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.

Marinated Potato Steak, Lime Garbanzos, Spiced Zucchini, Tomato Compote, Crispy Tortilla

Tonight's dinner was a real winner! I didn't really have any idea where I was going with this but I sure was pleased with the outcome. It might seem like a lot of components but it all comes together quick.

Red new potato, cooked until tender and marinated in cilantro, garlic, lime and chili. Eggplant and zucchini sauteed with herbs and spices, stewed tomato-jalapeno sauce, citrus spiked garbanzo beans and crispy tortilla strips with sea salt.

Marinated Potato Steak

2 tbl apple cider vinegar
2 tbl extra virgin olive oil
2 tbl chopped cilantro
3 garlic cloves, minced
juice of 1 lime, lime halves saved for garbanzo dish
1 tbl cumin
2 tbl oregano
1 tsp each of salt, pepper, paprika and chili powder
2 large red potatoes, peeled, cut into large squares

In a blender combine all of the ingredients and puree until smooth.
Add the potatoes to a pot of salted, cold water and bring to a boil. Cook for 10 minutes until the potatoes are tender. Drain and transfer the hot potatoes to a bowl and pour over the marinade. Let soak for at least an hour to allow the flavors to get into the potato.

Tomato Compote

2 tbl extra virgin olive oil
1/2 small yellow onion, small dice
1 jalapeno, seeded and minced
3 garlic cloves, minced
1-15oz can diced tomatoes, drained
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
2 tsp organic sugar
1 tsp salt

In a small saute pot, heat the oil and swear the onions until soft. Add the jalapeno and garlic and saute 3 more minutes. Add the remaining ingredients and bring to a simmer. Cover and cook for 10 minutes until thick and stew like. Set aside.

Eggplant/Zucchini Mix

1 small eggplant, peeled, small dice
1 zucchini, small dice
3 tsp salt, divided
2 tbl extra virgin olive oil
1 garlic clove, minced
1/2 tsp pepper
1 tsp cumin
1 tbl minced cilantro

In a colander, add the eggplant and zucchini and sprinkle with 2 tsp of salt. Toss to combine and let sit for 10 minutes so excess moisture from the vegetables can drain out.
Saute the garlic with olive oil in a medium sized pan and add the vegetables, 1 tsp salt, pepper and cumin. Cook for 10 minutes over medium high heat until soft and tender and the edges are golden brown. Add the cilantro and toss.

Garbanzos

1 tbl extra virgin olive oil
1/2 cup red onion, small dice
1/2 poblano pepper, minced
1/2 tsp salt
1/4 tsp pepper
1 tsp dried oregano
1 tsp cumin
1/2 tsp cinnamon
Saved lime halves
1-15oz can chickpeas, drained, rinsed and divided

Sweat the red onions and poblano in the oil over medium high heat and let caramelize, 7 minutes. Add all the seasonings and saute to toast for 1 minute. Add the garbanzos and lie and toss, bringing the beans up to temperature for 5 minutes. Taste to season.

Tortilla Strips
10-6" corn tortillas, sliced into thin strips
2 tbl canola oil
1 tsp sea salt
1/2 tsp pepper

Set the oven to broil. Line a baking sheet with parchment or foil.
Toss the tortilla strips with canola oil, salt and pepper and broil for a couple minutes, tossing every minute or so until crispy.

Garnish everything with vegan sour cream and cilantro!