Archive for the ‘Meat Substitutes’ Category

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Pan Fried Tofu and Mushroom Gravy

This is my traditional Thanksgiving turkey substitute, adapted from the New Farm Cookbook:

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Lentil Rice Loaf

Cook 1 and 1/2 cups lentils in 2 and 1/2 cups water. Mash very well and then add:
2 chopped, cooked onions…

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“Meat” Loaf

This was posted by Faith on the McDougall list, and several people made it and liked it.

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Marinated Portobella Sandwich

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.

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Sweet Potato Black Bean Quinoa Burger

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.

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Adobo Bean Loaf

1 cup cooked black beans
1/2 cup cooked white rice…

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    • Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)
      For the first time, my garden managed to produce not one but four heads of cabbage. I’ve had a lot of trouble in the past with heading vegetables; sometimes they never form heads or, if they do, hungry hungry caterpillars get to eat them before I do. But last fall, I planted tiny cabbage plants […]



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    • Elegy for the Blackberry Bramble
      One summer morning a few months before I began writing this blog in the fall of 2012, I went out to water my garden on Asbury Street. When I came to the vegetables across from my berry patch, I looked up to see the August sun hitting this dew-speckled spider web in such a way […]