A Perfect Fall Meal!

Well I think it's safe to say we've officially taken the jump from summer to fall.  Even though we spent the weekend camping and at the beach today it is windy, cold, and cloudy.  It seemed like the perfect day for a vegetarian nut loaf and some mashed potatoes.  Comfort food at its best.  I think we'll save this one for other gloomy days, even baby liked it (and she doesn't like much)!

Vegetarian Nut Loaf

1.5 cups walnuts

3/4 cup sunflower seeds

2 tbsp butter

1 chopped onion

3 cloves minced garlic

3 stalks chopped celery

4 shredded carrots

1.5 cups sliced mushrooms

1/3 cup chopped sun dried tomatoes

1/3 cup vegetable stock

3 tbsp fresh thyme

1/4 cup fresh chopped parsley

salt and pepper

1.5-2 cups bread crumbs

3 tbsp ground flax seed + 3 tbsp water

1/4 cup ketchup + 1/4 cup brown sugar

*In a food processor, pulse together walnuts and sunflower seeds.  Transfer to a large bowl.

*Saute onion, celery and garlic in butter until soft

*Add carrots, and mushrooms and sun dried tomatoes for another 5 minutes.

*Add stock, thyme, parsley, salt and pepper and reduce.

*Transfer to a food processor and pulse together until mixed well.

*Transfer to walnut mixture and add crumbs and flax seed mixture.  Mix well.

*Pour into a greased loaf dish and brush with ketchup mixture.

*Bake (covered) at 350 for 45 minutes.  Uncover and bake another 5-10 minutes.

*Let sit for 10 minutes before slicing.

My New Favourite Cookbook!

A few weeks ago I worked a day shift (this never happens) and had time to go to the library... ALONE.  This also never happens so I was pretty excited to spend at least 1/2 hour in the cookbook section.  I'd seen the Canadian Living-Vegetarian Collection book around but hadn't had a chance to actually look through it so it was the first book I picked up.  I love it.  REALLY REALLY love it.  So far we've had our version of the tofu salad sandwich, the chili fries and tonight (our version) of the Curried Lentil and Cashew burgers.  It was the first page I stuck a post it to because it had 3 of my favourite things (LENTILS! CURRY! and BURGERS?!) and I was not disappointed.  Even knowing that I was going for a run less than an hour after dinner I still ate 2, that good.  We served the burgers with a wild rice/brown rice pilaf and some steamed asparagus.

Curried Lentil and Cashew Burgers

3 cups cooked lentils

2 cups roasted (unsalted) cashews

1 chopped onion

4 cloves minced garlic

2 cups sliced white mushrooms

3 tbsp curry paste

salt and pepper

2 tsp cumin

handful of fresh cilantro

1 cup bread crumbs

*In a food processor, pulse cashews until crumbled

*Add lentils and mix well

*In a frying pan, saute together onion, garlic and mushrooms until soft.

*Add curry paste, cumin, and salt and pepper.

*Add onion mixture to food  processor and pulse together.

*Transfer to a large bowl and add cilantro and bread crumbs, allow to rest for 5-10 minutes.

*Form into patties and cook on a grill or a well oiled frying pan for at least 8 minutes per side.

Lunch Edition: Tofu Salad Wraps

I survived the longest 2 weeks ever but just barely.  I have  few meals to catch up on but honestly by the end we were living on whatever my husband could pull together.  Many (many) repeats and I think we even ordered pizza once!  Today's lunch was made by my darling oldest daughter (she is 8!) who loves to help out around the kitchen.  She found a similar recipe in one of my library cookbooks that I reaalllly don't want to return and quickly exclaimed that she was going to "make it her own".... These were supposed to be sandwiches but we are out of bread so they became wraps served with leftover rice and some cucumber.  Tonight we are off to celebrate the last day of our real summer vacation with bike riding and a wiener roast at a local provincial park.  Happy Labour Day, everyone!

Tofu Salad Sandwiches

 1 package of extra firm tofu, crumbled

 3-4 tbsp of mayo

1 tbsp dijon mustard

2 stalks chopped celery

1 grated carrot

handful of chopped dill

1 tbsp chopped fresh parsley

1/2 tsp turmeric

salt and pepper

*Mash together tofu, mayo, and dijon mustard

*Add remaining ingredients and mix well.

*Chill for 1/2 hour and then place in whole wheat wrap with lettuce and serve :)

Day 2 of the longest week, ever!

Good news guys, I'm surviving.  Well, kind of anyway!  Once the evening shift rolls around I am starving but supper is not quite ready.  I picked this recipe for today because I was quite sure that I wouldn't like it anyway... turns out I was wrong.  It was DELICIOUS and the kids loved it apparently, even though it has tomatoes in it.  Definitely a keeper.  It was a chickpea/cheese/spinach casserole served with a baked potato and steamed broccoli.  I didn't follow the recipe exactly (when do I, really?) so here is my version.

Chickpea Casserole

 1 chopped onion

3 cloves minced garlic

2 tsp cumin

1 tsp oregano

1+ tsp paprika

4 cups cooked chickpeas

1-28 oz can of diced tomatoes, drained (but keep the juice!)

7 oz fresh spinach

1 cup plain yogurt

1 cup shredded cheddar cheese

*Saute onion and garlic in olive oil until soft.

*Add cumin, oregano, and paprika, cook 1 more minute.

*Add half of the chickpeas, tomatoes and spinach, cook another 5 minutes.

*Mix 1/2 cup yogurt with reserved tomato juice and remaining chickpeas.

*Add yogurt mixture and stir in the cheese.  Remove from heat.

*Transfer to a large casserole dish and top with remaining yogurt and paprika.

*Bake at 400 for 20-25 minutes.

Garden Burgers

I know what you are thinking, burgers on a Monday?  Ha.  I am working a couple of evenings this week so I have tried to pick meals that I can either make ahead of time or that are fairly simple for the husband to pull together.  I saw some frozen garden burgers last time I went shopping and figured I could probably put together something like that so this was my best shot.  I felt they could have used a little more spice (dh brought me supper at work <3) but the kids LOVED them, even the baby!  We had sweet potato fries and corn on the cob on the side and DH actually remember to take a picture.  I hope to make it through the week (split shifts are not for me!) and be able to still share our meals with you :)

Garden Burgers

 

 1 onion, caramelized

2 cloves minced garlic

1 medium zucchini, grated (

2 carrots, grated

1 cup mushrooms, minced

1 1/2 cups cooked brown rice

1 cup TVP + 2/3 cup hot water (let sit for 10 minutes)

2 tbsp balsamic vinegar

3 tsp italian seasoning

2 tbsp dijon mustard

2 tbsp ground flax seed + 2 tbsp water (let sit for 5 minutes)

1 1/2 cups bread crumbs

*After onions are caramelized, add carrots, zucchini, and mushrooms and cook for an additional 8-10 minutes.

*In a large bowl, mix together all ingredients and let sit for another 10 minutes.

*Form into patties and cook for 5-8 minutes per side in a frying pan, and then bake at 375 for another 15-20 minutes.

Menu for the week of August 22

Monday: "Garden" burgers, sweet potato fries, and corn on the cob
Tuesday: Spinach and Chickpea break, green salad and a baked potato
Wednesday: Black Bean burgers,
Thursday: Sesame Tofu, rice, and veggie kabobs
Friday: Football BBQ (bring dessert?)
Saturday: Pizza and raw veggies
Sunday: Moroccan Lentil Stew, fresh baguette, green salad
Monday: Crockpot Spinach, rice, and fried tofu

Thai Curried Noodles with Tofu

I saw this in an old issue of Vegetarian Times last week and figured my son would LOVE it.  He loves spicy and he loves tofu so it seemed the perfect fit.  I was right, the only complaint that he had was that it "needed a little more spice!"  It was super quick and easy to make so it was perfect for after our long day spent at the Grand Beach <3

Thai Curried Noodles with Tofu and Broccoli

1/2 box of fettuccine noodles, cooked according to package instructions

2 diced shallots

2 cloves minced garlic

1 inch grated ginger

1/4 cup chopped fresh cilantro

2 tbsp curry paste

1 tsp curry powder

1 tsp cumin

1/2 tsp turmeric

1-15 oz can coconut milk

3/4 cup vegetable broth

1 package of tofu, drained and dry fried

4 cups chopped lightly steamed broccoli

*Saute shallots, garlic and ginger in olive oil for 5 minutes.

*Add cilantro, curry paste, curry powder, cumin and turmeric and stir for a minute.

*Add coconut milk and broth and bring to a boil.  Lower heat and simmer for 5 minutes.

*Cut tofu into 1/2" cubes and add to mixture.  Cook an additional 10-15 minutes.

*Add broccoli and noodles and stir to mix.