Whole Food Vegan Veggie Loaf

November 18, 2013 Kathleen Henry

I used to really like meatloaf. My Dad had the best recipe. As I really ponder it, I'm not sure if he had an actual tangible recipe that he followed or if it was just mostly in his head. Whatever it was, I thought it was pretty good. However, now when I think about...meatloaf in general is pretty darn gross. Sorry. Eww, okay, must stop thinking about it. I'm happy to say that I've found a much better alternative to ground animal bits transformed into a "loaf". My recipe for a Whole Food Vegan Veggie Loaf! The best part (besides no need for killed animals) is that there's no tofu, no textured vegetable protein or even vegan grain-meat. It's made from real, whole foods like lentils, oats, and a few other magical ingredients. I know, it sounds like crazy, hippie food and you're thinking it's no where near as good as real meat loaf, but I promise you that it's just as good. I wouldn't lie to you! Santa Claus is coming to town soon! I'm good for goodness sake.

So skip the meatloaf (or meat in general!) and surprise your friends and family with a peaceful feast that includes this Whole Food Vegan Veggie Loaf!

I've been thinking that this will be a great alternative to turkey, pig or cow for the Holidays. I can't wait to share it with everyone!

Whole Food Vegan Veggie Loaf

Adapted slightly from the renowned Plant-Powered Kitchen

Serves 6

--Veggie Loaf--
1/2 cup dry red lentils
1 1/3 cups vegetable broth
1 dried bay leaf
3/4 cup dry steel-cut oats
2 cups water, boiling
1/4 cup ketchup
1 cup dry old-fashioned rolled oats
3 Tbsp. soy sauce
2 Tbsp. nutritional yeast
2 Tbsp. flaxseed, ground
2 Tbsp. vegan Worcestershire sauce
2 Tbsp. tahini
1 Tbsp. molasses
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. black pepper
pinch of kosher salt
--Topping--
1/4 cup ketchup
1 tsp. vegan Worcestershire sauce
1/8-1/4 tsp. chipotle chili powder (optional)
sprinkling of dried oregano

In a large saucepan, combine the lentils, vegetable broth and bay leaf. Bring to a boil over high heat, then lower to medium and cover. Allow to cook for about 30 minutes. After this time the lentils should be cooked.

Add in the steel-cut oats and water, stirring well. Bring back to a boil, then cover, turn to medium-low and cook for 10 minutes. Uncover after the 10 minutes, stir well and cook uncovered until the water is gone and the steel-cut oats are mostly cooked.

While the oats are cooking, combine the topping ingredients in a small bowl and whisk well. Preheat the oven to 375 F and line a bread pan with parchment paper, then coat with a nonstick cooking spray.

When the oats are finished cooking and resemble a dryish cooked oatmeal, remove the bay leaf and add in all the remaining ingredients, except for the topping. Stir well to combine.

Transfer the mixture into the bread pan, spreading it out evenly. Brush on the topping, sprinkle with oregano and cover gently with aluminum foil. Bake at 375 F for about 25-30 minutes then remove the foil and continue to bake for another 7-10 minutes.

Once done, remove from oven and allow to rest on a cooling rack, in-pan for at least 10 minutes before slicing.

Serve as you would meatloaf and enjoy a peaceful feast!

Blaring Michael Bublé – Holly Jolly Christmas ...alone...in my ~~office~~ tech area...

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No Chicken Vegan Pad Thai

November 15, 2013 Kathleen Henry

I. Love. Pad. Thai. Love it! I've made one or two pad Thai dishes since becoming vegan. They were both super healthy and "noodle-free." While still good, I've decided that pad Thai is not to be messed with. It's meant to have noodles. It's meant to have chicken...well...grain-meat chicken. Vegan chicken. It's meant to have a rockin' sauce with cilantro and mung beans and crushed peanuts perched atop! Yum! This No Chicken Vegan Pad Thai has all that ~~and a bag of chips~~. Featuring steamed broccoli and sliced grain-meat chicken. A robust homemade sauce coats the rice noodles, topped with crushed peanuts, mung beans and fresh cilantro.

It's quick, simple and totally delicious. I have to make it in fairly small quantities or before I know it, I'll have devoured five servings of rice noodles. Two ounces per serving?! What is that? That seems pretty darn skimpy to me...that's all I'm saying.

You have to try this. It's soooo good. One of my favorite dishes!

No Chicken Vegan Pad Thai

Inspired by Vegetarian Ventures

Serves 2-3

--Sustenance--
1 head of broccoli, florets only and chopped
8 oz. dry stir-fry style rice noodles
1/2 Tbsp. olive oil
3 vegan grain-meat chicken breasts, thinly sliced
2 garlic cloves, minced
4 green onions, thinly sliced
--Sauce--
1/4 cup soy sauce
1/4 cup brown sugar
1 Tbsp. apple cider vinegar
1 Tbsp. tomato paste
1 lime, juiced
1/8 tsp. garlic powder
sprinkle of crushed red pepper flakes
--Toppings--
fresh cilantro, chopped
crushed peanuts
fresh bean sprouts

Begin by steaming the chopped broccoli until bright green and just tender. When ready, remove from heat and set aside until ready to use.

Bring a medium pot of water to boil and follow the directions on the package for cooking the rice noodles. Usually this means once the water is boiling, add the noodles, remove from heat, cover and allow to sit for 10 minutes. Drain and set aside until ready to use.

While the noodles are doing their thing. Heat the oil in a large saute pan and and in the garlic and the sliced grain-meat chicken. Saute until the chicken is heated thoroughly and the garlic becomes fragrant.

While the chicken is cooking, add all the sauce ingredients together in a small bowl and whisk until well combined.

When the noodles are finished cooking, add them to the heated chicken.

Add in the broccoli and the sauce and stir everything over low heat for a minute or two to heat.

Serve warm and topped with fresh cilantro and crushed peanuts!

Also, add fresh bean sprouts if you can find them. They're hard to come by where I'm at.

Oh yes. Christmas Meditation – Jingle Bells Recipe Card

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Creamy Vegan Not Clam Chowder

November 14, 2013 Kathleen Henry

Some of these cold, icy nights call for chowda. We've been having plenty of those nights this week. This morning, I woke up to my Subaru literally enveloped in a rock hard, thick coat of solid ice. Wonderful. Bob's morning walk was more of a morning ice skate... Thus, clam chowder time. Being vegan, I saw this as a tiny, potential obstacle. Once again though, I've discovered that I can still have the delicious things I loved as an omnivore. Everyday I become a little more confounded about why more people don't go vegan. It's fun to create new ways to make your favorite dishes without harming animals, and all with better consequences for health of the planet! Think you're leaving the world a better place for the children with your Prius? It's a good start, but being vegan would do so much more. Hippie propaganda alert!

Moving on, have you watched the public tv channel "Create"? I've seen one of the cooking shows they feature, Cooking with Nick Stellino, a couple times. Both times Chef Nick was making soup with a confit. He is extremely flamboyant and vivacious. Todd thinks he's obnoxious, but I adore him. He's everything I'm not...Italian, large, male, hairy...and of course super gregarious. I think that's why he appeals to me. This really has nothing to do with this post besides the confit connection. I just really wanted to share my love of Nick with you all.

Anyways, this vegan, smoky mushroom clam chowder is ultra creamy and super thick making it very rich and hearty. It'll take your mind off the fact that you may have to jack-hammer your way into your car to get to work.

Creamy Vegan Not Clam Chowder

Inspired by Happy. Healthy. Life.

Serves 4

--Soup Base--
1 cup raw cashews, soaked
2 medium red potatoes, cubed
1/2 cup plain soy creamer
1 cup plain soy milk
1 cup fresh water
1/3 cup nutritional yeast
1/2 small yellow onion, diced
1/2 tsp. kosher salt
1/4-1/2 tsp. kelp granule seasoning(optional)
1/4 tsp. ground black pepper
1/4 tsp. paprika
1/4 tsp. dried oregano
1/4 tsp. powdered garlic
1 lemon, juiced
splash of liquid smoke
--Mushroom Confit--
2 tsp. olive oil
10 oz. shiitake mushrooms, cut small
1/2 cup celery, chopped
1/2 small yellow onion, minced
1 garlic clove, minced
splash of liquid smoke
dash of kosher salt

To start, you'll need to soak the cashews. The best way to do this is overnight in the fridge, but if you're strapped for time use boiling water and soak for half an hour. When ready, drain and rinse well before use.

Next, place the cubed potatoes in a microwave safe, shallow bowl and cover with saran wrap. Microwave for about 5 minutes, or until the potatoes are fork tender. Set aside until ready to use.

Place all the soup base ingredients in a blender, including the soaked cashews and cooked potatoes. Blend on high for a couple minutes, until the mixture is silky smooth. Add additional water as needed to achieve your desired soup thickness or thinness.

Transfer to a soup pot and heat on low, whisking occasionally.

Now it's time to make the confit. Heat the oil in a small saute pan over medium heat. Add the chopped mushrooms, celery, onion, and garlic and saute for about 5 minutes, turning the heat to medium-high. When almost finished cooking, sprinkle in the salt and the liquid smoke, to taste. Stir well. The confit is done when the celery is somewhat softened. The mushrooms and onions should be cooked thoroughly.