Well, three of the four of us liked dinner last night, so I am going to call it a success. It was a bean/grain casserole based on the Adventist loaf. I got the idea from Jennifer's Vegan Lunch Box blog, but I un-veganized it by using an egg as binder, as I have a source of pastured, organic eggs from local happy chickens. If you want to make a loaf I suggest you use her universal loaf recipe maker.
I ground 1/2 cup raw cashews in the little food processor, then put them in a big bowl. After that I used the processor to finely mince 1 carrot and 1 celery rib. You could grate the carrot and leave the celery whole, but my plan was to make the texture of the veggies less of an issue with my boys. I sauted the carrot and celery in 2T. olive oil along with a heaping teaspoon minced garlic, unless the veggies were fragrant and soft.
Into the big bowl I added 1 cup cooked quinoa and 2 cups cooked, drained (but not rinsed, as I had made these from scratch....I would rinse if they were canned) pinto beans (Jennifer doesn't even have pinto beans as an option, so she must not live in the west/southwest), 1 teaspoon salt, and the cooked veggies. I started mixing and mashing that together, and then added 1 beaten egg and mixed some more. I wanted to add minced parsley, but didn't want to turn off the boys. I should be able to do that once they've successfully eaten it a few times. Also, I was out of onion or I would have added half an onion to the minced veggies before I cooked them.
I put the mixture into a glass 8X8 pyrex dish that had been sprayed with oil, and baked it for 40 minutes at 350 degrees. You can use a loaf pan, but this seemed easier.
The recipe suggested a vegetarian gravy, but I had been wanting to try the Native Chi's recipe from The Native Foods Restaurant Cookbook. I can't post the recipe because of copyright, but I'll tell you that it is basically a blend of water, cashews, lemon juice, onion powder, garlic powders, salt, and tahini, whirled together in a VitaMix. To make a version you can slice for sandwiches you use agar flakes, but I didn't have any. I will tell you that the recipe will thicken upon standing and cooling (the VitaMix will heat it up a bit), so don't go messing with it (like I did) or eventually it may be too thick to pour as a sauce (and now having set in the refrigerator overnight is is of spreading consistency). Anyway, it was absolutely delicious!
T-Guy, Papa, and I all gave the meal the thumbs up! J-Baby rejected it, as he rejects all mixed foods. However, upon being pressed to finish half of what I gave him he did eat it, whereas Tuesday he absolutely refused kale with cashew cream, so he must not of thought it was that bad. It reminded us of a tamale pie recipe I used to make (in fact, Papa topped his with salsa and the Chi's), and if you'd told me there was cornmeal in it I would have believed you.
So there you go - a gluten-free, soy free, casein free loaf/casserole and sauce.