No Meatloaf

No Meatloaf


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No Meatloaf
I make this during the holidays. The mouth-watering aroma advertises a traditional flavor and satisfying spices and the texture is hearty. But a vegan meatloaf isn't sexy. Maybe it's associated with "fake" meat. But there is nothing fake about this dish. The only thing lacking authenticity is a title worthy of it's culinary genius. It's whole food plant-based perfection.
No-Meatloaf
Course Main Dish
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Topping Sauce: Option 1 (You can also just jazz up some ketchup)
Topping Sauce: Option 2 Creamy Mushroom Garlic Gravy
No- Meatloaf
Course Main Dish
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Topping Sauce: Option 1 (You can also just jazz up some ketchup)
Topping Sauce: Option 2 Creamy Mushroom Garlic Gravy
No- Meatloaf
No-Meatloaf
Instructions
  1. Preheat oven to 350 degrees. Line 5”x 9” loaf pan with parchment paper, including the sides. See recipe notes for another baking option.
  2. Decide which sauce you want. For sauce option #1 (sweet tomato), place all of the sauce ingredients into a small bowl. Whisk until smooth. Set aside. For sauce option #2 (creamy mushroom garlic), blend ingredients until creamy and set aside. You can also cheat on this step. Just jazz up some regular ketchup or use a box of organic mushroom soup.
  3. In a small sauce pan, combine the water, steel cut oats, Worcestershire sauce and tomato paste. Bring to a boil, turn heat to low and cover pan with a lid. Simmer for 15 minutes (or until oats are done), stirring occasional so it doesn’t stick. Set aside and allow to cool.
  4. Toast the bread, tear into small pieces and use blender to process into soft crumbs. Transfer crumbs to a large mixing bowl. You can also cheat on this step with store-bought bread crumbs.
  5. Blend the oat mixture on the stove top with the flax, beans, bread crumbs, and nuts with the seasonings. This can be mostly pureed (but doesn't have to be--some texture is good. Add the mushrooms, onions and green pepper last and pulse to ensure they are well-chopped. Chunks are good.
  6. Place mixture into lined loaf pan and pack it down with a spoon. Evenly spread the sauce over the top. Bake for about an hour.
  7. Allow loaf to cool for 15 minutes. When it’s cool enough to handle, lift out of the pan by the parchment paper and set on a cutting board. Allow to cool for 10 additional minutes and cut into slices. Serve on a platter.
Recipe Notes

At holiday gatherings in years past, I've noticed that not everyone tries my no-meatloaf (though everyone who does agrees that it's good). Fair enough--most people are eager to eat the turkey. This year, instead of making a loaf, I baked in silicone cupcake molds, topped with extra ketchup, and laid them out like party favors. It worked! Silicone is non-stick, so I didn't need to oil the pan. If using a metal mold, you should probably oil it first.

Macaroni & Cheese (Nut-Free Version)

Macaroni & Cheese (Nut-Free Version)


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Macaroni & Cheese (Nut-Free Version)
This fast and easy vegan macaroni and cheese recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. You can even take a short cut and use canned pumpkin puree!
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bake sweet potatoes at 425 degrees until done (~45 minutes, depending on size). If baking a squash, remove the sticker (lest there be fire) and bake whole on a baking sheet. Slice open and allow to cool. Remove seeds and skin--easy peasy! You can also shortcut with canned pumpkin puree.
  2. Prepare pasta according to directions. Add about 1 Tbsp. of salt to boiling water to improve pasta flavor. Don't overcook--best to serve al dente.
  3. Add all of the ingredients except croutons and pasta to a high speed blender.
  4. Pour sauce over the pasta and top with croutons. Salt and pepper as desired.
Macaroni & Cheese (Dairy, Gluten and Soy Free)

Macaroni & Cheese (Dairy, Gluten and Soy Free)


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Macaroni & Cheese (Dairy, Gluten and Soy Free)
This fast and easy recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. Substitute canned pumpkin and make this in less than 20 minutes.
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bake sweet potatoes at 425 degrees until done (~45 minutes, depending on size). If baking a squash, remove the sticker (lest there be fire) and bake whole on a baking sheet. Slice open and allow to cool. Remove seeds and skin--easy peasy! You can also shortcut with canned pumpkin puree.
  2. Prepare pasta according to directions. Add about 1 Tbsp. of salt to boiling water to improve pasta flavor. Don't overcook--best to serve al dente.
  3. Add all of the ingredients except croutons and pasta to a high speed blender. Taste sauce and adjust seasonings as desired. Sometimes, another dash of salt or clove of garlic makes all the difference.
  4. Pour sauce over the pasta and top with croutons. Salt and pepper as desired.
Tuna-Free Eggless Salad

Tuna-Free Eggless Salad

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Tuna-Free Eggless Salad
This is a quick and easy plant-based alternative to both tuna and egg salads. Serve as a sandwich or stand-alone meal.
Prep Time 15 min
Servings
Ingredients
Prep Time 15 min
Servings
Ingredients
Instructions
  1. Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  2. Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  3. Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan.