne
black pepper to taste
1/2 cup or more unsalted sunflower seeds
paprika

optional:
1 medium zucchini, shredded
1 or 2 tsp prepared mustard
2 beaten eggs
1 cup low fat milk
1 cup packed grated cheddar

1. Place the rice in a medium-sized pot with 3 cups of water. Cover, bring to a boil, lower to a slow simmer. Cook covered and undisturbed for 35-40 minutes. Remove from heat, fluff with a fork.

2. Lightly oil a 9 x 13 inch baking pan

3. Heat the butter or marg or oil in a deep skillet. Add onion and saute for 5 minutes or until golden. Add spinach, salt, garlic and cook for 5 minutes over medium heat, stirring frequently. The spinach should wilt quite a bit (put cover to speed this up). Add the rice, the seasonings (except paprika) and about half the sunflower seeds. Mix well.

4. optional part: Beat together eggs, milk and stir this into the spinach-rice mixture, along with the grated cheese.

5. more options: stir in the grated zucchini.

6. Heat oven to 350F. Spread the mixture into the prepared pan. Sprinkle with the remaining sunflower seeds and dust with paprika.

7. Bake uncovered for 35-40 minutes until top is lightly browned.

Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen 

Serves 6-8

This one will make your house smell so fantastic with spices!  I'm not sure why it's called a loaf, but it's delicious.

2 cups minced onions
1 Tbsp butter
1 lb or 1 1/2 lb. mushrooms, chopped
1 1/2 tsp salt
1 tsp basil
1 tsp thyme
1 tsp dill
3 medium cloves garlic, minced
1 1/2 lbs. carrots (about 6 cups)
2 cups whole wheat bread crumbs (hint: toast some whole wheat bread and chop into cubes)
2 eggs/eggreplacer, beaten
black pepper to taste

optional:
1 cup packed cheddar, grated
extra toppings of dill, bread crumbs, sesame seeds...

1. Lightly oil a 9x 13 inch baking pan.

2. In a large skillet, saute onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, garlic and continue to saute for 10 more minutes.

3. In a food processor, use the grating attachment to do your bread crumbs. Put the crumbs in a large bowl. Without cleaning the food processor, chop the carrots into small shredded bits. Add the carrots to the large bowl. If you are using cheese, use the food processor again to grate the cheese. Food processors make quick work of this step!

4. The large bowl with bread crumbs and carrots and cheese also needs the eggs/egg replacer and pepper. Add the sauteed mushroom mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings.

5. Cover pan with foil or lid. Bake for 30 minutes covered, then uncover and bake for 15 more minutes. Serve hot or warm.

6. Once baked, this casserole can be frozen. It reheats beautifully.

Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen

Serves 4 or 5

4 cups cooked squash or pumpkin, mashed or pureed
1 Tbsp olive oil
1 1/2 cups chopped onion
1 tsp salt
2 small bell peppers (red or green or both!), minced
4 medium cloves garlic, minced
black pepper to taste
cayenne to taste
1/2 cup firm plain yogurt
sunflower seeds and/or minced walnuts for the top

optional: 1 cup crumbled feta

1. Cook the squash. One way to do this is to cut in half, spoon out the seeds, place cut-side-down on a baking sheet. Add about 1 cm of water to baking sheet. Use a fork to poke a few holes in the skin. Bake for about 30 minutes at 350F.