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One of our favorite Will Ferrell lines is from the move “The Wedding Crashers” where he plays a 30-something living at home and as his friends are visiting he yells, “Mom, the meathloaf, now!

Our recent vegan cooking class taught how to make this classic comfort food completely meat free!  Our vegan cooking classes have become some of our favorite times.  Sharing recipes, ideas, stories, and eating some great healthy food.  See the recipes below.

Clara Introducing the Class

 

Ingredients Ready to Go

The Final Product

Recipes

Chopping the mushrooms.

Luscious Meatless Meatloaf
2 tablespoon ground flaxseed
¼ cup + 2 table spoons water
10 ounces of mushrooms chopped
½ red onion diced
½ red bell pepper diced
4 cloves garlic minced
½ cup basil chopped
¼ cup sage chopped
¼ cup cilantro chopped
¼ cup Tarragon chopped
¼ Rosemary chopped
2 cans chick peas drained
½ cup pecans or walnuts
½ cup cashews
1 cup cooked quinoa red or white
1 cup bread crumbs
½ cup non dairy milk
1 tsp Liquid smoke
3 tbsp Vegan Worcestershire Sauce

3 tbsp Tomato paste
3 tbsp Nutritional Yeast
2 tbsp garlic powder
1 tsp salt
½ tsp black pepper
1/2 tsp cayenne pepper (optional)
1 cup Ketchup to top

Sauteing the ingredients.

In a large pan, sauté mushrooms dry (liquid will form no oil needed), on medium heat, until soft.
Add onions, peppers, garlic to pan sauté until you smell garlic
Lower to medium low heat, add herbs and salt. Saute for a few minutes until all is soft and merged
Add nuts to food processor or blender and crush. Add this to large bowl.
Put drained chickpeas in blender until pured.
Add chickpeas to bowl and mix with wooden sppon.
Add cooked quinoa and bread crumbs to bowl and keep mixing.
Add the 2 flax eggs, milk, liquid smoke, Worchester sauce and mix well.
Then add tomato paste, yeast, garlic powder, salt and pepper.
Continue mixing well.
Finish by adding the ingredients from the pan and mix well until all ingredients are blended together.

Prepare meatloaf pan by cutting parchment paper into the pan with paper sides hanging over. Add the meatloaf to the pan pressing down and filling every corner and sides in every space. Brush the ketchup on top.
Bake at 350 for one hour. Let set for 20-30 minutes.

Number of servings: 12
Calories per serving: 260

*Adapted from The Mushroom Den

Creamy Vegan Mashed Potatoes

Cashew cream sauce
1 stick of vegan butter
Salt and pepper to taste
½ cup Ripple Half and Half
4 lbs of potatoes

Cook peeled and diced potatoes in water till soft

Drain

Add the cashew cream, butter and start mashing. Add salt and pepper and keep mashing until smooth and tasty. If too dry add some non-dairy unsweetened milk or cream like Ripple Half and Half. Mash until creamy.

Cashew Cream Sauce

1 cup unsalted cashews
1/2 cup water
1 tsp salt

Soak cashews in water for 2 hours. Drain
Add cashews to blender and add the cup of water and 1 tsp salt.
Blend until smooth.
Add to dish or in jar. Will keep in refrigerator for 2-3 days
Can also be frozen

 

The Delicious Dessert

 

Rustic Berry Vegan Galette

Pie Crust
1 ½ cups flour
½ cup vegan butter
½ tsp salt
3-6 tbsp ice water

Pie Crust Mixture

 

Fruit Filling
1 cup blueberries fresh or frozen
1 cup strawberries hulled and sliced fresh or frozen
1 cup blackberries sliced
1 tsp lemon juice
3 tbsp sugar
2 tbsp arrowroot

 

Pie Crust Toppers

1-2 tbsp sugar
2 tbsp almond or non-dairy milk

Preheat oven to 400 degrees
Put flour in processor with salt and butter cut up. Process til incorporated, resembling coarse meal and butter is the size of peas. Ad ice water until it is moist. Place on floured counter and flatten with your hand. If not using right way, wrap with plastic wrap until ready to use. When using, roll out into a round large disc. The best part of a galette is it looks rustic so it doesn’t have to look perfect.

For the filling, add fruit to a bowl with the sugar and arrowroot and lemon juice. Mix well and set aside. The longer it sits the more the berries marry. Add the fruit into the middle of the crust. Fold over the crust towards the center. Keep folding until all crust is folded over, you will see a large part of the filling showing.

Place on a cookie baking sheet, melt butter and baste the crust. Sprinkle coconut sugar on top. Bake pie for 20-25 minutes, longer if using frozen berries.

Enjoy with non-dairy vanilla ice cream.

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