Compliments to Happy Herbivore for providing me with these two rockin’ vegan recipes!
Sunday night I made the Hippie Loaf and by Monday I decided that I should make some mashed potatoes for the second round – great decision (:
Both recipes are super easy to make and can be experimented with in many ways – I made a few tweaks based on what was in my pantry and even though they weren’t exact to what the cookbook said they were still delish.
1 15oz. can black beans, drained and rinsed
1 onion diced
2 garlic cloves, minced
1/2 cup carrot, peeled and shredded
1 tomato, diced
1 c cooked quinoa
1 tsp. paprika
1 tsp. crushed red pepper
3 tbsp. whole-wheat flour
2 tbsp. soy sauce
2 tbsp. ketchup
Preheat oven to 350 F
Grease a standard 8-inch loaf pan and set aside
Mash black beans in a large bowl and combine all ingredients until evenly combined
Transfer to prepared pan and pat down firmly and tightly using a spatula.
Bake for 45 minutes to 1 hour, until firm and brown on the outside
Allow the loaf to cool and firm up before s
erving about 15-20 minutes.
Dirty Mashed Potatoes
2 medium sized potatoes
4 cloves roasted garlic (20-30 min in 400 F oven)
Misc. green spices to taste (oregano, parsley, tarragon, etc.)
1/4 almond milk
Bring a pot of water to a boil
Add potatoes and cook until fork-tender but not waterlogged, about 8 minutes
Drain potatoes and return to the pot. Add the almond milk and preferred spices.
Blend everything together using an electric-mixer or potato masher.
Add more milk as needed to achieve desired consistency.
Enjoy with veggie of choice on side (mine was balsamic vinegar roasted brussel sprouts)!