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!