Quinoa Loaf

I am an ovo-lacto-vegetarian but that does not mean that I don't enjoy a cleansing and balanced vegan meal a few times a week. I recently received a complimentary copy of Ellen Jaffe Jones' Eat Vegan on $4 a Day. As food prices rise, it is the time to get smart and be a budget conscious shopper. Obviously the first step is to avoid processed foods, as well as packaged and canned foods as much as possible. It is also important to eat a variety of legumes, whole grains, vegetables and fruit. So many tips for saving money and your health are provided in this cookbook.

Ms. Jones also asks something in return: "Promise me that the next time you see a news story about how people on tight budgets can only afford processed or fast foods, you will contact the station and let them know how wrong they are. Tell them Au Contraire! Let me show you a different way."

I am absolutely smitten with the array of healthy and easy to prepare recipes. Weekly menu plans, breakfasts, soups, salads and dressings, lovely entrees, spreads and sides, and guilt-free desserts and snacks. These innovative recipes from around the globe are such a bargain if you follow these tips: plan your grocery list and use your head, don't go shopping when your belly is growling, check unit prices, buy in bulk but make sure you are getting the best price, stock up on staples that won't spoil when you can find them at a good price, be aware of prominently displayed foods as grocery stores tend to put the most expensive items at eye level and at the front of the store, and buy local if possible or better yet grow your own when the season is right.

The first dish I tried from this cookbook was a Save-Cash Quinoa Loaf. Full of healthy grains, chickpeas and veggies, this hearty loaf is just delicious served with some salsa, hot sauce or ketchup. Ms. Jones tells us that any leftover slices go well in a sandwich or stuffed into pita breads. I found serving a spicy vegetable dish alongside the loaf was especially satisfying.

Quinoa Loaf

Recipe by Lisa Turner Adapted from Eat Vegan on $4 a Day: A Game Plan for the Budget Conscious Cook Published on September 25, 2011 An inexpensive, nourishing and filling baked quinoa loaf, delicious served with salsa or ketchup Print this recipe Ingredients: 2/3 cup dried chickpeas 3/4 cups rolled oats 2/3 cups quinoa 10 sun-dried tomatoes 1/2 oz (14 g) dried mushrooms 8 oz (225 g) white or cremini mushrooms, sliced 1 cup frozen peas 1/2 cup fresh parsley, chopped 1 tablespoon fresh thyme, minced 1 small red onion, finely chopped 2 jalapeños, seeded and finely chopped pinch of cayenne pinch of ground cumin 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the quinoa and soak overnight in 1 1/3 cups of cold water in a small saucepan. Separately as well, soak the rolled oats in 1 cup of cold water. Drain the chickpeas and cover with several inches of fresh water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until tender. Drain and set aside. Meanwhile, bring the quinoa to a boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Fluff with a fork and set aside. While the chickpeas are cooking, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. Grease an 8-inch loaf pan with olive oil and preheat an oven to 350°. In a wok or skillet, combine a tablespoon of water with the fresh mushrooms over medium-high heat. Cook, stirring occasionally, for 8 minutes. Add two more tablespoons of water and when it evaporates, remove the mushrooms from the heat and transfer to a large bowl. In a food processor, pulse together the chickpeas and soaked oats. Place in a large mixing bowl and add the mushrooms, quinoa, peas, parsley, thyme, sun-dried tomatoes and dried mushrooms, onion, jalapeños, cayenne, ground cumin, salt and pepper. Stir well to combine. Transfer the mixture to the prepared loaf pan and evenly spread it out. Bake in the preheated oven for 1 hour, or until firm and golden. Let the loaf cool for about 10 to 15 minutes, slice and serve. Makes 6 to 8 servings

More savory loaf recipes from Lisa's Vegetarian Kitchen:
Spicy Lentil Quinoa Nut Loaf
Mushroom Nut Roast in Puff Pastry
Classic Cornbread