Tag Archives: recipe

Healthy Vegetarian Meatloaf

Fix It Plan’s Scrumptious Tempeh Meatloaf

Vegetarian Tempeh Meatloaf Dinner

There are a lot of good recipes out there for meatless meatloaf, but we particularly like this one because it has more bite to it–a real meaty texture.  Loaded with protein from tempeh and hemp seeds, deliciously seasoned with a tangy glaze, this is a favorite at our house.  And even the meat eaters enjoy it!

Tempeh is such a versatile food and often so misunderstood it seems.  While reaching for it in the refrigerator case at the store I’ve had people come up to me and ask what I do with it.  And when I tell them how good it is they look at me with disbelief!  I suppose it is rather unattractive in its sealed package, all pale and odd looking, naked and unadorned. Continue reading Healthy Vegetarian Meatloaf

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

Traveling to see distant family and friends during the holidays, we were touched by the care everyone showed to make sure Bill ate heart healthy! — potentially challenging since he (and me!) are still eating mostly plant-based and are now also wheat free.

Butter beans and field peas from Uncle Ernest’s garden, a hearty bean soup made especially for Bill at my sister’s home, along with a wide variety of fruits and vegetables everywhere we went kept us well fed.  I carried along plenty of fresh baked Sylvia’s Ozark Cornbread making sure I had enough to share.  (I’m pretty sure I converted some Jiffy cornbread eaters to this heartier bread along the way.)

Everyone’s thoughtfulness gave the holidays an extra-special warmth and feelings of being loved.  What could be nicer than that?  Continue reading Vegetarian Quinoa Chili

Late Summer Minestrone with Butternut Squash and Fresh Corn

Late Summer Minestrone with Butternut Squash and Fresh Corn

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”    ~Laurie Colwin, ‘Home Cooking’ (1988)

We really like soup.  Mmmm, a thing that cooks in one pot, gives off a wonderful aroma, and makes my home feel all cozy.  It promises a comfortable and comforting meal and it requires some sort of bread.  I served this soup with Sylvia’s Ozark Corn Bread and it was a delicious pairing.

Fresh corn wasn’t available, but everything else was fresh except the tomatoes.  (I find organic canned tomatoes are much tastier than the fresh ones, at least where we live.)  It was easy to prepare in part because of how everything timed out.  While the leeks, celery and bell pepper were cooking, I chopped the garlic and measured out all the spices in a bowl.  After adding the garlic, spices, tomatoes and liquid, the pot was left to simmer.  Continue reading Late Summer Minestrone with Butternut Squash and Fresh Corn

Black Bean Chili over Soft Polenta

Black Bean Chili over Soft PolentaThis dish is good any time of year, but the fall weather always brings out the chili in me. 🙂  It is a good source of fiber and protein and very low in fat, so it’s healthy and a perfect meal for the Fix It! Plan way of eating. I cut the recipe in half and still had plenty for leftovers.  It reheats very well.  The polenta becomes somewhat solid after being stored in the frig, but it becomes smooth and creamy again after adding a bit of water and heating in the microwave.  Just continue to add water, heat, and stir with a fork a time or two until it reaches its creamy consistency again.  I added chopped jalapenos to the leftover polenta when I re-heated it and we loved it that way!  You can also simply cut a thick slice of the cold polenta and brown it in a touch of oil in the skillet as well. Continue reading Black Bean Chili over Soft Polenta

The Life-Changing Loaf of Bread

Life-Changing Loaf of Bread

I was so excited to discover this recipe!   I stumbled upon it on Sarah Britton’s “My New Roots” blog and just had to make it right away.  It’s called “The Life-Changing Loaf of Bread”. (A very apt name for a recipe for this web site.  🙂 ) It’s filled with nuts and seeds and oats and was quite easy to make, you just blend together the dry ingredients in one bowl and the wet in another.  Mix them together in your bread pan and let it sit for a couple of hours or overnight so some of the dry ingredients soak up the moisture.  After baking for 20 minutes you pop it out of the pan and lay it right on your oven rack and back another 30 to 40 minutes.  Let it cool completely before slicing.  I got 15 slices from my loaf.  I’ll post the recipe details below. Continue reading The Life-Changing Loaf of Bread