I feel blessed to be able to shop for organic produce at my local farmers' market every Saturday morning. However, the Pleasanton Farmers' Market in Downtown Pleasanton every Saturday from 9am-1pm on Angela Street has much more to offer than just produce. Jane and Joe Revitfasr from Judy's Family Farm in Petaluma are there every week offering their delicious free range cage free organic eggs. Their motto is "local cage-free eggs from local hens for local people." All their hens roost in Western Sonoma County and they are fed a diet which includes 100% fresh ground organic flax (and all the insects they eat in the grass). The hens have access to the outdoors in large communal areas with natural ventilation and sunlight. They are also able to play in the dirt and grass and are well cared for. Additionally, each of their Organic Omega-3 eggs (my favorites) contain 225mg of Omega-3 fatty Acids, 70 calories and 6 grams of protein. They also offer 4 other types of eggs including the Gold Circle Omega-3 DHA Eggs.
Lisa’s Meat-Less Veggie Loaf©
1 c cooked Brown Rice
1/2c Wheat germ
1/2c Wheat bran
1 ½ c Walnuts, chopped
1 c Onions, chopped
¾ c Mushrooms, chopped
¾ lb or 12oz Cheddar -style vegan or regular cheese, shredded
2 t Garlic powder
3/4 t Salt
½ t Pepper
4 Free-Range Eggs or 8 Egg whites, beaten
1. Preheat oven to 350°F.
2. Blend all ingredients and press into a greased or non-stick loaf pan.
3. Make a ½” deep trench down the center of the loaf.
4. Bake for 30 minutes.
5. Remove from oven and put Catsup in the trench.
6. Return to oven and bake an additional 20 minutes.
7. Remove from oven and allow loaf to set on cooling rack for 5-8 minutes before serving.
Makes 2 mid-sized loaves or 1 very large loaf.
NOTE: Serve with catsup and mashed potatoes for an old-fashioned meat-loaf style meal. Meat-less loaf is also delicious as a sandwich.