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Country ‘Meatloaf�� With Golden Gravy

NY TIMES
Tara Parker-Pope

Time2 hours 30 minutes Yield6 to 8 servings



Chloe Coscarelli, a vegan chef, offers this hearty vegetarian dish packed with protein.

Featured in: Hearty Holiday Main Courses For Vegans.

Ingredients
--Country ‘Meatloaf��

3 tablespoons olive oil
1 large onion, diced
2 large carrots, diced
2 cups diced celery
8 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried parsley
2 (8-ounce) packages tempeh
½ cup soy sauce
½ cup vegetable broth
1 cup cooked brown rice, warm
½ cup bread crumbs
Sea salt and freshly ground black pepper

--Golden Gravy

2 tablespoons canola oil
1 large onion, roughly chopped
¼ cup nutritional yeast flakes
½ cup flour
2 cups water
3 tablespoons soy sauce
1 teaspoon dried thyme
1 teaspoon garlic powder
Sea salt and freshly ground black pepper



Preparation
For the Country ‘Meatloaf��

Preheat oven to 350 degrees. Lightly grease a 10-by-5-by-3-inch loaf pan.
Heat oil over medium-high heat in a large deep-sided skillet and sauté onion, carrots and celery until soft, about 15 minutes. If vegetables begin to stick, add a little bit of water to the skillet. Stir in garlic, thyme, basil and parsley. Let cook a few more minutes. Crumble the tempeh into the skillet and add soy sauce and broth. Reduce heat to medium and cook for about 5 minutes, stirring frequently.

Transfer the mixture to a large bowl.

Add warm brown rice and bread crumbs to the bowl and mix thoroughly with a large spoon. The more you mix it and mash it, the better it will hold together when you bake it. Season with salt and pepper to taste.

Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon. Cover the top of the loaf pan with foil. Bake for 45 minutes, covered, then remove foil, and bake for an additional 15 minutes. Remove from oven and let rest for 5 minutes before unmolding. Run a knife around the edges of the cooked loaf to loosen, then flip onto a serving plate to unmold. Slice and serve.

Chef’s note: Recipe can be halved to serve 3 to 4 people. If halving, bake in an 8-by-4-by-3-inch loaf pan for 30 minutes covered, then 15 more minutes uncovered.

Golden Gravy

In a medium saucepan, heat oil over medium-high heat and sauté onion until soft. Add nutritional yeast and flour, and stir for about 1 minute. Add water, soy sauce, thyme and garlic powder. Continue to cook, whisking continuously, until mixture is very thick. Transfer gravy to a blender and purée until smooth. Adjust seasonings, and add salt and pepper to taste.

Vegetarian Chili With Corn Bread Topping



NY TIMES
Nigella Lawson

Time1 hour 35 minutes Yield8 servings

The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.

Featured in: At My Table; When Wednesday Is Just Too Late.

Ingredients
--For the chili:

2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 ½ cups red lentils
3 cups canned chopped tomatoes
3 ½ cups drained canned kidney beans
¼ cup ketchup
¼ cup tomato paste
1 tablespoon unsweetened cocoa powder

For the corn bread topping:

1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese

For serving:

2 cups sour cream
1 cup chopped cilantro


Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well.

Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

Thanks for the great recipes.

You're welcome, Barbara ! :)

Please let us know if you try any of them.

Recipe thread?! How did I not know?! So excited to be here. Chili looks amazing! Anyone have any good soup recipes?!

Welcome, H.A. Glad you like the Thread ! :)

Thanks! Making me hungry!

Both look great!! Thanks.

Alias, those recipes look good, as well as healthy. And thanks for the tip on Trader Joe's cauliflower rice. It's one of those things we wouldn't make on our own but buying some sounds like a breeze.

There is a new Trader Joe's opening here, so we went today, in search of cauliflower rice. Guess what? They are having trouble stocking it and have been out for 6 weeks. (Not sure this is just Texas or the entire country.) Apparently the problem is in Italy, where it is made. The guy we talked to said as soon as they fill their order & put the product in the case, it's sold out. People love it!

He's thinking it'll be re-stocked in a couple of weeks. He also suggested we buy several packages, as it goes fast & there is no guarantee how long they'll last. I guess everyone likes the idea of cauliflower rice.

madrano wrote: "There is a new Trader Joe's opening here, so we went today, in search of cauliflower rice. Guess what? They are having trouble stocking it and have been out for 6 weeks. (Not sure this is just Texa..."

The cashier told me my TJ's is not going to carry it anymore. :( I have to confirm that at the service desk. It sold out the same day the put it out. I guess the supplier told them they can't fulfill TJ's orders.

It was such a terrific low calorie, microwaved in minutes, and healthy alternative to rice.

Darn! Maybe this is why the guy we talked with started telling us how we could make it ourselves. As if!

Crisp Cauliflower Fritters

Ingredients

1 (10-ounce) package steam-in-bag fresh cauliflower florets
1/2 cup prechopped onion
2 tablespoons whole-wheat flour
2 teaspoons minced fresh garlic
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/4 teaspoon grated lemon rind
3/4 cup refrigerated shredded hash brown potatoes
2 ounces white cheddar cheese, shredded (about 1/2 cup)
2 large eggs, lightly beaten
2 teaspoons olive oil
1/4 cup plain 2% Greek yogurt
2 tablespoons minced green onions
2 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice


Preparation
1. Prepare cauliflower according to directions. Place in a bowl; mash with a potato masher. Stir in onion, flour, garlic, 1/2 teaspoon salt, pepper, rind, potatoes, cheese, and eggs. Form into 8 patties. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 teaspoon salt, yogurt, and remaining ingredients; serve sauce with fritters.

Recipe: Fudgy Black Bean Brownies

These tasty brownies are made without any flour �� so you can eat them even if you are avoiding wheat and/or gluten. The black bean is a surprising ingredient that gives this dessert texture but which doesn’t interfere with the chocolate taste.
Ingredients

15 ounce can black beans, rinsed and drained
¼ cup canola oil
3 large eggs
½ cup sugar
½ cup unsweetened cocoa powder
1 teaspoon almond extract
1 tablespoon cinnamon
½ teaspoon baking powder
Directions

Preheat oven to 350 degree
Spray the inside of an 8”x8�� baking pan
Place the drained black bean and the oil in a food processor or blender. Process until smooth and creamy.
Pour into a bowl. Add eggs, sugar, cocoa powder, almond extract, cinnamon and baking powder. Stir until well blended. Do not overbeat.
Pour into the prepared baking pan.
Bake 30 minutes. Cool before cutting. Cut into 16 squares.

Nutrition information

Makes 16 servings.

Nutrition information (per serving)

Calories: 90
Total fat: 5g
Saturated fat: 1g
Trans fat: 0g
Cholesterol: 35mg
Sodium: 85mg
Total Carbohydrate: 11g
Fiber: 2g
Sugars: 7g
Protein: 3g

Recipe provided by Digestive Disease Health Team Dietitians

What an interesting idea. Anyone here trying these?

I think I may. The fritters with a big salad makes a terrific meal. I do that now with already prepared veggie fritters.

I also want to make an effort to include more cruciferous veggies in my diet.

I love brownies. Making my own with out all the sodium and other weird ingredients sounds good. I usually sub applesauce for oil. Using beans sounds good to me.

This use of cauliflower looks great.

Bobbie57 wrote: "This use of cauliflower looks great."

I just purchased some fresh cauliflower yesterday. Expensive! Almost $4. Anyway, I plan on grating it either in my food processor or with a box grater to make cauliflower rice. Then I will separate the "rice" into single serving freezer bags. I've never done this before, so I hope it works out.

Madrano wrote: "What an interesting idea. Anyone here trying these?"

I have seen recipes for brownies with black beans before, but I have never tried them. If anyone does, let us know!

My brother practically lives for brownies, so now that we are back in Dallas for the month, i think i'll try those bean brownies on him. LOL--clearly i'm not adventurous enough to make a batch just for DH & me.

Alias, how did your ricing of the cauliflower go? I really like the idea but it sounds very messy.

madrano wrote: Alias, how did your ricing of the cauliflower go? I really like the idea but it sounds very messy. "

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Food processor

madrano wrote:My brother practically lives for brownies, so now that we are back in Dallas for the month, i think i'll try those bean brownies on him. LOL--clearly i'm not adventurous enough to make a batch just for DH & me..."

I would suggest not saying anything and see how they enjoy them. Many people is you say something is low fat etc. they automatically don't like it.

I usually sub out oil with applesauce.

I agree with your comment. Unfortunately our suite, while it has a rangetop, microwave, fridge, dishwasher and such, does not have an oven. I'm going to try to keep it a secret, at least, but he's a nosy guy in his own kitchen. :-)

Re. the cauliflower. So basically a person just chops the cauliflower up finely in the processor? For some reason (probably the "rice" part) i thought it would look like grains. This explains things. Thanks.

Deb, you can also use a box grater.

Alias Reader wrote: "Deb, you can also use a box grater.

"

I Hate that thing. I Have grade many finger nails and finger tips. My mom has one and every time she has asked me to grade with it I do something else and tell her to do. LOL!!!!

:)

Pinkie, that was my reaction, too. As a result i never owned one but when i used my sister's, i realized it is a good tool. Still, i grated a finger, though.