Atomic Tofu Pecan Loaf

This meal is the epitome of old-school comfort food: veggie meatloaf, mashed potatoes and peas. The Atomic Tofu Pecan Loaf is the third recipe that I’ve made from “The Vegan Slow Cooker” and it’s my favorite so far. I was skeptical when putting all the ingredients together; it didn’t look very appetizing when I patted it down into the crockpot. But eight hours later, I was shocked to see how “authentic” it looked. The texture and flavors were spot on and definitely something that I could see myself craving. And it’s perfect for slicing so that you can make sandwiches with the leftovers.

The recipe came together really quickly the night before. Most of the ingredients are whipped together in a food processor and then combined with a couple of other ingredients. I did make a few tweaks to the original recipe. Instead of pecans, I used walnuts. I also didn’t have the vegan Worcestershire and steak sauce on hand to combine with the ketchup for the topping, so I mixed the ketchup with a little Bragg’s and a couple of teaspoons of agave, which turned out really well.

As you can see, I’m a little obsessed with my slow cooker right now. I’m going to pick a few more recipes from the book to try and I will post on those soon.

I hope everyone is doing well!

CSA Week 11

This week’s CSA pickup was another good one. It included a few items that we haven’t had before, such as carrots, tomatoes and a huge bunch of basil. I used the basil to make a delicious walnut pesto, which I served with diced tomato and whole wheat linguine.

The tomatoes and basil also went to one of my summer staples: tomato sandwiches.

I roasted the carrots with last week’s turnips and beets for a light vegetable plate. I’m going to use the beets in this week’s pickup to make the Roasted Yellow Beet Salad with Warm Maple Mustard Dressing from the PPK website.

I hope everyone is doing well. I’m going to be playing around with the site layout and design this week, so bear with me as I fumble my way through the changes.