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 its firm. Serve hot or cold. Yield: 2 little loaves (individual loaf pans, I think theyre 3x5?). Double the recipe to make one regular loaf, and bake it for closer to an hour. Recipe by: Net Posted to JEWISH-FOOD digest by Annice Grinberg on May 12, 98