Archive for the ‘Meat Substitutes’ Category

Pan Fried Tofu and Mushroom Gravy

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

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…

“Meat” Loaf

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

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.

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.

Adobo Bean Loaf

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

  • RSS Susan’s Kitchen Blog

    • Vegan Tuscan White Bean Soup in the Instant Pot
      Farro, an ancient grain similar to barley, adds texture and creaminess to this vegan version of Tuscan white bean soup with carrots and kale. Use Alubia Blanca or any small white beans, such as navy beans. I’ve had a bag of Alubia Blanca white beans from Rancho Gordo sitting on my “bean shelf” for longer... […]



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    • This Wild and Blessed Life
      If there is a chance to spot wildlife in the midst of other people, I’m rarely, if ever, the first to notice, and often the last to do so. But sometimes when I’m alone, I get visited in ways that delight. Last week I had an astounding encounter, one unparalleled in my life, at least […]