Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: meatless loaf

Showing posts with label meatless loaf. Show all posts

Tuesday, April 12, 2011

BACK FROM VANCOUVER; MEATLESS LOAF #2 (HIGH-FIBER, CAN BE GF)

The second offering in my intermittent meatless loaf "series", recipe below.

Blossoms we used for my Mom's memorial, from my cousin Chris's house in Vancouver.

I'm sorry to be late with this weekly blog post (can't do more than that right now-- book edits!) We just returned home from Vancouver, where we had a memorial for my late mother, Eve Tonge Urbina. It was a good occasion, with laughter as well as tears, lots of family, and some friends I hadn't seen for many a year. It was a family project: My sister Karin and her husband Allen planned it from the other side of the water, and I did the notifying and a photo slide show from my side. Our cousin Chris and his partner Roxanne hosted and chauffeured us, and provided their house for a family gathering in the evening. Our cousin Denis acted as our host and "MC" (for want of a better term), and organized the obituary notice (which my sister wrote):

"Evelyn (Eve) Tonge Urbina of Courtenay, B.C. died Friday, January 21, 2011 at the age of 93, surrounded by children, grandchildren and great grandchildren.

Born in Sausalito, California, November 3, 1917, and later a resident of Los Angeles and San Francisco, California, and Vancouver, Denman Island and Courtenay, B.C., she was a product of a gifted and very interesting family of native Californians.

She was a wonderful artist and an open-minded lover of all the arts. Her sunny, exuberant personality and unconventional and compassionate nature drew people to her like a magnet. She brought her passion for living and for social justice to everything she did."

Mom, age 92.

We heard some stories about my mom, including some memories of her from my Uncle Ken, who, at 81, was my mom's "baby brother". He related a moving and loving memory of my mother in her role as big sister (she was 17 and he was 5) during one time in their family's struggles during the Great Depression of the 1930's. My cousin Phil, my stepson Laurence, and my youngest daughter Justine both spoke movingly of their memories, and their respect and love for my mother. Even DH bravely told a funny story about Mom, despite his great dislike of public speaking.

We also acknowledged that this was the end of an era-- Mom was the last of her generation on her side of the family, predeceased by her bother Gilbert Tonge and his wife Charlotte, Mom's sister Jonnie Rankin and her husband Harry Rankin, and by my father, Alejandro Jaime Urbina. They were not only relatives, but friends and compatriots.

In back, Meghan M. & Brian's son Laurence; front L to R: my cousin Chris & partner Roxanne; me & DH Brian after a delicious dinner at the Whole Vegetarian (formerly the Bo Kong) Chinese Buddhist vegetarian restaurant on Main and 14th in Vancouver. (Photo taken by a friendly diner at a nearby table.)

My BIL Allen (back to camera), SIL George, and my youngest grandson (back to camera) talking to my stepson Laurence as we were setting up.

When I finish my edits, I have lots of scanning of old family photos and interesting documents to do, so that we can share them with the whole family. We do come from an interesting family!

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Before I sign off, here's the 2nd in my meatless loaf "series", which began with the Low-Fat Vegan Onion "Meatloaf".

Printable Recipe

BRYANNA'S HIGH-FIBER VEGETARIAN “MEATLOAF”

Can be GF

Makes 1/ 10” round loaf or one 9x5” rectangular loaf/Serves 6

From my book "The Fiber for Life Cookbook". Most concentrated vegetarian protein foods (except legumes) are not very high in fiber, so I have adapted this loaf to add more fiber. It’s really delicious and open to lots of experimentation with seasonings.

2 cups boiling water

vegetarian bouillon cubes, powder or paste-- enough for 4 cups broth

1/2 cup ketchup

2 tablespoons soy sauce

2 cups textured soy protein granules (TSP or TVP granules)

1/2 cup oat bran

1/2 cup wheat bran (or rice bran)

1/4 cup ground flaxseed

2 tablespoons extra virgin olive oil or roasted (Asian) sesame oil

1 tablespoons nutritional yeast flakes

1 teaspoon EACH garlic granules, onion powder, and dried thyme (or other herb of choice)

freshly-ground black pepper to taste

TOPPING: ketchup, tomato sauce, or barbecue sauce; or any other glaze that you prefer

Preheat the oven to 375 degrees F.

In a medium bowl, dissolve the bouillon in the boiling water. Add the ketchup and soy sauce. Add the soy protein (TVP) and let stand 5-10 minutes, or until the liquid is all absorbed. Add the remaining ingredients, except the Topping. Mix well. Pack into an oiled 10” shallow glass casserole, or a 9x5” loaf pan. Spread the Topping sauce over the top evenly. Bake for 45 minutes. This is good cold or hot, and makes great sandwiches!

I hope you enjoy it!

Tuesday, March 8, 2011

REVISITING MEATLESS LOAF #1-- EASY ONION MEATLESS LOAF

DH is always happy when I make meatless loaf. Much as he loves any and all exotic food, spicy food, etc., I think he sometimes hankers for the simple foods of his youth, and meatloaf was a favorite. Over the years (before working on the Field Roast cookbook-- which, before you ask, is in hiatus, but not abandoned!), I have devised 4 meatless loaves that we like, plus adapted a couple of other recipes. (We don't like mushy meatless loaves; we like them to be at least reminiscent of the loaves of our childhood!)

Last night he wanted something like that for dinner, but I hadn't planned ahead (our company had just gone home and we were catching up on other things). So I pulled out all of my older meatless loaf recipes. I decided that I'm going to make one a week for the next month or so and see how we still feel about them! I made the following one because it was the simplest and easiest and I didn't have much time. It utilizes something I don't use often, but sometimes comes in handy for flavor-- vegan onion soup mix! And it utilizes textured soy protein granules. (Sorry, this is not soy or gluten-free!)

NOTES ON TEXTURED VEGETABLE (SOY) PROTEIN:

Textured Vegetable (Soy) Protein (TVP® or TSP) is a low-fat, inexpensive dry product, used as a meat substitute. It is NOT the same thing as "hydrolized plant protein" or "soy isolate", and contains no MSG or other additives. It is made from soy flour, is cooked under pressure, then extruded to make different sizes and shapes. Organic and solvent-free textured soy protein is available from:

1.) Bob's Red Mill Organic TSP, carries a granulated version only.

amazon.com also carries it. So does veganessentials.com, which ships to Canada for a very reasonable price.

2.) Frontier Co-op sells unflavored organic textured soy protein-- amazon.com carries it.

3.) The Mail-Order Catalog carries a granulated version and a chunk version.
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I can't remember when I devised this particular, but it's definitely a busy cook's recipe (or a lazy cook's, maybe!) . I made it in a round tart pan because I wanted it to cook faster and cool faster. (Cooling firms it up and I did this in the refrigerator this time to speed it up. It didn't actually have to cool all the way before it become nicely firm, and I reheated it in the microwave.) I served it with steamed broccoli and baked potatoes with my no-fat vegan brown gravy.

Next week we'll see if we prefer a different recipe, but, for now, we were pretty satisfied, and it was certainly quick and easy!

Printable Recipe

BRYANNA’S NEW VERSION LOW-FAT VEGAN ONION "MEATLOAF"

Makes 16 slices (9x5” loaf pan); 6-8 servings

This is quick, cheap and easy to make. Use low-sodium soy sauce because the soup mix is salty. Play around with the herbs, add spices, if you wish, etc. This recipe can be GF if you use a wheat-free soy sauce or tamari and GF oats.

NOTE: You can eat it right away, but meatless loaves are always better, taste-wise and texture-wise, if you chill them after cooking. Then you can slice it up and reheat in the microwave or in the oven (covered) or by steaming, or serve it cold (good in sandwiches). It's good with gravy or tomato sauce, etc..

1 1/2 c. granulated textured vegetable/soy protein (TVP® or TSP) (see text above for organic)

1/2 c. rolled oats (old-fashioned oatmeal-- can be GF)

1 7/8 c. very hot water

2 T. lite (low-sodium) soy sauce

1 (40 g or 1. 405 oz.) packet vegan onion soup mix (Frontier and Simply Organic are two organic brands; Lipton's and some no-name brands are vegan)

1/2 c. minced celery

2T.- 1/2 c. minced parsley

herbs to taste-- I used about 1 tsp. EACH dried thyme and basil

1/2 c. ketchup(organic versions are available)

1/3 c. pure gluten flour (vital wheat gluten)
(FOR GF VERSION: use a gluten-free plain baking flour mix containing vegetable gum such as xanthan or guar, homemade (here's one) or commercial, like Namaste Foods, Better Batter, Betty Crocker Gluten-Free Rice Blend, Authentic Foods, or Glutino.)

freshly-ground pepper to taste

OPTIONAL TOPPING: ketchup or barbecue sauce to spread on top

Preheat oven to 375 degrees F. Mix A ingredients together in a bowl and cool in the refrigerator or freezer (reason: if you add gluten flour to a hot mixture it will get stringy). Stir in B ingredients until well-mixed-- use your hands to get it really well-mixed.