I attended an Epicure presentation in the Summer of 2013; I bought a Starter set which included Poco Picante Salsa Mix and I have got to say, I use this stuff in a lot of things! First and foremost though, a sprinkle of this stuff in a bit of Plain Greek Yogurt is a great dip! But I digress.
I “Liked” Epicure Selections on Facebook and regularly get recipe ideas in my daily feed. The other day this Mini Meatless Mediterranean Meatloaf recipe came through my feed and since it was Meatless Monday, I thought I would give it a read. Of course I didn’t have Tzaziki Dip Mix in my pantry but it occurred to me that I had made a Mexican inspired Meatloaf in the past…

The long and short of it is that I used my Salsa mix in the recipe and was very pleased with the results. Oh, also, I didn’t have a can of lentils in the pantry…who buys lentils in a can? So I cooked up a cup of red lentils with half a chopped onion, a couple of cloves of minced garlic and a McCormick’s Vegetable Stock cube…all worked out in the end. To complete the Mexican Flare, I topped it with the above mentioned plain yogurt/Poco Picante Salsa Mix, a bit of chopped green pepper, tomato and red onion.

Now I have to admit, this would be pretty challenging to accomplish without a Food Processor; challenging, but not impossible. You would be required to mash the beans and lentils the old fashioned way- with a potato masher; the almonds would have to be ground by hand using a chef’s knife and cutting board but hey! You would have had a great arm workout at the end of it all!

Pretty delish if I do say so myself!

1 can (540 ml) Black Beans, rinsed and drained
*1 can (540ml) Lentils, rinsed and drained
1 cup cooked White or Brown Rice
1/2 cup Ground Almonds
1 Tablespoon Poco Picante Salsa Mix <- when I run out, I will use Adobo Seasoning
1 Tablespoon Olive Oil
1 Tablespoon Lime Juice

1 cup Plain Greek Yogurt
1 Tablespoon Picante Salsa Mix
2 strips of Green Pepper, diced
2 slices of Tomato, chopped
1/16 of a Red Onion, chopped

*if using dry lentils:
1 cup Lentils, rinsed and drained
2 cups water
1/2 Onion, chopped
2 cloves Garlic, minced
1 McCormick’s Vegetable Stock cube

Bring lentils, water, chopped onion, minced garlic and vegetable stock cube to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally.

In a small bowl combine plain greek yogurt, salsa mix.
Place in fridge and allow flavours to meld while preparing the meatless meatloaf.
Chop/dice green pepper, tomato and red onion; set aside.

Preheat oven to 375F.
Lightly spray an 8″x4″ Loaf Pan; set aside.
Or lightly spray 6 4″ Ramekins; set aside.

In a food processor, pulse lentils and beans until coarsely chopped.
Turn into a medium mixing bowl and stir together with rice, ground almonds, Salsa Mix (or Adobo Seasoning), olive oil and lime juice.
Turn into prepared loaf pan.
Bake until browned and crisp on top, about 30 minutes.

Top a slice of Salsa Meatloaf with a dollop of the yogurt mixture and sprinkle with chopped veggies.
Serve with a Green Salad.

Cooler temps prevail and there is need to cook warmer meals. Being a Vegetarian is so easy in the Summer months…you can get by on just salad but with Fall on our doorstep, it is time to step up with fully cooked meals that will satisfy both the Vegetarian and non-Vegetarian.

I have been making Stroganoff for as long as I can remember using Ground Beef, Yves Just Like Ground Round, Meatballs and now I have discovered Yves Veggie Meatballs!  Meat-eaters got nothing on me now! Though I am sure they would beg to differ….Whip up this Meatless version of Meatball Stroganoff and see what you think.

1 pkg Yves Veggie Meatballs
1 medium Onion, chopped
3 cloves Garlic, chopped
1/4 cup butter
2 Tablespoons Butter
1 McCormick’s Vegetable Stock cube, crushed
Freshly ground Pepper
15 Mushrooms, sliced
1 (10 1/2 oz can) Cream of Mushroom or Cream of Celery soup, undiluted
1/2 cup Water
1 cup Sour Cream or Plain Balkan Style Yogurt

300 grams Hot cooked pasta as per directions on package – Fettucine or Egg Noodles

In a large saucepan, over medium high heat, sauté onion for about 3 minutes.
Add chopped garlic and continue sautéing for another few minutes.
Add flour, stirring constantly, and cook for a minute.
Stir in soup and water and bring to a boil, stirring often.
Reduce heat to low and stir in crushed stock cube, sliced mushrooms and Veggie meatballs; cook until meatballs are heated through, stirring occasionally.
While pasta is cooking, stir sour cream into Stroganoff to heat through.
Serve over hot pasta and sprinkle with freshly ground pepper.

Serves 6 – 8

I have been making this recipe so long that the recipe page is now sandwiched between two layers of packing tape so that it will not deteriorate any further! I got the recipe from a Tupperware dealer when Ultra21’s were all the rage! I loved those so much! I have long since lost the Ultra 21 and now use a 10″Springform pan instead. I like how easy it is to serve from a Springform pan and how easy a Springform is to clean!

My Very Favourite Vegetable Pie

Crust:
1/2 cup Butter
1 1/4 cups Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1/2 cup plain Yogurt
Filling:
3 cups finely chopped Broccoli (it is important that all your veggies [use a combo of Broccoli, Cauliflower, Peppers, Grated Carrot, Mushrooms] are finely chopped with the exception of zucchini)
1/3 cup diced Onion
Topping:
1 cup Grated Cheddar, or a combination of cheeses: Monterey Jack, Mozza, Swiss, a sprinkle of Parmesan, loosely equal to a cup of grated cheese
2 medium Tomatoes, sliced
1/3 cup Mayo combined with 2 Tablespoons plain Yogurt
8 fresh Basil leaves or 1 1/2  teaspoons dried Basil

Preheat oven to 450F. (230C)
Prepare a 20″ Springform pan by spraying with Vegetable Oil Spray and lightly dusting with cornmeal. Or use the same size Quiche pan.
In mixing bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs.  Add yogurt and stir until the dough comes together.
Press the dough into prepared baking pan and, if using a springform pan, halfway up the sides.
Layer filling over crust in order given.
In a small bowl combine 1/3 cup Mayo and 2 Tbsp Plain Yogurt; spread this over the Vegetable Filling.
Top with grated cheese(s).
Arrange sliced tomatoes and fresh basil leaves on top. (If using dried basil, sprinkle on top of cheese(s)

Bake at 450F for 10 minutes; reduce heat to 350F (175C) and bake for another 30 minutes.
Remove from oven, let stand for 15 minutes, serve.

Serves 6 – 8