Best Nut Loaf  - this recipe is involved but the results are wonderful!!
5x9 bread pan, recipe serves 8-10


Nut Loaf:
Saute:  for 10 min until soft

• 1 lg onion
• 4 T vegan butter***

Add thyme and flour - cook for 1-2 min

• 1 tsp dried thyme
• 1 T unbleached flour

Add 1 1/4 c almond milk and stir until thickened


Remove from heat add breadcrumbs and nuts (recipe below)
Season generously w salt and pepper and nutmeg.

• 1 3/4 c mixed white nuts finely ground (cashews, blanched almonds, pine nuts)
• 1 1/3 c fresh white bread crumbs
• 1 tsp salt
• pepper to taste
• 1/2 t nutmeg

Fold into mixture:
2 egg white substitutes, I use Energ Egg Replacer powder*
3-4 T dried breadcrumbs


Herb Stuffing
Make stuffing - mix thoroughly all ingredients:

• 2 c fresh white bread crumbs
• 1 stick vegan butter
• 1/4 c chopped parsley
• 1/2 lemon rind, grated
• 2 T grated onion
• 1 tsp marjoram
• 1 tsp thyme

Preheat oven to 400 deg
Grease 5x9 loaf pan, line with aluminum foil, sprayed with non-stick
sprinkle with dried bread crumbs

Spoon 1/2 nut mixture into the pan in an even layer
with hands add stuffing on top into even layer
and then the rest of nut mixture.   Level the top.

Cover w buttered foil.

Bake for 1 - 1.25 hours until firm in the center
Remove the foil for the last 15 min to allow the top to brown.
Stand for 4-5 min
Slip knife around the edges, invert it onto a warm serving dish.

Vegetarian Gravy
Double recipe for nut loaf above
Sauté for 5 min:

• 2 onion, peeled, chopped
• 4 T oil
• Add 4 T unbleached flour and cook for 5-10 min
• Add 2 garlic clove crushed sauté for 1-2 min

Gradually add:

• Scant 4 C dark veg stock and bring to a boil, simmer for 10 min
• Add and stir well 2 tsp yeast extract OR peanut butter, 
• 2 T soy sauce, 
• 1/8 tsp salt and dash pepper
• 2 T cornstarch

Blend to make smooth optional

* EnerG Egg Replacer Powder

***Vegan Butter: I use is Earth Balance Vegan Organic

A faster version of the Chicken Chow Mein:
This is made stove top.

1 pound gardein chicken strips, diced

2 Tbsp vegetable oil

2 cups plus 1/2 cup water 

1/2 cup soy sauce 

1 T sugar 

¼ tsp garlic powder

¼ tsp ground ginger

Steam:

1 cup baby carrots, cut in halves 

1 cup fresh broccoli, cut in bite-size pieces

2 celery stalks, cut up

1 cup fresh zucchini, sliced

OR I have used frozen veggies when I didn't have fresh on hand

2 Tbsp flour to thicken

Serve over cooked rice and/or chow mein noodles

How to make it

---

Cook vegetables in simmering water until crisp-tender.  Add 'chicken' and 1 1/2 cups water, the sugar and soy sauce. Mix until sugar is dissolved. After both chicken and vegetables are cooked, drain vegetables and transfer them to the chicken and soy sauce mixture. Bring to a boil, then simmer. Take 1/2 cup water, add flour and stir until flour is dissolved. Add to the simmering chicken and vegetable mixture. Simmer and stir occasionally for 5-10 minutes. Serve over rice.

BPA free Peanut Butter-

Make your own:

Process or blend:
1 lb of oven roaster peanuts

1 teaspoon kosher salt
1 teaspoons agave 

 

Add slowly until smooth:
1 1/2 tablespoons peanut oil

More fun vegan recipes!!

For a seemingly simple recipe this was really good!

Cabbage Veggie Soup

Saute until soft in 4 tablespoons olive oil:

1 med onion
4 cloves finely minced garlic 

pinch of salt

 

Add and cook for 10 minutes:

2 cups chopped leeks, white part only OR ½ head of cabbage

2 stalks of celery, diced
3 medium carrots, peeled and chopped into rounds

2 large peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces 

Add:
2 quarts (2- 32 ounce containers) vegetable broth
1 28 oz chopped tomatoes 

1 cup frozen or fresh corn

1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves

When all veggies are soft/cooked, serve.

Quick Blender Applesauce
Need applesauce for a recipe as an egg replacement and have
no applesauce in the house?

Blend:
1 organic apple, cut into slices peeled
3 T water
1 T sugar
1/8 t cinnamon

Sent to me from some vegan friends.  These look fun!