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Recipe thread #6-- 2016
The lasagna looks great. I wish I had a serving :)
The lasagna sounds good and healthy. I used to really enjoy broccoli soup but after one bad one, i stopped eating it. This one sounds better than my recipe.
Speaking of broccoli, someone mentioned to me that Trader Joe's has Broccoli rice. I've tried and enjoy the fresh and also their frozen cauliflower rice. I have also made it myself. It's quite easy. I just put uncooked cauliflower in my Ninja blender and pulsed it. I asked today at my TJ's and they said they don't have the broccoli rice. So I am going to have to make it myself.
I find the cauliflower rice to be a nice very low calorie and healthy sub for regular rice. It's also a nice change. I'll have to try to do it with broccoli. I could use it as a sub for rice when I make a stir fry. If I was making it as a side dish, I think I would saute some onions and slice portobello mushrooms to put with it.
I wonder if the broccoli rice is to replace their cauliflower rice. I never had the chance to try it before they stopped selling it. I hope that won't happen with the broccoli version! Good sounding side dish, Alias. I really like mushrooms and onions together.
I don't think they will stop selling the cauliflower rice. I know in my Trader Joes, they have a fresh and a frozen version. They can hardly keep it in stock it sells out so quickly.
Chocolate Mousse
HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL
"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.
Chocolate Mousse
Are you a chocolate lover? How about some luscious creamy chocolate mousse without the fat and calories?
Servings
4Yield
Ingredients
12 onces tofu (silken extra firm)
4 Hershey unsweeted cocoa powder
1/4 cup hot water
1/4 cup spleanda
2 teaspoon vanilla extract
Instructions
Combine cocoa powder and hot water in a stainless steel bowl.
Cook slowly over a hot water bath for 5 minutes until the mixture is like fudge.
In a food processor blend tofu for 1 minute, add fudge, Splenda and vanilla extract and blend until smooth.
Place mixture into piping bag and pipe into serving glass.
Garnish with a raspberry or as desire
* Recipe Notes
Garnish with a dollop of fat free yogurt, a fresh raspberry and a mint leaf for a dessert worthy of company.
For variation, add mint and or ginger juice to replace water when blending.
Chocolate Mousse can't taste any better or get any healthier than this recipe - enjoy!
*****Link has video
https://www.pritikin.com/chocolate-mo...
I don't want to buy Splenda. Do you think I could use sugar instead. Would the sugar make the mousse have granules in it and not be smooth ?Maybe I could use some of the hot water in the recipe to melt the sugar.
Alias Reader wrote: "I don't think they will stop selling the cauliflower rice. I know in my Trader Joes, they have a fresh and a frozen version. They can hardly keep it in stock it sells out so quickly."How frustrating! My TJ's said the company in Italy that made it said they couldn't keep up with demand, so stopped. I'll have to check it out when we return. Thanks for telling me!
That mousse sounds sinful.
Ice Cube Tray Chocolates
"Here’s an way to make amazing chocolates at home. No more spending $2 each for a filled chocolate at those expensive chocolate stores. You can make delicious filled chocolates at home, customize them with your favorite fillings and have some fun while doing it. When my Wife tried these the first time she couldn’t believe how easy these were to make and wondered what she would be doing with all the money she would have saved over the years if she had made her own chocolates instead of buying them at fancy chocolatiers. These also make a great gift for friends. Check out how easy it is in the video below:"
http://tiphero.com/ice-cube-tray-choc...
That's just sinfully easy. I'm relieved we are in a motel & not tempted to run into the kitchen to make these!
madrano wrote: "That's just sinfully easy. I'm relieved we are in a motel & not tempted to run into the kitchen to make these!"The ease is what appealed to me. I get from Traders Joes a big one pound block of chocolate. I usually microwave a few squares to eat. Now I can make chocolate candies. I am thinking of adding some pistachio nuts. Peanut butter sounds good, too.
Peanut butter sounds like a very good idea. I would also try some toasted nuts. And pomegranate seeds. And...never mind.
madrano wrote: "Peanut butter sounds like a very good idea. I would also try some toasted nuts. And pomegranate seeds. And...never mind.":)
Escarole with Beans and PancettaCreated by: cooking with nonna
Ingredients
2 Lbs Escarole
1 Cup Diced Pancetta
2 Cups Cannellini beans
4 Cloves of garlic
4 Cups of chicken broth
EV olive oil
Salt & Fresh black pepper
Grated Pecorino cheese
Directions
In a large saute` pan add 1 Tbs of EV olive oil and the cubed pancetta.
Saute` the pancetta for 2 minutes and add the crushed garlic.
Saute` for an additional 2 mins.
Add the escarole to the pan and saute` for a few minutes until they all become soft and the volume decreases significantly.
Add the chicken broth and the Cannellini beans. Let everything cook for about 15 minutes at medium flame.
Serve with plenty of Pecorino cheese and fresh black pepper as desired.
_______________________
*** I would probably add some carrots.
*** I would also make sure the pancetta or bacon is well done. I prefer it crispy. Just a personal preference.
*** I like Trader Joe's low sodium chicken broth or low sodium veggie broth
Healthy Fettuccine AlfredoThis healthy take on the classic fettuccine alfredo dish will keep you coming back for more. Healthy and delicious, how could it get any better?
Serves:
4
Ingredients
8 ounces whole-wheat fettuccine
1 tablespoon butter
1 garlic clove, minced
¾ cup nonfat plain Greek Yogurt
¾ cup shredded Parmesan cheese
1 tablespoon fresh parsley, chopped
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon ground nutmeg
Directions
Boil pasta according to the box directors. Drain the pasta and save ½ cup of the water. Melt the butter in a large saucepan and add garlic. Cook for 1 minute. Stir in the ½ cup of the water and remove the saucepan from heat. Whisk in the yogurt, ½ cup Parmesan, parsley, salt, pepper, and nutmeg. Add the pasta and combine. Serve hot and sprinkle the remaining ¼ cup Parmesan on top.
Crunchy Brussels Sprout Salad15 minutes to prepare serves 6-8
Ingredients
12 oz. brussels sprouts, outer leaves removed
1 pear, chopped
1/3 cup fried onions
1/3 cup dried cranberries
1/3 cup bleu cheese, crumbled
1/4 cup pecans, roughly chopped
Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
2 teaspoon Dijon mustard
kosher salt and freshly ground pepper, to taste
Preparation
Holding brussels sprouts by the stalk, use a sharp knife to cut brussels sprout into strips.
Place brussel sprouts in a large bowl, along with chopped pear, crispy onions, cranberries, cheese and pecans.
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup and mustard, and season generously with salt and pepper.
Pour dressing over the salad and toss together until everything is evenly coated.
Serve and enjoy!
- 12tomatoes.com
**** Trader Joe's sells the Brussels's sprouts already shredded.
**** I'll might change the fried onions to uncooked sliced red onion. It's not clear in the instructions but the video shows they are using canned dried fried onions.
You found some good-sounding recipes. I wish restaurants on the road had some of these options.
Lemony Roasted Potatoes and Broccoli RabeFor images--
http://www.andyboy.com/recipes/lemony...
Serves: 4 sides
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
This delicious side dish features golden roasted potatoes and tender, roasted broccoli rabe with Parmesan cheese melted into it. The dish comes together quickly—you can prepare the broccoli rabe and dressing while the potatoes roast for the first 22 minutes, then roast the broccoli rabe on the upper rack until it’s tender and the leaves are a little crisp. A simple, zippy blend of lemon, mustard and garlic absorbs right into the potatoes and makes this dish extra flavorful.
Recipe by Kate Taylor
Kate is the author of the vegetarian food blog Cookie and Kate, which was a finalist for Saveur’s “Best Cooking Blog” in 2012. Her partner in crime is Cookie, a cheerful mutt who does his best to clean up after Kate in the kitchen. She is currently at work on her first cookbook, Love Real Food, which will be published by Rodale in 2017.
Ingredients
Roasted Broccoli Rabe and Potatoes
1 ½ Lbs. Yukon Gold potatoes, scrubbed
3 Tbsp. extra-virgin olive oil, divided
¾ Lb. broccoli rabe (about 1 bunch)
¼ Cup grated Parmesan
Pinch of red pepper flakes
Salt and freshly ground black pepper
Dressing
1 Tbsp fresh lemon juice (½ lemon, juiced)
1 Tsp. Dijon mustard
1 garlic clove, pressed or minced
lemonyroastedpotatoes
Directions
1. Preheat oven to 425ºF with racks in the middle of the oven and upper third of the oven. Slice the potatoes into 3/4-inch pieces. On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.
2. Meanwhile, prepare the broccoli rabe by rinsing it and spinning it dry in a salad spinner or patting it dry. Slice off the tough lower ends and any stems that are greater than 1/4-inch in diameter and discard those pieces. Roughly chop the remaining rabe into 2 to 3-inch pieces.
3. On a separate large baking sheet, combine the broccoli rabe with one tablespoon olive oil, 1/4 cup Parmesan, a pinch of red pepper flakes and a sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe, so it’s lightly coated in oil. Arrange the broccoli rabe in a single layer. Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven.
4. Whisk together the dressing ingredients while you wait. Once the timer goes off, the broccoli rabe should be tender and turning crispy in places, and the potatoes should be golden and tender throughout. If not, leave one or both pans in the oven a couple more minutes.
5. Transfer the contents of both pans to a bowl and drizzle the dressing into the bowl. Toss to mix well, then season to taste with salt and pepper. Serve immediately.
Loved reading the bit about her partner, Cookie the dog. Our late dog, Dare!, loved, loved loved broccoli and all its variations.
Dark Chocolate Peanut Butter Swirl
This chocolate ready-to-serve treat is made out of a banana base (not cream), so there’s no guilt. Top with mini chocolate chips for a sundae spin.
SERVINGS: 3 to 4 / MAKES: 3 cups / 1½ pints
½ c plain Greek yogurt
4 frozen bananas
¼ c maple syrup
⅓ c cocoa powder
2 Tbsp natural peanut butter
1. COMBINE first 4 ingredients in a blender and blend until thick and creamy.
2. DRIZZLE in the peanut butter and pulse 2 to 3 times to incorporate.
3. SERVE immediately.
NUTRITION (per serving) 242 cal, 7 g pro, 47 g carb, 6 g fiber, 30 g sugars, 6 g fat, 1.5 g sat fat, 44 mg sodium
I wouldn't say no to a dark chocolate peanut butter swirl :)
Barbara wrote: "I wouldn't say no to a dark chocolate peanut butter swirl :)"Me either, Barbara. I would have tried it yesterday. However, it was close to midnight when I saw the recipe and posted it. I figured that wasn't the best time to indulge for my waistline. ;)
Alias Reader wrote: "Dark Chocolate Peanut Butter SwirlThis chocolate ready-to-serve treat is made out of a banana base (not cream), so there’s no guilt. Top with mini chocolate chips for a sundae spin.
SERVINGS: 3..."
That looks really good.
Alias Reader wrote: "Barbara wrote: "I wouldn't say no to a dark chocolate peanut butter swirl :)"Me either, Barbara. I would have tried it yesterday. However, it was close to midnight when I saw the recipe and posted it. I figured that wasn't the best time to indulge for my waistline. ;)
..."
That's the rub. It's bad for the waistline. LOL
Fluffy Pancakes
Ingredients
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
Directions
-- Prep
10 m
-- Cook
10 m
-- Ready In
25 m
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
http://allrecipes.com
If you separate the egg & whisk the white until it's borderline stiff, fold into the batter, your pancakes will be Very Fluffy. Once i learned this trick, i never made pancakes any other way. It's such a treat. I cannot remember when i last made pancakes. I will share that on our road trip i had my first pancake in well over a year. It was at IHop, i think, Red Velvet Pancakes. No syrup needed. It came with my breakfast & satisfied my curiosity. Not particularly impressed.
madrano wrote: "If you separate the egg & whisk the white until it's borderline stiff, fold into the batter, your pancakes will be Very Fluffy. Once i learned this trick, i never made pancakes any other way. It's ..."Thanks for the tip, deb. I will make pancakes on occasion but it's from the box mix. I should try to make it from scratch. It would be a good way to cut way down on the crazy high amount of sodium found in most mixes.
Barbara wrote: "The pancakes look so delicious!"I know ! I wish I had the ingredients on hand to make some this morning. I need to put flour etc. on my grocery list.
I want to add that if you add eggs to your box mix, you can still try that trick. It elevates those 'cakes. Pun intended.Cooking pancakes is something i miss, believe it or not. It's just the sort of unhealthy breakfast that shakes up my diet. Of course i don't remember the last time i put syrup on them. I try to "healthen" them up by spreading flavored yogurt instead. LOL! Who am i fooling?
madrano wrote: "I want to add that if you add eggs to your box mix, you can still try that trick. It elevates those 'cakes. Pun intended.Cooking pancakes is something i miss, believe it or not. It's just the sor..."
I'm so pathetic I buy the just add water type. After reading the posts here this morning, that is what I had for breakfast. I use real maple syrup on mine. I eat them so seldom, I don't try to make them healthy. It's my break from healthy breakfasts. :)
There is much to be said for that, Alias. When i decide to splurge, i indulge, too. Yum, real maple syrup!Still, when i made whole wheat, sprouted, seeded pancakes, etc., i tended to top it with yogurt & things that were healthy. It assuaged my guilt. And when the kids were young, we put all sorts of healthful toppings, to get them accustomed to that idea. Of course, going to iHop, etc., burst that notion.
On another thread i mentioned a recipe in reply to posts about cucumbers we've run into in literature & on stage. I mucked around with the sauce & used only 2 chicken breasts but this is the basic start. Here 'tis.Sweet-and-Sour Chicken with Cucumbers and Cantaloupe
4 chicken breasts, cut into bite-size cubes
1 1/2 Tbsp. soy sauce
1 Tbsp. dry sherry
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
1 cucumber
1/2 cantaloupe
1/2 red pepper
2 oz. blanched almonds
Sweet and Sour Sauce
3 Tbsp. brown sugar
3 Tbsp. vinegar
1/2 cup pineapple juice
1 tsp. soy sauce
1 Tbsp. cornstarch
Marinate meat in combination of soy, sherry & cornstarch while prepping the remaining.
Heat oil in wok, stir-fry meat mixture for 3-4 minutes. Add vegetables. Combine ingredients for sauce & add to wok. Stir gently & heat ‘til sauce boils and cuke & melon are heated through. Serve garnished with nuts. (Slivered almonds or even cashews would be fine.)
Thanks for sharing, Deb. It looks like something I could make and it seems very tasty.
Alias, when my cuke-disdaining husband liked it, i knew i had a winner here.
Huckleberry Pancakes Recipe with Almond Flourby Sylvia Fountaine July-26-2014
Huckleberry Pancakes
Just saying “Huckleberry Pancakes” is fun. By swapping all-purpose flour for almond flour, Sylvia from Feasting at Home has created a blend of healthy, nutritious and delicious flavors that will leave you feeling great. In the health world, huckleberries are a definite superfood.
Aside from a large amount of antioxidants, they are also a great source of vitamins A and B, help lower cholesterol, and help fight off viruses and bacteria! The use of almond flour in this recipe also adds a significant amount of protein to this sweet breakfast which can help boost your energy levels and make you more alert throughout the day. These pancakes are perfect to eat right before work, or even before sending the kids off to school.
Gluten free huckleberry pancakes, made with fresh huckleberries and almond flour.
Ingredients:
¼ cup water
2 extra large eggs
2 tablespoons real maple syrup- plus more for drizzling
1/4 teaspoon kosher salt
1 Tablespoon olive oil
1 tsp vanilla
1 tsp orange zest (optional)
1 ½ cups almond flour
1 Cup fresh Huckleberries – divided
½ tsp baking soda
butter, oil or coconut oil for skillet
Instructions:
In a medium bowl, whisk eggs, water, oil, maple syrup, salt and vanilla. Whisk in baking soda, then almond flour. Fold in half the huckleberries and zest ( optional).Heat a large cast iron skillet or griddle, with 1 T butter or coconut on medium heat. Spoon in 1/4 cupfuls of batter onto the skillet, and cook until edges become golden brown, or bubbles form. Flip with a spatula, and turn heat down to med low– cook until browned on the other side. If insides are still soft, either continue cooking on very low heat, or place in a 350F oven until until cooked through.
Stack pancakes, top with fresh huckleberries and pour a little maple syrup over top.
Details
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 8 small pancakes ( serves 2)
http://www.feastingathome.com/huckleb...
Yogurt Blueberry PancakesYogurt, blueberries, and pancakes? Sounds like an incredible breakfast to me! After trying these pancakes, plain buttermilk ones will hardly satisfy your cravings. To make this recipe even easier the batter can be mixed up the night before, so you don’t have to spend all morning in the kitchen measuring ingredients. Amy from She Wears Many Hats also uses honey to sweeten up this recipe instead of artificial sweeteners, making sure that every ingredient stays wholesome and healthy.
The yogurt used to make these pancakes is a great source of protein, yet if you still want more, adding in some of your favorite vanilla protein powder works great with the blueberry flavor and will give you that extra boost you’re looking
Yogurt Blueberry Pancakes Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Delicious blueberry pancakes made with greek yogurt and blueberries.
Ingredients:
2 cups all-purpose flour
1/4 teaspoon ground cinnamon
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons honey
1 cup milk
1 cup whole milk plain Greek style yogurt
2 eggs, lightly beaten
1/2 cup blueberries (frozen or fresh)
butter for pan
Directions:
Whisk together flour, cinnamon, baking powder and salt in a large mixing bowl.
In a separate bowl, beat together honey, milk, yogurt and eggs; add to dry ingredients and mix until just combined. Do not over mix. Fold in blueberries
Heat skillet over medium heat. Add just enough butter to coat skillet.
Ladle batter in 1/3 cups onto hot skillet, swirl batter to create circle about 6-inches round. Cook until bubbles begin to appear in the batter. Carefully flip then cook until done, about another 1-2 minutes. Adjust cook time if necessary. Repeat for remainder of batter adding butter to skillet when needed.
Makes about 12 (6-inch) pancakes.
http://shewearsmanyhats.com/yogurt-bl...
Meyer Lemon and Blueberry PancakesSomething about Meyer lemons and blueberries just screams summertime! Their flavors work so well together and just the smell of these pancakes in the morning will have the entire family running to the breakfast table. Along with tasting amazing, the eggs, Greek yogurt and cottage cheese used in this recipe from Pineapple and Coconut make them super high in protein and nutrients.
And if that isn’t enough to convince you how incredible these Meyer Lemon and Blueberry Pancakes are, they are also gluten-free. Meaning even if those with gluten allergies can enjoy their amazing benefits. Aside from being incredibly healthy, packed with protein and gluten free these pancakes taste just as great if not better than sugar filled ones, and they are even fluffier.
Gluten Free Meyer Lemon and Blueberry Pancakes
Author: Shanna
Recipe type: Pancakes
Cuisine: Breakfast
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 20
Gluten Free Meyer Lemon and Blueberry Pancakes Makes about 16-20 pancakes
Ingredients
1 ¾ c gluten free AP flour
3 tbsp coconut sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ c cottage cheese
¾ c greek yogurt
4 egg whites
2 whole eggs
⅓ cup meyer lemon juice
2 tsp vanilla extract
1 ½ cups ( 8 oz or 1½ packages) fresh Driscoll's blueberries
2 tbsp meyer lemon zest, divided
Blueberry sauce
2 cups of frozen blueberries, not thawed ( you can use fresh, then freeze so you get more juice out of them)
Zest and juice of one meyer lemon
2 tsp arrowroot starch (or cornstarch)
2 tbsp honey
¼ c water
Instructions
In a blender combine the egg whites and eggs, cottage cheese, meyer lemon juice and yogurt blend well. In a large bowl whisk together the flour through salt. Pour in the egg mixture into the bowl with the flour mixture, add vanilla extract and 1 tbsp of zest and stir well until thoroughly combined. Let sit for 5-10 min.
While the batter is resting make the blueberry sauce. In a small saucepan combine the blueberries, water, honey and zest. Heat over low, until the blueberries start to thaw and release juices, stirring a few times. Once it starts to simmer combine the lemon juice and arrowroot (or corn starch) in a small bowl and add to the simmering blueberries. Stir until the sauce is thickened. Keep warm.
Make the pancakes. Preheat a griddle or pan, and melt some butter on it. Fold the fresh blueberries into the batter and scoop out ¼-1/3 c batter ( depending on how big you want the pancakes. ) cook a few minutes and then flip and cook a few min more. You can keep the pancakes warm on a baking sheet in a 200 deg oven or just serve immediately. Top with sauce and more zest.
Notes
These keep really well frozen and reheat great. You can easily sub regular all purpose flour or any other gluten free AP mix, but I can't say if they will be as good since I haven't tried them with other GF mixes and I personally don't care for the mixes made from bean flours If you can't find arrowroot starch ( which I think thickens better than cornstarch and you use less) you can always sub with cornstarch If you cant find Meyer lemons, regular lemons work just as great This pancake recipe is my go-to recipe you can add in any fruit or nut combo you like, one of my faves besides these is banana slices and walnuts.
http://www.pineappleandcoconut.com/re...
Yum! I can tell it's time for our supper when these pancakes literally made my stomach growl. I have one suggestion, although i don't know if it will alter the taste or not--try using lemon yogurt for the blueberry pancakes. Lemon compliments blueberries in baked good very nicely.Huckleberry! I can see why you like the word. We bought some Huckleberry Jam on this last trip but have yet to open it. (We buy the jellies & jams on our road trips but rarely even eat the stuff!) This weekend my extended family is going to be eating them, however. Good way to share & get ride of them. Will try to remember to keep you posted, as i've never had a taste of them.
I don't think I've ever eaten a huckleberry. I don't recall ever seeing them in a supermarket. This is the only huckleberry I know.
Huckleberry Hound
The commentary is by the author not me. Though, I too, find the word fun. :)
One would think I make pancakes from scratch all the time since I keep posting pancake recipes. I've only used box mixes. Though I do think I want to give these a go. I would think I could mix all the dry ingredients and keep them in my refrigerator for when the pancake mood hits.
Additionally many pancake mixes are crazy high in sodium. So I like being able to control that ingredient.
Thanks for the lemon yogurt idea.
Yeah, I have no idea where anyone would go to get huckleberries to make pancakes!
I am not a pancake person, but blueberry pancakes with blueberry sauce on top are good. And now I want some!
My jam label says the western Rockies are where they are grown here, the soil being best for them. It specifically mentions Idaho, so maybe that is where. I was thinking the Montana area was where we saw them on menus but i'm not positive.
(Almost) Classic Chickpea Vegan MeatloafThis hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze. It's not quite a classic meatloaf. It's better.
Serves 8
10 min Prep Time
55 min Cook Time
1 hr, 5 Total Time
Ingredients
For the Chickpea Meatloaf
2-14 oz. cans or 3 1/3 cups cooked chickpeas, drained and rinsed
1 onion, diced
2 celery stalks, chopped
2 carrots, diced
2 garlic cloves, minced
2 cups panko breadcrumbs
1/2 cup unflavored soy or almond milk
3 tbsp. vegan Worcestershire sauce
2 tbsp. soy sauce or tamari
2 tbsp. olive oil
2 tbsp. ground flax seeds
2 tbsp. tomato paste
1 tsp. liquid smoke
1/4 tsp. black pepper
For the Maple Glaze
1/4 cup tomato paste
2 tbsp. maple syrup
2 tbsp. apple cider vinegar
1 tbsp. soy sauce or tamari
1 tsp. paprika
Instructions
Preheat oven to 375°. Lightly oil a 9 inch loaf pan.
Working in batches if needed, place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend. If working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
Press mixture into prepared loaf pan and bake 30 minutes.
While meatloaf bakes, stir glaze ingredients together in a small bowl.
Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.
**Notes
The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit a for a few minutes or prep it a day in advance and reheat the day of serving.
http://www.connoisseurusveg.com/almos...
serves 8
Ingredients
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
8 cups chopped broccoli (stems and florets)
2 cups water
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
1/2 cup half-and-half (optional)
1/2 teaspoon salt
Freshly ground pepper to taste
Preparation
Active
45 m
Ready In
45 m
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.
http://www.eatingwell.com/recipe/2499...
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**** Trader Joe's low sodium vegetable broth is the best I've ever tasted.