May 17, 2010

Meat(less)loaf with Garlic Baby Bok Choy & Broccoli

Tonight's dinner was inspired by recipes I've recently discovered on 2 wonderful blogs: Feed Your Roots and Honoring Health. I read both of these blogs regularly for inspiration, advice and some really great recipes. The women who write these blogs seriously ROCK!

First, I made a vegan and gluten free meat(less)loaf inspired by Penina's Black Bean Burger recipe. I can't gush enough about how much I truly enjoyed this recipe! Even before I put it in the oven, I kept eating spoon fulls of the black bean and tomato mixture. I left the shallats out of my version only because I forgot to buy them. The finished product definitely was not lacking even without them, but I could imagine it would be even better with them. You can find Penina's original recipe here.

I decided to serve my meat(less)loaf next to Bok Choy and Broccoli sauteed with fresh garlic. I was in the mood for a beautiful plate of greens, had nice bunches of baby bok choy and broccoli in my refrigerator, and had read Christie's Garlic Swiss Chard recipe just last night. With no swiss chard on hand, I figured my greens would make perfect substitutes. They were delicious! But I'm still looking forward to picking up some chard to make Christie's original recipe, which you can find here.

Here are my adaptations of the 2 recipes. I highly suggest you check out these ladies' sites to see the originals, as well as lots of other great information and inspiration!

Vegan & Gluten Free Meat(less)loaf
adapted from Penina Bareket's Vegan Black Bean Burgers
2 cloves garlic
2 carrots, scrubbed well & cut into 2 inch pieces
1 can black beans, rinsed well & drained
1 can diced tomatoes, drained
1/2 cup fresh cilantro
2 cup gluten free rolled oats

Preheat your oven to 425 F.
Place the garlic and carrots in a food processor and process until finely chopped. Add the black beans, diced tomatoes and fresh cilantro. Process about 3o seconds until just combined & chopped, but not completely mushy. Remove the mixture from the food processor and place in a large bowl. Add the rolled oats and mix well. Set aside for about 10 minutes to allow the rolled oats to absorb the liquid.
In the meantime, lightly grease a loaf pan. Once the mixture has rested, pour it into the loaf pan.
Bake in the preheated oven for about 1 hour. Remove from the oven and let rest 15 minutes to set before removing from the pan. Run a knife along the edges of the loaf to loosen before removing.
Makes approximately 8 delicious servings :)

Garlic Baby Bok Choy & Broccoli
inspired Christine's Garlic Swiss Chard
1 small bunch of broccoli, washed & stems removed
2 cloves of garlic, chopped
3 bunches of baby bok choy, roughly chopped & rinsed very well
a splash or spray of Olive Oil
dash of salt

Bring a large pot of water to a boil. Once it's boiling, submerge the broccoli in the water and blanch for 1 minute. Remove from the boiling water and rinse with cold water. Set aside.
Heat a small splash or spray of olive oil in a large saute pan. Once it's hot, add the garlic and stir for about 1 minute until it becomes fragrant. Add the chopped baby bok choy, stirring for a minute until it begins to wilt. Add the broccoli florets and continue to saute for another minute until the veggies are just cooked. Sprinkle with a dash of salt and serve.


  1. yum I love this recipe! I just made bean burgers tonight with spelt flour...but I'll have to use oats next time. I'm def going to make this!

  2. Glad I could be inspiration lady, you inspire everyday with your lovely recipes and your fabulous jewelry!

    The gluten free vegan loaf sounds so good! I have never been successful at making vegan loaves, they always fall apart. I will try your recipe!!