Chef Sandi Corder-Clootz, Part Three: Recipe for Spinach Mushroom Loaf and Tomato Basil Marinara

Chef Sandi Corder-Clootz first started giving away her secret recipes for vegan and vegetarian cuisine in a series of intimate cooking classes. But while developing the curriculum for the classes, she realized that she had the foundation and recipes for an entire cookbook. In October 2008, Eden Alley released “Stir-Well to Heaven,” which to date has sold more than 1,000 copies.

“I’m not a chef that goes around to the tables. But when somebody buys a book, I’ll come out and sign it. And when they’re excited, that just makes me giddy,” Corder-Clootz says. Today, she shares her recipe for spinach mushroom loaf and a tomato basil sauce. In the first two parts of our interview with Corder-Clootz, you can read about her love of Fric & Frac nachos (here) and why she started Eden Alley (here).