I have been making this meatloaf for a while now, and am disappointed I haven’t shared it with you sooner. It tastes delicious and is a great weekend menu idea because there is almost always leftovers to have during the week! Not to mention the taste. This is the perfect comfort food Sunday dinner served with a side of veggies and mashed potatoes and gravy. I have never really been a meatloaf fan, mainly because I couldn’t stomach the idea of baked ketchup on top. I don’t know if I’m the only one who’s mom made it that way. (She got the recipe from my Grandma and so on and so forth.) Usually I could convince her to leave a piece not coated with baked on ketchup, but even then I wasn’t really a fan. I found a lentil meatloaf recipe a while back and have modified it to make it taste delicious. If mom’s meatloaf tasted this well, I probably would have enjoyed it more as a child.
For all of my friends in the north, I thought it was only fitting to post a comforting, warm recipe such as chili. And actually, it’s pretty chilly down here in South Carolina today. In fact, as I’m typing this my mouth is watering thinking about this chili. You can eat it as a main course, or as a side. It goes great with cornbread!
There are two things that make this chili superior to most:
- It’s extremely easy. The only thing you have to pre-cook is the onion & garlic and quinoa. (Unless you use bagged beans like I do. But you can cook those days ahead! Quinoa can be cooked ahead too!)
- It is packed full of nutrients. It has black beans, kidney beans and quinoa. Not to mention all the spices; chili powder, cumin, paprika, etc.
Quinoa Chili Ingredients: 1 large onion, chopped 4 cloves garlic, minced 2 (14.5 oz) cans fire roasted diced tomatoes 2 C crushed tomatoes 1 C cooked quinoa 1 C water 3 T chili powder 2 T cumin 1 t unsweetened cocoa powder 2 t paprika 2 (15 oz) cans kidney beans, drained and rinsed (or 4 C cooked beans) 1 (15 oz) can black beans, drained and rinsed (or 2 C cooked) Salt & pepper to taste 1 C frozen corn (optional) 1. Add onion to a large frying pan. Cook for 5-7 minutes. Add water to keep from sticking to the pan. Add garlic and cook for 1-2 minutes. 2. Add all ingredients to a large stock pot. Stir until well combined. Cover and simmer for 30-40 minutes. Note: If you want a more traditional chili leave out the corn. Otherwise the corn makes it more of a southwest dish. It's delicious either way, just depends on your preference!
I know what you’re thinking….How can a mushroom taste like a steak? Portobello mushrooms are very versatile and resemble the texture of meat. Give it a try and let me know what you think!
I like these best with mashed potatoes with a dollop of horseradish and a vegetable. Usually I choose broccoli or brussel sprouts but sometimes I do root veggies. Check out my post on sides here and choose your favorite sides!
This is a house favorite. I’m also convinced you could make this for a pot luck or family function and everyone would like it just the same. (Don’t tell them it’s not real cheese!)
[Picture coming soon!]
Broccoli, Cheese & Rice Casserole Ingredients: 4 C cooked brown rice 1 Batch Cashew cheese sauce 1 Lb fresh or frozen broccoli, chopped Paprika Salt & pepper to taste In a large mixing bowl combine rice, broccoli and cheese sauce. Lightly grease a 8x8 or 9x9 pan. Spread rice mixture evenly into pan. Sprinkle with paprika and salt & pepper. Bake, covered at 350 for 25-30 minutes.
This is our go-to recipe on Tuesdays for a side with whatever we have for Taco Tuesday. Tacos, enchiladas, burritos or whatever Mexican recipe I have for the week!
Hi, friends! I realized I post a lot of main courses and have not posted many side dishes. Does this mean I only eat the main course and no sides? Of course not! James and I eat one to two sides with every meal!
I haven’t posted them because they’re nothing special, but I think it might help those of you who are new to the plant-based family or those of you looking to get some more veggies in each day.
Continue reading “Side Dishes”
I’m all about using the same thing for multiple purposes, hence why I created this enchilada recipe.
It’s easy, quick and delicious. What more can you ask for?
In the spirit of Taco Tuesday, I thought I would post this recipe. The “meat” of this recipe is very versatile and can be used for many different recipes including nachos, enchiladas and quesadillas.