How I love American Vegan Kitchen! Not only is full of mouth watering recipes that are intensely, in a good way, flavorful and easy to make, but it is also written by an extremely nice and very giving person. I also like that the recipes are very "forgiving".
So imagine how happy I was that for the next two Vine and Dine events, the cooking comes from this fantastic book? Very!
The first cook a long is the Blue Plate Special Wheat Meat Loaf. (Try saying that really fast after a few glasses of the "Vine"...)
For a combination of necessity and pure laziness, I made a few changes. These are, in no particular order (I've been watching WAY too much of three different versions of The Voice):
1) Tofu instead of Seitan (laziness)
2) Soy Curls in place of the TVP (necessity and laziness)
3) Dry bread crumbs (you get the picture by now)
4) Baked in a loaf pan (Preference)
And it STILL turned out to be outstanding! See, so forgiving. (Hope Tami is as well) :)
The loaf was bursting with flavor, texture, moist on the inside and a bit crunchy on the outside.
The side dishes were roasted potatoes (smoked paprika, lemon pepper, hot red pepper, smoked salt and a dash of oil) along with a sauté of fresh spinach, mushrooms, garlic and a dash of red wine.
I think that bear would have been a perfect companion for this meal, but since there was non in the house, and yes, due to being lazy, white wine was the served.
I'd love to tell which one, but the bottle went directly to the big recycling bin, and there are limits to what one will do for the details that make up this post.
It was a lovely dry white from Lone Madrone.
The next Vine and Dine will feature a selection from American Vegan Kitchen that Tami was kind enough to let me pick.