A slice of Thanksgiving non-meat loaf, bean-creamed spinach, and some steamed broccoli:
Thanksgiving Non-Meat Loaf
(Dr. Fuhrman)
6 servings
1 1/2 cups cooked brown rice
2 tablespoons arrowroot powder
4 tablespoons water
2 teaspoons Bragg Liquid Aminos
1 box soft tofu, drained and patted dry with paper towel
3/4 cup chopped walnuts
1 1/4 cups chopped onions
1/2 cup chopped organic celery
2 cups chopped portobello mushrooms
1 tablespoon water
1 tablespoon Dr. Fuhrman's VegiZest
2 teaspoons Spike (no salt)
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
1/2 teaspoon sage
3/4 cup whole wheat bread crumbs
Instructions:
Cook rice according to package directions.
Meanwhile, mix arrowroot powder, water, aminos, and tofu together in a high-powered blender.
Add walnuts & blend until smooth.
Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.
Mix tofu mixture, vegetables, bread crumbs and rice together in a bowl. With a paper towel, spread a small amount of olive oil in a loaf pan.
Bake at 350 degress for 1 hour and 15 minutes. Let cool 30 minutes. Turn loaf out and slice.
Note: May be served with low sodium ketchup.
(Dr. Fuhrman)
6 servings
1 1/2 cups cooked brown rice
2 tablespoons arrowroot powder
4 tablespoons water
2 teaspoons Bragg Liquid Aminos
1 box soft tofu, drained and patted dry with paper towel
3/4 cup chopped walnuts
1 1/4 cups chopped onions
1/2 cup chopped organic celery
2 cups chopped portobello mushrooms
1 tablespoon water
1 tablespoon Dr. Fuhrman's VegiZest
2 teaspoons Spike (no salt)
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
1/2 teaspoon sage
3/4 cup whole wheat bread crumbs
Instructions:
Cook rice according to package directions.
Meanwhile, mix arrowroot powder, water, aminos, and tofu together in a high-powered blender.
Add walnuts & blend until smooth.
Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.
Mix tofu mixture, vegetables, bread crumbs and rice together in a bowl. With a paper towel, spread a small amount of olive oil in a loaf pan.
Bake at 350 degress for 1 hour and 15 minutes. Let cool 30 minutes. Turn loaf out and slice.
Note: May be served with low sodium ketchup.
I pretty much followed the recipe, substituting oats for the whole wheat bread crumbs. I didn't have VegiZest so I used an organic no-salt seasoning blend I bought from Costco. I also couldn't find arrowroot so I used tapioca flour instead.
I enjoyed this! It was much better than the Quinoa Loaf I had made for Thanksgiving. It actually did form a firm loaf which was great! I ate it plain (without ketchup) but it probably would be good with mushroom gravy too.
Bean-Creamed Spinach
(Lorna Sass, Short-Cut Vegan)
4 servings
1 tablespoon olive oil [omitted]
1 cup coarsely chopped onions
1 3/4 cups cooked navy or cannellini beans or 1 (15-ounce) can navy or cannellini beans, drained (rinsed if nonorganic)
1 (10-ounce) package frozen spinach
1 cup water
1 tablespoon instant vegetable stock powder
2 teaspoons dried dill or 1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
2 tablespoons freshly squeezed lemon juice (optional)
Freshly ground black pepper to taste
Heat the oil in a medium saucepan. Sauté the onions for 1 minute, stirring frequently. Add the beans, spinach, water, stock powder, dill, and salt and bring to a boil over high heat. Cover and cook over medium heat for 5 minutes.
Break up the block of spinach with a fork and stir well. Cook until the spinach is tender, 3 to 5 minutes. Puree the mixture with an immersion blender (or transfer in small batches to a food processor or blender and puree until smooth).
If the creamed spinach seems too thick, thin slightly with lemon juice, which will sharpen the flavors, or with water. Season with pepper to taste. Depending upon the consistency, serve either in small bowls or on plates.
(Lorna Sass, Short-Cut Vegan)
4 servings
1 tablespoon olive oil [omitted]
1 cup coarsely chopped onions
1 3/4 cups cooked navy or cannellini beans or 1 (15-ounce) can navy or cannellini beans, drained (rinsed if nonorganic)
1 (10-ounce) package frozen spinach
1 cup water
1 tablespoon instant vegetable stock powder
2 teaspoons dried dill or 1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
2 tablespoons freshly squeezed lemon juice (optional)
Freshly ground black pepper to taste
Heat the oil in a medium saucepan. Sauté the onions for 1 minute, stirring frequently. Add the beans, spinach, water, stock powder, dill, and salt and bring to a boil over high heat. Cover and cook over medium heat for 5 minutes.
Break up the block of spinach with a fork and stir well. Cook until the spinach is tender, 3 to 5 minutes. Puree the mixture with an immersion blender (or transfer in small batches to a food processor or blender and puree until smooth).
If the creamed spinach seems too thick, thin slightly with lemon juice, which will sharpen the flavors, or with water. Season with pepper to taste. Depending upon the consistency, serve either in small bowls or on plates.
This was a winner too. It doesn't tasted exactly like real creamed spinach (yuck) but that's okay because I detest creamed spinach anyway. I wanted a dish I could take to the family gathering that didn't look too strange - especially since I already brought my loaf! Heh. I told everyone it was "creamed spinach" (leaving off the "bean") part and no one said anything to me. I'm sure they weren't fooled but they probably didn't guess that it was beans that provided the creaminess.
