When I took recipe requests many months ago, I had some severe pleading for meatloaf recipes. Astonishing to me, simply because I had believed that the veggie meatloaf recipe had been carried out – and then carried out once again. But, I realized that most of these veg versions incorporated soy of some type… be it tofu, tempeh, tvp, or veggie ground round. So, I made the decision to concoct a really wholesome, and soy-free (for soy-allergic or sensitive folks) edition. This 1 utilizes lentils and bulgur as the base, and also consists of seed butter and salba (or flax). Lots of nutritional biggies in this one!
So, are others out there searching for comparable recipes?… hearty dishes like “meatloaf” but not utilizing soy items? Also, can somebody please provide up a good name for this recipe (& 1 that doesn’t use the word “meat”) ?!! 
I simmered the grits in well-seasoned vegetable stock till thick. I then stirred in some shredded cheddar Sheese along with a small Earth Balance and transferred it to some baking dish to awesome. The subsequent day, I cut it into triangles, arranged them on the baking sheet, and baked them till warm.
For any topping, I sautéed minced garlic in olive oil and then additional a tumble of gorgeous small tomatoes that I picked up at the farmer’s marketplace. The colors of the tomatoes ranged from yellow, to orange, to red — so quite! I additional some parsley from my garden and sautéed the tomatoes just for any couple of seconds, essentially just lengthy sufficient to coat them with the garlicky olive oil. Following adding a little of salt and some cracked pepper, I spooned the tomatoes more than the yummy yellow triangles.
The flavor was incomparable, and I particularly enjoyed understanding it was created with nearby elements. Does that make me a “locovore herbivore”?
Finally, a reason to wake up in the afternoon.
After much loved Vegan with a Vengeance and two delightful cookbook collaborations with Terry Hope Romero, Isa Chandra Moskowitz has done it again: amused, enlightened, and fed us with the sassy and scrumptious recipes in her second solo cookbook, Vegan Brunch: Homestyle Recipes Worth Waking Up For—from Asparagus Omelets to Pumpkin Pancakes. Actually, this time she amazed and even frightened us with this book’s comprehensiveness. What other cookbook, vegan or otherwise, includes recipes for from-scratch sausage, bagels, tofu and tempeh scramble, waffles and pancakes (even some gluten-free), breads, muffins, and essential brunch drinks, like mimosas and bloody marys?
To get intimate with our newest best friend, we tested a bunch of Vegan Brunch‘s recipes last weekend potluck-style. Laura packed Potato Spinach Squares, the Shiitake Dill Fritatta, and the fixings for Pumpkin French Toast; Cat cooked two recipes of Basic Tofu Scramble; Summer baked Cinnamon Rolls; Jason toted Bloody Moskowitz materials and Tomato Rosemary Scones on his bike; and Matt and I made Diner Home Fries, a Classic Broccoli Quiche, and Old-Fashioned Chelsea Waffles.
Let’s swiftly move on to the food.
Tomato Rosemary Scones
The savory flavors of tomato and rosemary were delicious on their own and complemented the other dishes nicely (thanks for the tip, Deb!). Our two regrets: 1. we didn’t make mushroom gravy for these, and 2. it seems like we over-mixed them; they were less scone-like and more biscuity. My first batch of Banana-Date Scones from Veganomicon turned out the same way. Lesson learned: Mixing scones to perfection is an art that we haven’t mastered. Isa, we’d appreciate it if you could spell it out for us: when do we stop mixing?
Diner Home Fries
Some of us thought these were outstanding, and others were nonplussed. (What? You want my personal opinion? Why, yes, sure. I’d make them with every brunch.)
Shiitake Dill Frittata
Yowza, that’s a lot of dill! Which we loved. We also enjoyed the frittata’s omelette-like consistency, one that was new for us in vegan recipes. We’ll definitely make this again.
Bloody Moskowitz
For a few of us this was our first bloody mary. While we were all generally pleased with the mingling of tomato, horseradish, pickle juice (yeah, really), and hot sauce, each of us had a different idea of how it could be improved to satisfy our disparate tastes. Matt put his down halfway through because it was “too much like shrimp cocktail.” Mmmmm.
Potato Spinach Squares
Is it just me, or are these the most delicious portable food I’ve ever met? Well, if you ask a few other SuperVegans, it’s just me. Mixed reactions to this recipe included “fine, but I’m not sure what niche they fill,” “surprising flavors,” and “I could eat these every day.”
Classic Broccoli Quiche
Maybe our tastebuds became lazy after effortlessly sensing the half-cup of fresh dill in the frittata and the zesty lemon in the potato squares, but we thought the quiche was blandly seasoned and we could barely taste the broccoli, onions, and garlic. Damn if the texture wasn’t perfect, though—soft, a little creamy, and it still had a satisfying bite.
In fact, the texture was so good that I made this quiche again the following day, just to see if a heavier dose of herbs and mustard would satisfy my insensitive tastebuds. And it did! Hurrah! I doubled up on mustard and added another 50 percent of the herbs, then topped the quiche with about twice as many grape tomatoes as are pictured here, on the first go-around. The mustard brought out the taste of the onions, but alas, I still couldn’t taste the broccoli.
If you use a prepared crust, which we did, this recipe is super quick and simple and allows more time for reading Bust while waiting for the quiche to bake than it requires for preparation. Once it’s cooked, it tastes splendid at any temperature, though I think it’s best enjoyed a little warm.
The Chelsea Waffles, Cinnamon Buns, Pumpkin French Toast, and Basic Scrambled Tofu garnered the same comments: perfectly solid vegan brunch staples, though perhaps not as impressive as some of the less common recipes Isa offers. Wish we’d made some bagels or sausages or a Tofu Benny, but we’ll save those for our next vegan brunch.
In a continued effort to make healthy meals for the fam, I borrowed The Sneaky Chef and Deceptively Delicious from the library. If you didn’t already know, the ‘trick’ behind these two books is to puree healthy fruits and veggies and add them into regular-looking meals so no one notices that they are eating ‘healthy’. Now the only part of this that I think is a little silly is that often only one tablespoon of puree is in one serving but whatever…it’s something I guess! Of course I had to veganize the recipes to make them truly veg-friendly.
I finally, FINALLY came across vegan spring roll wrappers in a local grocery store! All the wrappers I had seen before contained egg; these contain flour, coconut oil, and salt — that’s it. Time to whip out the Fry Daddy!
I had never made fried spring rolls before, but back when I was 17 I cut out a recipe from our local newspaper, and I still had that yellowing slip of paper in my recipe binder. I swore one day I would get around to making them, and today it was finally time to get on a roll (doh)!
The filling is a mix of blanched cabbage, carrot, and mung bean sprouts mixed with fried onion and cellophane noodles. The wrappers were easy to work with and needed just a nudge to stay sealed when they first went in the fryer.
The dipping sauce is a mix of sugar, vinegar, and sweet chile sauce from the Asian market.
Below the spring rolls we have my other recent discovery at the grocery store: enoki mushrooms, roasted in olive oil and tied with green onion stems. I placed the enoki bundles (they look like sheaves of wheat to me, wouldn’t that be cute in a harvest-themed lunch box?) on a bed of brown rice. A serving of Japanese Spinach (from Vegan Lunch Box) is along the base.
Verdict: My husband was thrilled with the sudden appearance of a deep fryer in our kitchen this morning (it’s just on loan from mom, so don’t get used to it). He ate at least four rolls for breakfast at 6:00am before heading out for work. At lunchtime, he showed off his lunch and reports the rolls and sundry were fantastic. The mushrooms, however, were a bit chewy. 4 stars.
Here’s a quick food idea for you that is very nourishing. I’ve been eating it most mornings recently, after having my green smoothie. As with my last post, hemp seeds are the star here. This time, it’s as simple as topping some non-dairy yogurt with a whollop of those nutritious hemp seeds!
I use a soy yogurt, since that’s the only non-dairy yogurt available in my area, but if you can try it with coconut or rice yogurt, I’m guessing it might be even better! My mornings are hectic, and breakfast is the only meal that I eat “on-the-go” during the week (well, some weekend mornings as well). Yogurt + hemp seeds is about as quick as you can get!
And, honestly, I don’t think I’d bother eating the yogurt if it wasn’t for the hemp seeds. I realize I speak about hemp more than other vegan cooks, and really, it’s not like I eat hemp foods all day long (really, I don’t)! But, it has its place in some recipes (especially healthful baked goods), and also for quick snacks through the day – such as this one. And, I really enjoy the slightly-sweet nuttiness that the hemp seeds bring to the yogurt. In fact, I can eat far more hemp seeds in proportion to the yogurt. Two tablespoons of the hemp seeds offers up 11g of protein, along with essential fatty acids. I tend to go generous with the hemp seeds, and it’s easy for me to use 3 or 3 1/2 tablespoons. Pair that with a small amount of soy yogurt and you have a very nutritious bite! Admittedly, after taking this photo, I realized that this was much more yogurt than I usually eat and I couldn’t finish it all… but, as for the hemp seeds, I sprinkled on a lil‘ more!
Guess it was that parfait glass throwing me off. Whoops…. I mean the size of that parfait glass. I always use a parfait glass… you do too, right? 
Tips:
- try a sprinkle of cinnamon with the hemp seeds too!
- also, if you find hemp seeds expensive in your area, consider ordering them directly in a larger quantity, such as the 5 lb container – if you have somewhere cool to store the seeds!
Ever get a yen for something simple and fruity to cleanse your palette? How about sparkling ruby pomegranate seeds suspended in a celadon sea of honeydew melon? These colorful jigglers give you all the nutrients and fiber of fruit – and a little sugar rush, to boot. And I suspect that kids will love them, especially when you make them in molds. [Great lunch box fodder.]
You can make jigglers with agar-agar and just about any fruit or juice you have on hand. For information on working with agar, see my post on agar basics.
Chard (Beta vulgaris var. cicla), also recognized as Swiss chard and perpetual spinach, is a green leafed vegetable frequently mistaken for spinach. Normal chard has creamy white stems (ribs, stalks) with dark green leaves. In some nations red/yellow stemmed chard and red leaved chard is obtainable. Chard is believed to originally arrive from Sicily and has absolutely nothing to complete with the Swiss.It’s very nutritious. An superb way to obtain nutritional vitamins K, A, C and E, iron, magnesium, manganese, potassium and with a lot dietary fiber. It’s also a really great way to obtain nutritional vitamins B1,B2 and B6, and tryptophan, calcium, copper, phosphorus, zinc and folate.
The vitamin K in chard, 1 cup delivering 300% of everyday requirement, assists sustain bone wellness, the vitamin A in chard improves eyesight and fights viral infections, and the magnesium in chard keeps your blood circulating smoothly, relaxes nerves and muscles and balances blood sugar levels. 1 cup of steamed chard is only 35 calories so superb for weight-loss diets. This only touches on several methods that consuming chard frequently assists to sustain optimum wellness.
NOTE: Because of chard containing oxalic acid, calcium supplements ought to only be taken three or much more hours following consuming it as chard counteracts calcium absorption. Individuals with untreated kidney and gallbladder difficulties should also beware of the oxalates in chard, in no way consume raw and consume sparingly when cooked.
The greatest method to acquire chard would be to develop it your self as youthful, newly picked leaves are excellent to consume. It’s frequently known as perpetual spinach as you are able to cut outside leaves off frequently to consume and the plant continues to develop, generating much more and much more leaves. Plants final for numerous months. They are simple to develop, require small interest except watering and can withstand frost.
When buying chard at the marketplace make certain that the stems are firm and crisp and the leaves aren’t yellowed or wilted. Don’t wash prior to storing, location inside a paper bag or loose in the vegetable drawer of the fridge, consume inside a couple of days or they will wilt. They may also be blanched and frozen.
Youthful leaves are greatest for salad and older leaves ought to be cooked. With older chard the stems require longer cooking than the leaves, so start cooking them very first. They may also be cooked as separate dishes. They are interchangeable with spinach in most dishes.
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From the Vegetarian Times “Dairy-Free Recipe of the Week” Newsletter
1 large bunch chard (1 3/4lbs / 800gms)
2 tbsps cold pressed olive oil
2 medium cloves garlic, finely chopped
2 cups cooked or canned white beans, rinsed and drained if canned
2 medium tomatoes, peeled, seeded and chopped
1/2 cup vegetable broth
1/2 tsp dried thyme
1/2 tsp salt
Topping
1 cup fresh bread crumbs
3 tbsps cold pressed olive oil
1/8 tsp salt
Preheat oven to 350F / 175C. Grease 10″ / 25cm oval gratin or baking dish. Remove tough stems from chard and rinse well. Stack greens and cut into thin strips. In skillet/wok heat oil over medium-high heat. Add garlic and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes. Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well. Spoon into prepared gratin dish, spreading evenly. Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes. 4 servings
From Epicurean
1 bunch Swiss chard (1lb / 450gms)
1 tbsp extra virgin olive oil
3 cloves minced garlic
1/4 tsp crushed red pepper flakes
2 tbsps lemon juice
1 dozen Kalamata olives, chopped
Wash the chard, cut away the stems and chop the leaves. In large skillet/wok, heat the olive oil. Add garlic and red pepper flakes- saute for one minute. Add the chard, saute, turning frequently. Stir in lemon juice and olives, heat through. Serves 6 as side dish.
From the Vegetarian Times
2 portobello mushrooms, about 5 oz / 140g each
4 tbsps tamari
2 tbsps vegan Worcestershire sauce
2 tbsps cider vinegar
2 tbsps cold pressed sesame oil
4 tsps minced shallots / spring onions
2 tsps vegan country-style Dijon mustard
2 bunches red swiss chard (green also OK)
1 tsp plus 1 1/2 tsps cold pressed olive oil
4 tsps minced garlic
Wipe mushroom caps with a damp cloth; remove stems. In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally. Meanwhile, remove stems from chard and coarsely chop. In large skillet, heat 1 teaspoon oil over medium-high heat. Add garlic and cook, stirring, 1 minute. Add chard and remaining 2 tablespoons tamari. Cover and cook until wilted, 4 minutes. Uncover and set aside. Wipe out pan. Heat remaining 1 1/2 teaspoons oil over medium-high heat. Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, 4 minutes per side. To serve, reheat chard and divide among plates. Cut mushrooms into 1/2- inch-thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired. 4 Servings.
Green-vegetable juice is sweetened with fruit juices to make a wonderful, energizing morning beverage. A piece of ginger root adds a healthy kick and a bit of bite.
1 unpeeled cucumber
2oz / 50g green Swiss chard
3 sprigs flat-leaf parsley
1/2 Granny Smith apple
3/4 cup cubed honeydew melon
1 celery stalk
1/4 fennel bulb
1-inch piece of fresh ginger
Place all ingredients in an electric juicer and juice. Divide between two glasses and serve.
From The Times On Line
By Lucas Hollweg
The simplest of side dishes pepped up with mustard and mint. Use young leaves.
2 tsp dijon mustard
1½ tsp redwine vinegar
Salt and pepper
2 tbsp extra-virgin olive oil
6 big handfuls of watercress
6 big handfuls of baby red chard leaves
1 small handful of mint – say 25-30 leaves
In a big salad bowl, mix together the mustard, vinegar, salt and pepper. Gradually whisk in the oil until thoroughly combined – you want it to emulsify, so add it a few drops at a time. Throw in the salad leaves and tear the mint over the top. Toss everything in the dressing until properly coated. Serves 6 as a side dish.
7 oz / 200 g Swiss chard stalks, cut into 2″ / 4cm long pieces
3 tbsps extra virgin olive oil
1-2 cloves of garlic, chopped
2 tbsps parsley, chopped
salt
fresh grounded black pepper
Add Swiss chard stalks into a pot of boiling water, reduce heat and let simmer for 20 minutes until tender; drain and set aside. In pan sweat garlic in olive oil for a few minutes over medium-low heat until it just turns light brown . Add Swiss chard stalks, parsley, salt and pepper. Raise heat to moderately high, stirring and cook for 5 minutes. Serve immediately. Serve warm or at room temperature.
Vege Island