Belated Thanksgiving Meatless Meatloaf

HAPPY BELATED THANKSGIVING YA’LL!

 

Thanksgiving is honestly one of my favorite holidays (along with Christmas and Halloween, and of course Valentine’s day and Fourth of July…okay I really just love the holiday’s but Thanksgiving is at the top of the list!).  I love the family gatherings, good company, and the fact the entire holiday is based on the production and consumption of massive amounts of food. This is the one time a year it is totally acceptable to stuff your face without judgment. I mean the Pilgrims were celebrating the abundance of the harvest so why shouldn’t we celebrate what we are thankful for and the stuffing our faces? Honestly, how is this day not everybody’s favorite holiday?!?!

Sadly, this year I was only able to participate in one aspect of the traditional Thanksgiving…the food. With my entire family sick in bed we had to cancel our annual see how much food you can eat in an evening get together. Needless to say, I was somewhat out-of-sorts not having to cook for what seems like a million people. Just because Thanksgiving was canceled didn’t mean I wasn’t going to cook for me though! So what was on the menu you ask?

DESSERTS, DESSERTS, DESSERTS, AND MORE DESSERTS!

Can you tell I like desserts?

 I made my Vegan and Gluten-Free: Apple, Pumpkin and Mixed Berry pies with my “there’s no way this is Vegan and Gluten-Free” pie crust (needless to say it’s a huge hit with non-Vegan’s and non-GFer’s). Oh goodness how could I forget the cakes! There were chocolate cakes, vanilla cakes, and buttercream from days! Don’t worry, some of these were for clients but large majorities were for me to keep the Thanksgiving traditions!

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{These are mini pumpkin pies that I will be selling on my online bakery very soon! I made a few of these little babies along with larger versions for my customers…either way its pumpkin pie and delicious!}

I did wonder into the field of normal foods and made a delicious and fairly simple Meatless Meatloaf that had me going back for seconds and thirds! Now don’t let the word loaf turn you away from this delicious treat. It’s full of veggies, protein, and made the entire house smell as though my mama was making her famous Southern Christmas Dressing! Overall: total success! The original Recipe came from Fat Free Vegan Kitchen. I love this site and get a ton of inspiration for my own Vegan treats from here! Hope ya’ll love this as much as I did/still do (I will be eating leftovers for at least a week, not that I’m complaining just informing!)

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Now the recipes calls for tofu, but if you are also *soy free there are simple substitutions to suite your own needs!

Thanksgiving Meatless Loaf

Ingredients:

1 medium sweet potato

1 medium Vidalia onion

2 ribs celery

1 large carrot

3 cloves garlic, minced

1 15-ounce can cannellini beans (any beans will work perfectly fine to be honest!), drained and rinsed. I used

fresh beans that soaked overnight, drained, rinsed, and cooked before I start my prep work for the loaf.

14 ounces extra-firm tofu (one 14 to 16-ounce package)

2 TBSP Gluten-Free soy sauce

2 TBSP tomato paste

1 TBSP spicy brown or whole-grain prepared mustard

¼ CUP fresh parsley, chopped (if you do not have fresh dry will work just fine. Make sure decrease the

amount if using dried (1 ½ tbsp.)

1 TBSP rubbed sage + 1 TBSP for cooked veggies

1 TBSP dried thyme

½ TBSP dried rosemary

1 ½ tsp salt

½ tsp black pepper

1 teaspoon smoked paprika

2 tablespoons nutritional yeast

½ cup chopped walnuts. These are optional, however, the more

nuts the better in my opinion

¼ CUPS unsalted raw almonds

¾ CUP quinoa flakes, quick oatmeal, or any quick cooking hot cereal/grain.

EVOO for skillet

Instructions:

  1. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap in aluminum foil and cook until fort tender 45-60 mins (cook times depends on size of potato). Allow the potato to cool just enough to handle and then peel and set aside.
  2. Mince the onion, celery, and carrot.
  3. Heat a large skillet with a small amount of EVOO over medium-high heat. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula. Season with TBSP of sage, stir, remove from heat, and set aside.
  4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings and nutritional yeast. Process until fairly smooth. Add the walnuts and almonds and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes (or any other quick cooking grain) and the cooked vegetables. Stir well.
  5. Preheat oven to 375F. If you have a silicone-baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow the roast to rest for at least 10 minutes before slicing and serving.

Now this dish is absolutely delicious alone but nothing makes a meatloaf better than a decedent sauce or gravy. I made Mushroom Gravy to top mine, but you can use whatever you like!

Preparation time: 20 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

Number of servings: 8 | Yield: about 16 slices

*To make this soy free I added 14 ounces of mixed cooked beans instead of the tofu. The beans retained the same texture as the tofu once processed in the food processor.

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Soup-A-Palooza has begun! Kale and White Bean Soup

Every year, almost at exactly the same time, I start having a Soup-A-Palooza! I just can’t seem to get enough of those heart warming, hearty, delicious dishes. When you think about it my obsession is totally justified. The leaves are starting to pile up in the yard, it’s slightly freezing outside, and I’m either dressed as an Eskimo or a lumberjack. Plus if I had to pick something for an Eskimo and lumberjack to eat I would assume they would want soup!

(If you can’t tell I seem to have a lot of obsessions this days, I probably should be a little concerned of the increasing large amount of food I seem to make and consume on a regular basis these days, but hey… its cold outside and my flannel shirts and tummy are demanding soup & well food in general!)

With Soup-A-Palooza in full swing down here I started my annual scrounging of the fridge and pantry to see what I could through together that would satisfy my dire need for something warm and hearty! Lo-&-behold I found lots of white beans and an abnormally large amount of kale, seriously I had bundles on top of bundles on top of bundles of kale in the fridge. So of course the first thing that pops in my head is White Bean & Kale Soup!

Now for those of you who tend to stay away from kale because of its bitterness…STOP that nonsense right now! Kale is such an amazing Super Food (the beta karyotin’s found in kale do wonders for your health…and if you don’t know what those are exactly just now its good for you!). Plus kale holds its texture really well when cooking, and after having been infused in this delicious and filling soup you won’t even remember that these greens were ever bitter.

Sorry about the kale rant I’m back now…

This recipe is extremely easy and it freezes really well. If your anything like me I make enough for oh…a small army and freeze half of it in smaller containers for a quick meal on one of my crazy busy nights!

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Ingredients:

  • 1 large Vidalia onion, diced
  • 1 TBSP extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 1 can of diced tomatoes (I prefer the rosemary and oregano tomatoes, but you can use whatever you want here)
  • 2 cups water
  • 1 cup of low sodium vegetable stock (you can make your own or purchase one, just make sure to get low sodium so you can control how much salt goes into the recipe)
  • 2 TSP dried basil
  • 1 1/2 TSP dried oregano
  • 1 TSP dried parsley
  • 1 TSP onion powder
  • 1/4 TSP garlic powder
  • 1/8 TSP dried sage
  • 5 cups kale – chopped
  • 2 1/2 cups cooked Great Northern beans, I use died beans here and let them soak in water overnight. You can always you canned if you want, but if you have dried use these! *
  • 1 TSP salt

Procedure:

  1.    In an iron skillet, or any large pot, add your oil and heat the skillet over MEDIUM heat. Once the skillet is hot, add you onion and cook until softens and is translucent in color. Add minced garlic and sauté for 30 more seconds.
  2.          Next, add your diced tomatoes, vegetable stock, water, and all your spices. Cover the skillet and adjust the heat to HIGH, bring mixture to a boil.
  3.          While your soup is coming to a boil, wash, dry, and chop your kale. You can cut the kale any way your prefer. Chiffonade works really well here for your cut.
  4.          When the soup begins to boil, add your kale, boil uncovered for one minute. Reduce the heat while allowing a low boil in the pot (MEDIUM TO MEDIUM LOW). Cook, uncovered for 15 minutes or until kale is tender. Make sure to stir occasionally.
  5.          Stir in beans and simmer until thoroughly heated. Season with salt and pepper to taste.
Don't worry it taste just as good as it looks!

Don’t worry it taste just as good as it looks!

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ENJOY YALL!

*If using dried beans make sure to soak over night (or follow the directions on the bag for a quick soak), drain, rise, and then cook until tender. Drain the cooked beans; measure out 2 ½ cups and reserve.

Don’t worry if you end up eating the entire pot of soup it’s totally acceptable and has happened to me on multiple occasions!

Welcome ya’ll!

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Hey ya’ll I’m Miss Emma and well…I BAKE! I bake, cook, and now I suppose I can add blogging about baking and cooking to my list. After continuous words of encouragement and request for my recipes I have finally broken down and taken the plunge into the world of blogging. I don’t claim to be a writer or a storyteller of any means but I do claim to know my way around the kitchen!

Baking and cooking is more than just a necessity for survival it has honestly become my life; I have the Instagram to prove it. Food really has transformed into a form of therapy, an oasis from the craziness of day-to-day life, and allows for my creativity to flourish! If I haven’t already convinced you of my obsession and true passion for all things food then I don’t know what will!

My growing obsession has finally landed me in culinary school, of all things! I still can’t believe that I am actually going to school and getting a degree in baking and pastry! Is this seriously my life? Am I still dreaming? After floating back down to reality I know that this is in fact my life and I am exactly where I am meant to be. All the years of traditional college and multiple majors have led me to something that I am extremely passionate about. Between school, personal baking and my AMAZING job as an assistant baker at 2B Whole, a GF European bakery located in Kennesaw, GA, I am given the opportunity to do everything I love 24 hours of every single day! It really has become a dream come true 🙂

Now that you know I bake and cook well 24/7, and my craziness for food has been confirmed, there is something else you need to know about me….I’m allergic to EVERYTHING (not kidding everything) and am a gluten-free vegan cook and baker. My food obsession is equally shared with the need to create food that is not only amazing in taste and traditionally Southern, but always healthy and friendly to those battling food allergies! It is so hard to find recipes that are gluten-free, vegan, and also Southern, that I have taken matters into my own hands and have started my own Bakery.

The Boot Scootin’ Bakery not only caters to those craving an indulgent Southern dessert, but also those restricted in what they can eat. I believe that everybody should taste the joys and pleasures of Southern foods and desserts, no matter what you can or cannot eat. So weather you are Vegan, Gluten-Free, Vegetarian, Meat eater, or even a gluten lover, you will all be able to find something that will suite your taste buds and send that warm fuzzy feeling from your tummy to your soul!

Don’t worry my first food post is not far behind! In the meanwhile, if you are craving a sweet treat and simply can’t wait for a new post, then head on over to the BootScootinBakery.com & feel free to order away!

ENJOY YA’LL

Love,

Miss Emma Bakes

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