Comfort Loaf

Adapted from Kathy Freston

Serves 4 to 6
Great twist on meatloaf, also great in sandwiches.

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 1/2 cups cooked or 1 (15.5-ounce) can pinto beans, drained, rinsed, and mashed
1 pound extra-firm tofu, drained and crumbled
2 tablespoons soy sauce
2 tablespoons tomato paste
1 tablespoon yellow or spicy brown mustard
1/2 cup ground walnuts
1/2 cup old-fashioned oats
1/2 cup dry bread crumbs
1/2 cup oat flour
1/4 cup chopped fresh parsley
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried savory
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
1. Preheat oven to 375°F. Lightly oil a 9-inch loaf pan and set aside.
2. Saute oil,  onion, celery, carrot, and garlic until softened. Mix in beans and set aside.
3. Puree the tofu, soy sauce, tomato paste, and mustard until smooth. Set aside.
4. In a large bowl combine the walnuts, oats, bread crumbs, and flour. Add the parsley, basil, thyme, savory, salt, and pepper. Stir in the tofu mixture and the vegetables and mix well to combine.
5. Scrape the mixture evenly into the prepared pan and smooth the top. Bake until firm, 45 to 50 minutes. If the top begins to brown too much, cover loosely with foil. Remove from oven and set aside for 10 minutes before slicing.

White Bean Dip

Combine all ingredients in food processor until smooth, yum!

1.5 cups white beans cooked or canned 
1 tsp sea salt
2 cloves garlic
1 tsp olive, grapeseed or coconut oil
1/2 tsp cumin
1 tsp lemon juice
 dash of paprika

Black Bean Brownies with Avacado Icing

Ingredients:

• 1 1/2 Cups soft cooked black beans
• 2 ripe bananas
• 1/3 Cup agave nectar
• 1/4 Cup unsweetened cocoa
• 1 Tbsp cinnamon
• 1 tsp vanilla extract
• 1/4 Cup instant oats
• 1 Tbsp walnut pieces

Instructions:

Preheat oven to 350F (176 C). Grease an 8x8" pan and set aside. 
Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. 
Stir in the oats and pour batter into the pan. 
Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. 
Allow to cool before icing.  

Avacado Icing

Ingredients: 

2 Avocado's

1/4 agave nectar

3 tbsp unsweetened cocoa powder

Pour all ingredients into blender and blend until smooth.  

Tastes like chocolate pudding the kids raved!

Gluten Free Vegan Black Bean Brownies

(Inspired by Dr. Fuhrman’s Black Bean brownies)

Makes 12 brownies
Ingredients:
1 19 oz./793 g can black beans (salt free) or 2 cups fresh cooked black beans, drained
2 tsp vanilla extract
2 tbsp almond butter or peanut butter
12 large medjool dates, pitted (18-24 if using smaller dates)
1/2 cup cocoa powder
1 tbsp ceylon (sweet) cinnamon
2 tbsp quick/instant oats (optional, use only if mixture is too wet)
Directions:
1. Preheat oven to 350 F/ 177 C.
2. Chop the dates into small pieces. Combine black beans, dates, vanilla and almond butter in a food processor or Vita-Mix and blend until smooth. (Food processor preferred.)
3. Add cocoa and cinnamon and blend again. (Do NOT add cocoa until the previous ingredients are blended or it will be virtually impossible to mix)
4. If mixture is too dry, add another tablespoon of peanut butter. If mixture is too wet, add oats and process again.
5. Line a square baking pan with parchment paper leaving enough to fold up the sides.
6. Spoon mixture into pan and spread out with spatula or hands.
7. Bake for 30 minutes.

Gluten Free Yam Potato Black Bean Burgers

Adapted from Megan Lust’s recipe at The Gluten Free Vegan

Makes 6-8 patties
Ingredients:
2 1/2 cups grated or spiralized yams/sweet potato (about 2 small ones)
1 19 oz. can low sodium black beans, drained and rinsed well
6 green onions/scallions/spring onions, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
6 cloves garlic
3/4 cup walnut pieces
1 tsp smoked paprika
1/4-1/2 tsp chipotle chili powder
¼ teaspoon salt
½ teaspoon ground pepper
Instructions:
1. Preheat oven to 400°F/205°C.
2. Line a baking sheet with parchment paper.
3. Add walnuts to the bowl of your food processor and pulse until finely ground.
4. Add in the carrot, celery, green onions and garlic and pulse to finely chop. Be careful not to let it become a paste. Remove contents and set aside in a bowl.
5. Add in the black beans to the food processor and gently pulse until chopped. Add 1 cup of the grated yams and pulse into a chunky puree. Scrape out into same bowl.
6. Add the remaining 1 cup  of grated yams and seasonings. Stir and combine well.
7. Form into 8 patties with your hands and place on the parchment-lined baking sheet.
8. Bake for 25 minutes until lightly browned and set.
9. Garnish with condiments and serve as desired. (I use hummus instead of Veganaise, ketchup and relish or pickles and lettuce.)

Yummy, Filling, Toe Warming Veggie Soup

Adapted from http://www.eatingwell.com/recipes/veggistrone.html EatingWell:  January/February 2013

This soup is very similar to a soup I used to practically live on years ago.  I used zucchini rather than cauliflower and sometimes threw in some salsa for an extra kick. I like to make a huge pot and eat a bowl before lunch and dinner all week.

10 servings, 2 cups each | Active Time: 1 hour | Total Time: 1 3/4 hours

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onions (2 medium)
• 2 cups chopped celery (4 medium stalks)
• 1 cup chopped green bell pepper (1 medium)
• 4 cloves garlic, minced
• 3 cups chopped cabbage
• 3 cups chopped cauliflower (about 1/2 medium)
• 2 cups chopped carrots (4 medium)
• 2 cups zucchini (I added as I hate green beans) 
• 8 cups low-sodium vegetable broth or chicken broth
• 2 cups water
• 1 15-ounce can tomato sauce
• 1 14-ounce can diced tomatoes
• 2 cups garbanzo, white,  kidney or pinto beans,boiled
• 1 bay leaf
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 1/2 cup thinly sliced fresh basil
• 10 tablespoons cashew nut cheese ( or Parmesan cheese)

Preparation

1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots; cook, stirring occasionally, until slightly softened, about 10 minutes more.
2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.