Meatloaf

Meatloaf

I usually make two of these loaves at a time. Despite the long list of ingredients this is a rather easy dish to prepare and can be assembled ahead of time and stored in the fridge until ready to bake. It  makes a great toasted sandwich.

Ingredients

2 cups bulgur, cooked
1 1/2 cups bread crumbs


3 Tblsp soy sauce
2 tsp  prepared mustard
2 tsp horseradish
1/2 tsp turmeric
1/4 tsp black pepper
3/4 tsp poultry seasoning
1/2 tsp rubbed sage
1 tsp vegetable stock powder
1/2 cup ketchup or BBQ sauce

1/2 cup onion
2 stalks celery, diced
1 carrot diced
1 cup canned tomatoes with juice

 1- 1 1/2 cups quick uncooked oatmeal

1/4 cup Korean BBQ Sauce    Recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html

Directions

Line a loaf pan with parchment paper and set aside.

In a large bowl, combine bulgur, and bread crumbs. Mix well.

Add in the soy sauce, mustard, horseradish, turmeric, black pepper, poultry seasoning, sage, vegetable stock powder. Mix well.

Add the onion, celery, carrot and canned tomatoes to the bowl of a  food processor. Process.
Add to the bulgur mixture. Mix well.

Add 1 cup of the oats to the bulgur mixture. Mix well being sure to incorporate the oats thoroughly.  If the mixture is very wet add in the additional 1/2 cup oats. Mix well. The oats will absorb a lot of the moisture when the loaf is allowed to rest before baking.

Transfer the mixture to the lined loaf pan and pat down.

Top with the Korean BBQ Sauce.

Let the loaf sit for at least 20 minutes before baking.

Bake in a preheated 350 F oven for 45 minutes.

Enjoy!

Tip

If you do not want to use Korean BBQ sauce for the topping you can easily substitute your favourite BBQ sauce or simply use ketchup.

French Fry Seasoning

French Fry Seasoning

I typically cut up enough potatoes to fill a 9 L pot. So the recipe below should coat that amount of fries. If you like your fries a little saltier, you could add additional vegetable stock powder, perhaps even double it, but my family prefers this lower salt version.

Ingredients

3 tsp vegetable stock powder
2 tsp turmeric
7 tsp garlic powder
15 tsp onion powder
1 tsp black pepper
1/2 Tblsp stevia powder

Directions

Mix everything together.

Coat fries.

Enjoy!

French Fry Seasoning

Tip

 I bake my fries at 425 for 40-45 minutes on parchment paper. There is no need to coat the fries in oil. The seasoning will stick to damp fries.

When I am wanting something spicy, I will coat my fries in Sriacha Sauce before tossing them with my seasoning.

Lentil Sheperds Pie

Lentil Shepherds Pie

Using canned lentils and frozen vegetables turns this into an easy meal that can be made ahead. It makes two pans, so it can easily be cut in half if you are not feeding an army like me.

Ingredients

2 onions, chopped
2 stalks celery, diced
2 tsp garlic minced

4 cups frozen peas and carrots
2 cups frozen corn

2 - 19 oz cans lentils, drained

1/4 tsp cumin
1/4 cup soy sauce
1/4 tsp black pepper
1 tsp vegetable stock powder

8 cups mashed potatoes

1 tsp paprika for garnish only


Directions

Cook onions, celery and garlic in a little water until soft.

While they are cooking, cook peas and carrots, and the corn to desired tenderness in the microwave.

Add cumin, soy sauce, pepper and vegetable stock powder to the onion mixture and combine well.

Add the cooked peas and carrots, and corn to the onion mixture. Combine well.

Divide mixture between two 9x13 inch pans.

Cover with the mashed potatoes.

Using a fork, pierce the mashed potatoes to allow steam to escape.

Sprinkle mashed potatoes with the paprika.

Enjoy!

Baked Cabbage

Baked Cabbage with Mushrooms Two Ways

This is such a simple recipe, but oh so packed with flavour. I have made it with and without the Korean BBQ sauce. It is good both ways, but my family prefer it with the Korean BBQ sauce as it adds spiciness and extra flavour to the dish. They say it is like a flavour explosion in your mouth. The recipe for the Korean BBQ Sauce can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html.  

Cabbage baked without Korean BBQ Sauce

 

Ingredients

2 cups onions, diced
8 cups cabbage, sliced thin about 1/2 a medium head
4 cups mushrooms,sliced thin
1 cup mushroom or vegetable broth
1/4 tsp black pepper

1/4 cup    Korean BBQ sauce, (optional) find recipe here:http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html

Directions

Preheat oven to 350 F.

Place all ingredients into a roasting pan, including the Korean BBQ Sauce if using.

Cover and bake for about 2 hours, stirring occasionally.

Enjoy!


TIP

While 8 cups of cabbage seems like a lot of cabbage, it will reduce down significantly when baked. If you are serving more than a few people, you may want to double the recipe.

This dish only gets better after sitting for a few days in the fridge.

 

Chili

Chili

This is a chili that I have been serving to my family for years.  The list of ingredients may seem long, but there are a lot of spices added to make this a very flavourful dish. Please note that the black beans are undrained while the remaining beans are drained.

Ingredients

2 cups onions, sliced
2 cups carrots, diced
2 Tblsp garlic, minced

1/2 tsp cumin
1/4 tsp black pepper
1/2 tsp turmeric
4 tsp chli powder
4 tsp paprika
1 tsp smoked paprika
1 Tblsp cocoa powder
3 tsp vegetable stock powder
1/4 tsp stevia

2 -19 oz. cans black beans, undrained
2 -19 oz cans chickpeas, drained
2 -19 oz cans red kidney beans, drained
2- 19 oz cans diced tomatoes
3 cups frozen corn

Directions

Saute onion, carrots and garlic in a little water until soft.

Add all of the spices. Mix well.

Add all of the remaining ingredients stirring to combine.

Simmer for 20 minutes, uncovered. Stirring occasionally.

Enjoy!

Chestnut Soup

Chestnut Soup

If you have never had chestnut soup before you are in for a real treat. This is a very rich creamy soup. I buy my chestnuts already roasted and peeled. They are available at my local Asian market. A blender is required for this recipe.

Ingredients

1/2 cup onion, diced
3 celery stalks, diced
1 large carrot, diced
2 tsp garlic, minced

2 cups water
400 grams roasted and peeled chestnuts
3 tsp vegetable stock powder

3 cups unsweetened non dairy milk


Directions

In a little water, saute the onion, celery, carrot and garlic until soft.

Add in the water, chestnuts and vegetable stock powder. Bring to a boil and simmer, covered for 30 minutes.

When cool enough to blend, transfer to a blender ( I use a Vitamix) and process until smooth. You may need to add some of the non dairy milk at this point.

Return soup to the pot and add the remaining milk. Mix well.

Heat and serve.

Enjoy!