Quinoa-Veg Loaf with Mashed Cauliflower

I didn't intentionally set out to make a "fake" meatloaf and mashed potato meal, but that's the way it turned out.


The loaf recipe came via my reader (in a round about way) and can be traced back to this Whole Foods recipe.  I made a few substitutions and additions as it didn't look like nearly enough flavoring for my taste ;)  The cauliflower I made a couple nights ago and had left over so just added to my meal.  It is not the same texture as mashed potatoes - no starch so it is not as smooth nor creamy - and it doesn't taste like potatoes, since its cauliflower (durka durr) it is actually better since there is so much more flavor. IMO.

I'm so full right now.  It was a lot of food. Nom nom nom.

Quinoa Veg Loaf
7g coconut oil
8 ounces mushrooms, sliced
3 large green onions, sliced
1 TSB each: dried oregano, marjoram, thyme
Salt and ground black pepper to taste
1 (15-ounce) can  garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa
1 cup frozen green peas
1/2 cup chopped fresh basil
1 16.5oz jar  sundried tomatoes packed in oil, drained, rinsed in hot water and chopped
1 cup (about 1 onion) chopped red onion

Preheat oven to 350°F.

Spray an 8-inch loaf pan with non-stick spray; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, green onions, dried herbs,  salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, basil, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown,  1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.  Loaf will be slightly mushy when you slice.

Per serving (about 6oz/172g-wt.): 170 calories, based on the Whole Foods recipe, my version is probably a little less

Mashed Cauliflower
1 head of cauliflower, rough chopped
1-2 cloves garlic, rough chopped
1/2 c. low-fat buttermilk
White pepper and salt, to taste
Parmesan cheese, shaved, optional

Microwave the cauliflower with a bit of water, about 5 minutes or so, or until fork tender. Add the garlic about halfway through. Drain. Using a hand blender, mash the cauliflower and garlic with the salt and pepper, and buttermilk.

That's it.  You can take it to the next level (like you know I did...) by transferring the mash into a casserole dish, and put under a high broiler until slightly browned, which takes 10 - 15 minutes.  Top with a sprinkling of Parmesan.

.28 calories per gram (pictured is about 150 grams)

Zucchini and Onion Stir Fry
1 Zucchini, sliced
1 cup red onion, sliced
juice of 1/2 lemon
salt and pepper to taste

Heat oil in a saute pan.  Add zucchini and onion.  Allow to brown before flipping.  Add salt and pepper. Allow the other side to brown slight and stir.  Add your lemon juice.  Cover, and turn off heat.  Let steam for 2-3 minutes or until squash is done.

Eric's dinner : half a box of Safeway brand Beef  Stroganoff.