Tuesday, October 27, 2009

soup and loaf

I taught my flatmate Rocky how to make a little soup. Saute some broccoli and some leeks together with olive oil. When it looks done add some veg stock and some almond milk.


Serve! Add a dollop of yogurt if you're feeling fancy.

Onto loaf times. I have been having some success with making my own vegetarian protein source dishes of late. There were the experimental bean burgers and now we are on to a loaf. I was really in the mood for some more stuffing but I decided to incorporate stuffing into the loaf. Here's what I did.
Mince any dying veg left overs from your fridge. I used carrots, celery, red pepper, leeks and mushrooms. Oh and 4 cloves of garlic.
Fry it all up in a wok and add couple large handfuls of cooked grain. I used quinoa. I then ripped up about 4 bread ends and threw those in the mix. I also needed more protein, so I used a pound of tofu, mushed up and about 1/2 cup of ground almonds, just grind 'em in a blender. Now we needed flavour! Sage, Herbes de Provence, Veggie Stock, Soy Sauce, Ketchup. Party!

Make sure your loaf is not too mushy or wet...i think this one could have used a bit less liquid. But butter will fix everything so just threw some slices on top before baking in a 350 degree oven for about 45 minutes or until the whole unit is a world of crispiness.

That's what I'm talkin' about.

A few days later, I discovered I could use the loaf crumbled up as you would veggie ground beef in a pasta bake. Delish!

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