Garden Vegetable Bread Recipe | Taste of Home

Today I am posting recipes which are for the most part close to vegan if not vegan.

For that matter, in one of my posts I happened to mention Vegetable Loaf. I didn’t really speak in any terms of decision about it. I thought I would return with an idea for it. Since, like I feel it is important to say, I’m not an accomplished cook, my offer on it isn’t finished or tried or even true, but I think it could be worked and become doable. (I’d have to work on it myself several times and I can’t right now or soon, so I’m sorry I won’t be able to define it any better than the general terms I’m going to give.)

In the meanwhile, I wanted to put out a “real” recipe for vegetable loaf, or vegetable bread and that is what is at the link here below. My experiment with the idea is beneath the link. There is no link for it besides of course and no pictures, sorry. This is all hypothetical.

 

Garden Vegetable Bread Recipe | Taste of Home

 

The Possible Vegetable Loaf; VEGLOAF

 

Let’s look at a list of things to use in the possibility of a recipe or otherwise, recipes first. This is my breakdown, by primary inclusion ingredients and other possible inclusion ingredients and also alternative inclusion ingredients.

So, for the primary inclusion ingredients, we have the actual vegetables I would use to pull it off successfully (if I could, somehow I doubt, putting it all together that it works, but it might make some fried bread of some kind).

Cauliflower, eggplant, green fave beans, white whole cap mushrooms, green peppers, red peppers, yellow or Spanish onions, cashews and almonds.

Also part of primary but in separate category: parsley, minced aioli garlic (from prepared jar), onion powder, pinto beans, red beans, white unseasoned breadcrumbs, durum wheat (white) flour, vegan ghee, water, whole eggs.

Now for the alternatives. Instead of durum wheat (white) flour, you might use potato flour, or else, durum with corn flour added, or else also add in chickpea flour to whatever base flour you use.

Alternative vegetable inclusions could be celery, yams, sweet potatoes, carrots or tomatoes. I’d really like to say that you might actually need a small measured portion of all these ingredients, flours to vegetables, from the base start above, but as I’ve said, I have no way to test this now.

Finally also seasoning additives might be cayenne pepper powder, chili powder, cumin, tarragon, oregano, sage or thyme. Right now, I decided to keep the seasoning very plain to make even a base trial of breads, if I ever could. I would be very happy to find, that after everything is trialed and measured, you could use ALL of these ingredients together to finish off a very excellent deluxe VEGLOAF.

A final alternative additive for bake finishing is tomato juice, this is option too.

My serving suggestions after the Vegloaf is baked is corn chips and guacamole or else a pasta or potato dish, the same you might with an ordinary beef or veal meatloaf.

Since I can’t measure these materials, I’m at a loss for good instructions.

My suggestion to myself if I had the space, time and money to get on with trialing the idea, would be to get together all my materials and steam all the vegetables, set aside all the other additive prep materials ready to go and then chop everything once it is soft enough to work with, but not watery enough to be useless. (I have recommendation that if tomatoes are included they must also be steamed slightly or stewed, one or the other and that in this case, tomato sauce completion for baking should NOT be used.)

The nuts and the pinto beans and the red beans should not be steamed (that’s obvious right, but just in case) and the nuts should also be minced or else, you could buy the nuts already minced.

If the idea of nuts is detestable, I would take them out, I’m not really sure if I want to use nuts in this loaf or if I am thinking I want to add nut flours to the durum wheat white flour in my conditions, since I would not (for myself) use the potato flour and corn flour options. I’m looking for consistency to hold together the steamed vegetables, so I will only use durum wheat white flour, with some chickpea flour to add effect to the breadcrumbs and then also — maybe — take out the minced nuts and add in almond flour; but I’m not sure.

Now I’m going to try to put the materials all together.

Cutting in together, my seasonings, however many of the list I’m using (my own base is a simple, garlic aioli mince, parsley, onion powder; I myself would need a consultant to help me decide which of the others to use at open), I am adding whole eggs, flour(s) and breadcrumbs, some water, a little bit ghee (this is where I’m going to go wrong I’m sure and I know it, so you might want to omit ghee if you’re experienced and try this), beaten together to make a frying pastina (paste) actually. And then I am mashing in my beans, including the fave beans (which have been steamed slightly), all together into this pastina.

I’m accounting that this gives me the connective material to add in what are the chopped steamed vegetables. I’m almost sure I’m making a pizza though. Or else a very small loaf — so once again, my lacking measurements are losing my story. Let’s assume that we’re willing to add in as much of everything as it would take to make a small flour pastina into a large pastina loaf.

This is brought together and set in a ghee greased loaf pan — at this point I’m sort of upset thinking that, it won’t cook without burning first before it is completed. I’ve done something wrong in omission besides the measurements. In that case, I am recommending that it might be cooked at very low temperature, like 300 or 325 at most and no more, a little piece at a time, being checked at 10 minute intervals for if the grease burning — in which case, if it does, definitely no grease and only spray the loaf pan with spray grease. (My fried Vegloaf idea will have to wait.)

Pending that none of that works, the actual pastina, might make a nice fry patty job. I would be willing to sell it to McDonald’s for a pittance. I don’t know exactly what I mean by that, but like a pittance in the amount it takes to hire an actual vegan consultant for actual vegan burgers. I said too much. Okay, they won’t want it anyway. (I just added that at last for the fun of it.)

I hope to try my own plan of this someday. When I do, I will tell my results.

In the meanwhile, please remember that if you are ambitious with me to actually discover a VegLoaf dimension for a wholesome, simple vegan alternative at the table please promise me in spirit to proceed with some great caution in the actual cook through process. I confess it again to have no idea if it might burn the stove. Which is my fear. How irresponsible is that? I’m used to having persons to ask about ideas and in this case, I really don’t have an outlet right now.

Furthermore, I wanted to be able to say enjoy, but I will surely restrain that hope for now. I hope this post is enjoyable. In a good way.

Roasted Garlic and Clam Pizza

I’ve been going through a huge white pizza faze. If I’m making or having pizza I’ve said farewell to marinara for the time being. It’s amazing to me how underrated white pizza is. As someone who tolerates tomatoes and not love them it just changes everything. I don’t know why I haven’t made this switch sooner!

During the cooler months I always have certain things constantly on hand like heavy cream, butter, bread dough in the freezer and a over abundance of apples for some reason. Also excess of flour and sugar because this is not the time to run out of any of that. With that being said as soon as I had the craving for pizza I knew I was set.

This is pizza is the absolute best! Its the perfect chilly night pizza especially if you’ve already have dough on hand. I was actually craving clam chowder…

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Garden Salmon Loaf with Creamy Cucumber Sauce

Simply Cornish

Salmon Loaf with Creamy Cucumber Sauce

Garden Salmon Loaf with Creamy Cucumber Sauce

  • non-stick cooking spray
  • 1 (14.75 oz.) or 4 (2.6 oz.) canned, boneless, skinless pink salmon
  • 1/2 cup finely chopped celery 
  • 1/2 cup chopped green or red bell pepper
  • 1/2 cup finely chopped onion (white, yellow or purple to add a flash of color!)
  • 1/2 cup whole-wheat bread crumbs OR
  • 1/2 cup whole-grain, uncooked quick oats  (I use 1/4 c. oats and 1/4 c. gluten free bread crumbs)
  • 1/2 cup milk
  • 2 large eggs
  • 1/8 tsp. pepper
  • 1 Tbsp. chopped parsley

Creamy Cucumber Sauce

  • 1 cup fat-free, plain yogurt
  • 1/2 medium cucumber, peeled, finely chopped
  • 2 Tbsp. chopped, fresh dillweed OR
  • 1 1/2 tsp. dried dillweed
  • 2 tsp. fresh minced onion
    1. Heat oven to 350 degrees. Spray 8×4 inch loaf pan with non-stick cooking spray.
    2. Drain salmon, flake with a fork.
    3. Add salmon, celery, bell pepper, chopped onion, bread crumbs, milk,eggs, pepper and parsley,  mix…

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Mexican Chopped Salad

Simply Cornish

chopped-mexican-salad

MEXICAN CHOPPED SALAD

Salad

2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/2 c. red onion, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

 Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Enjoy,
Gen's-Signature

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Lentil Chili

Simply Cornish

Lentil Chili
LENTIL CHILI

1 tbs. oil
1 tbs. water
2 cloves garlic
2 med. onions, chopped
1 med. green pepper, chopped
3 1/2 c. chicken or vegetable broth
1/4 tsp. cayenne pepper
1 6-oz. can tomato paste
2 c. water
1 1/2 c. dried lentils (I use red lentils)
1 tsp. salt seasoning
2 1/2-3 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. sugar (I use stevia/monk fruit)
6 green onions, finely chopped
Toppings–grated cheese, sour cream, green onions, avocado as you like.

Sometimes I add a can of kidney beans.

Heat oil and water, add garlic, onions, and pepper.  Satue 8 to 10 minutes  Add rest of ingredients except for green onions, and garnishes.  Bring to boil, reduce heat, cover and simmer 1 1/2 hours or until lentils are tender.  Add water if needed.  Spoon into bowls with onions and toppings.

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Punterelle Salad

Frascati Cooking That's Amore

I am reposting a lot of stuff I wrote about long ago …  but it’s all seasonal and if you like to eat Roman food, I am sure you will appreciate this very ‘Roman’ salad !

https://myhomefoodthatsamore.wordpress.com/2012/03/30/little-points-big-salad-puntarelle/

Little points, big salad – Puntarelle

When my two children were little, I would sometimes utter my love for them with the following exclamations.  “You are my favourite daughter!” and “You are my favourite son!”  I think it’s important to be a favourite with someone … and there was no rivalry, obviously, between them because of course there was a difference in gender.  It wasn’t until they were a little older, say seven or eight years old, that they questioned me about this with raised eyebrow and a look of “aha! gotcha!”.

“It’s easy enough to say C. is your favourite daughter and that N…

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Fish & Beans

@myfoodswings

So, I have been trying to eat healthier these past few weeks. Fish and beans are a great meal as it is a perfect mixture of protein and vitamins! In this recipe, I have used white pacific fish, which I was trying for the first time, but there are tastier fishes that can be used, like tilapia and salmon. Everything is pan fried on one single pan, this making the cooking and clean up relatively easy. The flavors and spices used are minimal too which enables you to enjoy the flavors more I believe on some occasions. Capers helps to bring a salty and aromatic flavor to the dish and the red chili flakes add some heat to the beans.

{Recipe}
White Pacific fish with sautéed green beans

INGREDIENTS:
Fresh green beans-200gms
White Pacific fish fillets-3
Salt
Pepper
Capers-1tbsp
Minced garlic-1tbsp
Red chili flakes – 1tbsp
Red wine vinegar-1tbsp
Peanut…

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Peanut Butter Banana Brownies

Please Pass the Recipe

INGREDIENTS
  • 2 ripe bananas
  • 1 cup sugar
  • ½ cup unsalted butter, melted, plus 1 tablespoon
  • 1 teaspoon vanilla extract
  • ¾ cup  flour
  • ¼ cup cocoa powder, plus 1 tablespoon
  • ⅛ teaspoon salt
  • ½ cup creamy peanut butter

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup of butter, and vanilla, and whisk until combined.
  3. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
  4. Use the remaining 1 tablespoon of butter to grease a 9×9-inch  baking tray. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
  5. Pour batter into prepared baking dish.
  6. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
  7. Bake for 25-30 minutes.
  8. Allow brownies to cool completely before cutting.

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Peanut Butter Molten Lava Brownies

Please Pass the Recipe

Betty Crocker

Ingredients

  • 1 box Betty Crocker™ fudge molten lava brownie mix
  • Water, oil and egg called for on brownie box
  • 1 cup Reese’s peanut butter cups miniatures, unwrapped and halved
  • 2 tablespoons Hershey’s hot fudge topping

Directions

Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.

Make brownie batter as directed on box. Spread 1 cup of the
brownie batter in bottom of pan; stir ½ cup of the peanut butter cup halves
into remaining brownie batter, and set aside. Squeeze fudge pouch about 10
seconds. Cut ¼-inch tip from corner of pouch. Squeeze fudge evenly over brownie
batter in pan; cover with remaining batter.

Bake 35 to 38 minutes or until toothpick inserted 2 inches
from side of pan comes out almost clean. Cool 30 minutes; top with remaining
peanut butter cup halves. In small microwavable…

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Chocolate Truffle Cookies

Please Pass the Recipe

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 4 ounces unsweetened chocolate, chopped
  • ⅓ cup butter, cubed
  • 1 cup sugar
  • 3 large eggs
  • 1-½ teaspoons vanilla extract
  • ½ cup all-purpose flour
  • 2 tablespoons baking cocoa
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • Confectioners’ sugar

Directions

In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes.
In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.
Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased cookie sheet.Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool…

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Chocolate Lebkuchen Cherry Balls

Please Pass the Recipe

Ingredients

  • 40 gingersnap cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups semisweet chocolate chips, divided
  • 1-1/4 cups sliced almonds, divided
  • 2 tablespoons chopped candied orange zest
  • 1 teaspoon almond extract
  • 60 maraschino cherries, stems removed

Directions

Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange zest and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes.

Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

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Eggnog Biscotti

Please Pass the Recipe

Taste of Home

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup eggnog
  • 1/2 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • GLAZE:
  • 3/4 cup confectioners’ sugar
  • 3 to 5 teaspoons eggnog
  • 1 teaspoon dark rum, optional

Directions

1. Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, one at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky).

2. Divide dough in half. On a greased baking sheet, shape each portion into a 12×3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove biscotti from pans to wire racks; cool 10 minutes.

3. Place rectangles on a cutting board. Using a serrated…

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Sweet Potato Chili

Pease Porridge Hot

My daughter has decided to eat less/no meat for the time being, and I’m now realizing that a lot of our autumn/winter comfort foods are very meat-forward. Fortunately, my mom has been a vegetarian (pescatarian if you’re being picky) for longer than I’ve been alive, and she has some really great recipes. This is based on her sweet potato chili, but I kind of went off on a tangent, because I just really love these cumin roasted sweet potatoes, okay?

Serves 4-6

4 TB peanut oil (divided)
2 lbs sweet potatoes, peeled and cut into 1/2-inch dice
2 tsp cumin seeds
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 tsp chili powder
1/2 – 1 tsp berbere spice blend
1/2 tsp smoked paprika
1/4 cup tomato paste
1 28 oz. can diced or crushed tomatoes, depending on your texture preference
1 1/2 cups vegetable…

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Sweet and Tangy Baked Apples

Michelle Can Cook!

As this blog has clearly illustrated, I love baking with apples – today, I decided to bake some apples!

I do like sweets, but I don’t have a huge sweet tooth, so I often like to mix sweet and tangy. For this recipe, I decided to use some apple cider vinegar (if you want more sweet, and no tang – just substitute the apple cider vinegar with apple juice or apple cider).

I’m home, mostly (I think a teenager holed up, upstairs, doesn’t really count as being home when me. I barely see her!), alone, so I decided to just bake 2 apples. If you choose to do more, just double, triple, whatever the ‘stuffing’ ingredients.

I started by coring two apples (by the way, I just got this apple corer and I LOVE it!).

Then I worked on the ‘filling’ or ‘stuffing’. I kept it pretty simple – I…

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Reader’s Digest(ibles): Sara’s Currant Buns

It's All Frosting...

RD-currant-bun-close

I’ve already mentioned my love for Frances Hodgson Burnett’s A Little Princess— quite apart from the doll reference, Sara was a character I could relate to (at least in some respects), always telling stories and imagining things.

There are several references to food in the book– rich, savory soups, hot muffins, sandwiches, cakes– but the most prominent takes place when Sara is out on a cold winter day. Tired, cold, and extremely hungry, she daydreams about being able to buy some hot buns, when suddenly she happens upon a lost four-penny piece!

And then, if you will believe me, she looked straight at the shop directly facing her. And it was a baker’s shop, and a cheerful, stout, motherly woman with rosy cheeks was putting into the window a tray of delicious newly baked hot buns, fresh from the oven—large, plump, shiny buns, with currants in them.

As a child…

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Vegan Meatloaf with Beyond Beef: Plant-Based Comfort Food

I hope it seems surprising that I am posting a recipe using grocery store Beyond Beef product for the recipe. But I am.

It looked quite delicious and I was hoping that maybe it was a homemade creation mixing breadcrumbs, mashed beans, plant and nut flours, chopped vegetable garnishes, herbs, vegan saturation and gravy.

(My meatloaves of any kind never turn out (and I know this incorrigibly) because I insist on adding margarine — vegan ghee is fine with me, except I never have it — to breadcrumbs and what is obviously ground meat for me; I haven’t approved vegan meat for usage under my thumb at this time. Every one always thinks it’s interesting food though, because, depending on the remainder of the content, it is a fried lump of meat and bread. I just can’t understand baked food without some kind of saturable infusion. I know that I’m wrong, but since I’m a rather unaccomplished cook in the fix of the draw, I suppose I don’t work hard to correct myself anyway. So please remember, possibly to remove the saturables from your meatloaf if you make your own vegetable-bread loaf … which, I think you could probably do if you could get the saturation point worked out from bake-fry. But how? I don’t know. This is the circular point of my self-involved logic, but now, moving on to vegan meat.)

As I’ve said in posts over a month ago, I’m rather disappointed in the vegan meat revolution. I think it’s a possible health threat overall because it is poorly though, a lot of misplanned and mistargeted and crazy-ish advertising, obviously meant to make some quick money off a health craze. And I’m upset about what might have been a good thing, turning into a new bad thing.

But I read this recipe because it looked delicious and I was upset with my decision to obstruct other people on my own limitations. I really don’t know where I stand. I still think vegan meat might be a health threat right now. I’m hoping to change my mind.

Since I’ve been examining my conscience way too much about how I feel about my interests in other vegan recipes and food, which is separated from a desire to become an immersed vegan and to adopt what I feel is not a lifestyle for me, I keep living in stress over the issues of the vegan fetish craze as I call it, immersing itself all over the meat-eating world with emphasis on an expulsion on meat-eating. I don’t like the message.

As for myself, overall vegan lifestyle demands are too tedious and concerned with things I don’t agree to be concerned with and especially the hatred for meat consumption being so outrageously in demand of the philosophy; I find the movement dangerously cult-like. I’m seem to be running on. But my conscience issues are over my own problems with also detesting a straight cult experience of all meat-eating. I seem to be caught in some mediumship that I don’t appreciate the tasks for.

I have randomly included this recipe, because my real problem was with the vegan meat explosion infesting fast foods venues without discretion of the tagging of the restaurant for meat-based or vegan-based. I think I mentioned I intended to boycott several things happening for me regularly — like fast food and this blog — for however long it took me to explore the situation and get some clarity. I did that in shorter time than possible and have returned to my order situation. (I’ve been able to return to McDonald’s.) I was so happy and grateful to have and end to that, although I’m still hoping that I might turn out to be something beside a Vegan-Wanna-Be or else a Meat-Lover, I don’t seem to be getting in tune with either group for too long now, or else an Omnivore, or else that I would quit being identified at all, for need of social tagging. That problem still hasn’t been solved.

So I know it seems extremely out of context for me. But, I have done it.

Looks good.

 

Vegan Meatloaf with Beyond Beef: Plant-Based Comfort Food

Pan de Muerto – Day of the Dead Bread

My Slice of Mexico

I am still in Mexico, and I thought re-posting this recipe would be nice, in case it was missed last year.  It will also be a reference for my next post, in which I will share a recipe for another type of bread, this time from the Mexican state of Oaxaca; it is made year-round, but also specifically for the Day of the Dead (November 2) around this time.  Happy baking!


Text from November 2, 2018:

Pan de muerto (literally, bread of the dead) is a sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd, El día de los fieles difuntos, or Día de los muertos (Day of the Faithful Departed, or Day of the Dead.) It is fashioned in a round shape which may represent the natural and endless cycle of life and death, and decorated with small…

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