vegan meatloaf by Jill McKeever

1 1/2 cups Soy Curls™ dust and small crumbles
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper

In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.

In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. OR sauté in olive oil, do not add water if you do this. Remove from heat. Preheat oven to 375ºF.

Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.

Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.

Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.

Makes 6 servings

NOTE: I used 14 oz tofu that had been frozen

Broccoli Tots from http://www.thetwobiteclub.com/

1 head brobroccoli-tots-4-1ccoli, cut into equal sized florets
1 cup sharp cheddar cheese, shredded
1/3 cup onion, finely chopped
1/2 cup breadcrumbs
2 eggs
salt and pepper

 

 

  1. Preheat your oven to 400 degrees.
  2. Pour 1 inch of water into a saucepan; bring to a boil.  Place the broccoli into the boiling water, cover, and reduce the heat to medium.  Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork.  Drain the broccoli and set aside to cool slightly.
  3. Lay the broccoli out onto paper towels and cover with more paper towels,  Press down firmly on the broccoli to absorb as much moisture as you can.  Another method is to put the broccoli in the center of a dish towel and ring out the water as seen here. Finely chop the broccoli.
  4. In a large bowl, combine combine all of the ingredients and season with salt and pepper.  Stir everything together until well mixed.  Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it’s nice and compacted.
  5. Bake for 18-20 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come out easier.

Notes

  • If they seem to be falling apart when you take them out of the pan you can (1) put them back into the oven to cook for a few minutes longer so they are a bit crisper or (2) let them sit in the pan for a few minutes to let the insides firm up a bit before removing them from the pan.  You have to be ginger with them if they’re sticking a little to the pan!
  • The sharp cheddar can be substituted with whatever cheese you have on hand.

 

Creamy Curried Kale and Chickpeas from fatfreevegan.com

Feel free to use othecreamed-kale-chickpeas-curry2r greens besides kale, whatever you have on-hand.

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon ginger root, minced, or 1 tsp. powdered ginger
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala (see below)
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
  • 1/2 cup low-sodium vegetable broth
  • 1 cup unsweetened soymilk or other non-dairy milk
  • 1/4 cup raw cashews
  • 2 tablespoons nutritional yeast, optional
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas, drained and rinsed well
  • salt to taste
  1. Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  2. Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
  3. While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
  4. Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice.  Number of servings 6

 

Mushroom and Stout Potpies With Sweet Potato Crusts

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  • 6 tablespoons grape seed oil (or other neutral oil), plus more for greasing the ramekins
  • 4 large shallot lobes, finely chopped (about 3/4 cup)
  • 2 medium leeks (white part only), chopped
  • 1 tablespoon thyme leaves, plus extra thyme sprigs for garnish
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 4 pounds mixed mushrooms (such as cremini, portobello and shiitake), stemmed, trimmed and sliced into 1-inch pieces
  • 6 tablespoons spelt flour or whole-wheat flour (may substitute all-purpose flour)
  • 2 cups stout or other dark, heavy beer
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons low-sodium tamari or other soy sauce
  • 2/3 cup pitted kalamata olives, chopped
  • 1/3 cup chopped flat-leaf parsley leaves
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 pound sweet potatoes, scrubbed and thinly sliced

Preheat the oven to 375 degrees. Lightly grease eight 8-ounce ramekins or the baking dishes of your choice (see headnote) with a little oil and set on a baking sheet.

Heat 1/4 cup of the oil in a large, heavy pot over medium heat. Add the shallots and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the leeks and all but 1 teaspoon of the thyme to the pot and cook for another 2 minutes, until the leeks are tender. Add the garlic and tomato paste and cook until the garlic is fragrant, about 30 seconds. Add the chopped mushrooms to the pot all at once. Cook until the mushrooms are collapsed, tender and glistening, about 8 to 10 minutes, stirring often. Sprinkle the flour over the mushrooms, stir and cook for about a minute, until the flour no longer tastes raw.

Pour the stout into the pot, scraping up any browned bits at the bottom of the pan. Add the vinegar and tamari. Bring the mixture to a boil, then reduce the heat until the mixture is gently bubbling and cook until the liquid is reduced and as thick as gravy, 5 to 10 minutes. Remove from the heat. Stir in the olives and chopped parsley. Season the mixture lightly with salt and pepper.

Divide the mushroom mixture among the ramekins. Layer the sweet potato slices on top, overlapping the rounds as you go, until there are 2 solid layers of sweet potatoes on each dish. Brush the sweet potatoes with the remaining 2 tablespoons of oil, and sprinkle equally with the 1/2 teaspoon of salt, the 1 teaspoon of pepper and the remaining chopped thyme.

Cover the ramekins with heavy-duty aluminum foil and bake the potpies for 30 to 40 minutes or until the mushroom mixture is bubbling and the sweet potatoes are tender. Remove the foil, turn the oven to broil, and return the pot pies to the broiler for just a minute or two, until the sweet potatoes are nicely browned. (Watch carefully, so they don’t burn.) Garnish with the thyme sprigs. Serve hot.   8 servings

Adapted from a recipe by Laura Wright on TheFirstMess.com

Dill potato Salad – Food 52

I wanted a new potato salad recipe and found this one! We loved it! I’m sure all you folks who don’t like sugar in this type of recipe could leave it out for sure! We really enjoyed it! Phtllis Keating

Food52

 

 

 

 

 

 

 

Author Notes: An aging English artist made a salad like this for me one hot summer day, as an unfiltered Camel hung from his lip… The flavor of the salad made me forgive the cigarette. The combination seemed unlikely, but it is now my favorite picnic salad: bright with vinegar, crunchy with dill and green onions, soft and creamy from the potatoes, with a hint of the fish and chip shop! Apply the dressing while the potatoes are hot: it is important that they absorb the oil and vinegar. (less) – Marie Viljoen

2 pounds small red -skinned potatoes, halved
1/4 cup good cider vinegar
1 teaspoon salt
1 teaspoon sugar
copious amounts of black pepper
1/3 cup EV olive oil
1 bunch scallions, cleaned and chopped (greens, too)
1 bunch fresh dill, chopped (yield = 3/4 cup)

Cook the potatoes in boiling water to which you’ve added some salt. While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil. Drain potatoes when just-cooked. In a large bowl add the dressing to the hot potatoes and stir gently. Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much. Lick your fingers. The salad is very good warm, and equally good cold, later. Serves 4

Roasted Potato Salad with Mustard-Walnut Vinaigrette, food 52

Winner of Best Picnic Recipe food 52

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  • cloves garlic, peeled
  • tablespoon whole-grain mustard
  • tablespoon Dijon mustard
  • tablespoons lemon juice
  • tablespoon red wine vinegar
  • tablespoons roasted walnut oil
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.

Green Bean Salad with Mustard Seeds and Tarragon From Plenty by Yotam Ottolenghi and Sami Timimi

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1 1/4 cups green beans, trimmed
2 1/4 cups snow peas, trimmed
1 3/4 cups green peas (fresh or frozen)
2 tsp coriander seeds, roughly crushed with a mortar and pestle
1 tsp mustard seeds
3 Tablespoons olive oil
1 teaspoon nigella seeds
1/2 small red onion, finely chopped
1 mild fresh red chile, seeded and finely diced
1 garlic clove, crushed
grated zest of 1 lemon
2 Tablespoon chopped tarragon
coarse sea salt
1 cup baby chard leaves (optional)

Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into the iced water to refresh. Drain and dry.

Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl.

Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest and tarragon. Mix well and season with salt to taste.

Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto plates or into bowls.

Chef notes:

  • For what it’s worth, we didn’t use separate pans of boiling water for the snow peas and green beans as the recipe instructs. We just used one pan of water.
  • We used frozen peas and omitted the optional baby chard leaves. (We love how they look in the salad pictured in the cookbook, but we didn’t have access to baby chard leaves.)
  • We didn’t have nigella seed so we added a bit of coarsely ground black pepper instead.

Rosemary Onion Skillet Potatoes

rosemary onion potatoes 2

1 tablespoon butter
1 large sweet onion, cut into 1/2″ pieces, about 1 cup’s worth
3 medium russet potatoes, cut into 1/2″ pieces, about 4 cup’s worth
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

Melt the butter in a large skillet over medium high heat. Add the onions, toss to coat and then cook for about 5 minutes, stirring occasionally, until they are soft and browned. Add the potatoes to the skillet, drizzle lightly with oil and then sprinkle with rosemary, salt and pepper. Stir to combine and then spread flat across the skillet.

Cover with lid and reduce heat to medium. Let the potatoes cook for 10 minutes. Stir and cover with lid again. Cook 5 more minutes. Remove lid, stir and cook uncovered, for about 5 more minutes, stirring occasionally until the potatoes are browned. The potatoes should be soft and well browned. Serve as is, or increase the heat to medium high and continue cooking in an open skillet, stirring every 2-3 minutes, until slightly crispy. Serve hot or let cool and store in the refrigerator until ready to serve. Potatoes can be reheated in a hot skillet for a few minutes just before serving. Enjoy! 6 servings from http://www.barefeetinthekitchen.com/

Vegetable Tian Recipe, Ina Garten

Olive oil
2 lg Yellow onions , cut in half and sliced
2 clove Garlic , minced
1 lbs Potatoes,unpeeled , med. round
3/4 lbs Zucchini
1 1/4 lbs Tomatoes , medium
1 tsp Kosher salt
1/2 tsp Black pepper , freshly ground
1 tbsp Thyme leaves (plus extra sprig) , fresh
2 oz Gruyere cheese , grated

1. For this dish to look its best, you want to choose potatoes, zucchini, and tomatoes that are about the same diameter so the slices look similar.

2. Preheat the oven to 375F.

3. Brush a 9 x 13 x 2 inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

4. Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.

5. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.

Terry’s Notes:

This is a lovely lucious dish. Perfect for a buffet.

This dish multiplies very easily; use any size pan and bake for the
same amount of time. Just be sure you only make one layer.

Ina says that Yukon gold potatoes are particularly good. I used red
bliss.

I sliced everything in the Cuisanart so it was al the elements were
the same thickness.

Served with Tomatillo Grilled Shrimp, cumin rice pilaf and cherry pie a la mode. (cck – 8/9/06)

Green Bean Casserole from chocolate moosey blog

Green-Bean-Casserole-Without-Canned-Soup-886516 ounces frozen green beans
4 tablespoons butter
1/4 cup chopped white or yellow onion
2 cloves minced garlic
2 cups sliced mushrooms
2 tablespoons flour
1/4 cup chicken or vegetable broth
1 teaspoon Worcestershire sauce
1 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup heavy whipping cream or milk
1 large shallot, peeled and sliced thin (I subbed more white onion because I live in a town without shallots)
Salt

Preheat oven to 350F. Have a 1.5-2 quart casserole dish ready.
Bring a large pot of salted water to a boil. Boil green beans for 3 minutes. Drain and quickly run under cold water to stop the cooking. Let dry.

In a large deep skillet, melt 2 tablespoons butter. Add onions, garlic, and mushrooms and saute until onions start to brown and soften. Stir in flour and cook 1 minute. Stir in the broth and Worcestershire sauce. Add the sour cream and stir until melted and smooth. Add the cream/milk and cheese. Stir until the cheese is melted. If the mixture is not thick enough, boil for another few minutes. Add the green beans.

Spoon into the casserole dish and bake 25-30 minutes or until the beans are fork tender.
Meanwhile, separate the shallot slices into rings. In a clean skillet, melt the remaining 2 tablespoons butter and cook the shallots until golden brown. Sprinkle with some salt then place on top of casserole.