Do you have a recipe for homemade meatloaf?

Q. I want to try different varieties of meatloaf, but something of the originality. I don't want anything that is too spicy (and I know some people like to put some hot spices into foods). Any kinds of recipe's for meatloaf is okay, but please make it easy and simple.

A. First of all, I'm a vegetarian. Okay, I eat fish, but so what! If I were to start eating meat again (which, after 15 years, is unlikely), there are two places I'd start: a Monte Cristo sandwich (frikkin divine--with mango chutney or honey!) and the meatloaf my mom used to make.

Actually, it was late in entering our family meal repertoire, and it was courtesy of the soup mix from Lipton.

I'm sure the Alton Brown recipe is fantastic. Haven't tried it, as Alton was probably still trying to be a cameraman when I last ate meat, but if you want to try the Lipton one (which looks dang easy), check the link below. I'm including a second link, which, according to a person who lost the Lipton recipe, is the first one he/she's liked since. Good luck.

Oh yeah, and stop eating that wicked meat. Unless you REALLY like it.

Original Question

Does anyone know a really good vegetarian meatloaf recipe?

Q. i want to make one but i cant find a recipe that looks good... i don't want anything that looks unappetizing.

A. If you have ever worked with Textured Vegetable Protein (TVP), you can use this as a substitute in any ground beef recipes, or you can use the fake meat crumbles from morningstar or Boca. I prefer TVP because it's just straight up vegetable protein and not "fake meat" and it's all natural, has a really great texture, it's easy to use and it's really cheap. The only thing is that you have to get it at a natural food store. If you live by a Whole Foods, you can get it in bulk. It comes dry and you just boil some water and watever other flavors you want (spices, soy sauce, etc) then throw in the TVP and simmer it on low until it's absorbed all the water.

I'm in the process of writing a cookbook right now that has tons of TVP recipes!

Original Question

Have you ever been to a vegetarian potluck?

Q. Did you just love it? Was it at an SDA church?

Yes, I've been to an Adventist potluck and they are almost always with very very few exception vegetarian! SDA ladies know how to cook really good! Yes, I love vegetarian potlucks! Although I am not a vegetarian, I sure love vegetarian potlucks over the ones that serve meat!

A. I am an SDA also and have enjoyed / cooked for many vegetarian potlucks. Unlike traditional potlucks and family reunions where fried chicken, sloppy joes and meatloaf are the staples. I know there are many veggie cooks that use meat substitutes but I don't recall seeing many at our potlucks. However, the one exception is Special K loaf with carmelized onion gravy - yum yum.

One of the ladies makes the absolute best stuffed shells with tofu, fresh chopped spinach and homemade tomato sauce. Most of the ladies at my church are excellent cooks and I always look forward to the next potluck. It also gives me an excuse to try new recipes.

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What Vegetarian Meat substitutes actually taste like meat?

Q. My girlfriend is trying to eat less meat and I found a recipie for vegetarian lasagna, but it calls for meat substitute. Does this actually taste like meat?

A. Umm no, she does mean girlfriend. I don't know if you've heard, but some girls like girls. =P

I've never found a meat substitute that tasted exactly like meat, but I have had some that are so good that you don't miss the meat. I crumble tempeh into my vegan chili and it provides the meaty texture and comes out delicious. I fill lasagna with mushrooms and eggplant. I maake meatloaf with a blend of blak beans, lentils, and rye. I've heard that seitan also works very well in meat-centered recipes, such as vegan cheese steaks. I've never tried it because I am sensitive to gluten, but I've heard it's very good and meaty.

Original Question

What do you eat when your money is tight?

Q. Thanksgiving is around a corner, but my money is tight lol. What does people eat when their money is tight? I cook some ground beefs like meatloaf, spagettie, sloppy joe or humberger helper, but getting bored. Any other ideas?

A. Meat is expensive. I eat a lot of beans to get my protein with only enough meat for flavoring. These can all be cooked in a slow cooker while you are at work.
dry Navy beans cooked with a ham hock. cornbread
dry Butter beans cooked with chicken backs. slice of hot home made bread.
dry Pinto beans with beef ribs. toasted garlic bread.
Kidney bean salad. (1 can kidney beans, 1 hard boiled egg, pickles, & onion chopped, mayo)
Pork & beans made into baked beans with chunks of ham. and scalloped potatoes.
Refried beans and rice. add some shredded pork and you have a meal.

The beans are about $1. for a 1lb. bag which will easily make two meals for 2 people-----$.50 per meal....plus another $1.00 for the meat that is $2.50 for the beans, .50 for the bread and a .35 to add a potato...for a total of $3.35 for a meal for two of beans cooked in meat broth, bread, and a potato.
________________________________________
Eat potatoes...mashed, fried, hash browns, boiled, baked, potato cakes, scalloped, oven fried, creamed with peas or carrots....
A 10 lb. bag of potatoes is $4. on sale for less. You get at least 25 potatoes in that for two people that would be a veggie for each meal for 12 days. (.35 per meal for 2)

Refried Beans Recipe
2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2 Cook the beans in water.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Strain the beans from the cooking water.
3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.

Original Question

What is the best vegetarian recipe for a main course? What is the best dessert?

Q.

A. Veggie Meatloaf

You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms.

INGREDIENTS:
1 cup uncooked white rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup cooked lentils
1 cup chopped fresh mushrooms
1 tablespoon vegetarian Worcestershire sauce
salt and pepper to taste
1 egg, beaten
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1/2 cup ketchup

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
Bake in preheated oven for 45 minutes.


Hariton's 'Famous' Vegetarian Casserole

This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread.

Original recipe yield: 36 servings.

INGREDIENTS:
8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste

DIRECTIONS:
Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.


Easy Peach Cobbler
This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream.

INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.

Note: I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour.

Original Question

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Does anyone know a really good vegetarian meatloaf recipe?

Q. i want to make one but i cant find a recipe that looks good... i don't want anything that looks unappetizing.

A. If you have ever worked with Textured Vegetable Protein (TVP), you can use this as a substitute in any ground beef recipes, or you can use the fake meat crumbles from morningstar or Boca. I prefer TVP because it's just straight up vegetable protein and not "fake meat" and it's all natural, has a really great texture, it's easy to use and it's really cheap. The only thing is that you have to get it at a natural food store. If you live by a Whole Foods, you can get it in bulk. It comes dry and you just boil some water and watever other flavors you want (spices, soy sauce, etc) then throw in the TVP and simmer it on low until it's absorbed all the water.

I'm in the process of writing a cookbook right now that has tons of TVP recipes!

Original Question

Have you ever been to a vegetarian potluck?

Q. Did you just love it? Was it at an SDA church?

Yes, I've been to an Adventist potluck and they are almost always with very very few exception vegetarian! SDA ladies know how to cook really good! Yes, I love vegetarian potlucks! Although I am not a vegetarian, I sure love vegetarian potlucks over the ones that serve meat!

A. I am an SDA also and have enjoyed / cooked for many vegetarian potlucks. Unlike traditional potlucks and family reunions where fried chicken, sloppy joes and meatloaf are the staples. I know there are many veggie cooks that use meat substitutes but I don't recall seeing many at our potlucks. However, the one exception is Special K loaf with carmelized onion gravy - yum yum.

One of the ladies makes the absolute best stuffed shells with tofu, fresh chopped spinach and homemade tomato sauce. Most of the ladies at my church are excellent cooks and I always look forward to the next potluck. It also gives me an excuse to try new recipes.

Original Question

How can I make cheese using rennin?

Q. I teach a middle school biotechnology class and we are talking about agriculture biotechnology. I really want to demonstrate how to make cheese with rennin in class but can't seem to find a recipe I used a while ago. I know it was a mozzarella cheese that we made last time but any would be fine.

A. Rennet - Wikipedia, the free encyclopedia
Production of...|Alternative...|See also|ReferencesRennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate...
en.wikipedia.org/wiki/Rennet - Cached

Fias Co Farm/Dairy- Mozzarella cheese recipe
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Mozzarella Cheese Recipe
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What is mozzarella cheese? What is mozzarella made from?
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Vegan Mozzarella Cheese Recipe : Recipezaar
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