We have been enjoying this recipe for many months but just recently I decided to try baking it in the silicone cupcake holders I have. It worked perfectly to create little individual servings. I then cooked and pureed sweet potatoes to add as the "frosting" on the cakes.
1/2 cup seeds/nuts
2 tbs olive oil
One onion, diced
2 garlic cloves, minced
1 carrot, peeled and grated
1 bell pepper cut into small pieces2 cups cooked beans (we use black beans)
1 cup grated cheese
1 cup dry whole wheat bread crumbs
3 tbs ap flour
1/4 tsp dried thyme
1 tsp dried basil
1/4 cup minced fresh parsley
1/4 tsp dried oregano
1 tsp. salt1/4 to 1/2 cup veggie broth, as needed
Preheat the oven to 350º. Set out 12 cupcake holders or spray a loaf pan or 8x8 square baking pan with cooking oil and set aside. Grind seeds in a food processor and put in a large bowl. Sauté the onion, garlic, and vegetables in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients except the veggie broth. Mix and mash together well, adding only as much veggie broth as needed to create a soft, moist loaf that holds together and is not runny. Add more bread crumbs as needed if the loaf seems too wet. Press mixture into the prepared pan, or cups and bake for 45 minutes to 1 hour, or until cooked through and the top is crispy. Let cool in the pan for 10 to 15. Top with pureed sweet potatoes. Serve warm with a small amount of ketchup if desired.
The bean loaf can also be frozen after cooking and reheated in a 350º.
Pureed Sweet Potatoes
Wash, peel, and chop sweet potatoes. I usually do 2-3 at a time. Place in a large sauce pan along filled with just enough water to cover the potatoes and 1 tsp lemon juice. Place on stove and bring to a boil. Reduce heat cover and continue to cook for about 20-30 min until the potatoes can easily be punctured with a fork. Puree in a blender or with a hand blender in the pot.