November 24, 2008
· Filed under Main dish, Quick and Easy, Vegan
Meat free meatloaf?! Yeah, I know, I know. I already got grief from AF about this and he refused to eat it because he might “go along with all of my other crazy ideas but meatloaf should have real meat in it and that’s that.” The crazy ideas he’s referring to are bathing regularly and using this amazing contraption called a “trash can” to dispose of his junk. Seriously, I’m so forward thinking…
Your ingredients
2 cups veggie broth (I used chicken boullioun because I ran out of veggie broth), 1/2 cup ketchup, 2 tablespoons soy sauce, 2 cups TVP, 1 cup oats (I used two packets of my microwaveable breakfast oatmeal), 1/4 cup flaxseed, 1 tablespoon yeast, half an onion diced, one garlic clove dice, basil.
Mix broth, ketchup, soy sauce, and TVP in a bowl and let sit until all the liquid is absorbed. Add remaining ingredients and mix. Pack mixture into a casserole dish or loaf pan (I used a loaf pan) and bake for 40-45 minutes at 375 degrees.
For the topping I just used my regular meatloaf sauce which is a 1/4 cup of ketchup, 1/4 cup of mustard, and three tablespoons of Worceshtire Sauce. I doubt I spelled that correctly. Anyway, mix and pour on top of the meatloaf after it’s been in the oven for about fifteen minutes. This time I also added sliced mushrooms to the sauce just to give the meal a bit more texture.
Willie says “Gimme some damn meat!”
This was filling and it was pretty yummy but, next time I want meatloaf, I’m totally buying some ground up cow. It just ain’t right without some ground up cow.
November 23, 2008
· Filed under Quick and Easy, Tofu, Vegan
The actual name for this recipe is Garlic Tofu on a Spinach Bed but, um, yeah, that just sounds too pretentious for my taste. Garlic Tofu on Spinach, here you go.
Your Ingredients
1/2 cup vegetable stock, two cups broccoli (the wokly brand is optional), two cups spinach, 1/2 red pepper diced, one tomato diced, one package of firm tofu, two garlic coves diced (I used more because my cloves were small), garlic powder to coat (I ran out of powder so I used salt instead) and black pepper to taste.
Cut tofu into small cubes and coat with garlic powder. I also ran out of garlic salt while cooking so I used celery salt as well. Improvisation, my loves, improvisation. Set aside the tofu and heat up the veggie stock. Once it’s boiling, add the diced garlic and tofu. Sprinkle with pepper and continue to turn until tofu is golden. Goooooolden, not yellow or mustard, golden. Once your tofu is goooolden, remove it from the skillet and set aside.
In the same skillet, cook your red pepper, broccoli wokly, and spinach. Add a bit of water to steam the veggies. Once the veggies are tender, add the tomato. Cover until all the liquid has evaporated.
Then create a “bed” on which your tofu can rest and get a good nights sleep.
Willie says “This is some good cookin!”
June 24, 2008
· Filed under Quick and Easy, Vegan · Tagged Quick Meal, Vegan
A couple of days ago I decided I wanted to detox. I got the idea from reading Dooce and since she seems like she knows what she’s doing, I decided to give it a go. I (we) are following the Quantum Wellness detox program. I’m not really going to go into why I’m doing it because this is a cooking blog, there is no time for reason or feelings, it’s all about eatin’!
So I’m detoxing and am eliminating all animal products, sugar, caffeine, gluten, and alcohol from my diet. Not too bad. By the time we got home and did regular household chores, it was eight-thirty and I needed to make something quick for dinner so I decided to make Lentil and Spinach on Rice.
Your ingredients
Kosher Salt, Red Pepper Flakes, Olive Oil, Tomatoes, One Garlic Clove, Cup of Lentils, Baby Spinach
You want to wash your lentils thoroughly (duh) and boil them in five cups of water. Once they are at a rolling boil, put a lid on ‘em, lower the temperature to medium, and let them boil for about twenty minutes.
Dice up your tomatoes and garlic and throw them in.
Add a bit of olive oil (EVOO!)
A dash (or six) of pepper flakes.
A bit of salt or, in this case, an entire palmful. No worries, I have small palms.
And a couple of handfuls of baby spinach.
Cover and let it simmer for about ten minutes and then serve over white rice. You know how to make white rice, right? So after a whole thirty minutes, you have Lentils and Spinach On Rice. You also now have one of the shortest We Be Cooking posts I’ve ever written. Ta-da!
