So, I'm
originally from the south which means I grew up with lots of greens,
mashed potatoes, gravy and often some kind of casserole, fried
"something or another" or meatloaf. The other
night I got a crazy craving for some of that down home goodness that my
mammy and mom used to make and decided to whip up a meal worthy of their
recipe boxes. I had a slight hiccup with the loaf as it didn't hold
it's shape in the pan, but no worries. I've got an easy fix for that
and you know what? It wasn't half bad as a casserole! This recipe also
makes amazing burgers!
Lentil and Brown Rice Loaf
1/2 cup lentils, rinsed and drained
1 cup brown rice
2 tbsp. extra virgin olive oil
2 garlic cloves, chopped
1 medium red onion, chopped
2 red bell pepper, seeded, deveined, and diced
1 tsp. sea salt
1 tsp. chili powder
flour or breadcrumbs (depending on whether you'd like a loaf, burgers or a casserole.)
In a saucepan, bring 1 1/2 cups of water to a boil. Add the lentils, reduce heat, and cook until tender, about 15 minutes. Drain and set aside. Meanwhile. in another saucepan, bring 2 cups of water to a boil, add rice, reduce heat, cover, and simmer until the rice is just softened, about 40 minutes (unless you use a quick cooking variety, which in retrospect would have been better for time.) Drain and set aside. In a saute' pan, heat the olive oil over medium heat and saute' the garlic, onion and peppers until lightly browned. Preheat oven to 350. In a bowl, combine the lentils, rice, vegetables and spices. Add some flour or bread crumbs to hold mixture together unless you want a casserole as opposed to a loaf or burgers. For a loaf or casserole: Press into a lightly greased loaf pan and bake for about 25 minutes. For burgers: Make into burger sized patties and place on a baking sheet and bake until slightly firm, about 15 minutes.
1 cup brown rice
2 tbsp. extra virgin olive oil
2 garlic cloves, chopped
1 medium red onion, chopped
2 red bell pepper, seeded, deveined, and diced
1 tsp. sea salt
1 tsp. chili powder
flour or breadcrumbs (depending on whether you'd like a loaf, burgers or a casserole.)
In a saucepan, bring 1 1/2 cups of water to a boil. Add the lentils, reduce heat, and cook until tender, about 15 minutes. Drain and set aside. Meanwhile. in another saucepan, bring 2 cups of water to a boil, add rice, reduce heat, cover, and simmer until the rice is just softened, about 40 minutes (unless you use a quick cooking variety, which in retrospect would have been better for time.) Drain and set aside. In a saute' pan, heat the olive oil over medium heat and saute' the garlic, onion and peppers until lightly browned. Preheat oven to 350. In a bowl, combine the lentils, rice, vegetables and spices. Add some flour or bread crumbs to hold mixture together unless you want a casserole as opposed to a loaf or burgers. For a loaf or casserole: Press into a lightly greased loaf pan and bake for about 25 minutes. For burgers: Make into burger sized patties and place on a baking sheet and bake until slightly firm, about 15 minutes.
Garlicky Kale ( inspired by recipe from Vegan with a Vengeance)
5 or 6 cloves of garlic, minced
3 tbsp. extra virgin olive oil
1 bunch kale, well rinsed and coarsely chopped
1/4 tbsp. salt
Saute' the garlic in olive oil over medium high heat for about two minutes, stirring frequently, until golden brown. Add the kale and a few splashes of water. Use tongs to toss kale around, coating it with garlic and oil. Stir frequently 4-5 minutes.
3 tbsp. extra virgin olive oil
1 bunch kale, well rinsed and coarsely chopped
1/4 tbsp. salt
Saute' the garlic in olive oil over medium high heat for about two minutes, stirring frequently, until golden brown. Add the kale and a few splashes of water. Use tongs to toss kale around, coating it with garlic and oil. Stir frequently 4-5 minutes.
Mashed Potatoes
2 lbs. yukon gold potatoes, cut into one inch chunks
3 tbsp. vegan margarine
1/2 cup unsweetened soy milk
1 tsp. sea salt
Plenty of freshly ground black pepper
Place potatoes in a pot and cover with cold water. Cover and bring to a boil, then add some salt to the water. Re-cover and let boil for 20 minutes or so, until potatoes are fork tender. Drain potatoes, then add back to the pot. Add margarine, and mash with a potato masher or fork. Add the the soy milk and mash some more until potatoes are fluffy. Add sea salt, black pepper, and more soy milk or margarine if you think the potatoes need it
3 tbsp. vegan margarine
1/2 cup unsweetened soy milk
1 tsp. sea salt
Plenty of freshly ground black pepper
Place potatoes in a pot and cover with cold water. Cover and bring to a boil, then add some salt to the water. Re-cover and let boil for 20 minutes or so, until potatoes are fork tender. Drain potatoes, then add back to the pot. Add margarine, and mash with a potato masher or fork. Add the the soy milk and mash some more until potatoes are fluffy. Add sea salt, black pepper, and more soy milk or margarine if you think the potatoes need it
Mushroom Sauce (THE BEST! Put it on everything!!!! From Vegan with a Vengeance!)
3 cups veg broth2 tbsp. arrowroot powder
1 tbsp. extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups cremini mushrooms (or baby bellas) thinly sliced
1 tsp. tyme
1 tsp. sea salt
a few dashes fresh black pepper
1/2 cup white cooking wine
3 tbsp. soy sauce
1/4 cup nutritional yeast
1/4 cup unsweetened soy milk
In a small bowl whisk arrowroot into the vegetable broth until dissolved. Set aside. In a saucepan saute' the onions and garlic in oil for 3 minutes. Add mushrooms, thyme, salt and pepper and cook for 5 minutes, stirring occasionally. Add the white wine and turn up heat to bring to a boil for 3 minutes. Add the soy sauce and the broth/arrowroot mixture. Bring to a boil and then lower heat and let simmer for 15 minutes. Whisk in nutritional yeast until dissolved. Stir in soy milk and serve. This sauce also makes a great pasta sauce, I put in everything!!! To make it more like a gravy, add in some flour when you add the nutritional yeast.
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