meatloaf - vegetarian recipes

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meatloaf vegetarian recipes

Kitchen Creativity

December 12 2017 Robin Robertson's Global Vegan Kitchen 

Kitchen Creativity In a break from my usual recipe posts, I’d like to share an excerpt from Karen Page’s new book entitled Kitchen Creativity. Beyond a cookbook, Kitchen Creativity is a guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity gives insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, and Dirt Candy. Based on four years of research and dozens of in-depth interviews, Kitchen Creativity illuminates the methods of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes before reinventing the classics from a new perspective. Part II’s A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new recipe ideas and combinations. While not a cookbook, nor a vegan book, for that matter (although vegan chefs and ingredients are very well represented), Kitchen Creativity has a lot to offer for cooks looking to broaden their creativity in the kitchen.  The following is an excerpt from Kitchen Creativity on one of my favorite topics, umami… “Umami” from Kitchen Creativity by Karen Page The taste of umami is imparted by glutamate, a type of amino acid discovered in 1908 by Dr. Kikunae Ikeda of Tokyo Imperial University. In studying kombu (kelp), Ikeda managed to isolate glutamate as its own compound, giving it the name of umami, which translates as savoriness. Thus, 5,000 years after the discovery of salt, and 4,000 years after the discovery of sugar, and 3,500 years after the discovery of sour (vinegar), umami is a relatively new taste concept. Japanese cooks had been using umami-rich ingredients intuitively for centuries, long before their scientific properties were discovered to enhance flavor. While we first mentioned umami in our 1996 book Culinary Artistry, it did not begin to gain more widespread acceptance until after 2000 when glutamate receptors were discovered on the tongue. The main sources of umami are those deriving from 1) the amino acid glutamate (found in, e.g., kelp); and those deriving from 2) so-called nucleotides--such as a) adenylate (aka AMP, which is found primarily in fish and shellfish), b) guanylate (aka GMP, which is found primarily in plants and fungi, e.g., shiitake mushrooms, esp. dried), and c) inosinate (aka IMP, which is found primarily in meat and fish, e.g., bonito flakes). The big umami magic happens when one or more nucleotides are combined with glutamate, as there is a synergistic affect--resulting in umami with as much as eight times the potency. Umami Dynamics Umami can enhance a bland dishs appeal with mouth-filling savoriness. Umami can also enhance a dishs perceived sweetness, while tempering its perceived bitterness. If you find yourself with too much of a good thing when it comes to umami, try balancing with salty, sweet, bitter, acidic, or piquant ingredients. Umami is a taste that tends to linger on the palate--something referred to as a long finish in the wine world. Because it contributes to the qualities of deliciousness and satiation, umami is especially prized as a taste in dishes and menus. Note: Certain herbs and spices can also emphasize a dishs savory aspects, such as bay leaf, cumin, oregano, paprika, sage, and thyme. Using Umami Chefs praise black garlic (aka fermented garlic) for its ability to add depth and earthiness to dishes ranging from vegetables to meats. If you doubt umamis importance as one of the five primary tastes, consider the fact that leading chefs like Michael Anthony, Eric Ripert, and Jean-Georges Vongerichten believe dashi to be a key component of their cooking. Some chefs use it to replace liquids in countless preparations, from brines to broths to salad dressings. Chefs have rising enthusiasm for all manner of fermented ingredients (e.g., fermented soybeans, kimchi, miso, pickles, sauerkraut), which bring umami to dishes including vegetables. The corn smut known as huitlacoche is prized as a Mexican delicacy, not only by chefs cooking in the vernacular like Rick Bayless, but also mainstream chefs who find themselves using it in quesadillas, soups, and tacos. Sean Brock declares is insanely delicious and luxurious, like black truffles. Kombu (aka kelp, the sea vegetable) is prized for its umami by Yoshihiro Narisawa. Brad Farmerie is fanatical about miso, which allows him to achieve a rich mouthfeel without butter or cream. Miso is an integral part of Farmeries roasted chile caramel Brussels sprouts, which involve caramelizing sugar (sweet) before adding chiles (hot), cilantro stems (bitter), lime juice (sour), fish sauce (salt/­­umami), and miso (richness). He adds miso to sweet potatoes + brown butter + rosemary to create another dish hes not able to take off the menu. Other chefs will add misos (e.g., white) to salad dressings or soups for an umami boost. From his time in Japan, Michael Anthony picked up a love of sea weeds and pickles. Thomas Henkelmann describes rich, flavorful stocks as essential for cooking in every season. Umeboshi paste is prized by chefs, including Isa Chandra Moskowitz of Omahas and Brooklyns Modern Love, for its umami quality. Moskowitz adds it to her Caesar salad dressing for its anchovy flavor. Even native Brits like Mark Levy fall prey to the charms of white truffles, which he prizes for their mysterious aroma and short availability. Excerpted from Kitchen Creativity: Unlocking Culinary Genius--with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs by Karen Page (Little, Brown, October 31, 2017). Save Save Save Save The post Kitchen Creativity appeared first on Robin Robertson.

Vegan Italian Meatloaf

May 22 2017 Happy Cow veggie blog 

Were you a meatloaf fan growing up? Not the singer, but the meat concoction that was oddly shaped to resemble a loaf of bread? There’s no denying that meatloaf was a staple comfort food….but it’s not even close to being vegan friendly. Never fear though…because where there’s a vegan, there’s a way. And Pastabased has proven that with this amazing Italian meatloaf recipe. It’s healthier than normal meatloaf, but still hearty and flavorful. Stuffed with a cheesy center and then smothered in red sauce! Here’s how you can replicate this classic dish yourself: Read the recipe in full here.   The post Vegan Italian Meatloaf appeared first on The Veggie Blog.

Vegetarian Meatloaf Recipe – By Popular Demand!

May 8 2017 Oh My Veggies 

Check out this meatloaf recipe too–it turned out much better! Vegetarian Meatloaf Part 2 (The Redemption) And by popular demand, I mean two people. Here’s the recipe I used for my vegetarian meatloaf failure.  The instructions in bold are things that I didn’t do when I made it–if you make these changes, you might be […]

Kachumber Salad – Cucumber Tomato Onion Salad Recipe

June 20 2016 Vegan Richa 

Kachumber Salad – Cucumber Tomato Onion Salad RecipeKachumber Salad – Cucumber Tomato Onion Salad Recipe. Kachumbar is a simple Chopped salad with onions, tomatoes, cucumbers and a salt, pepper/­­cayenne, lemon dressing. Serve as a side with Indian curries, or as a dip with chips, or over burgers. Vegan Gluten-free Soy-free Oil-free Recipe. Pin this post.  Kachumber is a simple fresh chopped salad with chopped onions, tomatoes, cucumbers and a salt pepper lemon dressing. The chopped salad can also contain radish or carrots and the dressing can contain vinegar or yogurt. Serve as a side with Indian curries and dals, or as a dip with chips, or over burgers or add to a wrap, burrito, taco or to a bowl. The refreshing chopped salad is somewhat like pico de gallo. It uses salt, pepper, cayenne and lime/­­lemon as the dressing. Kachumber Salad adds a crunchy fresh, juicy, and cooling flavor and texture to the foods and works well with hot and spicy or other sharp flavors. Use it however you like. Make a big bowl of this salad for the BBQ party this Summer! The salad has many variations. Add some mint in. Add some cumin powder, chaat masala or kala namak, or add some non dairy yogurt to make a raita dip. This is a no oil side salad. Play away! Continue reading: Kachumber Salad – Cucumber Tomato Onion Salad RecipeThe post Kachumber Salad – Cucumber Tomato Onion Salad Recipe appeared first on Vegan Richa.

‘Lusty Vegan’ Chef Gets Cooking on Access Hollywood

April 27 2015 Meatless Monday 

‘Lusty Vegan’ Chef Gets Cooking on Access Hollywood As part of Earth Week, Access Hollywood Live co-hosts Kit Hoover and Billy Bush invited Chef Ayinde Howell, founder and publisher of the award-winning iEatGrass.com. to show how he creates delicious meatless versions of traditional meals for Meatless Monday. Chef Ayinde began by cooking up a traditional meatloaf using tofu, with lentils added for texture, and oats to bind it together, plus onions, dijon mustard catsup, and a few other ingredients for flavor. One smart tip he suggested was shaping them into mini-meatloafs to make them more attractive to kids. Billy Bush, a self-proclaimed heavy carnivore decided to be the guinea pig and took the first taste. He gave the meatloaf top marks, as did Kit Hoover. You can see the recipe here. Chef Ayinde said the simple recipe would be about 40% less expensive than if you used beef. While the savings are significant, the focus of the segment was how Meatless Monday benefits the planet, and Billy Bush shared an important statistic: Over a year, if your four-person family skips meat once a week, its like taking your car off the road for five weeks. Chef Ayinde, who is from Los Angeles and is living through the terrible drought there also reminded viewers that going meatless one day a week is a little known way to save thousands of gallons of water, given that it takes over 1800 gallons of water to produce a single pound of beef. In addition to the meatloaf he also whipped together another traditional favorite, chicken pot pie, using seitan , a wheat protein. Just last year Chef Ayinde co-authored a cookbook with Zoe Eisenberg with the provocative title, The Lusty Vegan. It features 80 recipes as well as tips on how to create vegan meals that even meat-eaters will love. Thats the vegan part. The lusty part is light, witty advice on navigating the challenges of vegans dating non-vegans. Both authors are vegans who have dated omnivores and they have plenty of experience to share.  How often can you get delicious recipes and dating advice in one book?  Be sure to check it out.  And watch the Access Hollywood Live segment here.   The post ‘Lusty Vegan’ Chef Gets Cooking on Access Hollywood appeared first on Meatless Monday.

US News and Report Gives a Nod to Meatless Monday

August 11 2014 Meatless Monday 

US News and Report Gives a Nod to Meatless MondayMany flock to popular social media outlet, Pinterest, for the latest and greatest from fashion to food.  And according to US News and World Report, the platform can also be useful in budgeting, saving, organizing, and generating DIY or meal ideas. When its used to curate and search Meatless Monday recipes, well then its satisfying a few of the benefits that U.S. News and World Report highlighted. Their recent article featured the Meatless Monday Pinterest Board as a means of organizing and meal planning--to help protect against unused leftovers or an improvised meal of fast food. But wed be remiss not to add that eating more vegetable proteins instead of meat is usually a money saver as well. And the Meatless Monday Pinterest page is an excellent source of deliciousness, featuring meatless recipes for breakfast, lunch, and dinners--and many variations on chili, tacos, pizza, mushrooms and more. There is a lot there. So we enlisted our Associate Director of Marketing to help pick out a few highlights. Here is what she suggested:     The MM Blogger Board--this board features over 80 Meatless Monday bloggers cooking, creating, and contributing recipes. So its eclectic, plentiful, and great place to browse. Here youll find a range of meatless recipes from main courses and sides to dips and desserts.     The MM Meat Makeovers--this board is a great place for everyone who has grown accustomed to having meat in the center of the plate. Here youll find crab-less crab cakes, vegan po boys, and meatless meatloaf or meatless meatballs.     The MM Mushroom Lovers Board--this board features the versatile and umami-rich mushroom. The board is the love child of Meatless Monday and our partners at the Mushroom Council. Did you know that September is National Mushroom Month? Dont forget to mark your calendar.     The MM Summer Cookout Board--this board demonstrates that there is more to a summer cookout than hot dogs, hamburgers, and steaks. Here youll find alternatives to the usual (meat) suspects of cookouts, and youll also see some terrific vegetable centered sides.     The MM E-Cookbooks--the Meatless Monday E-Cook Books are an absolute favorite. Here youll find a wide range of recipes. And youll get to rub shoulders with some excellent chefs. Contributors include: Mario Batali, Matteo Bergamini, Mary Sue Milliken, Susan Feniger, and John Fraser--just to name a few. The post US News and Report Gives a Nod to Meatless Monday appeared first on Meatless Monday.

Lentil Quinoa Meatloaf Burgers

May 11 2016 Vegan Richa 

Lentil Quinoa Meatloaf BurgersLentil Quinoa Meatloaf Burgers.  Lentil Quinoa Burger patties with spicy glaze. Easy “Meatloaf” Burgers. Serve as burgers with buns or as patties over a salad. Vegan Nut-free Recipe. Pin this post. Love my Lentil Quinoa Loaf! Then you will love these burgers. These fat and delicious patties make a hearty meal. Make a burger or serve in wraps or salads! Lentils and quinoa and amped up with cooked onion, garlic and veggies, spices, sauces and made into patties. Cook the patties on a skillet and the patty is ready in 6 minutes! Glaze, add toppings and serve. Change up the spices in the burgers and use middle eastern blend, or garam masala or taco spice. Change up the glaze to choice. We had these with regular tomato, onion, lettuce. and some with chopped cucumber, radish, onion, tomato, cilantro salad.  On another note, send loads of positive thoughts for Chewie, our adopted puffball.   Continue reading: Lentil Quinoa Meatloaf BurgersThe post Lentil Quinoa Meatloaf Burgers appeared first on Vegan Richa.

Saturday Six | Quinoa Risotto, Meatless Meatloaf and Moroccan Chickpea Salad

October 18 2014 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including Creamy Pumpkin Quinoa Risotto, a meatless meatloaf made with black beans, and a flavorful Moroccan salad.


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