Vegetarian Meatloaf

Engine 2 (Vegan) Lynn’s Meatloaf 

This is actually a really good version of "meatloaf" or I have even made them into meat muffins to cook faster.  The walnuts help with the texture.  If you're a little adventurous, give it a try... we like it!

INGREDIENTS:

2 stalks celery, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

10 ounces firm tofu, drained

¼ cup walnuts, finely ground

1 1/2 cups cooked brown lentils or 12 oz. vegan meat crumbles

1 ¼ cups quick-cooking oats

3 tablespoons soy sauce

2 tablespoons ketchup (additional for topping)

1 tablespoon Dijon mustard

2 teaspoons dried parsley

½ teaspoon each thyme, sage, and rosemary

Ketchup, to taste

INSTRUCTIONS:

Spray loaf pan (or use non-stick silicone bake-ware)

Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.

Remove from heat and cool.

Mash tofu in large bowl.

Stir in cooked mixture and remaining ingredients, and combine well.

Spoon mixture into loaf pan. Top with a layer of ketchup.

Bake for 55 to 60 minutes, or until a toothpick comes out clean.

Susan Manter's Famous Pancakes

1 C. Flour
1 C. Milk
2 eggs
2 tdp. Baking powder
1-4 tsp. sugar
Separate egg yolks and eggs whites. Whip egg whites till stiff. Add sugar to egg whites, then add to rest of batter, stir well.

Sautéed Zucchini

I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of basil, chopped
1/4 cup Marcona almonds or toasted almond slices

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the basil and almonds before serving. Taste, and adjust the seasoning if necessary.

Serves 2 - 4.

Prep time: 5 min - Cook time: 15 min

Bowtie pasta salad

Submitted by: Lynnette Brady

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