Thermomix Grain And Garden Vegetable Loaf Recipes

GARDEN HARVEST VEGETABLE BREAD LOAF

Steps:

• Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.
• Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.
• Switch to the dough attachment and knead on medium speed for 5 minutes.
• Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
• Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).
• Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.
• Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
• Transfer to a cooling rack and let cool.
• Slice and serve with butter or plain yogurt and olives.

LENTIL WALNUT "NO MEAT" LOAF

Steps:

• Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
• Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
• Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
• With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
• Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
• Bake for 25-30minutes or until top and edges look lightly browned.

VEGAN TOFU VEGETABLE LOAF

Steps:

• Preheat the oven to 350°F.
• Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
• In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste.
• Grease the inside of a loaf pan with a bit of oil.
• In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
• Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
• Serve with vegan gravy and tasty sides.

SALMON & VEGETABLE LOAF

Steps:

• Heat oil in pan and cook onion and peppers 2-3mins till onion softens.
• Combine
• salmon, breadcrumbs, chives, parsley and onion mixture in a bowl.
• Season lightly with pepper.
• Fold egg whites in lightly.
• Spoon into lightly greased and lined loaf tin.
• Bake 350F 45 mins or till firm.
• Stand 10 mins before turning out. Cut into slices to serve.

GARDEN HERB LOAF

Steps:

• In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary.
• Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F); stir into dry ingredients.
• Stir in egg and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
• Cover; let rest on floured surface 10 minutes.
• Divide dough into 3 equal pieces.
• Roll each piece to 30-inch rope.
• Braid ropes; pinch ends to seal.
• Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf.
• Place on greased baking sheet.
• Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
• Bake at 375°F for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
• Melt remaining butter; brush over loaf.
• If desired, sprinkle with additional marjoram, thyme, and rosemary.
• Remove from sheet; let cool on wire rack.

THERMOMIX GRAIN AND GARDEN VEGETABLE LOAF

Steps:

• Place the onion, carrot, celery, red pepper and zucchini in the TM bowl. Press Turbo several times until the veggies are chopped fine. Every time you hit Turbo - drop a garlic clove onto the running blades to mince it fine.
• Add the oil and saute 3 minutes/ 90°/speed spoon.
• Add the water and millet to the vegetable mixture. Cook 35 minutes/100°/speed spoon.
• Meanwhile in a saucepan, or rice cooker, bring the remaining 330 grams water (1 1/3 cup), the rice and the quinoa to a boil. Cook 15 minutes in the saucepan, or use your rice cooker as directed.
• Add the quinoa-rice mixture to the veggie mixture. Stir in the chopped parsley. Spoon into a greased or lined 9x5x3 loaf pan.
• Bake for 30-35 minutes or until brown on top.
• Allow to cool for 10 minutes on a wire rack, then invert onto a serving platter.