Magic loaf studio results version one

Here is my results of the magic dinner loaf test.
My Comments after cooking and eating:
I think it was very tasty. I made 6 portions, so I know what I’ll be eating over the next two days!
I am going to mash the chickpeas next time, as the top ones were very crunchy. May not of been too bad, if I had only cooked for 45 minutes. Will try many other versions using this great programme. (Ses link in previous post for web programme to create these delicous vegan dinner loafs)
I served with steamed sweet potato, potatoes, carrots, broccoli, parsnip, peas, sweet corn, ocra, apple sauce and vegetarian gravy and yummy it was too! (Broccoli not shown in this picture as my dad doesn't eat broccoli!)
I also think I will just bake it in a loaf pan next time, so its crispy on less of the surface. My slight changes are in brackets.

Vegan Dinner Loaf!
1/2 cup almonds
2 TB vegetable oil (I used 1 tbsp)
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked garbanzo beans, partly mashed (1 tin chickpeas used)
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed (I used water and only needed 1/3 cup)
1/2 cup uncooked Cream of Wheat (I used instant oats that I have been looking to use up, so glad this was a option in the programme.)
1 tsp. ground cumin
1 tsp. Italian seasoning (mixed herbs)
2 TB nutritional yeast flakes
2 TB ketchup
2 TB soy sauce
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside.
Grind the almonds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside. (I used ground almonds to make it easier)
Sauté any vegetables you've chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through. (I baked for 1 hour, but I think 45 mins would have been ok, its just I forgot about it!)
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. (I don't think this would be easy, so I just scooped it out. If I bake it in a loaf pan next time, i will try this.)
Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices make a great sandwich filling. (Will not be trying this this time, but will try with my amended smashed chickpea version baked in a loaf pan, if successful)

The Magic Loaf Studio

I was introduced to this site through our vegan discussions on mse and its brill. Its a site that can produce vegan dinner loafs with the ingredients you choose. I have been having a play and plan to try a recipe or two soon. Will post back soon.
Go have a play!
http://www.veganlunchbox.com/loaf_studio.html

What do vegans eat?

I have been asked this question many times over the years, so here is a list of vegan breakfasts, lunches, dinners, sandwiche fillings and dessert ideas.

Breakfasts
Scrambled tofu with leftover potatoes sauted with baked beans and vegan sausages if desired.
Oats with mixed spice and dried fruitCereal/Muesli/Granola and soya milk
Pancakes with fruit/jam
Toast with nut butter or jam
Apple and apricot toastie (see recipe)
Beans on toast

Lunch
Salad with a homemade burger (there is so much choice, based on lentils, nuts, rice etc)
Falafels, houmous and tabouli salad
Soups homemade or bought
Sandwiches- there is so much choice (see below)
Stuffed pepper with couscous
Jacket potatoes and salad with fillings such as baked beans, ratatouille, houmous, puy lentils and mushrooms with tomato, cauliflower and broad beans, mushrooms, spicy chickpeas, spinach and silken tofu with coriander, silken tofu with dill and lemon, roasted red peppers and olives, roasted vegetable in fresh tomato salsa, carrots and parsnips with tofu and walnuts, hazelnut salad with vegan mayo, sliced cherry tomatos with sun dried tomato vinegrette.
‘On Toast’ meals, toppings same as for jacket potatoes
Left over scramble, not just bubble and squeak– today I fried several shallots, a clove garlic, bit red pepper, a grated carrot, some ketchup and orange juice to moisten with two left over homemade burgers broken up, once cooked together scramble style I served on toast.

Dinner
Stir Fry with marinated tofu (just chop tofu and sprinkle with soya sauce and herbs/spices)
Stew and dumplings made with or without soya mince (I prefer the frozen to the dry, its more of a meaty texture)(see recipe)
Vege chicken stew
‘Chicken’ and leek pie with mash and broccoli, carrots etc
Pasta, sauce and vegetables
Chilli non carne
Shepardless pie
Spiced millet with potatoes
Vegetable curry with rice
Kitchari and vegetables
Lentil dahl, veg and rice
Homemade haggis with potatoes and veg
Nut roast with stuffing, veg, gravy etc
Bean casseroles/hotpots
Spicy couscous
West African Groundnut Stew
Indian mixed vegetables with broccoli
Onion bhajis, samosa, pakora, rice, bombay potatoes etc
Savoury crumbles such as pumpkin or courgette
Vegan sausage casserole and mash
Bean, veg and sausage hotpot
These days it’s a lot easier to veganise any recipe if you use meat subsitutes, some are fairly new and only available from health food stores so are not cheap. Not to everybodys taste but easy to use in the beginning if your used to cooking with meat. You can buy frozen subsitutes for chicken, sausages, beef and mince.

Desserts
Rice pudding/tapioca/semolina made with soya milk
Homemade crumbles/pies/cobblers served with vegan custard (if using birds custard, half milk for thick and ¾ for thin custard. If you use same amount as per instructions for dairy milk, it won’t work.)
Home made cakes/muffins.
Tinned, stewed or fresh fruit
Bread puddings
Pancakes
Chocolate mouse (avocado, banana and cocoa mixed)
Home made icecream/sorbet or just simply frozen banana or grapes
Homemade blancmange
Flapjacks/peanut butter bars
Chocolate rice crispies/rocky road/fridge cake/Chocolate cornflake crunch
trifle
fools made with silken tofu (see recipe)
homemade vegan cheesecake
scones
Microwave sponge pudding
Nice cream
Nice cream sundae
summer pudding
chocolate log
mince pies
biscuits

Sandwich ideas
Banana:
banana and jam
banana and melted dark chocolate
banana mashed and soft brown sugar
banana and date
banana on it own!
Beetroot:
Sliced beetroot, thinly sliced onion and tomato and salad cream
Carrot, orange and cumin spread
Chestnut pate

Fruit:
sliced apple and raisin
jam and grated carrot
Raisins or sultanas with chopped nuts and agave syrup
Guacamole
Houmous
Houmous and grated carrot
houmous and beansprouts
Houmous and roasted peppers
Houmous, salsa, grated carrot & red cabbage
Houmous with mashed up ripe avocado
Houmous and salad
Raw Houmous
Yeast extract eg Vegemite/natex (Marmite alternatives)
Yeast extract and lettuce
Yeast extract and grated carrot
Yeast extract, tomato, and plain crisps
Yeast extract and Avocado
Mushrooms
Fried mushrooms, onions and garlic
Mushroom pate
Nuts:
Any nut butter can be substituted for the peanut butter.
Peanut butter and jam
peanut butter and cucumber
peanut butter and raw onion
peanut butter and beetroot
peanut butter and banana
peanut butter and vegemite
peanut butter and sliced apple
peanut butter and melted chocolate
peanut butter and chocolate chip!
peanut butter, vegan cheese and jam
peanut butter and sultana's
peanut butter and sliced tomato
peanut butter and pickled onion
Peanut butter and agave syrup/golden syrup
peanut butter and salad
Nut butter with grated carrot
Savoury nut pate
Pulses:
There is so many bean pates that I would suggest searching on the net and seeing if you fancy trying any, there will be cannellini bean pate, kidney bean pate, houmous, mixed bean pate, red bean pate to name a few.
Lentil Pate
Lentil Pate made with ground lentils
Falafels with houmous and salad in a pitta bread.
Vegan subsitutes
Cheese –cheezly, sheese with all the usual combinations.
Meat slices such as redwoods ham, sage and onion, turkey, chicken and beef with all the usual combinations.Redwoods also do a roast turkey or beef joint which can also be sliced for sandwiches and ready to eat sausages too. I use the joint to make turkey and stuffing with apple sauce
Vegetables:
Roasted vegetables. On there own or roasted and then put in a food processor with chickpeas and olive oil to make a pate.
Pesto (can be made with peanuts rather than pine nuts), cherry tomato and avocado.
tomato and salad cream sandwich.
green/black olive tapenade
tomato olive sandwich spread
Things to add to your sandwiches
Cucumber
beetroot
grated carrots
Pickle
salad
sprouted pulses
grapes
salad cream, or dressings
Homemade Coleslaw
crisps
Welcome to The Womble..........

I have created this site mainly to share the recipes/foods that I am trying. I will also be sharing money saving hints, recycling information, cooking from scratch, bargain finds, recipes for toiletries and cleaning, crafts and things that I enjoy to do like walking in scenic places and anything else I fancy chatting about. So I hope you enjoy the journey with me......