Friday, February 24, 2012

Peasant Loaf, Sweet Potato Gravy and Veg

I will like beets. I like beets. I have to find a way to like beets. 
This is my new personal mantra and I will not stop until I have found a way to enjoy beets in all their purple glory! In this loaf recipe, I started out small, roasting then shredding them so they add a nice earthy hint without being over the top. I suppose you could also consider this to be one of those kid-friendly meals where you hide all the vegetables so they don't know. It's a win-win situation.

Roasted beets, carrots and other winter vegetables shredded and cleverly disgused in this hearty peasant loaf made of tvp. Serve with a ladle of sweet potato gravy and lightly sauteed vegetables on the side for a warming meal.
Make "meat loaf" sandwiches the next day with any left over loaf! Simply saute thick slices in a little olive oil until golden brown and sandwich between your favorite bread.

Peasant Loaf
1 medium beet, peeled
1 large carrot
1 small sweet potato, peeled
3 tbl extra virgin olive oil, divided
salt and pepper
2 cups textured vegetable protein (tvp)
1/2 cup panko breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup minced red onion
3 garlic cloves, minced
1 heaping tbl tomato paste
2 cups vegetable broth
1/4 cup red wine

Preheat the oven to 425.
Cut the beet, carrot and sweet potato into large chunks the same size and drizzle with 1 tbl olive oil and 1/4 tsp salt. Roast for 15 minutes until almost fully cooked through.
Reduce the oven to 375.
When cool enough to handle, shred the vegetables. Place 1/4 cup shredded beet, all of the carrot and 1/4 cup shredded sweet potato in a large bowl. Add the tvp, panko, parsley, onion, garlic and tomato paste. Stir to combine thoroughly.
Bring the vegetable broth and red wine to a boil and pour over the loaf mixture. Add the remaining 2 tbl of olive oil. Season with salt and pepper. Stir into a wet mix and pack tightly into a greased loaf pan.
Bake for 35 minutes until the top has a nice crust. Let cool 10 minutes before slicing. Serve with gravy and vegetables.

Sweet Potato Gravy
2 tbl extra virgin olive oil
3 tbl minced red onion
1 small sweet potato, peeled, small dice (about 1 cup)
1 1/2 cup vegetable broth
1 tbl all-purpose flour
salt and pepper

Saute the onions in olive oil until soft and translucent, 5 minutes. Add the sweet potato and cook for 7 minutes. Add 1/2 cup of broth and continue to cook until the potatoes are completely tender.
Transfer to a blender and add the remaining 1 cup of broth plus flour. Blend until smooth. Taste and season with salt and pepper. If the gravy is too thick, add more broth.

Sauteed Vegetables
2 tbl extra virgin olive oil
1 zucchini, small dice
1 summer squash, small dice
salt and pepper
1 tsp dried thyme
pinch red pepper flakes

Saute the zucchini and summer squash in olive oil with salt, pepper, thyme and red pepper flakes until slightly tender with a nice exterior crust, about 7-10 minutes.

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