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.

Terrific Tempeh

Earlier this week I had a conversation with my dad about Reuben sandwiches (I kid you not). At some point, my dad asked me if there could really be a solid substitute for meat in a hearty sandwich--especially a sandwich such as the Reuben, which boasts the ultimate in salty lunch meats: corned beef.

My answer? Tempeh...the quintessential vegetarian meat substitute.

Tempeh is an Indonesian creation that, in it's purest form, is just fermented soybeans. Wait! Don't stop reading! I know it doesn't exactly sound palatable, but I promise you: Tempeh is truly the vegetarian equivalent to a meat-eater's pound of bacon. Or Filet Mignon. Or whatever it is that gets your taste buds going.

I frequently slice tempeh thin, marinade it, and brown it in a skillet coated lightly with olive oil. It adds an unbeatable "meaty" quality to sandwiches--it's packed with flavor, has a little crunch when browned, and rocks a ridiculous amount of protein (20 grams per serving!).

Vegetarian or meat-eater, give tempeh a try this week.

Our Saturday night dinner was a Tempeh "Cheese Steak" sandwich of sorts. Sauteed green peppers, onion, and garlic, sliced tempeh, swiss cheese, and veggie baked beans on the side. It was messy. It was huge. And it made me smile.

If nothing else, you can impress all your friends when you tell them you ate the vege-head equivalent to a pound of bacon.

Vegetarian Cheese "Steak" Sandwiches

You can definitely marinade the tempeh before browning it (we simply didn't have time when we made them yesterday!). Just use whatever favorite marinade you use for meat, let it soak for a few hours, and proceed as directed.

Ingredients:

• 1 package of tempeh, thinly sliced
• a little olive oil
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 4 cloves of garlic, minced
• Swiss cheese
• Hoagie buns (or, we just used our usual bread)
• Optional: Bread n' Butter pickles, and any other additional condiments you love on your sandwiches :)

Directions:

1) Heat a little olive oil over medium heat in a skillet. Place tempeh slices in the skillet; heat until lightly browned on one side, then flip each slice and heat until lightly browned on the other side (approximately 3 minutes per side). Remove tempeh slices and set aside.

2) Using the same skillet, heat a little olive oil and add bell pepper and onion slices. Saute until softened and lightly browned (about 6 -8 minutes). Add garlic and cook 1 -2 more minutes.

3) Meanwhile, place swiss cheese slices on your bread or bun of choice. Toast in a toaster oven until cheese is melted and a little bubbly.

4) To assemble sandwich, place tempeh slices on bread. Mound bell pepper and onion mixture on top. (optional: add pickles or any other condiments you love to have on your big sandwich). Not optional: must eat with barbeque baked beans (I'll bring you a fun recipe for this one tomorrow).

Autumn-in-a-Bowl

Oh, my. There's another Fall Fest going on in my kitchen tonight.

We're talking roasted butternut squash, toasted walnuts, and caramelized onions. Add this splendor-of-autumn mixture to whole wheat pasta. Did I mention the grated Parmesan?

Fall Foods: You bring me to my knees.

The latest issue of Clean Eating Magazine arrived in my mailbox last week. The Clean-Eating-Arrives-in-the-Mailbox Day is consistently a favorite in our house (it's the simple things in life, right?). Amongst endless mouth-watering seasonal recipes, I found one for Butternut Squash Lasagna with Toasted Walnuts and Caramelized Onions. Count me in!

Despite the alluring delicious-ness of this recipe though, I decided we needed something simpler for our humble dinner menu (Come on: Does anyone besides Martha Stewart really have time to whip up a lasagna after work?). As such, I eliminated the hallmark lasagna ingredients (ricotta, egg, marinara, etc.), and boiled this recipe down to it's basics. Clean. Simple. Irresistable.

Tastes like Autumn-in-a-bowl.

Adam went heavier on the pasta (his bowl is pictured), while I skimped on the pasta to leave more bowl-space for the squash...lots and lots of squash.

Friends, if you haven't hopped on the butternut bandwagon yet, it's not too late! Get to the grocery store, elbow your way to the squash bin, and load 'em up. These oddly-shaped gourds--and tonight's recipe--make me a very happy camper.

Whole Wheat Pasta with Roasted Butternut Squash, Caramelized Onions, and Walnuts

(when it's all said and done, this recipe was A Hungry Spoon creation; inspiration came from this month's Clean Eating Magazine)

This is the perfect Fall recipe. As noted above, I was so addicted to the squash n' walnuts, I barely left room for pasta in my bowl.

Ingredients:

• 12 oz. box of whole wheat penne pasta
• 1 butternut squash, peeled and cubed
• a little olive oil
• Salt and pepper to taste
• 2 onions, sliced
• 5 cloves of garlic
• 1/2 tsp. dried ground sage
• 1/3 cup chopped walnuts, toasted

Directions:

1) Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.

2) In a large bowl, toss squash cubes with a small drizzle of olive oil (just a tad!). Season with plenty of fresh ground black pepper and salt to taste. Arrange squash cubes in an even layer on the baking sheet. Bake for 20 -25 minutes, until soft and cooked thoroughly. (Make sure you stir the squash every 10 minutes while it bakes!)

3) Cook pasta according to package directions.

4) Heat a little olive oil in a skillet over medium heat. Add onion and saute until well-browned and soft (about 10 minutes). Add garlic and sage and cook for another 2 - 3 minutes. Season with salt and pepper (if you like ground black pepper, it goes wonderfully with this dish!).

5) Pour pasta into individual serving bowls. Top each serving with the eater's desired amount of squash, onions, and walnuts. Top with grated Parmesan. (My husband, the forever Cheese-head, added a bit of grated Mozzarella as well).

6) Invite the neighbors over. It's Fall Fest at your house tonight!

Casserole Comfort

When it's a cloudy and chilly, and fall is in full force, a girl just needs a warm, veggie-licious casserole to complete her day.

Bonus: blue corn tortilla chips are mixed right in. Definitely a winner in my book.

Casseroles frequently get a bad wrap in the world o' health food, likely due to recipes loaded with cheese, butter, sour cream, and endless cans of "cream of fill-in-the-blank" soups. Not today though! I crave a warm casserole on a chilly day as much as the next girl, and I knew the Moosewood would provide a health-ified, flavor-rich, oven-baked dinner.

The Moosewood's Black Bean Chilaquile has a vibrant color that comes from it's plethora of veggies: fresh spinach, fresh tomatoes, corn, salsa, and blue corn tortilla chips. Add a little guacamole and we've got quite the Rainbow Bright dinner on our hands. It may not be the most photogenic dish, but the splendid taste makes up for its lack of "cover model" qualities.

This dinner is definitely an old favorite in our house--it satisfies my need for old-fashioned casserole comfort, but with a brilliantly unique and ethnic twist that only the Moosewood can provide. We served ours with some homemade cornbread, and plenty of extra blue corn chips n' salsa.

Are you cooking up any comfort casseroles lately?

Black Bean Chilaquile

(recipe from Moosewood Restaurant Low-Fat Favorites)

Blue corn tortilla chips make the world go 'round. While we all love them with salsa and guac, you can only imagine how magnificent they taste crumbled into a Mexican Casserole. Be sure to serve this baby with plenty of fresh guacamole and salsa.

Ingredients:

• 1 cup chopped onions
• 1 TBSP olive oil
• 1 cup chopped tomatoes
• 1 1/2 cups fresh or frozen corn kernels
• 1 1/2 cups cooked black beans (one 15 oz. can, rinsed and drained)
• 2 TBSP lime juice
• Salt to taste
• 1/2 ground black pepper
• 2 cups rinsed, stemmed, and chopped fresh spinach
• 2 cups baked blue corn tortilla chips, crushed
• 8 oz. sharp cheddar cheese (reduced fat)
• About 1 cup of your favorite red salsa
• Guacamole (we mashed up an avocado and added 2 cloves minced garlic, a splash of lime juice, a little salt n' pepper, and some fresh cilantro leaves)

Ingredients:

1) Preheat oven to 350 degrees. In a pot, heat oil over medium heat. Saute the onion for about 8 minutes. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper. Continue to saute for another 5 -10 minutes, until heated through.

2) Meanwhile, in another saucepan, blanch the greens in boiling water for 1 to 3 minutes, until just wilted and still bright green. Drain immediately and set aside.

3) Spray an 8 x 8 casserole dish or baking pan with cooking spray. Spread half of the crushed tortilla chips on the bottom. SPoon the sauteed vegetables over the tortilla chips and sprinkle about 2/3 of the grated cheddar on top. Arrange all of the greens evenly over the cheese and spoon the salsa on top. Finish with the rest of the tortilla chips and top with remaining cheddar. Bake for about 35 - 40 minutes, until the cheese is bubbling and starts to brown. Serve with guacamole, if desired.

4) If it's also a cool, cloudy fall day where you are, you may want to consider eating your Chilaquile while you're wrapped up in a Snuggie. Or perhaps just a blanket. With your favorite book nearby :)

Speedy Supper

What do you whip up for dinner when you're short on time and have a mile-long to-do list?

Flatbread pizzas!

Typically, I make homemade pizza at the speed of most things I create in the kitchen: slow as a turtle. I make speedy cooks cringe. I adore the dough-making process, I love mounding every veggie in the fridge on top, and I crave whatever random combination of cheeses cover the top (Gorgonzola anyone?).

But today, it just wasn't happening. With a major event at my work this weekend (we're hosting a former "Biggest Loser" contestant!), and company arriving tomorrow (Adam's parents are visiting for the weekend), I knew a night of warp-speed cleaning and baking was in store.

The quick fix? Whole wheat flatbreads topped with chunky marinara sauce, mozzarella, Gorgonzola, veggies, garlic, and a sprinkling of seasoning.

Tonight's repast may not be a culinary masterpiece, but it sure did hit the spot. And left me plenty of time scrub the baseboards and bake some muffins :)

What's your favorite meal to make when you're short on time?

Flatbread Pizzas

(A Hungry Spoon recipe)

This recipe speaks for itself--you're on easy street with quick n' simple preparation. The longest part of the process? Heating up the oven :)

Ingredients:

• Whole wheat flat breads
• Marinara sauce (or pesto)
• Veggies of your choice, chopped (we used green bell pepper, onion, tomato, and spinach)
• Cheese of your choice (we used Mozzarella, Gorgonzola, and Parmesan)
• A few cloves of garlic, minced (if you're really time-crunched, just sprinkle some garlic powder on top!)
• Italian seasoning

Directions:

1) Heat oven to 400 degrees.

2) Spoon marinara over each flatbread. Sprinkle cheese on top. Top with a big ol' mound of your chopped veggies. Sprinkle with garlic and Italian seasoning.

3) Place flatbreads on a greased cookie sheet and bake for minutes, or until heated through and cheese has melted. Serve with extra marinara for dipping.

4) Eat. Enjoy. Now move on to the next item on your to-do list!

Sloppy Sandwich Night

As a child, I recall Sloppy Joe lunches as one of the dreaded days in the school cafeteria: The orange and brown sandwich filling scooped onto a bun was always a bit too mysterious. Add a side of canned corn and fruit cocktail, and you've got yourself a "well-balanced meal?"

I shudder at the memories.

I never could have dreamed that one day Sloppy Joes would rank near the top of my "Favorite Sandwich List" as an adult. Well, "Barbeque Tempeh Sloppy Joes" to be exact. (And yes, I do have a Favorite Sandwich List. Hey--we all have our priorities in life.).

This sandwich makes me weak in the knees it's so good.

I mean it, friends. You may never go back to eating meat again after you try this baby. The from-scratch sweet n' tangy barbeque sauce is bursting with flavor (yes, bursting!). Add sauteed onions and green pepper, and a sprinkling of blue cheese and voila! A hearty bite of heaven on earth. (If you're a true cheese-head like my husband, you could also add a slice of Colby-Jack or Swiss cheese to your sandwich.).

If you've never tried tempeh, this is a great dish to give it a first try. It's loaded with protein and makes an awesome vege-head sandwich filler when your veggies and beans just aren't enough.

So, may my Saturday night dinner inspire your dinner tonight. Everyone needs a Sloppy Sandwich Night in their life.

What's your favorite "ultimate" sandwich?

Barbeque Tempeh Sloppy Joes

(Adapted from a recipe found in Robin Robertson's The Vegetarian Meat and Potatoes Cookbook)

This sandwich fulfills my craving for a hearty fork and knife sandwich. If you're interested in cooking vegetarian cuisine for a heavy meat-eater, Robertson's cookbook is a fantastic starting point--all of her recipes are stick-to-your-ribs good.

Ingredients:

Barbeque Tempeh:

• 8 oz. of tempeh, cut into 1/4 inch wide strips
• 2 TBSP olive oil
• 1 onion, minced
• 4 cloves of garlic, minced
• 1 - 1/2 teaspoons fresh ginger, minced
• 2 cans of drained crushed tomatoes ( 14.5 oz. each)
• 1/4 cup molasses
• 2 TBSP dijon mustard
• 3 TBSP soy sauce
• 1 TBSP rice vinegar
• 1/4 tsp. ground red pepper

Onion n' Pepper

• 1 large onion, sliced
• 1 bell pepper, sliced
• a little olive oil

Sandwich Fixins'

• Bread or bun of choice (we just used our standard bread)
• Blue cheese crumbles
• Optional: sweet pickle slices (bread n' butter pickles)

Directions:

1) Heat olive oil in a large skillet over medium heat. Add tempeh slices, allowing to brown on one side (approximately 3 minutes). Flip, and brown tempeh on the other side. Remove tempeh from the skillet and chop into smaller pieces. Set aside.

2) In a pot, heat a little olive oil over medium heat. Add diced onion and saute until softened, about 5 minutes. Add garlic and ginger, and saute for another 2 minutes. Add remaining ingredients for the barbeque tempeh (through ground red pepper). Bring to a boil, reduce heat and simmer for 10 to 15 minutes, allowing to thicken. Stir occasionally. Add tempeh and allow sauce to cook another 5 minutes, until heated through. Your filling is done!

3) Heat a little olive oil in a skillet over medium heat, and add sliced onion and bell pepper. Saute until lightly browned, about

Dishwashing and Dinner Salads

Tonight I got to be dishwashing royalty.

Okay, maybe I over-glorified my role just a tad.

Regardless, I had an awesome time suds-ing up the dishes at the Taste of Home Cooking School event that premiered in Morgantown tonight.

Where did I get such a sweet gig, you ask? My mom is undoubtedly the #1 Fan of Taste of Home’s Simple and Delicious Magazine. So, when the local food panel I sit on was asked to volunteer backstage at Taste of Home’s event, I jumped at the chance to bring mom along for some behind-the-scenes fun.

And fun we had.

They cooked up a storm at the event, and raffled off every dish they created for audience members to take home (backstage volunteers excluded unfortunately!). This event was not for the faint-of-heart: For instance, "Upside Down Banana Pecan French Toast" was first on the menu, complete with 2 cups of half and half (even my eyes widened at this one!).

Prior to all the dish-washing mania though, I chowed down on a dinner salad that I knew would power me through the next three hours on my feet, elbow-deep in Palmolive.

This baby was loaded with plenty of stick-to-your ribs fixins.' Let’s be honest: there’s really no other way to eat a dinner salad.

This dish-washing chick is exhausted. Fortunately it's dress-down Friday at work tomorrow.... If only dress-down day meant sweatpants and a hoodie :)

Stick-To-Your-Ribs Dinner Salad

(a very simple Hungry Spoon original)

This salad was quick and easy to throw together, and filled me up with all kinds of happiness. I don't have amounts for anything, because I just threw it all into the mix!

Ingredients:

• Fresh spinach, stemmed and chopped
• chopped avocado
• Chickpeas, rinsed and drained
• chopped broccoli
• chopped fresh tomato
• toasted pumpkin seeds
• Gorgonzola cheese
• Roasted garlic hummus
• Black bean salsa
• A little drizzle of balsamic vinaigrette

Directions:

1) Combine all ingredients in a big bowl, mix together, and enjoy your crunchy, satisfying dinner.

2) Enjoy your Friday!