Mexican Mini Meatloaves


This is a family favorite every time I make it.  Plus, they are nicely portioned and easy to take in a lunch to work.  This is also the perfect size for a toddler meal!

Ingredients:
1 lb. vegetarian beef crumbles (I like the Yives brand)
1/2 cup copped onion
1 flax egg (recipe: 1 Tbsp flax meal/ground flax seends + 3 Tbsp warm water.  Mix and let sit for 5 minutes. Use as an equivalent to 1 egg)
1/2 cup breadcrumbs (or you can use 12 crushed saltine crackers)
Directions:
Heat oven to 400 degrees
Mix first 4 ingredients with 1 cup cheese and 1/2 cup salsa.
Press into 12 muffing cups sprayed with cooking spray.  Use back of spoon to make indentation in center of each. 
Bake 20-25 minutes or until meat loaves are done. 
Top with remaining salsa and cheese.  Bake an additional 3 minutes or until cheese is melted.

Recipe adapted from: http://www.kraftrecipes.com/recipes/cheesy-salsa-mini-meat-loaves-113737.aspx

1.5 cups shredded cheese (or vegan cheese alternative), divided

1 cup salsa, divided

Basil Tomato Bisque

Ingredients:

2 Tbsp Earth Balance vegan buttery spread

1 white onion, diced

3-4 cloves garlic, minced

3 Tbsp flour

1 1/4 cup plain NOT LIGHT soymilk

3 lb diced tomatoes, preferably low sodium

1 14.5 ounce can of tomato sauce, preferably low sodium

1 bunch fresh basil, chopped

2 bay leaves

1/2 tsp salt

1/2 tsp pepper

1-2 tsp crushed red pepper (based on your "heat" preference)

Directions:

• Melt butter in sauce pan, add onions and garlic.  Cook onions until soft and translucent
• Add flour and whisk vigorously to make it thick and clumpy.  Add milk.  Continue to whisk and cook on medium heat until thickened. 
• Once thickened, add tomato sauce and tomatoes and stir.  Let cook for about 10 minutes so the tomatoes soften.
• Add bay leaves, basil, salt, pepper, and crushed red pepper.  Let simmer on low heat for 15 minutes.  Remove bay leaves.
• If you prefer a less chunky soup, you can puree half or all of the soup in the blender.  It will be hot, so be sure to lift the blender lid to allow some steam to escape.
• You can top your soup with some garlic croutons and basalmic vinegar or it is delicious just plain, too. 

Recipe taken from: http://www.columbusvegan.com/2009/06/basil-tomato-bisque-with-garlic-coutons.html

 

Polenta and Veg in Garlic Cream Sauce

Polenta & Veg in Garlic Cream Sauce
Yield: 2-3 servings

2/3 cup quick cooking polenta (or you can use yellow corn meal)
2 cups water
4 cups assorted fresh veg (I used red onion, broccoli, yellow pepper, mushrooms and sweet corn kernels)
1/4 cup lemon juice
1 cup veg broth, divided
1 tsp dried basil
1 tsp dried oregano
fresh ground black pepper
1 recipe garlic cream sauce (below)

Garlic Cream Sauce
(You might recognize the basic sauce from this recipe)

1 Tbsp Earth Balance vegan butter sticks
1 Tbsp all-purpose flour
1/2 cup plain unsweetened almond or other non-dairy milk
1/2 tsp salt
1 tsp granulated garlic

For the polenta:
In a medium saucepan, boil 2 cups water. Reduce heat to low and add polenta, stirring to thoroughly soak. Continue to stir for several minutes over low heat until polenta begins to thicken. When it's about half as thick as you want it to be, remove it from the heat, cover the saucepan, and set it aside.

For the veg:
In a nonstick or cast iron skillet, heat lemon juice and 1/4 cup veg broth over medium heat. Add all the veg at once and cover. Allow to cook several minutes while you make the garlic cream sauce (see below).

After your cream sauce is complete, it's all about finishing up that veg. Stir with a wooden spoon and scrape any browned bits off the bottom of your skillet. (Yum!) Add 1/2 cup veg broth, basil and oregano. Stir to coat the veg and continue to cook uncovered until the liquid is almost gone. Add the final 1/4 cup veg broth and reduce heat to medium-low. Add pepper to taste.

For the garlic cream sauce:
In a small saucepan, melt margarine. Sprinkle in flour and stir with a whisk to combine. Cook over low heat until the mixture begins to pick up some color. Add all of the milk, salt, and garlic. Stir to combine and increase heat to medium. Cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken. Once it has reached the consistency you like, remove it from the heat and set aside.

To finish:
This meal can be served in a bowl or on a plate, depending on your preference. Whatever your vessel, spoon the polenta on the bottom, top with veg and spoon the garlic cream sauce over the lot. If you like a lot of sauce, you may want to double the cream sauce recipe.


Recipe taken from: http://www.theverdantlife.com/2010/03/best-breaky-evar-polenta-veg-in-garlic.html

Chipotle-Style Burrito Bowl

Cilantro-Lime Rice

2-2.5 cups brown rice

4 cups water

1 tsp salt

1 Tbsp Earth Balance vegan buttery spread

0.5-1 cup cilantro, chopped

1/4 cup onion, chopped

juice of 1 lime

dash of cumin

1/2 tsp pepper

• Prepare rice according to package instructions.  After water begins to boil, add butter, salt, lime juice, onion, cumin and cilantro.  Mix well, cover, and simmer rice mixture according to rice package instructions. 

Other Toppings:

2 cups frozen corn

1 can black beans, low sodium

onions and green peppers, sliced

fresh salsa or pico de gallo

romaine lettuce, chopped

Tofutti soy sour cream (optional)

• While rice is cooking, steam corn in a separate pot and in another pot, heat beans.  Heat a little olive oil in a skillet and begin to cook green peppers and onions until softened.

Guacamole

1 avocado

juice of 1 lime

1/4 cup cilantro, chopped

1/4 cup onion, chopped

1 Tbsp diced tomato

• Peel and remove seed from avocado.  Chop into small pieces in a medium sized bowl.  Chop and blend avocado until it is the desired texture. Add remaining ingredients

• To assemble burrito bowl, start with rice, then add beans, green pepper/onion, corn, salsa/pico de gallo, and top with guacamole and lettuce.  Enjoy!

 Recipe taken from: http://www.recipelionblog.com/how-to-make-a-chipotle-style-burrito-bowl-at-home/