At my house as a child we had what was lovingly referred to as "clean out the fridge" meatloaf. When the fridge was over-run with leftovers my mother would blend them all up in the food processor, add a pound of ground beef and whatever spices she thought it could handle, say a prayer as she put it in the oven, and bake it. My mother is a genius in the kitchen and often her concoctions turned out to be fabulous. But, because it depended on the leftovers, her meatloaf was NEVER the same twice. I believe our favorite was leftover macaroni and cheese, onion soup, and homemade rolls as the breadcrumbs. Others were less then desirable (which might be a contributing factor to why I am now vegan....I'll have to explore that later) but being my mothers daughter, I do find myself in concoction mode on a regular basis - my husband may say a little too regular. This recipe is owed to my "creative" mother.
Meatloaf
leftover Hawaiian Chili
leftover rice
2 c plain lentils
1-2 c cooked barley
2 large cans mushrooms drained (fresh is always best)
1 pkg onion soup mix
oats
garlic powder (to taste)
salt (to taste)
In a blender or food processor blend up your leftover hawaiian chili till smooth. Now blend the rice, barley, lentils, and mushrooms. Add to the chili. Add onion soup mix, garlic powder and salt. Mix that together. Now mix in enough oats so you can form it into a small meatball and it holds together (tender but not falling apart). Fill a greased bread pan and bake on 350 for about 40 minutes or till you can insert a knife and it comes out clean. Let it sit out of the oven for a few minutes to firm up. Serve with chili sauce or gravy. If you have more "meat" left over they make great meatballs!
Anyone who has lived in Hawaii, or even been there on a visit can tell you about Zippies Chili and Rice. It's legendary. Whenever we go back, the first place we stop, after the luggage carousel, is Zippies. And true to Hawaiian style, one serving usually satisfies both of us...depending on the in-flight meal. It's one of those things that if you're in Hawaii you've got to try - like surfing and Motsimotos (try the shaved ice with the beans....you won't regret it). But, If you're not planning a trip to the rainbow state any time soon, this recipe will satisfy for now. Or, if you've been there it might make you more anxious to go back.
Hawaiian Chili and Rice
Lentils
1 can refried beans or homemade
1 lb black beans
1 lb kidney beans
1 can stewed tomatoes
1 onion chopped
1 can corn
salt
garlic powder
brown sugar to taste
First, soak the black beans and the kidney beans over night. This will help cut down on the "end result" that beans can have. If that's not an option then just put them together in a pot with water and cook. Once the beans are cooked add the stewed tomatoes, chopped onion, refried beans, and lentils. (remember those left over beans and lentils from the bean burritos? throw em' in!) Now add the salt and brown sugar till it tastes slightly sweet. At the very last add the can of corn. This way the corn will stay crisp. Serve over rice. (this is a great way to use up the plain rice left over from the fried rice).
Now, grab a bowl, head out to the backyard with your slippas and some island music. You can thank me later for saving you on your grocery bill AND your travel expenses.
I grew up (some may be arguing with me already) in a very carnivorous family. Roast on Sunday, eggs for breakfast. Basically, it wasn't a meal if there wasn't meat in it. As a Samoan friend told me recently, "no meat, no eat."
My long road to veganism I'm sure will unfold over the next weeks and months. As For now, my husband Matthew and I are vegans, living in Amerikan Samoa of all places and we have found some pretty creative ways to minimize the meat. These recipes are a result of the creative juices that have flowed.
There are 3 things in this world that I love - food, family, and my rice cooker....in varying order. Having lived in many studio apartments I have come to love my husband, from being in very close courters with him, and, I adore my rice cooker. Also, when I take the time to cook I hate to see my efforts go to waste so many of the recipes are remakes.
As for the "weak" one. I must admit, sometimes I see a cheese pizza or I hear about my moms baked Salmon and I realize the flesh is weak (hmm....take that one how you will). My hope is that these recipes will be "adapted to the weak and weakest off all."
With that said, here is week 1 -
WEEK 1
Monday: Cookin Quinoa
Tuesday: Fried Rice
Wednesday: Bean Burritos
Thursday: Hawaiian Chili & Rice
Friday: Oodle soup
Saturday: Pai "le fala"
Sunday: My Momma's Meatloaf
Obviously, mix and match, use them as you will. These are just suggestions. Be creative! As you'll see, I can't stand using recipes! I love cookbooks but usually I read a recipe, get the general idea and then run with it. I'll try to be as specific as possible for my loved ones that are cullinarily impaired.
Grocery List
Quinoa (if you can, always buy in bulk.)
1 lemon
extra virgin olive oil
red onion
4 bell pepper (at least 1 of a different color)
Brown Rice
1 bag of frozen veggies
soy sauce or liquid aminos
Flour tortillas
brown Lentils
2 can vegetarian refried beans or bulk pinto beans
2 pkg taco seasoning
bulk black beans
bulk kidney beans
1 can corn
1 can stewed tomatoes
2 onions
5 lb bag of potatoes
1 lb bag of carrots
1 stalk celery
1 stalk Leeks (optional)
Whole Wheat Flour
Baking Powder
garlic powder
Vegetable oil
Non sweet "Milk"
Salt
Oats
Okay, I know that seems like a lot but I would bet you already have a lot of these things in your cupboard already. If there is something you don't like or you're allergic to feel free to substitute or leave it out. Now, these recipes usually are for 2-4 people. I often try to make at least enough for another meal when I cook so I can freeze or use it up in something else.
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