Comments on: Let the Search Begin! Veggie Loafs that Don’t Suck http://21stcenturygirl.net/index.php/bean-loaf/recipes/ A long time vegetarian who recently learned to knit, loves exploring creativity and blogs about knitting, crochet, recipes and the environment. Fri, 16 May 2008 06:15:20 +0000 http://wordpress.org/?v=2.0.5 by: 21st Century Girl http://21stcenturygirl.net/index.php/bean-loaf/recipes/#comment-621 Tue, 26 Sep 2006 16:47:26 +0000 http://21stcenturygirl.net/index.php/bean-loaf/recipes/#comment-621 This looks interesting -thanks! The original loaf that i lost had breadcrumbs and was topped with cheddar cheese! Mmmmmm. I shall try to adapt this one and see if i get any closer -i'll let you know. This looks interesting -thanks! The original loaf that i lost had breadcrumbs and was topped with cheddar cheese! Mmmmmm. I shall try to adapt this one and see if i get any closer -i’ll let you know.

]]> by: Fred Is Not Dead http://21stcenturygirl.net/index.php/bean-loaf/recipes/#comment-595 Sat, 23 Sep 2006 20:22:00 +0000 http://21stcenturygirl.net/index.php/bean-loaf/recipes/#comment-595 Your Montreal Gazette loaf sounds yummy and now has me intrigued... Well, I Googled this based on some of your described ingredients... Chick Pea Loaf Adapted from: The Cookbook for People Who Love Animals Yield: 4-6 servings Serve with a salad and/or vegetables on the side Ingredients: 3 cups chick peas, soaked in bowl of cold water (at least 3 hrs.) 2 tbsp vegetable oil 2 each garlic cloves, minced 1 large onion, chopped 2 each celery stalks, chopped 2 each carrots, finely chopped 1/4 cup tamari 1 tbsp parsley 1 tsp cumin powder Salt to taste 1/4 tsp turmeric 3 tbsp tahini Directions: 1. Place soaked chick peas in a pot and cook for 50 minutes to 1 hour, till soft. Drain, save the stock and mash well. 2. Heat oil in large skillet and sauté garlic and onions for 5 minutes. 3. Add celery, carrot, tamari, parsley, cumin, salt and turmeric. 4. Sauté till vegetables are tender. 5. Add to the mashed chick peas and mix well. 6. Add the tahini and mix well. 7. Place in a large baking pan or two small loaf pans and bake at 375°F for 45 minutes. ... hmm, it sounds kinda 'like' FALAFEL balls except not fried, crispy on the outside. I guess after baking it, you could always slice it and pan fry. ... as for your BEAN & RICE MEAT LOAF recipe, one could just as easily adapt it to NOT BE A LOAF... take out all the stuff that 'binds' (i.e. eggs, etc.)... and you get a tasty herbed rice dish (with beans). Your Montreal Gazette loaf sounds yummy and now has me intrigued…

Well, I Googled this based on some of your described ingredients…

Chick Pea Loaf
Adapted from: The Cookbook for People Who Love Animals

Yield: 4-6 servings
Serve with a salad and/or vegetables on the side

Ingredients:
3 cups chick peas, soaked in bowl of cold water (at least 3 hrs.)
2 tbsp vegetable oil
2 each garlic cloves, minced
1 large onion, chopped
2 each celery stalks, chopped
2 each carrots, finely chopped
1/4 cup tamari
1 tbsp parsley
1 tsp cumin powder
Salt to taste
1/4 tsp turmeric
3 tbsp tahini

Directions:
1. Place soaked chick peas in a pot and cook for 50 minutes to 1 hour, till soft. Drain, save the stock and mash well.
2. Heat oil in large skillet and sauté garlic and onions for 5 minutes.
3. Add celery, carrot, tamari, parsley, cumin, salt and turmeric.
4. Sauté till vegetables are tender.
5. Add to the mashed chick peas and mix well.
6. Add the tahini and mix well.
7. Place in a large baking pan or two small loaf pans and bake at 375°F for 45 minutes.

… hmm, it sounds kinda ‘like’ FALAFEL balls except not fried, crispy on the outside. I guess after baking it, you could always slice it and pan fry.

… as for your BEAN & RICE MEAT LOAF recipe, one could just as easily adapt it to NOT BE A LOAF… take out all the stuff that ‘binds’ (i.e. eggs, etc.)… and you get a tasty herbed rice dish (with beans).

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