Bringin' Back "Loaf"

Many thanks for all of the get well wishes you've sent my way! In my NyQuil-induced stupor, it has definitely brought a smile to face :)

Tonight we'll tackle a dish with the most un-flattering name, but a most delightful taste: Vegan Veggie Loaf. I know what you're thinking: tacking the word "loaf" onto a main course dish doesn't exactly conjure up images of a culinary masterpiece.

You'll need to move past the word "loaf" though, because this recipe really rocks. It's kind of like meeting a supermodel named Gertrude. Or Bertha. Don't judge a book by its cover, friends.

I first ran across the inspiration for this recipe at Nicci's blog, Nifty Eats. Her uber-unique and healthy recipe is reminscient of old-fashioned meatloaf...modernized and minus the meat of course. I added sauteed carrots and bell pepper to up the veggie factor, but you could certainly get creative with whatever mix-ins suit your fancy (if you're not committed to a vegan meal, I imagine shredded sharp cheddar would be an outstanding addition). This is also a great recipe if you're looking for a way to use up leftover cooked rice.

I'm hoping tonight will be the last night for NyQuil--I'm heading out on a road trip to Cleveland for the weekend, and my friend Katie has planned some delicious "Foodie" stops for us!

What's your favorite city/town to visit for fun Foodie destinations?

Vegan Veggie Loaf

(adapted from the Vegetarian Loaf recipe from Nicci's Nifty Eats)

As usual, get creative with your mix-ins to this highly-adaptable "loaf." Grated cheddar with go quite well if you're not tied to a vegan meal.

Ingredients:

• 1 onion, diced
• 1 carrot, shredded
• 1/2 of a bell pepper, finely diced
• 1 cup frozen peas
• 4 cloves garlic, minced
• a drizzle of olive oil
• 1 cup cooked brown rice
• 1 cup oats
• 1/4 cup Italian seasoned bread crumbs (or your own homemade bread crumbs)
• 3 TBSP ketchup
• 3 TBSP barbeque sauce
• 1/4 tsp. ground black pepper
• salt to taste
• garlic powder to taste
• a sprinkling of brown sugar
• Optional: shredded sharp cheddar cheese

Directions:

1) Preheat oven to 375 degrees. Spray cooking spray in a loaf pan.

2) Heat a little olive oil in a skillet over medium heat. Add onion, peas, carrot, and bell pepper. Saute until just barely softened (about 4 minutes). Remove from heat.

3) Combine all ingredients in a large bowl (including cheese, if you're using it)--mix it with your hands if you want! Put mixture into loaf pan, cover with foil, and bake for about 30 minutes. Allow to cool slightly/set up for 5 minutes before cutting (it doesn't come out in beautiful slices per se--a little on the crumbly side, but it still tastes as delicious as ever). Serve with salad or roasted veggies on the side.