Jennifer's Magical Loaf Studio

Somehow I've missed this up 'till now, but it sure looks like fun...

The Magical Loaf Studio: Create Your Own Adventist-Style Vegan Dinner Loaf!: "
Design Your Own Adventist-Style Vegan Dinner Loaf!

Here's the recipe it created for me:

Amy's Loaf

Ingredients:

1/2 cup cashews
2 TB margarine
One large carrot, peeled and grated
One cup mushrooms, cleaned and chopped
2 cups cooked garbanzo beans, partly mashed
1 cup cooked amaranth
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup uncooked Cream of Wheat
2 TB nutritional yeast flakes
Several dashes vegetarian Worcestershire Sauce
1 tsp. salt

Directions:

Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan
with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).

Grind the cashews into a coarse meal using a food processor or
spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the margarine until soft.
Add to the large mixing bowl along with all the remaining
ingredients. Mix and mash together well, adding only as much
liquid as needed to create a soft, moist loaf that holds
together and is not runny (you may not need to add any
liquid if the grains and protein are very moist).
Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes
to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then
turn out onto a plate or platter and slice. Serve with potatoes,
vegetables, and vegetarian gravy, if desired.

Cold leftover slices of Amy's Loaf make a great
sandwich filling.

Jennifer's Disclaimer: I have not personally tried every
possible combination of ingredients and therefore
cannot vouch for the tastiness or efficacy of every
Dinner Loaf creation. Happy eating!

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I haven't made this yet, but I'm looking forward to it!

Not yo' mama's green beans and Lentil Pecan Burgers

Not yo' mama's green beans
Originally uploaded by plainsight.

We went to a potluck at James' boss's house last weekend. I brought this recipe for marinated green beans... I call it "Not Yo' Mama's Green Beans." I used to make it when I was cooking for the health-food store in North Carolina, but I don't remember the genesis of the recipe--I remember adapting it from something else, but I don't remember what.

Anyway--The green beans are marinated with olive oil and balsamic vinegar, shallots and toasted, ground almonds. It's pretty yummy, and makes great picnic food.

We also brought lentil pecan burgers--I love these, they used to be one of Selma's favorites when she was a toddler, and for some reason I haven't maed them in a long time--made with lentils, oats, brown rice and pecans--I make the patties and freeze them so they hold together on the grill. Of course all the non-veg folks wanted to eat them too, I find this always happens. I doubled the recipe so we'd have lots of leftovers, and my cousin Johanna and I ate burgers for lunch all week long--yum! I like to have the burgers with godess dressing, but they're good with the usual (I'm sorry we don't have a picture, but I think we'll be making them again soon.)

Selma's Surprise Breakfast

Selma's Surprise Breakfast
Originally uploaded by plainsight.

Whole foods had organic raspberries on sale and I discovered this new product--organic soy whipped cream in a can--it tastes great and doesn't have very much sugar... 2 T. is less than 2 g. Very yummy!

Seitan with Cashews

My cousin Johanna is spending the summer at my house and we've resolved to help each other eat more healthfully--it's great having someone else to give you will power... We're avoiding refined sugar and white flour, but other than that, we're just trying to eat healthy, fresh, whole foods.

We were in a hurry tonight, and had to eat out of the pantry/fridge. I love the frozen organic brown rice from Trader Joe's. Since I'm often coming up with dinner ideas at the last minute--I sometimes don't have time to cook brown rice from scratch--I can heat this up in a couple of minutes, and it tastes great. Of course, when I think ahead, I still love to get out the rice cooker.

So I diced up some chicken-style seitan, and sautéed it with frozen snow-peas and broccoli. I made a sauce with corn-starch, water, tamari, a tiny bit of agave syrup and gomaiso (a seaweed and sesame-seed seasoning).

We served it over the rice--it was a big hit with all but baby Jay, who's a bit of a picky eater--he liked the rice, but he still prefers his food unseasoned--i.e. raw tofu, plain vegetables. He will it pasta with tomato sauce, so maybe there's hope! I've read that children need to be exposed to new food sometimes dozens of times before they develop a taste for it.