Okay, okay – I wasn’t gone last night because I ate liver and rice. I actually never ate liver and rice, I was just not feeling blogging last night. I had a full plate! So it was sort of ironic that I joked about it the night before 😉
I’ve realized lately that I have a bit of a problem – all the meals I create are sort of…unappealing…in the looks department. I mean, how am I supposed to convince you that this:
I saw this recipe on Sarah’s blog last night and gears started turning. I remembered it today and, because I can never leave things alone and have this strange infatuation with veganizing things even though I am not vegan, I present to you:
Jess’s Broccoli-Bean Pie
for four servings (or however many you make it, who am I to judge?!)
- 2 c. shredded sweet potato, raw (one small-medium potato)
- 1/4 c. grated onion
- 1/2 t. salt
- 1 T. buckwheat flour
- 1/2 T. milled flaxseed mixed and let to sit with 1 1/2 T. water
In a medium sized bowl, combine the sweet potato and onion.
…and press into a lightly oiled 8″ casserole dish.
Bake at 400* for 30 minutes, and then broil for 5. When it’s done, take out of the oven and set aside, lowering your oven to 350*. If you’re as slow as I am, the thirty minutes it’s baking is perfect time for you to get the filling together.
- 2 medium Roma tomatoes, de-seeded, sliced into 1/4″ slices, and halved
- 1 large clove garlic, diced
- drizzle of olive oil – enough to go around your pan
- 1 t. dried chives
- salt and pepper, to taste
- 2 small-medium heads broccoli, chopped
- 1/4 of a red onion, diced
- 1 c. black beans, drained
In a large saute pan, heat your olive oil and add in the garlic and tomatoes. Season to taste with salt and pepper and add in your chives. Allow to cook down for a couple of minutes.
- 3 T. Roasted Garlic Hummus
- 3 T. nutritional yeast
- 1 T. almond milk
- 1 1/2 t. yellow mustard
- salt and pepper
Wonder why you have a teaspoon and a half a teaspoon measuring spoon that appear to be the same:
set aside, and we on to the next one.
- 1/4 c. (generous) silken tofu
- 2 T. almond milk
- 1/2 a small tomato
- 1 T. milled flaxseed
Blend all together in a blender or processor.
Spread the cheese filling over top of the sweet potato crust.
Add the vegetable filling over top, and then pour over the custardy filling. Since the tofu mixture is a bit thick, you’ll have to sort of “mix” it into the broccoli. Next time I’d just combine the tofu-custardy filling with the veg filling – that’s something that might be worth a try for you!
Notes: Next time I’d probably use more sweet potato. I didn’t pack down my two cups because I only had one small sweet potato anyways so there was nothing I could do about it. But next time I’d probably use a whole large sweet potato! I wanted more of it.
I wasn’t sure if this would turn out “weird” with the tofu mixture, and was afraid my mom was going to spit it out when she tried it (even though I loved it) but she actually really liked it, too – enough to bring it for lunch tomorrow 🙂 Winner, Winner, veggie dinner! I thought maybe it was a “this is really good, but i’m not sure if it’s weird so I probably wouldn’t make it for anyone other than myself.”
Cook: 1/4 c. bulgur in 1/2 c. water.
Sautee: 1/4 of a large eggplant, cubed, red pepper, tempeh, tomato paste, garlic, and oil-packed sundried tomatoes.
Top with: Creamy Tomato-Pesto Sauce
This was my first time trying sundried tomatoes packed in olive oil. I hadn’t known there was such a difference – wonderful flavor combined to the dried kind I usually get! These were sent to me by Mooney Farms also – I loved getting a bite with a hunk of these in there!
- frozen banana
- OV vanilla yogurt
- spoonful of silken tofu
- sliced pineapple
- ~1/4 c. cashews
- spoonful silken tofu
- acai powder
- small drizzle honey
- shredded coconut
- OV vanilla yogurt
Topped with wheat germ, quick oats, coconut, and dates.
What else have I been up to?!
- dumping 10 gigs of music off my computer
- bathing Teddie-kins (you should see how white his mane is!!)
- sweating (so. hot.)
- baking Super Charge Me! cookies
- been obsessed with stirring in jam as a sweetener (for the cookies, I cut back to 1/3 c. maple syrup like usual, but added 1 T. of holiday jam – SO good!!)
- baking bread
- been a bit obsessed with this song
- finally got my mustard fix in the form of a fried egg sandwich:
finger licking good. only because there was so much mustard that it got all over my fingers.
Gross visual. Only sort of true.