Well, that butternut squash loaf with cranberry topping is an absolute success! Here is the recipe:
1⁄2 cup cooked black eyed peas
2 tablespoons olive oil
1⁄4 cup plus 1 teaspoon diced onion, divided 3 garlic cloves, minced
1 carrot, diced small
1 celery rib, diced small
1⁄2 green apple, diced small
2 teaspoons Italian seasoning
2 cups cooked and pureed butternut squash, 1⁄2 cup cooked quinoa
1 tablespoon chopped walnuts
1⁄4 cup panko breadcrumbs, 2 teaspoons sea salt
1⁄2 cup fresh cranberries
1⁄4 cup ketchup
2 tablespoons brown sugar, 1 teaspoon Sriracha sauce, 1 garlic clove, minced
Preheat oven to 350 F. Place cranberries on a small baking sheet. Place beans on another. Roast both ingredients for about 15 minutes.
Warm oil in a frying pan over medium-low heat; add 1⁄4 cup onion and 3 garlic cloves. Cook until onions are translucent, about 5 minutes. Add carrot and celery, and cook for 5 minutes. Add apple and Italian seasoning, and cook for 3 minutes.
In a large mixing bowl, combine squash, cooked veggies, roasted black beans, quinoa, walnuts, panko breadcrumbs and salt. Mix with hands until well combined. Transfer mixture to a parchment-lined 9-x-5-inch loaf pan, smoothing out with a spatula to remove air bubbles.
Prepare the cranberry glaze: Puree the roasted cranberries, ketchup, brown sugar, Sriracha sauce and 1 garlic clove until smooth. Spoon cranberry glaze over top of “meatloaf ” until fully covered.
Bake the loaf for 45 minutes. Remove from oven and let cool for 5 minutes before removing from pan. Makes 8 servings.
This is fabulous served over massaged kale!
My next task is the Christmas cookie baking! I gift cookies to everyone every year. It is a tradition every year. Big platters, 10-20 different types. So good! Stay tuned for a recipe or two tomorrow when we round out this year's Veganmofo 2016! Happy Holidays!