MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Mock Chicken Loaf Florentine With Chickenless Gravy
 Categories: Meatless, Vegetarian
      Yield: 8 Servings
 
     10 oz Frozen spinach; thawed
      2 tb Vegetable oil or water
      1 sm Onion; finely chopped
      2 tb "chicken-flavored" powder
           - (imitation) -OR-
      1    Vegetable bouillon cube
  1 3/4 c  Water; boiling
      2 c  TVP(R) granules
      1 lb Soft tofu
      1 c  Gluten flour; -OR-
    3/4 c  Whole wheat flour
      1 tb Nutritional yeast flakes
  1 1/2 ts Salt
      1 ts Garlic powder
      1 ts Poultry seasoning
    1/2 ts Onion powder
      3 tb Vegetable oil

MMMMM---------------------CHICKENLESS GRAVY--------------------------
      2 c  Water; boiling
      2 tb Vegetable oil
      3 tb Nutritional yeast
      1    Vegetable bouillon cube
    1/2 c  Fresh mushrooms; diced
    1/2 c  Onion; finely chopped
           Onion salt; to taste
           Unbleached all-purpose flour
  
  Preparation time: 45 minutes
  Baking time: 45 minutes
 
  Steam the spinach and drain well.
  
  Heat the oil or water in a medium frying pan over medium heat. Cook
  the onion, stirring occasionally, until transparent, about
  5 minutes.
  
  Dissolve the imitation chicken-flavored powder or bouillon powder
  in the boiling water. Add the TVP(R) and let stand for about
  10 minutes.
  
  Preheat the oven to 350 F.
  
  Pat the tofu dry, then mash. In a large bowl, combine the TVP(R)
  mixture, spinach, and tofu. Stir in the remaining ingredients and
  pour the mixture into a lightly greased 8-1/2 x 4-1/2" loaf pan.
  Smooth the top and bake for 45 minutes, or until brown on top.
  
  If the loaf begins to get too brown on top, cover with aluminum
  foil. Make the gravy. In a large suacpan, simmer all the
  ingredients except the flour for approximately 5 minutes. Slowly
  add the flour (tablespoon by tablespoon), whisking after each
  addition, until desired thickness is reached. Keep warm.
  
  Let loaf stand for 10 mintues, then run a knife around the edges
  and turn out onto a platter. Serve with gravy.
  
  Recipe by The Compassionate Cook by Ingrid Newkirk and PETA

  Typed by: Karen Mintzias
  
  Posted by: Carl Berger, Apr 21, 1996
 
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