Meatless Monday: Chickpea Meatless Loaf

One of my favorite vegetarian meals is chickpea loaf. It’s simple to make, and hearty, yet light. Chickpeas are full of fiber and I love their rich, creamy taste and texture.

  • 1 cup dried organic chick peas
  • 3 cups filtered water
  • 2 organic free-range eggs, lightly beaten
  • 2 stalks organic celery, coarsely chopped
  • 1 small organic onion, coarsely chopped
  • 1/4 cup nutritional yeast
  • sea salt, to taste
  • organic ketchup (optional)

Soak the chickpeas in water for at least 4 hours (I threw them in a bowl, covered them with water, headed off to a meeting and when I got home, they were ready!). Drain the water, then place the chickpeas in a saucepan with 3 cups of filtered water. Bring to a boil, then lower the heat and cook, covered, for about 1 hour or until the chickpeas are tender and most of the water has been absorbed.

Remove the chickpeas from the stove and mash them with a fork or potato masher until they are all broken up into little pieces. Stir in the eggs and blend well. Then add the remaining ingredients and mix thoroughly.

Place in a greased baking dish and cook uncovered at 350°F for 1 hour. Serve warm with a side salad or cooked greens. In the photo, I have a side of kale chips seasoned with curry and garlic, decorated with fresh violet flowers.

It can be a bit dry, so if you like, you can serve it with organic ketchup.

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Meatless Monday: Cheddar Black Rice Pecan Loaf Recipe

Cheddar black rice pecan loaf

I used to rely on my copy of Diet for a Small Planet for creative vegetarian meal ideas. I loved it so much that I wore it out – it literally fell apart from use. I’ve never replaced it, but several recipes have stayed in my heart and memory bank. Here is one of my favorites, which I have adapted.

You will need the following:

  • 2 cups cooked rice (I used Lundberg Black Japonica™, but short grain brown works well too)
  • 1 cup shredded organic cheddar cheese
  • 1 cup chopped pecans (I have also used walnuts)
  • 1 medium organic onion, chopped
  • 2 tablespoons nutritional yeast
  • 2 large organic eggs
  • olive oil to coat the baking dish

Preheat the oven to 350° F. Lightly coat a medium baking dish, or loaf pan, with vegetable oil.

Mix all of the ingredients, except the eggs, until well-blended, making sure that the nutritional yeast evenly coats the other ingredients.

In a separate bowl, lightly beat the eggs. Add to the rice mixture and blend well.

Evenly spread mixture in the pre-oiled baking dish/loaf pan and bake until crispy on top, about 45 minutes.

Serve with a salad for a delicious, easy, hearty meal. It makes great leftovers, if you are lucky enough to have any.

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