All American Meatless Loaf Recipe {vegetarian}

February 26, 2013 in Entrees, Vegan Recipes, Vegetarian Entrees

You won’t miss the meat in this All – American Loaf.

Meatless Loaf

All American Meatloaf, minus the meat!

Our latest cookbook creation,  “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”, will be officially released on March 1st (though you can of course pre-order it now).

This is perfect for experienced vegans, newbie vegans, and people who simply want to increase the amount of plant-based goodness in their nutritional lives.

You will be truly shocked at the flavor and texture of this meatloaf – so true to the 50’s American classic!

 

 

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Meatless Monday: An American Classic Goes Healthy – Lentil Sloppy Joes

May 24, 2010 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

Classic Joes - Healthy Edition.

Classic Joes – Healthy Edition.

For Meatless Monday, I decided to attempt a re-do of an American classic recipe – Sloppy Joes. I tried a version with a variety of beans, but the beans turned out too starchy for this – not at all resembling ground meat. So then I thought of lentils. These little high-protein gems are packed with nutrients and they are so much easier and handier than using dried beans – no pre-soaking required! Turns out they are similar to the texture I was looking for to replace ground meat.

I used the ingredients I would have used 25 years ago to make Sloppy Joes for one of my kid-friendly desperation dinners – onions, peppers, tomato paste, brown sugar, spices and just a touch of mustard. Takes me back to the big-hair and florescent-fashion 80’s.

Sometimes a vegetarian re-do of a recipe is a distant second to the original in taste. Not so here. I was shocked to find out that this is a BETTER dish than if I had used hamburger. Seriously – much better. Bye, bye ground beef - Hello lentils!

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Roasted Vegetable Paella Primavera

February 15, 2010 in Entrees, Gluten Free, Vegan Recipes, Vegetarian Entrees

Roasted veggies in Paella form.Vegetable paella

Virtuous. Flavorful. Pretty. All good things in Paella form.

Boy, do we have a treat for you today. I (Anne) am currently in town visiting Donna, and as is our habit, we’re cooking up a storm. Sunday dinners are always some of the best blowouts, and given that today was also Valentine’s Day, with a good crowd coming over to boot, we wanted to go all out. We were already planning on Donna’s My Heart Beets For You salad, plus the glorious Julia Child chocolate almond masterpiece for dessert, but what to do for an entree?

I suggested artichoke hearts, in keeping with the Valentine holiday spirit, and then came around to the paella plan for this week’s Meatless Monday. We decided to combine two approaches: the first was from The Perfect Pantry – we loved the combination of veggies (featuring artichoke hearts) as well as the spicy garlic finishing sauce. We also really like Mark Bittman’s approach to vegetarian paella, as featured in “How to Cook Everything Vegetarian”, wherein the vegetables are not cooked into the rice mixture stovetop but later roasted on top of the rice in the oven – the juices from the vegetables drip down into the rice mixture and get nice caramelization to boot. The pan is then returned to the stovetop to finish, creating the lovely crust on the bottom that is known as “soccarat”.

So we married the two approaches and tweaked it with a few of our own touches as we went. The result was pretty magnificent, if I dare say so myself. If you think paella is incomplete without an assortment of meats, we implore you to give this a try.

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