Vegan Meatloaf


My good pal who is not a vegetarian or vegan gave me this recipe. I think I’ll try it out this weekend, she said it was DELICIOUS beyond words and said I just had to try it. Send me your comments if you end up making it before I do, otherwise I’ll update the post as soon as I can – including pictures!!

The recipe SHOULD turn out something like the picture I found here above.

If you have a great vegan meatloaf ingredient, please feel free to post your ideas in the comments below. I just love having options for comfort food that’s high in protein and delicious. Any ideas for subs on this recipe would be welcome as well.

NUT LOAF INGREDIENTS

* 2 large onions, finely chopped
* 1 cup chopped fresh mushrooms
* 1/4 cup finely chopped green pepper
* 2 tablespoons butter
* 3 cups grated carrots
* 1 1/2 cups chopped celery
* 1/2 cup chopped walnuts
* 1/4 cup unsalted sunflower kernels
* 1/2 teaspoon salt
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon pepper
* 3 cups soft whole wheat bread crumbs

Egg substitute: Use either 5 TBSP of ground flax with 15 TBSP water, mixed, and sit so the flax can absorb or… egg replacement. (I’ve used both)

DIRECTIONS

1. In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, eggs substitute or flax mixture, walnut, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs:

2. Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan.

Bake at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F Let stand for 10 min before slicing.

10 Minute Vegan Chana Masala

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As you may have read via Facebook, or by my YouTube Channel, we are moving to Pittsburgh! Why does this matter to todays recipe? Well, as I was packing up my pantry {sniffle, sniffle} I came across a bunch of spices that we purchased in India this past January.

One in particular was my motivation for this recipe – cinnamon! This isn’t your usual baking cinnamon, it packs a punch and is generally used in savoury dishes by Indian chefs.

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We purchased a bucketload of spices for next to nothing there and finally have a minute to use them as we clear out our home for the big move September 30th.

If you’re ready for fall then your cupboard is stocked with amazing spices to keep the heat in your life while the leaves and {eventually} snow fly.

Nights are getting longer, so try out this recipe when you’re short on time but in need of big taste.

Ingredients: 

1 cup Veggie Milk. I used vanilla flavoured Veggemo for this recipe.

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1/4 cup veggie broth or warm water

Paprika – 1.5 tsp

Nutmeg – 3.4 tsp

Garam Masala – 1 tbsp

Cinnamon sticks- 4 medium

Cardamom pods – 6-8 in muslin/cheese cloth or be prepared to dig around

Coconut Oil (scented or unscented) – 2 tbsp

Ground ginger – 1 tsp

Cumin – 1.5 tsp

Curry powder – 1 tsp

Turmeric – 1 tsp

Himalayan Sea Salt – 1 tsp

1 large yellow onion

6 large cloves garlic diced

2 large ripe tomatoes OR 1 can fire roasted tomatoes slightly drained

1 large can chickpeas

2 cups chopped green beans

1/4 cup chopped sundried tomatoes

Method: 

On stovetop over medium heat melt coconut oil in large pan.

Add garlic and onion and sautee for 3-5 minutes or until they begin to turn translucent.

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Next, add all dried spices but salt, cardamom & cinnamon, mixing well – allow to cook for 2-3 minutes.

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Next, add tomato (dried and wet), cinnamon and slowly pour in milk. Allow to cook for just a minute or so.

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Lastly, add all remaining ingredients, cover and cook on medium high or until thoroughly heated. You will note that on higher heat this recipe will cook down a little on the liquid side. I like my masala less runny, so continue to cook for as long as needed (lid off) if you prefer a more dry curry.

Remove cardamom pods & cinnamon.

Serve as-is or over basmati rice or with Naan ~ try my Vegan Garlic Naan recipe HERE.

Serves 4.

Spring (10 minute) veggie soup 

 

Tired of salad, still on a training plan…enter Zuppa.

Yesterday felt cold, really cold and blustery. I think that during this point of my training, when I’m burning off all my body fat, I just tend to be more cold. Plus, we live in the woods in the foothills of the Canadian Rockies so….we still have knee-deep snow in places that I’m sure adds to this fact.

This soup wasn’t as satiating as I would normally make it because I had measured my protein and placed it in the bottom of the bowl instead of just going for it like i usually would. If you’re watching calories, this one is very very low on carbs, good amount of fiber and if you measure out your protein, it’ll balance out quite well for an evening meal.

In the bottom of this bowl is 4oz of firm organic Tofu. In Jeff’s bowl was 6oz of Tofurky Lightly Seasoned “Chicken”. So jealous of his “meat”…hee hee.

Ingredients: 

4 cups veggie stock – try my homemade recipe HERE

2 cups hot water

2 medium carrots chopped

2 cups cauliflower chopped

2 cups broccoli chopped

1 medium yellow onion diced

3 cloves garlic diced

3 cups white mushrooms sliced

1 cup shelled peas

1 heaping TBSP Mugi Miso

Coconut oil (spray) or 1/2 tsp

1 tsp salt

** I use sriracha on EVERYTHING including this soup. Add to your desired heat.

Method: 

In a large pot saute onions, garlic and carrots in coconut oil for 5 minutes on medium heat to soften and release flavour.

Next, add in cauliflower and broccoli and saute for another 3-4 minutes.

Add remainder of ingredients starting with your veggie broth then your water. Bring to a boil for 1 minute then reduce and simmer for 30 minutes or so.

You can either add protein directly to the soup OR place it in the bottom of a bowl before serving. If you do this when your protein is cold, it will cool off the soup while heating up.

Serves 4.

Pity Party Pizza – Vegan

 

Walnut and Brussels Sprout “Zaa”

 

46 days into prep without a re-feed meal and I was starting to feel like my next check-in email would be responded to with a “guess what? You get a re-feed”….instead, I was told that I looked like I’m retaining water which upped my cardio to an insane level AND changed my overall diet plan again.

This did not sit well with me, Jeff suggested we go for pizza. I had enough will to NOT cave and head for legit dangerous territory but I did need to pretend I ate pizza in order to survive.

I birthed a couple of recipes I hope you can find some enjoyment in.

Water retention. Pfft.

 

Tofu & Cheeze “Zaa”

Without having anything tomatoey, I needed to build a base. I was originally going for a Thai flavour but it ended up being something…else.

 

I utilized my usual vegan prep food for these recipes…but not the asparagus as I am mad at asparagus right now and don’t want to taste it on anything remotely delicious. Stupid, plain, boring and never ending asparagus.
Base:

Ezekiel wraps

1 tbsp sun butter

1/4 cup rehydrated sundried tomatoes (let sit in really warm water for 10-15 mins)

2 cloves garlic

1/4 cup water
Cheese:

4 tbsp nutritional yeast

1/8 cup water

1 tbsp chia seeds

*Mix all ingredients in small dish with fork and allow to sit for 10 minutes to thicken* voila “cheeze” 

Pizza toppings: 

Roasted brussels sprouts

Roasted broccoli

Chopped tomato

Cubed Tofu

Walnuts

Yellow onions

Maple Syrup

Method: 

Pre-heat oven to 425.

Slather on base, then add ingredients as desired. Bake for 10-12 minutes checking back to ensure you aren’t burning the “crust”. On my second effort I sprayed the bottom of the “pizza” with coconut oil. 

Pizza #1 was: 

Base, slivered yellow onion, brussels, tomato, walnuts & drizzle of maple syrup.

Pizza #2 was: 

Base, broccoli, tomato, tofu (measured per my diet plan), “cheeze”.

Mustard Greens

Summer and Fall flavours.

Mustard Green sare a member of the brassica family along with kale, cabbage and collard greens and are amongst the worlds healthiest foods – watch out kale.

Along with a myriad of other benefits, mustard greens lower cholesterol, aid in the fight against cancerous cells and are chock full of vitamin C.

The flavours of this headless cabbage looking fellow are peppery bordering on hot. When cooked, this simple green takes on a lot of robust flabour. For that reason, I like to serve it up relatively plain as a side dish with simple favourites off of the BBQ.

Heat, salt and fat tame bitterness, so use these tools to create a flavour you love.

Smaller, more tender leaves carry the mildest of flavour – if you’re a newb, try these first. Mature leaves of late summer and early fall pack a bit more punch.

Ingredients: 

4 cups mustard greens loosely packed
1 medium yellow onion chopped
1 clove minced garlic
1 tbsp unscented coconut oil
1/3 cup veggie broth
1/3 cup pine nuts, toasted
1/4 cup yellow pepper chopped
Salt to taste
Method:
Toast pine nuts lightly on medium for 2-3 minutes. Remove from heat and set aside.

Saute onion in coconut oil and 1/2 your broth fro 3-4 minutes. Add garlic & peppers, cook for another minute or so. Add mustard greens and remainder of broth and cook until wilted but still brightly coloured.

Remove from heat and serve with full spectrum sea salt. I like pink Himalayan Salt. 

Mexican Food Spice – Ole!

Mexico's spellbinding spice markets.
Mexico’s spellbinding spice markets.

I love Mexico. We love Mexico actually. Jeff and I have traveled to Mexico at least once or twice per year for the last four years. It’s close, beautiful and has some of the most diverse landscape and fantastic folks around.

With that said, you must know that I love spice. Flavourful or just plain hot – it’s a staple in our home.

Having pre-mixed spices in your pantry comes in extremely handy when you’re in a rush. I put together this no fuss mixture for one of my recipes and decided I should break it down here for better use to you all.

Mexican spice: ** I love to mix a batch of this together when I have time to have it handy for quick use rather than pulling out all the spice jars. **
Mix together 1.5 tbsp each: chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in air tight glass jar.
The beautiful image in this recipe came from: 

Pan fried root veggies & brassicas with pine nuts – glazed

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I’m not sure about you all, but I feel like this summer is already planned out and over! The weekends are being booked up faster than I can handle, the evenings are full of  work, little rest and what feels like NO play.  In the midst of feeling cheated on summer – before its even arrived – my tolerance for long nights of cooking and shopping for food is dwindling.

Behold, the 10 minute dinner. Low commitment and low fuss, this is the way to keep lean, mean and fueled on busy summer nights.

You can of course do this dish as a side or full meal – I made this my meal, and  added some homemade (Thanks Antonio) Italian Sausage for the Mister.

 

Ingredients: 

1/2 lb Brussels sprouts, stemmed, quartered

4 medium carrots, chopped

2 medium golden beets, chopped

5 gloves garlic, chopped

1/4 cup pine nuts

1.5 tbsp honey or agave nectar

1.5 tbsp grapeseed oil

3 pinches hawaiian sea salt – or any other high spectrum unrefined salt

1/4 tbsp fresh cracked pepper

5 tbsp water

 

Method: 

Heat up cast iron pan to medium-low. Add beets, cook for 5 minutes. Add rest of veggies cook stirring regularly for ab-15 minutes. If veggies are not cooking up quickly enough, add a tablespoon of water at a time and cover with a lid until evaporated. Veggies should start to char.

In last couple minutes add cracked pepper and pine nuts. Cook for 2-3 minutes.

Add honey/agave nectar last, quickly coat and plate. Sprinkle lightly with full spectrum salt.

Serves 4

 

Healthy FYI’s

Brussels Sprouts are antioxidant and inflammatory in nature – repair your body with some BS (hee hee)

Golden Beets are low in calories and high in fiber, potassium and calcium

Carrots are high in vitamin A, K, beta carotene and iron – to name only a VERY few

Garlic boots immunity, is packed with vitamin C and can even fight Cancer!

 

Pizza – in a state of emergency

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If you ever feel like you have NO idea what to cook for dinner – always remember, if you have a freezer and a couple ingredients, you have a pizza. Last night I had NO idea what to make for dinner. I had rushed home to feed and walk the dogs, was charged by a moose, did my 30 minute HIIT workout just in time for my man to arrive home from a day on the ski hill. I had 20 minutes to get something going and my kitchen was especially empty.

Cue my pizza-itis.

Pizza is, in my humble opinion, one of the easiest, most robust culinary creations out there. You have an entire meal in one spot. How perfect is that? While our ideas of the perfect pizza may be very different, rest assured that a few great ingredients prepared well, can really tie together what would otherwise seem like a hodgepodge mess.

Ingredients: 

Gluten free rice tortillas – keep these frozen for emergency use later

Peanut satay sauce

1 sweet potato shredded

2 carrots shredded

1 bell pepper sliced

1 cup frozen pineapple diced

2 cups torn kale

2 tbsp fresh chopped chive or green onion

1/4 cup nutritional yeast – to add some cheesiness

Garlic salt

Peppercorns – fresh, crushed for taste

 

Method: 

Preheat oven to 350 degrees.

Place tortillas on a baking sheet, spread peanut satay sauce on as you would with any regular pizza sauce – I suggest more saucy, but that’s my preference.

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In a hot skillet lightly oiled, cook up your yam and pineapple fir about 5 minutes on medium heat to remove the starch from the yam.

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Top your pizza with all ingredients with the exception of the green onion. Place in oven and cook for at least 20 minutes or until you can see the edges of your tortillas getting browned. At around 20-25 minutes add your green onion & nutritional yeast and allow to cook for a couple more minutes.

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Voila! You can use this recipe for appies, or for your main course.

In a perfect world, while that’s in the oven you could splash some water on your face, turn on some sweet tunes and pour a glass of scotch to enjoy!