Thursday, August 12, 2010

Veggie Meat Loaf, Tomato Marmalade, Fennel and White Bean broth, Whipped Russets

I had this idea to make something with fresh tomatoes but they didn't look so amazing at the store. So I decided to cook them down and bit and make a sweet tomato marmalade and serve them with savory home style sides.

Vegetable meatloaf with sauteed carrots and bell peppers, sweet tomato marmalade, whipped potatoes with olive oil and fennel infused broth simmered with white beans and herbs.

Tomato Marmalade
1 tbl extra virgin olive oil
2 tsp minced garlic
1/2c julienned white onion
3 large Roma tomatoes, cut into 8ths
2 tsp tomato paste
1/4c organic brown sugar
2 tbl red wine vinegar
2 tbl balsamic vinegar
1/2c orange juice, juice from 1 orange
pinch of red pepper flakes and cinnamon
1 small bay leaf
salt and pepper to taste

In a small sauce pot, heat oil and saute garlic and onions until fragrant and translucent. About 5 minutes. Add tomatoes and tomato paste and cook until the juices from the tomatoes have released and broken down. About 20 minutes. Add remaining ingredients and continue to cook down until the liquid has absorbsed 2/3 of the way, about 15 more minutes. Serve warm or at room temperature.

Whipped Potatoes
2 large Russet potatoes, small dice
3 tbl extra virgin olive oil
vegetable broth
sea salt and pepper

In a medium sized pot, add potatoes and cover with cold water and a small handful of sea salt. Bring to a boil and cook until potatoes are tender. Drain. Add oil and enough vegetable broth to create a smooth, whipped consistency when the potatoes are blended together. Season with salt and pepper.

Fennel and White Bean Broth
2 tbl extra virgin olive oil
2 bulbs of fennel, sliced thinly
1/2 white onion, sliced thinly
1/2 carrot, small dice
1/2 celery, small dice
2 cloves of garlic, minced
sea salt to taste
1c vegetable broth
1c water
1- 15oz can white beans, UNdrained
1 tsp dried thyme
1 pinch red pepper flakes
1 tsp fennel seeds

In a small sauce pot, heat oil and saute fennel, onions, carrots and celery until soft and translucent, about 12 minutes.Add garlic and saute 2 minutes more until fragrant. Season with sea salt and add the vegetable broth and water. Simmer until the liquid has evaporated half way, 15 more minutes. Set aside 2/3c of the fennel mixture with no liquid.
In a food processor, blend the remaining mixture until completely smooth and strain through a fine mesh strainer.
Combine the beans and bean water, reserved fennel mixture, fennel broth, thyme, pepper flakes and fennel seeds back in the sauce pot. Bring to a boil, reduce to a simmer and cook for 15 more minutes. Season with sea salt.

Veggie Meatloaf
1 tbl extra virgin olive oil
1 3/4c vegetable stock
2 tsp vegan worcestershire sauce
2 tsp tamari
3 tsp liquid smoke
2c textured vegetable protein
1/2c minced red onion
1/4c minced green pepper
1 carrot, minced
1 celery stalk, minced
3 garlic cloves, minced
1c quick oats
1 1/3c ketchup
2 tbl vital wheat gluten
salt and pepper to taste
1c tomato marmalade
Preheat oven to 375 and grease a loaf pan.
In a small stock pot, combine worcestershire sauce, tamari, liquid smoke and vegetable stock. Bring to a boil, add the tvp and stir. Remove from the heat and let sit 5 minutes.
In a saute pan, heat olive oil and saute the onion, green pepper, carrot, celery and garlic until soft and translucent.
In a large bowl combine tvp, sauteed vegetables and remaining ingredients and completely combine. Press down in the pan into a compact loaf.
Bake for 20 minutes. Add the tomato marmalade on top and bake 10 more minutes. Let sit for 5 minutes until serving.

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