“Meatloaf”

Who says being a vegetarian means having to give up the staples from childhood? A little playing around with ingredients made for a good vegetarian meatloaf =)

This one has tons of wiggle room, and I encourage experimenting!

Meatloaf

Okay, so I made this tonight, and realized how small the portion is for this recipe, and how much I didn’t want to go to the store for onion soup mix, so here’s  tonight’s version which is a great side for four or entree for two:

3 eggs
1 packet of grillers
About 2 cups of oats (I used quick oats since it’s what I had on hand)
Ketchup (probably a little more than 1/2 cup)
1 tsp celery salt
Barbeque sauce, around 2 Tbsp
dried onion flakes, around 2-3 Tbsp
Around 1/3 cup Bisto (a vegetarian gravy mix from England, available in English and Indian goods stores, just make sure you get the basic one, the new special one isn’t vegetarian) or any vegetarian gravy mix or bouillon

Basically mix it all together till you get almost a cookie dough consistency, add more oats if it’s too sloppy or more ketchup if it’s too dry.

 

Spray a loaf pan with pam or any other grease, and spoon the mix in, I use the back of a spoon to pack it in then smooth out the loaf since it will be flipped.

 

Bake at 350 for around 50-60 minutes, until firm, heated through and a bit dry on top
(my Grillers were still frozen, if you thaw them first the baking time will likely be less)

 

I like to serve it like my mom always made real meatloaf, flipped onto a dish, with ketchup on top to make it pretty =)

The original recipe:

1 or 2eggs
Around 1-2 cups Morningstar Grillers or any fake ground beef
About 1 cup of oats
Ketchup
Onion soup mix

Mix, put in loaf pan, bake at 350 degrees, until firm and heated through

Spicy Tofu Mango Breakfast

This one by Shanti Ellis combines two of my favorite things, asparagus and mango… the availability of fresh mango from the farm up the road from my old home in Southern California is one thing I miss like crazy

Spicy Tofu Mango Breakfast

1/4 block of extra firm tofu
3/4 cup diced mango (pineapple works well as a substitute rather than mango)
4 – 5 spears of asparagus
Sriracha!  (Or other hot sauce)
black sesame seeds (optional)
olive oil or dark sesame oil
1 slice of toast

Dice tofu and add to the oil in a large skillet.  Allow it to cook without stirring too much so that you get a little bit of a crunchy edge on the tofu cubes.

Add mango after the tofu has cooked for about 5 minutes (or after about 2 minutes if you’re using frozen mango).

Add asparagus about 2 minutes after the mango and put Sriracha, to taste, directly in the pan.  Careful not to use too much since, if you do, it will feel like someone maced you!  If you want it spicier, add more hot sauce once it’s on your plate.

Cook until asparagus is bright green.  Then serve with toast.

Done!  : )

Green picante enchiladas

My mom sent me this, and I wish I was close enough to go grab some!

Green Picante Cheese Enchiladas

6 eight inch flour tortillas
29 ounce can of Picante hot green enchilada sauce
1 1/2 pounds of grated cheese
1 can of black olives
2 green onions, chopped

 

Pour a little enchilada sauce into baking dish to coat bottom of dish.

Put one pound of grated cheese into bowl and pour in enough sauce to make it wet, but not runny.

Coat a flour tortilla in sauce and then add about 3 – 4 tablespoons of the cheese mixture into center of tortilla and then roll up.

Repeat with all the tortillas.

Lay them side by side in an ovenproof dish.

Pour the remaining 1/2 pound of grated cheese over enchiladas.

Top with a can of drained and sliced black olives, and a couple of chopped green onions.

 

Bake for about 30 minutes at 350 degrees. Enjoy!

Banana Bread

This is my mom’s banana bread, both a great way to use bananas that are going brown, and a great breakfast or indulgence food.

Pic to come

Banana Bread

1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 bananas (brown is good!)
1 cup sugar
1 egg
2 oz melted butter

 

Mash up bananas.  Mix ingredients.  Pour into greased pan.

Bake 45-60 minutes at 325 degrees

Asparagus with Portobello Mushroom

I love asparagus and portabello, Shanti Ellis made my day


Asparagus with Portobello Mushroom

Very, very simple dish.

2 portobello mushrooms
10 or so asparagus spears
olive oil
black pepper

Slice the mushroom and then cut into 1-inch chunks.
Break off the woody bottom to the asparagus (and put in your stock bag in the freezer).  Snap asparagus into 1-inch segments.

Add the mushroom to the pan first and saute for about 2 to 3 minutes.  Then add the asparagus and cook until they are bright green.

Top with pepper to taste.  Done!

Stuffed Bell Pepper

I’m so sad that I can’t make this one by Shanti Ellis, I’m going to have to find a different pepper =)

Stuffed Bell Pepper

1 colorful bell pepper (orange or red look best for this, in my humble opinion)
dried black beans, pinto beans, or lentils (or you could save time and use canned beans like pinto or black)
shredded cheddar cheese
cilantro sprigs

If you’re using dried beans, this is a great time to start putting your homemade stock to work.  You still have to soak overnight (not if you’re using lentils), but when you’re actually cooking the beans or lentils, replace half or all of the liquid with stock.  It comes out much more nutritious and flavorful!

Cut your bell pepper in half vertically and fill with cooked beans or lentils.  Top with shredded cheese and place in the broiler.  Watch carefully since it can burn surprisingly quickly.  The pepper will still be somewhat crunchy, but the top edges will look slightly withered when done.  The cheese will also make a nice crust.  Bonus!

Garnish with cilantro sprigs and enjoy!  Done!  : )

Veggie Steak Salad

Shanti Ellis hit home with me on this, I love a good, filling salad ❤

 

Steak Salad

 

This is a very quick recipe that’s really, really filling.

Veggie steak (which I just now learned was discontinued by Morningstar…. dang…  Use either a veggie burger patty cut up into quarters vertically or other veggie beef substitute)
1/2 bell pepper
1/4 red onion
lettuce (I prefer butter lettuce for this recipe, but as long as it’s a crunchy lettuce, that will suffice)
olive oil

Slice the bell pepper and onion into relatively large slices and saute in the olive oil for only a few minutes.

Prepare the veggie meat per the instructions on the package.  If possible, heat in the same pan that the onion and bell pepper is sauteing in.

Meanwhile, wash and dry the lettuce and then tear by hand into bite-sized pieces and place in your bowl.

When the peppers and onion start to get little charred spots (and the veggie meat is cooked), place directly on the lettuce.

Done. : )