Corn, Squash and Rice Loaves

Corn, Squash and Rice Loaves Recipe - Vegetarian Food

Preparation time: 30 minutes | Cooking time: 60 minutes | Servings: 8-10 |

Vegetarian diet

Introduction

Corn, Squash and Rice Loaves is a delicious and nutritious dish that combines the flavors of corn, squash, rice, and a variety of herbs and spices. This recipe is perfect for a vegetarian or vegan meal and is sure to satisfy even the pickiest of eaters.

History

The origins of Corn, Squash and Rice Loaves can be traced back to traditional American and Mexican cuisine, where corn and squash are staple ingredients. This recipe has been adapted and modified over the years to create a unique and flavorful dish that is perfect for any occasion.

Ingredients

3.75 cups water
1.5 cups brown rice, raw
0.33 cups non-dairy margarine
2 cups finely chopped onion
1 bell pepper, green or red, diced
egg replacer to equal 4 eggs
0.5 cups soymilk
2.5 cups nutritional yeast cheesy sauce
1.5 cups cooked corn kernels
0.25 cups fresh parsley
0.5 tsp oregano
0.5 tsp dill
0.5 tsp salt
0.5 tsp pepper to taste
2 cups grated zucchini
2 cups grated yellow squash
4 chopped scallions
4 cups bite-sized broccoli pieces and steamed florets
2 tsp non-dairy margarine

How to prepare

Bring the water to a boil in a heavy saucepan.
Stir in the rice, reduce the heat to a simmer, then cover and cook until the water is absorbed, about 35 minutes. This step can be done in advance.
Heat the margarine in a large skillet.
Add the chopped onion and sauté over medium heat until translucent.
Add the diced bell pepper and sauté over medium heat until the onion is golden.
Remove from heat.
In a large bowl, combine the egg replacer with the soymilk, nutritional yeast cheesy sauce, corn kernels, and herbs.
Stir in the cooked rice and the onion mixture and mix well.
Add salt and pepper to taste.
In the same skillet, combine the grated squashes with just enough water to keep the bottom of the skillet moist.
Cover and steam until wilted, about five minutes.
Stir in the scallions.
Preheat the oven to 350°F (177°C).
Oil two 9- by 5- by 3-inch loaf pans, preferably glass.
Assemble as follows: transfer about one-fourth of the rice mixture to each of the loaf pans and pat it down.
Divide the steamed squash evenly between the two loaf pans and pat it down over the rice mixture.
Top each with the remaining rice mixture.
Sprinkle the tops with bread crumbs.
Bake for 60 minutes, or until the top and edges are golden and crusty.
Meanwhile, steam the broccoli until bright green and crisp-tender.
Drain and toss the vegetable with the margarine.
Once the loaves are done, cool for 10 minutes before slicing each loaf into 8 or 10 slices, allowing for two slices per person.
To serve, arrange the slices in an overlapping circular pattern on a large platter.
Place the broccoli in the center.

Variations

Add diced tomatoes or bell peppers for extra flavor and color.
Substitute quinoa or couscous for the brown rice for a different texture.
Top the loaves with a sprinkle of vegan cheese for a cheesy finish.

Cooking Tips & Tricks

Make sure to cook the rice until all the water is absorbed to ensure a fluffy and tender texture.

- Steaming the squash before assembling the loaves helps to soften the vegetables and enhance their flavor.

- Be sure to let the loaves cool for a few minutes before slicing to allow them to set and hold their shape.

Serving Suggestions

Serve Corn, Squash and Rice Loaves with a side salad or steamed vegetables for a complete and balanced meal. This dish pairs well with a glass of white wine or a refreshing iced tea.

Cooking Techniques

Steaming the squash before assembling the loaves helps to soften the vegetables and enhance their flavor.

- Baking the loaves at a lower temperature ensures that they cook evenly and develop a golden crust.

Ingredient Substitutions

Use dairy butter instead of non-dairy margarine for a richer flavor.

- Substitute almond milk for the soymilk for a nutty taste.

- Replace the nutritional yeast cheesy sauce with a vegan cheese sauce for a different flavor profile.

Make Ahead Tips

Corn, Squash and Rice Loaves can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the loaves with plastic wrap and refrigerate for up to 24 hours before baking.

Presentation Ideas

Arrange the slices of Corn, Squash and Rice Loaves on a platter in an overlapping circular pattern for a beautiful presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Corn, Squash and Rice Loaves with a side of roasted vegetables or a crisp green salad for a well-rounded meal. This dish pairs well with a glass of Chardonnay or a light beer.

Storage and Reheating Instructions

Store any leftovers of Corn, Squash and Rice Loaves in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the slices in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Corn, Squash and Rice Loaves contains approximately 250 calories. This dish is a satisfying and filling meal that won't weigh you down.

Carbohydrates

Each serving of Corn, Squash and Rice Loaves contains approximately 35 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help fuel your day.

Fats

Each serving of Corn, Squash and Rice Loaves contains approximately 10 grams of fat. The fats in this dish come from the non-dairy margarine and nutritional yeast cheesy sauce, which provide a rich and creamy texture.

Proteins

Each serving of Corn, Squash and Rice Loaves contains approximately 8 grams of protein. Protein is essential for building and repairing tissues in the body, making this dish a great option for vegetarians and vegans.

Vitamins and minerals

Corn, Squash and Rice Loaves are packed with vitamins and minerals, including vitamin C, vitamin A, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains soy and wheat allergens. Be sure to check for any other allergens in the ingredients before preparing this dish.

Summary

Corn, Squash and Rice Loaves are a nutritious and delicious dish that is perfect for vegetarians and vegans. Packed with vitamins, minerals, and protein, this recipe is a great option for a healthy and satisfying meal.

Summary

Corn, Squash and Rice Loaves are a flavorful and nutritious dish that is perfect for vegetarians and vegans. Packed with vitamins, minerals, and protein, this recipe is a great option for a healthy and satisfying meal. Enjoy this dish with your family and friends for a delicious and satisfying dining experience.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I had just finished visiting my friend Martha who lived on a farm not too far from my own home. As I was walking back, I decided to take a shortcut through a field of corn and squash.

As I wandered through the rows of vegetables, I couldn't help but feel a sense of peace and contentment. The sun was shining, the birds were singing, and the smell of fresh produce filled the air. It was in that moment that I stumbled upon an old book lying on the ground.

Curious, I picked it up and flipped through the pages. To my delight, I discovered a recipe for Corn, Squash and Rice Loaves. It was like finding a hidden treasure. I knew I had to try it.

Excited, I hurried home and gathered all the ingredients I would need. I set to work in the kitchen, following the instructions carefully. The recipe called for fresh corn, yellow squash, cooked rice, eggs, flour, and a few other simple ingredients. As I mixed everything together, the kitchen was filled with a tantalizing aroma.

I poured the batter into loaf pans and popped them into the oven. As they baked, I couldn't wait to see how they would turn out. When they were finally done, I pulled them out of the oven and let them cool for a few minutes.

I couldn't resist taking a bite right away. The loaves were delicious – a perfect balance of sweet corn, creamy squash, and fluffy rice. The flavors melded together beautifully, creating a dish that was both comforting and satisfying.

I knew I had stumbled upon a recipe that would become a staple in my kitchen. I shared it with my family and friends, and they all raved about how delicious it was. It quickly became a favorite at gatherings and potlucks.

Over the years, I have continued to make the Corn, Squash and Rice Loaves, tweaking the recipe here and there to suit my taste. Each time I make them, I am transported back to that warm summer day when I first discovered the recipe.

I have since learned that the recipe has been passed down through generations, originating from a farm not too far from where I found the old book. It has been a beloved family recipe for many years, and I feel honored to have stumbled upon it.

As I sit here now, reminiscing about that fateful day, I can't help but feel grateful for all the wonderful recipes I have collected over the years. Each one tells a story – of friends, family, and the joy of sharing good food with those we love.

And so, I will continue to cook and bake, passing down these recipes to future generations. For cooking is more than just a means of nourishment – it is a way to connect with others, to create memories, and to keep traditions alive.

I am grateful for the Corn, Squash and Rice Loaves and all the other recipes that have enriched my life. They have brought me joy and comfort in times of need, and for that, I am forever thankful.