Weekend Comfort Foods!

3 02 2012

Just spoke with a friend who I haven’t seen in some time.  He has lost over a hundred pounds and is eating a mostly raw foods diet.  That is amazing!   What an inspiration.

“Human beings have great potential; they can do anything.  The power of the mind is incredible, limitless.”
-Lama Thubten Yeshe
Some folks have been sharing some fantastic recipes with me lately so I thought that I’d pass a few along:

one bag split peas
3 carrots – chopped
1 chopped onion
Baby red potatoes – chopped in half
2 tablespoons garlic
2 bay leaves (remove before serving if you  can find them)
1 Tablespoon cumin
1/2 Tablespoon marjoram
9 cups vegetable broth
Dash of cayenne pepper
slow cooker – all day
One Pkg extra Firm Tofu
1 Cup Low Sodium Soy Sauce
1/3 Ketchup
3 tblsp Dijon Mustard
1 tsp Black Pepper
1 Medium Chopped Onion
1 Cub Italian Bread Crumbs
2 eggs (or egg beaters)
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
  2. In a bowl, mix,  Place the mixture into the prepared pan, and mold into a loaf shape.
  3. Bake the meatloaf 30-40 minutes in the preheated oven.




And this fantastic link (that won’t link for some reason) to a downloadable file of plant-based recipes for the big game from “Forks Over Knives”.


Have a great weekend friends!



2 responses

10 03 2012

I love making split pea soup (I sometimes use yellow split peas, just to mix it up). I’ve often diced up a turnip or two and some celery and thrown that in as well – you can add most any hearty root-style veg in there and it’s delicious! Also, there is a great veg-loaf recipe maker here (http://www.veganlunchbox.com/loaf_studio.html) to give you some more ideas for “meat”loaves, if you want! Congrats on your success (I just found your blog through save the kales and I’m really enjoying it)

10 03 2012

Fantastic! Thanks for the recipe and welcome aboard! “Save the Kales” is an absolute favorite of mine!

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