Wednesday, March 30, 2011

This Three Bean Loaf turned out really yummy. It wasn't really like meatloaf but I didn't expect it to be so that was ok. It was hearty, flavorful, virtually fat-free and cheap to make. For leftovers yesterday, I crumbled a slice of the loaf into a tortilla, squirted some ketchup on top and layered a few jalepenos on it and voila - a delicious wrap!! Yum!

Three Bean Loaf (adapted from Vegan on the Cheap)
1 T olive oil
1 onion chopped
1 carrot chopped
1 celery rib chopped
4 minced garlic cloves
1 ½ cups each black beans, kidney beans, chickpeas
½ cup ketchup
2 T soy sauce
½ t each pepper and salt
1 cup dry bread crumbs
½ cup oats
½ cup vital wheat gluten
1 T dried parsley
2 T spicy brown mustard
1 T brown sugar
2 t apple cider vinegar

Preheat oven to 375. Spray a 9 in loaf pan with cooking spray. In a large skillet, heat oil. Add onion, carrot, celery and garlic. Cook until softened. Remove from heat and set aside. Place beans in a large bowl and mash, leaving some beans whole for texture. Add onion mixture. Stir in ¼ cup ketchup, soy sauce, salt and pepper. Add bread crumbs, oats, flour and parsley and mix well. Spread into pan and smooth the top. IN a small bowl, combine remaining ketchup, mustard, sugar and vinegar and mix well. Spread over loaf. Bake until firm about 50-60 min. Let sit 10 min before slicing.

I was able to redeem the leftover "wings" I made last week - thankfully. One night I made Seitan Parmesan by slicing up the leftover "wings" thinly, dipping them in soy milk and then dredging them in bread crumbs mixed with salt, garlic powder, Italian seasoning and pepper and pan-frying them until browned. I then sprinkled a little Daiya mozzarella over them and baked them for a few minutes to melt the cheese. I serve them with pasta and marinara sauce.

Along with that meal, I made a broccoli/cauliflower casserole that was quite tasty and braised cabbage which also turned out nicely.

To redeem some of the remaining "wings" I used the same method of slicing and pan-frying but served them on a bun with mayo, cabbage mixed with a little mayo and mustard and a tad of honey (I know, honey isn't vegan! Part of my "almost vegan" side!), some crispy diced black forest bacon (see previous post). Pretty yummy sandwich.

And finally, I used the last of the "wings" to make a wrap - a tortilla wrapped around the sliced "wings", along with some cabbage mixed with my homemade dill dressing (previous post), and drizzled with leftover wing sauce from the original meal. Again, quite tasty! I am so glad I didn't end up having to throw those dreadful "wings" away!! They were great cooked differently!

Braised Cabbage
4 wedges of cabbage
4 T vegan butter or canola oil
1 t each garlic powder, crushed red pepper, paprika
1 1/2 t sea salt
1 t cracked pepper

Heat oil or butter in large skillet. Sprinkle spices over melted butter/oil. Place cabbage wedges in skillet and cook on first side until just starting to lightly brown. Flip wedges and cook on opposite side until lightly browned. Add 2 T water to pan and allow to steam cabbage for 2 min. Don't overcook.

Zesty Broccoli and Cauliflower Casserole (Taste of Home – Low Fat Country Cooking)
1 lb each frozen cauliflower and broccoli
½ cup vegan mayo
3 T grated onion
1 T horseradish
¼ t pepper
½ cup bread crumbs
1 T canola oil
3/4 t each garlic powder, sea salt and Italian seasoning
½ t paprika

Thaw veggies. Add remaining ingredients except oil, bread crumbs and spices. Stir to coat all veggies. Mix breadcrumbs, oil and spices and sprinkle on top. Bake at 350 for 20 min.


  1. Your three bean loaf sounds great. I've been wanting some kind of loaf, but haven't found one that I really want to make. I'll have to make sounds perfect. :-)

  2. The three bean loaf and the broccoli and cauliflower casserole sounds delicious! Love how you can take recipes from anywhere and make them vegan, can't wait to try these!

  3. Ok, I just made the broccoli/cauliflower casserole for dinner tonight and it was amazing! Thank you for an amazing recipe!!!


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.