Sunday, December 21, 2008

Tofu and Vegetable Loaf

I've been looking around for an easy loaf recipe that tasted good.  I think I found one.

This was not hard to make and I am so pleased with the results.  I only made a few modifications to the recipe.  Outside of that, I followed it to the letter.

The recipe came from Wholefoods Market. Give it a try.  It's delicious and very filling.

Here it is ready to go in to the oven.

Now, here it is out of the oven, cooled off and ready to eat.  Doesn't it look good?


Serves 6 to 8


1/4 cup extra virgin olive oil
1 small yellow onion, chopped
1 large carrot, chopped
2 cloves garlic, finely chopped
1/4 cup parsley, finely chopped
2 pounds firm tofu
1 cup dried bread crumbs, preferably whole wheat
1 egg, slightly beaten (optional) ***Did not use any eggs
1/2 cup ketchup ***used salsa
1 to 2 tablespoons tamari soy sauce
1/2 to 1 tablespoon vegetarian Worcestershire sauce
Olive oil cooking spray


Preheat oven to 350°F.

Heat oil in a medium pot over medium low heat.

Add onions, carrots, garlic and parsley and cook for 10 minutes, stirring often.

Meanwhile firmly press tofu between layers of paper towels to remove as much liquid as possible.

Crumble tofu into the bowl of a food processor, then add bread crumbs, egg, ketchup, tamari and Worcestershire sauce and blend until completely smooth.

Transfer tofu mixture to a bowl, then stir in the onion mixture.

Add any additional seasonings that you desire.

Spray a 9-inch loaf pan with cooking spray, then spoon the tofu mixture into the loaf pan, patting it down evenly over the top.

Bake, uncovered, for 1 hour, or until deep golden brown and firm to the touch.

Cool the loaf for easier slicing before serving.


Thursday, December 18, 2008

OK, I Agree

I've gotten a couple of comments and quite a few contacts via the contact link about deleting this blog.

I have to agree with you. I will keep this blog going but it may not always have recipes that I have made. I will expand the blog to include news items and other goodies related to being a Vegan. It will always be food related but with a focus wider than just my kitchen.

Long live the Veggie!

photo credit: Wikimedia

Thanks to all of you who took the time to let me know you do like this blog. So, with that said I will return between now and the New Year to start posting entries.

Again, Thanks to all of you!

Sunday, November 30, 2008


On December 31, 2008 this blog will be deleted.  Lots of reasons contributed to this decision.  So, if there is anything you want off of this blog, get it before the New Year arrives.

I will be using my primary blog for all of my posting. Next year, I hope to see you at

Sunday, November 23, 2008


No I don't have any recipes to post. Honestly I probably wont' have any new ones for several weeks.  Once I'm on vacation, in December, I'll try some new recipes and get them posted.

In the meantime I just have to post this.  This is disturbing on so many levels.  I don't even know what Palin was blabbering about as I was in shock at the scene behind her.  Is she that clueless?  This video was taken after she "pardoned" a turkey.  It makes you just want to shake her.

So glad I'm a vegan!

So, be warned.  For me this was quite disturbing.

Friday, November 7, 2008

Artichoke and Kidney Bean Paella

Here's a keeper, for sure.  This was so easy and is very tasty.  I have never used Artichoke hearts for anything, so I wasn't sure about how they would taste.  They work very well in this recipe.  Just make sure you get the can, not the marinated ones that come in a jar.

Give this a try, it's really quite good.

Almost done cooking.  Sorry about the yellow tint.  It's because of the over the stove light.

Here it is ready to eat. Very, very tasty

Artichoke and Kidney Bean Paella
from: Karen Sonnessa

Serving Size: 4

  • 1 tablespoon olive oil
  • 1 medium onion -- chopped
  • 3 cloves garlic -- finely chopped
  • 1 cup brown rice -- uncooked
  • 1 cup frozen peas
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt -- or more to taste
  • 16 ounces red kidney beans -- cooked
  • 6 artichoke hearts -- quartered (1 can)
  • Tabasco sauce -- to taste
Cook rice.

Heat oil in large skillet and cook onion and garlic until crisp/tender, about 4 minutes.

Stir in remaining ingredients, and heat 5-10 minutes, until peas are tender.