Three-Color Pate

1 1/2 c  Onion; chopped
2     cl Garlic; minced
  1/2 c  Veggie stock
1 1/2 c  Mushrooms; sliced
2        Egg whites -OR-
1        Egg worth of egg replacer *
  1/4 ts Celery seed
  1/8 ts Pepper
  1/2 c  Breadcrumbs
1     lb Spinach (1 bag)
  1/2 lb Cauliflower
  1/2 lb Carrots

* I think I used 2 eggs worth of egg replacer and it seemed too
  stiff; I ended up adding more stock.

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 separately.

Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs.  Repeat with
cauliflower and carrots, keeping them separate.  (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 F for 30-40 minutes, until it's
firm.  Serve hot or cold.

Notes:

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.