I've pretty much spent the latter half of my Sunday in the kitchen, but you know, that's just fine with me sometimes. I'm like a mad scientist in there, I tell ya. Check out today's finds!
Those are two kabocha squash plus a jicama. I have been coveting these particular produce items as they make their way 'round the blogosphere. I've also been bitching about their limited availability, yet this whole time they've been right under my nose at the ghetto Key Food grocery store across the street. Hmph! Anyway, I'm excited to get to know these exotic vegetables a little better. All a part of the Radventure!
My kitchen shenanigans actually began with a big fat fail. This blob was intended to be Peanut Buttery Bars, as seen on Carrots 'N' Cake.
When I decided to make these, I knew I would make a few modifications, based on the ingredients I had on hand. However, when you both modify and make a mistake, the results ain't so pretty. Oops.
The other sweet recipe I tried was Holiday Chia Pudding, as seen on Kristen's Raw. This is the goo after a couple of stirs:
I only had the tiniest of tastes, but I think it will be grand. My belly was way too full after what you're about to see to even think of serving myself some pudding in addition.
One of my criteria for Radventures is that I gradually replace less-virtuous pantry/fridge items with healthier counterparts, as I run out of them. I want to actually use things up first, in favor of economics, as I've said before. Still, there's nothing wrong with expediting the process a bit, right? So I opened my cupboards and assessed what I wanted gone. TVP (texturized vegetable protein, made from defatted soy flour) pretty much topped the list, and since my relationship with soy is deteriorating faster than Jon & Kate's, TVP-loaf was born.
I have some decent meatloaf skizzles handed down to me by my parents, so I used that as the template for what became more of a Mediterranean-flavored dish on account of the fact that I had no tomato paste or ketchup, which are kind of key for the traditional version.
Here's the recipe, if you're interested. It actually came out delicious, and this formula could absolutely be used with real meat for those of you omnivores out there - just substitute about 1 lb ground meat for the TVP.
- 1.25 cups TVP (Bob's Red Mill, or bought in bulk)
- 1/2 cup chopped spinach
- 1/4 cup hummus (I used Sabra's Sundried Tomato flavor)
- 1/2 tsp dried oregano or dried Italian herbs
- 1/4 tsp garlic powder
- 3 or 4 tbsp bread crumbs
- 1 tbsp lemon juice
- 8-10 kalamata olives, quartered
- 1 egg
- Preheat oven to 350*.
- Rehydrate TVP in a large bowl.
- Once TVP is moistened, add all ingredients except for the egg. Stir until everything is evenly distributed.
- Crack the egg into the mixture and work it through with your hand. Once everything is well combined, it should hold together quite well. If it is still falling apart, add more bread crumbs until you can form the loaf shape without it crumbling.
- Prepare a small casserole dish with nonstick cooking spray. Place all the "dough" in the dish and shape into a loaf.
- Bake for 30-40 minutes, until the outside is golden brown and the inside is done through.
- Slice and serve!
I steamed one of my kabocha squashes (is it proper to say squashes?) and ate half alongside the TVP-loaf. It was delicious with a little butter, freshly ground sea salt and pepper.
Despite it being June and far cooler/rainier than it ought to be, I really enjoyed my hearty plate of comfort food.
My belly isn't enjoying it as much as my mouth did, but I think these are as much to blame as the soy entree: