Portobello, Wild Rice, Black Bean & Walnut Loaf with Homemade BBQ SauceThe details: I added the following ingredients into a large mixing pot and used my handy immersion blender to blend these ingredients into a chunky puree…
1 cup roughly chopped portobello mushrooms
2 garlic cloves
1/2 red onion
About 1/4 cup oats
1 1/2 cup cooked wild rice
Just under 3/4 cup raw walnuts (toasted in a dry skillet with salt for 3 minutes then cooled)
1 15-oz tin drained/rinsed black beans
1/4 tsp smoked paprika, 1/2 tsp chili powder, & 3/4 tsp ground cumin
2 heaping TBS BBQ sauce
🌺Next, with oily hands, press mixture down firmly into a lined loaf tin (enough parchmnt to hang over sides) and into oven at 375F for 20 min. Take out, carefully flip, add more bbq sauce, oven down to 350F and bake another 25-30 minutes🍦then leave in with oven off for about 30-45 more minutes so it can become sliceable.Make into sandwiches with steamed spinach, dijon mustard & more bbq sauce or as a hash w/ potatoes, toasted almonds, steamed kale and cranberry sauce…or serve sliced on a plate with your favorite roasted veggies such as broccoli, butternut squash and red onion. Recipe idea from Minimalist Baker’s Grillable Veggie Burgers.🌞BBQ sauce recipe adapted from Moosewood’s latest cookbook with a similar version found on Peace Cuisine...(my ingredients…tomato paste, water, apple cider vinegar, dijon mustard, tamari, brown sugar)
1 cup dry green or brown lentils, picked through and rinsed in several changes of water
2 1/4 cups vegetable broth or water (or 1/2 & 1/2)
1 medium red onion, diced small
1 green bell pepper, diced small
1/4 piece of jalapeño (optional)
Salt to taste (up to 1 tsp)
2-4 cloves minced garlic
1.5 TBS chili powder
2 tsp oregano
1 cup tomato sauce
4 TBS tomato paste
1-2 TBS maple syrup
1-2 TBS dijon mustard
First cook the lentils. Bring water or broth to boil in a small pot with the lentils. Turn down to simmer (covered) for 30 minutes (age of lentils will determine cooking time but lentils should retain their texture, not mushy).
While lentils cook, take a deep skillet and saute onion and bell pepper in oil (or 2-3 TBS water) for 5-7 minutes adding a little salt to taste. Add garlic and saute 1-2 more minutes. Add the chili powder, oregano and stir about 10-15 seconds then add tomato sauce and paste. Drain the lentils when ready and stir them into the mixture along with maple syrup and mustard. Enjoy between 2 slices of whole grain toast. Serves 4-6.
To freeze: Allow to cool completely then spoon into a freezer-safe ziplock bag. Flatten lentil mixture down and remove all air from the bag before sealing. Should keep frozen for a few weeks.
Recipe only slightly modified from Post Punk Kitchen’s Snobby Joe’s.
Shepherd’s Pie Cupcakes…Oven to 350F. Blend or process 1 cup cooked brown lentils, 1/4 cup walnuts, 1/4 cup crumbled tempeh (steamed ahead in water + 2 TBS tamari or vegetable broth-water combo for 20 minutes), 1/4 of an onion (roughly chopped), 1-2 garlic cloves, 2 heaping TBS tomato paste or ketchup, 1/4 tsp thyme & cumin + pinch of ground coriander…🌼Press mix into a 6-cup muffin tin, each lined and lightly coated with olive oil. Bake for 30 minutes, then turn oven off and leave in the oven for an hour…🌺While these bake, mash cooked peeled potatoes with soy milk, salt & pepper and place into the corner of a ziplock bag, snipping a small hole into that corner. Pipe that potato “frosting” over the cupcakes and add cooked carrots and peas.🎃 ⛄
A few more muffin tin recipes to try…
Fork & Beans: Vegan Meatloaf Cupcakes
My “not your typical” muffin tin recipes