I made my own Magic Loaf. Although I started to put it together and realized after it was in the oven, I forgot the almonds! Still, it tasted great. Here’s my recipe:
1/2 cup almonds
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked garbanzo beans, partly mashed
1 cup crushed cereal flakes
1/4 to 1/2 cup vegetable broth, as needed
1 heaping TB flaxseed meal
1/4 tsp. dried thyme
1 tsp. dried basil
1/4 cup minced fresh parsley
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1 tsp. ground cumin
Freshly ground black pepper, to taste
2 TB soy sauce
Preheat the oven to 350º. Spray a loaf pan or 8×8 square baking pan with nonstick spray and set aside (an 8×8 pan makes a crisper loaf).
Grind the almonds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you’ve chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Here are some pictures of my food: