No Loafing!

Here are a couple of dinners for you...

The first is Loaf, made using The Magical Loaf Studio! I named mine "In All It's Awesome Glory". It was good! No, really, it was actually good! No, for serious, it was good!
I had all this wheat germ, see, from making the granola bars for our camping trip, and so I went to vegblogsearch.com and typed in wheat germ, and one of the results that came up was loaf!
Here is mine...

1/2 C walnuts
2 T canola oil
1 onion, diced
1 clove garlic, minced
1 carrot, grated
1 C TVP reconstituted in 1 C boiling water
1 C wheat germ
1/4 C tapioca pearls
1 t dried basil, crumbled between your fingers
1 t dried parsley, crumbled between your fingers
1/4 t oregano, crumbled between your fingers
2 T HP sauce/ketchup
1 t salt
pepper to taste

Preheat oven to 350 degrees. Grease a loaf pan.
Boil your cup of water and add TVP, set aside.
In the small bowl of your food processor, process walnuts into meal. Pour into bowl and set aside.
In the small bowl of your food processor, process the onion, garlic and carrot.
In a large pot, saute veg in oil.
Add everything else and mix well.
Pour into loaf pan, press into pan and bake 1 hour.
Let cool 10-15m and turn out and slice into 8.
Approximately 3 points per slice.

Here is a recipe that I got from our CSA, was it ever good! I think this is how I will prepare chard from now on...

African Pineapple Peanut Stew

1 C chopped onion
2 garlic cloves, minced
1 T canola oil
1 bunch Swiss chard/kale, chopped (about 4 C)
1 20 oz can crushed pineapple
1/2 C peanut butter
1 T Tabasco sauce (or to taste)(or whatever you use for 'heat')
1/4 C chopped fresh cilantro
salt to taste

Saute onions, then garlic.
Add pineapple, simmer and add chard. Simmer until chard is wilted.
Mix in peanut butter, Tabasco sauce and cilantro.
Simmer for 5 more minutes and serve over rice.
4 points per half cup.

Two potlucks this weekend!! One at the Harvest Festival at the farm and one for our church.
I brought Pineapple Upside Down Cake to the farm and it was good! I used 1/4 C Earth Balance instead of 1/3 C oil and it was fine. I beat the sugar and the margarine together, then added the pineapple juice and vinegar and then the dry ingredients. Oh, and I used rings instead of crushed pineapple.
It was the first time I've used my springform pan and I was so pleased that it worked. A little was leaking into the oven, so I just stuck a baking sheet under it to catch the drips and it was fine. Also, the inside did not get cooked, so when I flipped it out onto the plate, it was all raw, so I stuck it back into the oven and crossed my fingers that the glass plate wouldn't crack and it didn't- phew!
Didn't get a picture of the loveliness, so I guess I'll have to make it again. Definately a keeper.

For our church party, I brought a dish based off of Urban Vegan's Curry Cashew Casserole and it turned out great! I kind of diverged from the recipe a lot, but not really. Well, yes I did. But not in spirit. You decide.

3/4 C cashews
3 small eggplants, chopped
3 red or green peppers, chopped
1 can garbanzo beans, rinsed and drained
1 can coconut milk
2 T brown sugar
1 T curry powder
1 t salt
1 t onion granules
1 t dried basil, crumbled between your fingers
1/2 t garlic granules



Preheat oven to 400 degrees. Oil a 9 x 13" casserole dish.
In a food processor, process your cashews into meal.
Pour into a large bowl and add garbanzo beans, coconut milk, brown sugar, curry powder, salt, onion granules, basil and garlic granules. Mix well. Add eggplant and peppers, mix well.
Pour into casserole and bake 40m covered , 20m uncovered.
Serve over rice, yum!

Enjoying "The Sunrise Lands"- Stirling is a good storyteller- not afraid to pull out all the stops when it comes to plot development.