Thursday, January 24, 2013

Hippie Loaf (Happy Herbivore)

This is YUMMY! It's from The Happy Herbivore Cookbook. I liked it enough to want to eat the leftovers rather than freeze them for future use. Arielle commented, "What makes it taste like meat?" so you know she liked it too. The rest of the family had Turkey Meatloaf

Serves 4 as written - I made 8 servings

1 15 oz can of black beans - drained and rinsed  (about 2 cups cooked if using dry beans)
1 onion, diced
2 garlic cloves, minced (I always use more)
1 large carrot, grated
2 stalks of celery, grated
1 C coarsely chopped brown mushrooms (Crimini etc)
1 C cooked quinoa
1 T Italian seasoning
3 T flour (or brown rice flour for gluten free)
2 T soy sauce
2 T ketchup

Preheat oven to 350*.

Grease an 8 in loaf pan and set aside.

Mash beans in large bowl and combine all other ingredients.
Trust me it will taste good in the end - and since it was
raw I tasted it and nearly ate it all this way. 
Transfer to prepared pan and pat down firmly with a spatula.

Bake for 45 min - 1 hour, until firm and brown on the outside. 

Allow the loaf to cool and set up before serving, about 15 - 20 minutes. 

Nutritional info figured at 4 servings - about two slices or two of my little tarts.

Notes: When Dawn makes loaves she bakes them in muffin pans as she can eat a serving and freeze the rest since her daughter doesn't like lentil/bean loaves.  I wasn't sure I had enough to make 12 muffins (I think yes) and so I used 8 of these little tart pans. It worked well.  I baked about 45 minutes. 

I used sauce on a couple of them from the meatloaf recipe.  It was good - it was good without the sauce too - not sure which I liked best. 

I had a Quinoa incident - burned it black to the pan....I salvaged about 2/3 C and used some brown rice I had for the rest. I do think the Quinoa is one reason this looks and tastes like meat. LOL 

This was good. This is cholesterol free, nearly  fat free (not sure where the fat comes from), is loaded with fiber and protein and is delicious. A hit. 

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...


Linda said...

I used quinoa for the first time this week. It was a recipe for Mac 'n Cheese using quinoa instead of pasta, so not something vegan (cheese, milk, eggs). BUT we really liked it. So, I will use it more. There are so many recipes around right now using quinoa.

Renee said...

Sounds yummy.... I think all but one of mine will eat this.... always looking for yummy veggie options

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Anonymous said...

Sis: It all looks good to me except for the mushrooms. NO WAY! :):):) We are trying to eat up the food stock we have on hand and then not replacing a lot of it when it is gone..... you know can't waste money spent etc. :):)AND you know how much I have in the freezer and pantry. :( :):)
We prefer raw vegies....... and etc. We both need to lose weight so......... love/prayers - mom t.

NeuDays said...

Thank you for this recipe. I'm always on the hunt for good recipes that won't freak my hubby out. This was my first experience cooking Quinoa (I'm having to relearn how to say it KEEN-WA thanks to the Bob's Red Mill package for that lol) so I was very curious to taste this concoction. The mixture was pretty, reminded me of a grain salad. You were right, it's not bad raw. Ohhh and smelled wonderful as it baked! I too doubled the recipe. As it took me longer to prepare than I had intended and finished after the kids were in bed we'll eat it for lunch later. I hope everyone likes it as much as I did. Next time I'll scale back on the Italian Seasoning though, it was quite over-powering.