1 1/2 C chopped onion
 	2 cloves garlic, minced
 	1/2 C veggie stock
 	1 1/2 C sliced mushrooms
 	2 egg whites or 1 egg worth of egg replacer
 		(I think I used 2 eggs worth of egg replacer and it
 		 seemed too stiff; I ended up adding more stock)
 	1/4 tsp. celery seed
 	1/8 tsp. pepper
 	1/2 C breadcrumbs
 	1 bag of spinach (that’s about a lb, right?)
 	1/2 lb. cauliflower
 	1/2 lb. carrots
 Cook onions and garlic in stock until tender.  Add mushrooms and cook
 2-3 more minutes or until most of the liquid has evaporated.  Cool.
 Place in blender with spices and egg stuff and blend.
 Wash the spinach, and cook for 2-3 minutes in the pan that cooked the
 onions.  Steam the cauliflower and carrots; mash them seperately.
 Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs.  Repeat with
 cauliflower and carrots, keeping them seperate.  (I also add some salt
 here; the cauliflower and carrots seem to need it.)
 Put the 3 mixtures in the loaf pan (s) in whatever order you want to
 see the colored layers.  Bake at 350 for 30-40 minutes, until it’s
 firm.  Serve hot or cold.
 It’s vegetarian or vegan pate, depending on how you make it.  It’s adapted 
 from the Spinach Torte recipe in the “No Salt No Sugar No Fat Cookbook”.
 Yield: 2 little loaves (individual loaf pans, I think they're 3x5?).
 Double the recipe to make one regular loaf, and bake it for closer to
 an hour.