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Tuesday, November 14, 2017

Thanksgiving Loaf ----- Vegetarian style using Farro

Thanksgiving can be created in a vegan style. This recipe from the Ordinary Vegan offers a bit of protein yet accomplishes that Thanksgiving feel as well. This recipe is made with the use farro. Farro is a grain that is easy to find and healthy as well. The recipe comes close to the taste of stuffing.

3 cups cooked farro*
1½ onions, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
2 tablespoons of vegetable broth, vegan butter or olive oil
1 cup walnuts
½ cup chopped pineapple
1 teaspoon dijon mustard
4 flax eggs (4 tablespoons of ground flax seed whisked with 10 tablespoons water - leave in refrigerator for 15 minutes or more to thicken)
1 teaspoon of poultry seasoning (poultry seasoning isn't made out of poultry - it is a dried combination of seasonings of ground sage, marjoram, nutmeg, thyme & rosemary)
¼ cup of fresh chopped sage, thyme and rosemary (equal amounts)
¼ cup of fresh chopped parsley
1 teaspoon salt
1 teaspoon of ground black pepper
sprinkling of red pepper flakes (optional)
½ - 1 cup of vegan bread crumbs (or more if needed)
Brown Sugar Mustard Glaze
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard

Cooking Farro
Rinse and drain 1½ cups of organic farro. Place in a pot and add enough water or vegetable stock to cover. Bring to a boil, reduce heat to medium-low and simmer for approximately 25-30 minutes. Drain off any excess water.

Thanksgiving Loaf
Preheat oven to 350 degrees F.
Heat the vegetable broth or vegan butter in a large saute pan. When hot, toss in the onions and celery. Cook for 3-4 minutes or until softened. Add the garlic, salt, pepper and herbs and cook for another minute. Add more vegetable broth if sticking. Remove from heat.
Place the walnuts in a food processor and process until crumbly.
Place the pineapple in a food processor and process until smooth. There will still be a few overy small pieces.
Place the farro in a large bowl. Add the cooled onion mix, walnuts, pineapple, dijon mustard, salt, pepper, herbs and flax eggs. Add a light sprinkle of red pepper flakes if using. Combine with your hands. Taste for additional seasonings. Start adding the bread crumbs until it holds together. Adding more bread crumbs if necessary. Place the mixture in a loaf pan. Cook for 15 minutes. Remove and brush with glaze and cook for another 15-20 minutes. Serve with mashed potatoes and gravy.
Whisk together the brown sugar, vinegar and dijon mustard.

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