Sunday, July 02, 2006
New recipe:
Meatless Loaf
1 can NSA (no salt added) chickpeas/garbanzos
1/2 cup to 3/4 cup NSA bread crumbs
1/4 cup grated or shredded cheese - whatever you have on hand. Mozzarella, parmesan, romano, lo-so-cheddar... whatever.
about 1/3 to 1/2 cup finely chopped carrots - I started with shredded carrots and then chopped them further in the food processor
one 4-ounce can NSA mushrooms
2 eggs or equivalent egg substitute (e.g., EggBeaters)
4 to 6 tablespoons of barbecue sauce, to taste
1 heaping teaspoon all-purpose saltless seasoning (whatever brand you like - the kind with onion powder, garlic powder, parsley, and a bunch of spices)
Drain and rinse the chickpeas, then "rice" them. If you don't have a ricer (a sort of potato masher) then you should smush them with a fork. You don't want to use a food processor, unless it's a very weak one, because processing will turn it to mush, which won't have the same texture that ground meat does.
Drain the mushrooms, and chop them fine - a food processor pulsed for just a second or two will work for this.
Mix all ingredients thoroughly together, including the barbecue sauce.*
Pack the mixture into an 8 x 4 or 5" loaf pan. Smoothe the top.
Topping:
Sprinkle another Tbsp of bread crumbs and another Tbsp of grated cheese across the top. Then spoon 2 more Tbsp of barbecue sauce on top, and spread it around so it covers most of the loaf.
Bake at 375-400 degrees for about 35-40 minutes, or until the top looks done. Let sit in pan for 5 minutes before slicing. Makes 6 slices.
This is pretty complete protein-wise, and has the carrots and mushrooms in it, just about any sort of green vegetable or salad is a good side dish to make it a balanced meal.
*That's what really makes this taste like a meatloaf! If you are a strict vegetarian, make sure you get a barbecue sauce that has no animal products; some have worcestershire sauce in them, and worcestershire sauce has anchovies. So read the ingredients!! If all you're looking for is low-sodium, and you're not worried about the animal products, then you can try, among others, Stubb's - although it's not "low" sodium, it's about half the sodium of most other barbecue sauces. And tasty, too.
Meatless Loaf
1 can NSA (no salt added) chickpeas/garbanzos
1/2 cup to 3/4 cup NSA bread crumbs
1/4 cup grated or shredded cheese - whatever you have on hand. Mozzarella, parmesan, romano, lo-so-cheddar... whatever.
about 1/3 to 1/2 cup finely chopped carrots - I started with shredded carrots and then chopped them further in the food processor
one 4-ounce can NSA mushrooms
2 eggs or equivalent egg substitute (e.g., EggBeaters)
4 to 6 tablespoons of barbecue sauce, to taste
1 heaping teaspoon all-purpose saltless seasoning (whatever brand you like - the kind with onion powder, garlic powder, parsley, and a bunch of spices)
Drain and rinse the chickpeas, then "rice" them. If you don't have a ricer (a sort of potato masher) then you should smush them with a fork. You don't want to use a food processor, unless it's a very weak one, because processing will turn it to mush, which won't have the same texture that ground meat does.
Drain the mushrooms, and chop them fine - a food processor pulsed for just a second or two will work for this.
Mix all ingredients thoroughly together, including the barbecue sauce.*
Pack the mixture into an 8 x 4 or 5" loaf pan. Smoothe the top.
Topping:
Sprinkle another Tbsp of bread crumbs and another Tbsp of grated cheese across the top. Then spoon 2 more Tbsp of barbecue sauce on top, and spread it around so it covers most of the loaf.
Bake at 375-400 degrees for about 35-40 minutes, or until the top looks done. Let sit in pan for 5 minutes before slicing. Makes 6 slices.
This is pretty complete protein-wise, and has the carrots and mushrooms in it, just about any sort of green vegetable or salad is a good side dish to make it a balanced meal.
*That's what really makes this taste like a meatloaf! If you are a strict vegetarian, make sure you get a barbecue sauce that has no animal products; some have worcestershire sauce in them, and worcestershire sauce has anchovies. So read the ingredients!! If all you're looking for is low-sodium, and you're not worried about the animal products, then you can try, among others, Stubb's - although it's not "low" sodium, it's about half the sodium of most other barbecue sauces. And tasty, too.
