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Thursday, May 29, 2014

Newfoundland Goulash--My Way

Every family makes this dish a little differently except for my family.  I never tasted Goulash until I was an adult because my mother never made it.  It would have been a strange and foreign dish to serve around our dinner table.  My father would have wondered what had happened to the potatoes and vegetables.  The closest thing we ever had to Goulash was Macaroni and Cheese and that was often served with fried potatoes.  Of course, as I grew older, I heard other kids mention they'd had Goulash for dinner or supper which always left me wondering what they were talking about.  By that time, I had a keen interest in food and knew they couldn't be talking about the classic Hungarian Goulash as I had read the recipes and probably had seen it made on TV. 

Skip ahead a few years when I was a young wife and mother.  I had, by then, become acquainted with the dish we Newfoundlanders call Goulash--a tasty macaroni and ground beef concoction held together with a tomato soup sauce.  It was a convenient and quick meal to make and it seemed as if everyone liked it.  I had made it a few times but because I'm not too fond of tomato soup I would use tomato sauce or a pasta sauce in place of the soup and everyone seemed to like that as well.  

One particular day I had invited friends of ours to dinner.  They had three small children and were also fostering two little school-aged sisters.  As we often shared meals together I knew the tastes of the family but didn't have a clue what the two little foster sisters would like to eat.  I wracked my brains for a dish I thought they'd enjoy and finally settled on goulash.  Just about everyone liked goulash and I was sure these little girls would enjoy something familiar in an unfamiliar setting.  So I set about making the most delicious and extraordinary goulash anyone had ever had with lots of vegetables and meat, swimming in the best sauce money could buy and topped with copious amounts of cheese.  It was a huge dish because it would be serving 10 people.  Oh, yes, it was the pièce de résistance, the choicest of the choice, a masterpiece worthy of the great world chefs.  When my guests were seated and grace was said I brought the large and heavy dish of goulash to the table and everyone started to serve themselves from the dishes that were set before them--everyone except the two little girls.  Thinking they were shy, I encouraged them to eat the goulash as well as the other food on the table.  The oldest sister just looked at me and said, "Goulash, that's not goulash!"  I was somewhat taken back by that declaration but I assured her it was goulash.  But she replied telling me goulash didn't look like that.  So, of course, I wanted to know what her goulash was like and she told me it was macaroni and tomato soup and none of that other stuff.  

I remember that dinner every time I make goulash and it makes me smile.  The two little girls managed to fill up on bread and dessert and only picked out a few pieces of macaroni from "the other stuff".  I couldn't imagine anyone eating macaroni and tomato soup and liking it but over the years I've run across several children who lick their lips in anticipation of such a meal.   

But I must tell you that not only Newfoundlanders enjoy eating this tasty repast.  Just a few years ago I was cooking for Camp Meeting and made this for dinner.  One of the diners (from the US) going through line almost jumped through the glass when he saw what being served.  "American Chop Suey!" he exclaimed.  "I love that stuff and I haven't had it in years!"  Well, who was I to argue the point.  I just smiled and said I'd never heard it called that before.  As Mr. Shakespeare would say,  "...a rose by any other name would smell as sweet."

Here's a somewhat trimmed down size recipe of the goulash I served on that day so many years ago.  I still prefer tomato sauce to the tomato soup but be my guest to use what you like.  I should not be so bold to tell you what goulash to like.  

Newfoundland Goulash--My Way
1½ cups dry elbow macaroni
1-2 tablespoons vegetable oil 
½-1 cup diced onions
1 cup diced peppers
2 cups sliced mushrooms or 1 can sliced mushroom, drained
1½ cups veggie burger
1 can tomato sauce or soup
1 cup grated cheese, optional

Cook macaroni in lightly salted water according to package directions.  Drain and rinse macaroni and leave in strainer while cooking the vegetables.

In the cooking pot, add the vegetable oil, onions, peppers and mushrooms.  Sauté until tender crisp.  Add the veggie burger and heat through. (If using real hamburger meat, cook it first and then add the vegetables.) Return cooked macaroni to pot and mix well with the vegetable mixture.  Pour on the tomato sauce or soup.  Mix well and heat through.  If desired, serve with grated cheese. 

The Goulash is ready to eat as is, but I like to place the mixture in a baking dish and sprinkle the top with cheese and bake at 350 dgrees until the goulash is hot through and the cheese is melted, about 30 minutes.  This is particularly good if you have to make the dish ahead of time.  

Cook macaroni according to package directions.  Rinse and let drain while cooking the vegetables.

I used coloured peppers today but any colour will do for this dish.  

 Today's goulash is using canned mushrooms.  
I didn't have the energy to get dressed and go to the store to buy fresh.

Sauté the vegetables in the oil until tender crisp.  Add the veggie burger.  I like to use Yves brand because it is readily available and tastes good as well.  Veggie burger doesn't have to be cooked like ground beef and can be added to the vegetables and heated through.

This is a large can of tomato sauce. I used about 2/3 of the can because I like lots of sauce.  

Add the drained macaroni and tomato sauce or soup to the vegetables.  Heat through before serving.  The Goulash is ready to serve just as it is in this picture but I like to sprinkle a little cheese on each serving. 

If you'd like to make the goulash early in the day, place the mixture in a baking dish and sprinkle cheese over top.  About half an hour before serving, bake in a 350 degree oven until the cheese is melted and the goulash is heated through.

Newfoundland Goulash served with salad and garlic bread. 
A convenient and thrifty dinner everyone will like.

Tuesday, May 27, 2014

Corn Flake Macaroons

I've had this recipe for Corn Flake Macaroons in my box for years.  I can't even remember where I got it from but it's in my handwriting so I know it must have piqued my interest at sometime in my life.  This is one of those cards I'd take out, have a look at, and decide I'd make the recipe "soon" as it looked like it might be nice.  Of course, "soon" has turned into years and years.  I suppose I'd never have made these cookies if I hadn't decided to blog the recipes in that old box.  It would have laid in the box until I died. . . sigh. . .  And then my children would have thrown it out because it wouldn't sell in the yard sale.  (Now, isn't that a prophetic thought!)

These are certainly not like the Coconut Macaroons I usually make because the Corn Flake Macaroons are more like a meringue--those little bites of crisp meringue that melt in your mouth.  They are crisp and shattery on the outside and chewy and crunchy on the inside.  The corn flakes are chewy once they are baked and the nuts give them the crunch.  

I'm glad I finally made the Corn Flake Macaroons as they are quite nice, if not different.  Now I'll know what to make if I have left-over egg whites.  And just as a side note, these can also be gluten-free if you use the GF corn flakes. 

I used unsweetened coconut because I thought the 1 cup of sugar would be sweet enough and I was right.  They are quite sweet and I think the sweetened coconut would just be too much.  I'd decrease the sugar by at least ¼ cup if using sweetened coconut if that's what you use.  The meringue will whip up just as high with less sugar.

Corn Flake Macaroons
2 egg whites
1 cup sugar
¼ teaspoon salt 
1 teaspoon vanilla
½ cup chopped nuts
1 cup coconut
2 cups corn flakes

Preheat oven to 325-350 degrees.  Grease or line baking pans with parchment paper.  I found 350 degrees was good for my oven as it doesn't get overly hot.

Beat whites until stiff but not dry.  Add salt and gradually add sugar, beating continually. You may find the egg whites deflate a little with the addition of the sugar but that won't affect the outcome of the cookies.  Add vanilla.  Carefully fold in remaining ingredients.

Drop by rounded teaspoonfuls on a parchment lined pan.  Bake 15 minutes until light golden brown.  Remove from pan to cooling rack while cookies are still hot.  If you let them cool on the pan they will become stuck and difficult to remove.

Makes approximately 2 ½ -3 dozen macaroons. 

Before whipping egg whites, wipe the bowl and beaters with a paper towel dampened with vinegar.  This will ensure you'll have a grease-free bowl.  Grease will inhibit the whites from whipping.

Beat the egg whites until they are stiff.  Gradually add the sugar beating constantly.  Once the vanilla is mixed in, fold in the remaining ingredients.  You will have a rather loose mixture.

Spoon the cookie batter by rounded teaspoonfuls on a greased or parchment lined cookie sheet.
I added the cherries for a little colour.

The cookies will bake about 15 minutes or until golden brown.  Remove from cookie sheet immediately while still hot.  Place on cooking rack until cold enough to place in a container.

Store the cookies in an airtight container to keep the cookies crisp.

Crisp and shattery on the outside.  Chewy and crunchy on the inside.

Sunday, May 25, 2014

Pineapple Cream Cheese Sandwiches

If you're looking for something different and pretty to take to a party or shower these pineapple sandwiches are the thing.  They used to be quite popular in my neck of the woods but you don't see them anymore but they are so worth making.  I made these for refreshments following a Friday night gospel sing-a-long and every one disappeared.  Don was busy chatting instead of picking up his plate of goodies and by the time he got to the end of the table where these were he was just in time to see someone else take the last one off the plate. 

These open-faced sandwiches are like a cross between a sandwich and a dessert so can do double duty on a party table.  I like them made with either plain or fruit flavoured cream cheese spread but the contrast between the sweet fruit and tangy cheese is more discernible when using the plain cheese.  Either way, they are a treat to eat.  (And I'll just bet these could be made vegan using a vegan cream"cheese" spread. . . just a thought.)

This is the first time I've ever used an apricot glaze on the sandwiches and I was quite pleased with the added flavour, not to mention the nice shiny finish it gave to the fruit.  I used two or three tablespoons of apricot jam strained through a sieve.  I added a few drops of water and microwaved it for about 10-15 seconds so it would spread more easily using a silicone pastry brush.  

I used 2 cans of pineapple so I had 16 slices. Most loaves of bread have 16 slices as well, so that works out nicely.  The main thing is to use the same amount of pineapple and bread slices and cherries.  The tub of cream cheese was just barely enough for the 16 sandwiches so judge accordingly.  If you decide to make half the recipe you'll have cream cheese left over for a breakfast bagel or toast.  

Pineapple Sandwiches
16 canned pineapple rings, drained (2 -398 ml/14 fl. oz. cans)
16 slices white or whole wheat sandwich bread (about 1 loaf)
1 tub cream cheese spread, plain or fruit flavoured
16 Maraschino cherries, drained
Apricot glaze, optional (see pictures below for instructions)

Pat dry with paper toweling, the pineapple rings and cherries.

Peel the label off the pineapple can.  Wash and dry being careful not to cut your hand on the can edge.

Use as many slices of bread as pineapple slices.  Lay bread out on cutting board and using the washed and dried can cut circles from the bread.  (If you have a cookie cutter the diameter of the can, use that instead.)  Freeze bread scraps to use for stuffing or bread crumbs.

Spread the cream cheese over the bread to the edges.  You will need about 2-3 teaspoons of spread per bread circle.

Lay a pineapple slice on top of the cheese and place a cherry in middle of pineapple.  Brush with apricot glaze, if desired.

Cover and keep refrigerated until ready to serve.  Makes 16 sandwiches.

This size can (398 ml/14 fl. oz.) contains 8 slices of pineapple.  Today I used strawberry cream cheese spread but plain or any fruit flavoured spread works equally as well.

Drain pineapple, careful not to break any of the slices.  Dry on paper toweling.

Use the cleaned and dried can as a cutter for the bread.  
Save the bread scraps for crumbs or stuffing.

Spread the cream cheese on the bread rounds as close to the edge as you can.  Today I used half white and half whole wheat bread.  Finish the sandwiches with a slice of pineapple and place a cherry in the middle.

To make the optional apricot glaze, strain apricot jam through a sieve.  You may need a few drops of water to make it spreadable.  Zap it in the microwave for 10-15 seconds for even easier spreading.

The sandwiches are ready without the glaze but the glaze does give them a nice shiny finish.  These cherries are really small.  If you can find larger ones they'll fill the hole much better.  

Not only pretty but delicious as well!

Thursday, May 22, 2014

Baked Potato Casserole

We love potatoes at our house, at least Don and I do--mashed, boiled, once and twice baked, creamed, French fried,  home fried, oven baked, scalloped, skinned or unskinned--you name it we'll eat potatoes any way you make them.

I particularly like baked potatoes but I find that potato quality diminishes during the year and sometimes there are black spots hidden under the skin that aren't apparent until the potato is peeled. As I love the skin on a baked potato I don't want any nasty surprises when chowing down a supposedly good potato.  So I usually only bake potatoes in the fall of the year when fresh potatoes are at their best.

Even though I don't make baked potatoes all year round I can have the taste in a Baked Potato Casserole.  This is an uncomplicated recipe for the days you'd like a baked potato but the potatoes are not fit to bake.  Baked potato casseroles often use mashed potatoes but for this dish you only need to break up the potatoes once they are boiled.  Everything is layered in a baking dish and in less than 30 minutes they are ready for the table. 

Baked Potato Casserole
6 medium potatoes
2 tablespoons melted butter, optional
½ cup sour cream
½ cup milk
½ teaspoon salt
Pepper to taste
1 cup shredded cheddar cheese
3 green onions, sliced
2 or 3 tablespoons imitation bacon bits
Extra sour cream and green onions to garnish

Peel and boil potatoes in lightly salted water until fork tender but not mushy.  Drain well.  (If the potatoes are large, cut them in quarters before cooking.)

Preheat oven to 350 degrees.  Grease an 8x11½-inch baking dish (2 litre/quart).

Place the boiled potatoes in baking dish.  Break or lightly crush the potatoes with a fork.  Drizzle the melted butter over the potatoes. Mix the sour cream, milk, salt and pepper together and pour evenly over the potatoes.  Sprinkle with the cheddar cheese, onions and bacon bits.

Bake 20-30 minutes until bubbling hot and the cheese is starting to blister.  Serve with additional sour cream and green onions or fresh chives if available.   Makes 6-8 servings.

I used 8 potatoes of varying sizes and cut the larger ones in thirds so they would all cook at the same time.

I greased the dish with part of the butter before I added the boiled potatoes.  I crushed and broke them up with a fork.

Today I used my new cutting board, one of my birthday presents from Benjamin.  It was just the right size to cut the green onions.  Thanks, Ben, for such a great birthday present for your Nanny. 

 While the potatoes are boiling prepare the remaining ingredients.  
Melt the butter; mix the sour cream, milk, salt and pepper together; slice the onions and grate  the cheese. 

Layer the remaining ingredients over the cooked potatoes in the order given. 

So tasty and baked potato good.

Sunday, May 18, 2014

Cocoa Fudge Cake and A Chocolate Peanut Butter Cake

When David, my oldest son, was 8 or 9 years old his school printed and sold a fundraiser cookbook with recipes submitted by the students, parents and church members.  I was in charge of compiling the recipes and knew which students hadn't contributed to the book.  I knew they would be disappointed when the cookbook was printed and their name wasn't next to any recipe so I urged as many as I could to bring a recipe from home so they could see their name in print.  I still have a tattered copy of the old book and have used it many times over the years and have fond memories of the children who are credited with each recipe.   This Cocoa Fudge Cake has David's name next to it in the book and I smile every time I see it there.  He liked this cake and I believe I made one of his birthday cakes from the recipe.

The recipe originally came from the red Betty Crocker Cookbook from the 1970s and holds it own to any modern recipe out there.  It isn't as rich as the Fabulous Fudge Cake but you don't always want a complicated or fancy cake especially if it's going to be used in a dessert.   And it's great if you don't have baking chocolate on hand when the mood strikes to bake a chocolate cake.  I always have cocoa in the cupboard as it can be a good substitute for chocolate in most recipes.   The cake is almost as fast to make as a cake mix.  Tack on an extra 5 minutes and you've got a nice homemade cake to fancy up as much as you'd like.  I'm experimenting with a new dessert and needed a thin chocolate cake layer on the bottom so I made half the recipe but only needed half of that.  So, I'm going to make some kind of fancy dessert with the rest of the cake.

The cake flour will give you a finer crumb but I've usually make it with the all-purpose flour as I always, always have that in the cupboard.  I don't think most people would even be able to tell the difference, especially once the cake is frosted or used in a trifle or some other dessert.  I don't buy buttermilk because it's hard (impossible) to get in town so I just sour the milk with lemon juice or vinegar and that works just as the buttermilk would.  The original recipe just dumped everything in the bowl and mixed but I find you must at least sift the cocoa and cake flour as they contain small lumps that are almost impossible to beat smooth, even with a good stand mixer.

Cocoa Fudge Cake
2 cups cake flour or 1 ⅔ cups all-purpose flour
1 ½ cups sugar
⅔ cups cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk or soured milk*
½ cup shortening  or butter
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.  Grease and flour or line with parchment paper a 9x13-inch pan or two 8-or 9-inch round layer pans. 

Measure and sift all dry ingredients in the bowl of a stand mixer or large mixing bowl if using a hand mixer.  Add all remaining ingredients. Blend on low for ½ minute, scraping the bowl occasionally.  Beat on high for 3 minutes, scraping the bowl when needed. 

Pour the batter into prepared pan(s).  Bake 9x13-inch cake 35-40 minutes or the layer cakes 30-35 minutes or until a cake tester comes out clean.   Don't over-bake the cakes as they will dry out.  Cool cakes on rack 10 minutes and then invert on the rack, removing the paper if used.  Cool completely before frosting cake. 

*To sour milk add 1 ½ tablespoons of vinegar or lemon juice to a 2-cup measure.  Fill with milk to the 1 ½ cup line.  Let sit about 5 minutes or until curdled.  Use as you would buttermilk.

Before mixing everything together, sift the flour and cocoa together.  I used cake flour and as you can see from the picture there were lumps left in the sifter.  Just push them through to get all the flour in the bowl.  Add remaining ingredients and mix all together for about 3 minutes.

Because there are only two of us at home I made half the recipe. I divided the batter between a 7x11-inch pan and an 8x8-inch pan. I was experimenting with a new dessert with the square cake but alas the experiment was a flop (which we ate, anyway).  All was not lost because I used the oblong cake to make the Chocolate Peanut Butter Cake. 

Chocolate Peanut Butter Cake 

I fancied up the Cocoa Fudge Cake with a few additional ingredients.  I made the filling by combining equal parts of peanut butter with Chocolate Ganache and mixed that with whipped topping/cream.  To that I added chopped Crispy Crunch bars.  I just eye-balled the amounts for the size of the cake.

To make the layers I cut the oblong cake in half lengthways and then cut each piece sideways to produce four thin layers.  Fill the layers with the chocolate peanut butter cream.  Cover the top and sides of the cake with sweetened whipped topping/cream.  I had a little of the filling left so I put that on top of the cake.  Decorate the top with chopped Crispy Crunch bars.  Refrigerate until ready to serve.

 A simple Cocoa Fudge Cake dressed up for company.

Thursday, May 15, 2014

Chocolate Eclair Cake

I don't know why this recipe is called "Eclair" because it really doesn't taste like a real French eclair.  Eclairs are made with an eggy, buttery, unsweetened pastry while this recipe uses sweet graham wafers with overtones of whole grain and possibly a hint of honey.  I guess the creamy pudding filling and the chocolate frosting is reminiscent of the real eclair but it is a stretch to a connoisseur of the French pastry.  That being said, this Chocolate Eclair Cake is a delicious crowd-pleasing dessert.  And it's certainly less complicated and quicker to make than the French eclair. (Though I do love a good Chocolate Eclair or Cream Puff.)

I came across this recipe some years ago when I was at Mom's apartment and my niece, Katherine, had a little cookbook (Sabbath Menu Cookbook by Jacquelyn Faucher Beck) which I was browsing through to see if I could find something that struck my fancy.  When I saw the Chocolate Eclair Cake recipe I knew immediately it would be good and easy to put together.  I made the dessert for the family and I was right.  It was good and it was easy.  We lapped it up in record time and the next weekend I made another and took it to a church potluck where it was again lapped up by anyone who was fast enough to get a serving.  

I was contentedly making this dessert for the next couple of years until, one fateful Sabbath, at a potluck, I came across another Chocolate Eclair dessert made by a friend of mine.  Everyone was happily lapping up her dessert which I was not adverse to, as a good dessert is a good dessert and I'd rather have a piece of good dessert than someone's offering of a store-bought cookie.  I had a piece and sure enough it was definitely "lappable" but it tasted a little different than mine. As I joined in the conversation on the merits of the aforementioned dessert I was surprised there was no cream cheese in the list of ingredients.  That was the reason it tasted different than mine.  The cream cheese, of course, gives it a little tang that the pudding alone cannot impart. 

I eventually did an internet search of Chocolate Eclair Cake to find out why my friend left out the cream cheese. (Was it a diet dessert she had brought or just a mistaken omission?)  It was then my ignorance of this dessert was unveiled--no one makes this with cream cheese.  The whole world makes it with just pudding and my recipe was the unconventional one.  In all the years since, I have only found one reference in a comment on another blog which mentioned making this with cream cheese.  (I suppose, now that I've made that statement, I'll find dozens recipes with cream cheese.) I guess I'll  always make this with the cream cheese as the pudding is richer and it lends another layer of flavour to savour.  And what's wrong with being different! 

The original recipe calls for French vanilla instant pudding (possibly another reason for the "eclair" connection), but I've never been able to buy it in any of the stores around here nor have I seen it anywhere else in the province. Plain old vanilla instant pudding will have to suffice for me but if you are handy to a supply of the French vanilla pudding give that a try.

Chocolate Eclair Cake
This is 1 whole graham wafer.

1 8-oz package cream cheese, room temperature
2 packages vanilla instant pudding (each package makes four ½-cup servings)
3 ¼ cups milk
3 cups whipped topping (Cool Whip, Nutri-Whip, prepared Dream Whip, etc.) or whipped cream
21-23 whole graham wafers
Chocolate Icing, recipe below

Beat cream cheese with a little milk.  Gradually add all milk and the dry pudding mixes.  Beat 2 minutes at medium speed.  Fold in whipped topping.  If you are using a frozen whipped topping, let it thaw before using.

Layer whole graham wafers and pudding in a 9"x13" dish.  You should have 3 layers of wafers and 2 layers of pudding mix, starting and ending with wafers.  Frost with chocolate icing.  Set overnight in refrigerator.

While in the refrigerator overnight, the crackers will absorb moisture from the pudding and turn soft and cake-like.  Any leftovers must be refrigerated or can also be successfully frozen.

Chocolate Icing
4 tablespoon butter, room temperature
4 tablespoons cocoa
1 ¾ cups icing sugar (powdered sugar)
4 tablespoons milk

Mix together until creamy and smooth.  Only use as much milk as you need.

Mix the room temperature cream cheese with a little of the milk to make sure it mixes up nice and smooth.  Add remaining milk and dry pudding mix.  Beat on medium speed for at least 2 minutes.  Fold in the whipped topping or cream until well blended.

To assemble the dessert, place a layer of graham wafers on the bottom of your dish.  I am making half a recipe because two people should not be left alone with a full 9x13-inch dish of this stuff.   I have placed 4½ full wafers on the bottom layer. I had to trim the last 3 halves to fit. If using a 9x13-inch dish you will use approximately 7½ full wafers on each layer.  Divide the pudding mixture equally and spread half on the bottom layer of wafers.  Place another layer of wafers on top of the pudding and spread on the remaining pudding mixture.  Top with the last layer of wafers.  You may wish to insert a few pieces of scrap wafer in any wide open areas.  You should now have 3 layers of wafers and 2 layers of pudding, starting and ending with the wafers.  Mix up the Chocolate Icing and spread on the top layer of wafers.  Make a beautiful design on top so your family will be impressed.  Cover with plastic wrap and place in the refrigerator over night.   

See that middle layer of graham wafers peeking out between the pudding layers.

 Luscious and smooth with a creamy chocolate topping.

Tuesday, May 13, 2014

Meatless Loaf

A few years ago I had the pleasure to cook for our church camp meeting.  I was looking for something that would satisfy everyone for Sabbath Dinner.  We were going to have cold plates and I needed a vegetarian roast that I could serve to the majority of diners.  Having no nut allergies in the group I found this recipe that I thought would satisfy the hunger of the great unaccommodating masses that thronged the dining room after the sermon on Sabbath.  Everyone seemed to enjoy this loaf and I had several requests for the recipe (which is always a compliment).  I'm sure there were a few who thought it was nasty but it never reached my ears, ha, ha. 

This "Meat" Loaf is a tasty alternative to the heavily laden egg and cheese vegetarian roasts and loaves that I usually make and like.  It has the advantage of not only being vegetarian but can easily be made vegan with the substitution of plant-based milk for the dairy milk and it can even be gluten free with the use of gluten-free bread crumbs or oatmeal.  You do need a food processor or food grinder to get the vegetables and nuts ground but in a pinch it can be done by hand with a little patience and a sharp knife.

Feel free to use your favourite seasonings in this recipe.  The original called for sage but I just about always use savoury when sage is called for in a recipe.  Some kind of Italian seasoning would taste good as well and don't forget, if you like spicy, to add some chili or cayenne pepper to liven up the taste. 

I found the original recipe on the internet but I cannot find the original source to give credit as I haven't changed it very much.  I have searched for it but to no avail.  If I do find it I'll give the credit.  

Meatless Loaf 
Preheat oven to 350 degrees.  Grease or pan spray a 9x5-inch loaf pan or an 8- or 9-inch square dish.    

In the bowl of a food processor grind or chop very fine: 

1 cup diced potatoes
1 cup sliced or diced carrots
½ cup diced onion
1 cup nuts (walnuts, pecans, etc... or a mixture of several)
1 clove garlic, (optional)

Remove from processor and place in large mixing bowl.

Add and mix well: 

1 cup dry bread crumbs or oatmeal
1 cup milk, dairy or plant-based
1 teaspoon. salt
½ cup tomato soup or tomato sauce or tomato juice
3 tablespoon oil
½ teaspoon sage or 1 teaspoon summer savoury (I always use savoury)

Bake in prepared pan for at least 1 hour.  The thicker the mixture is in the pan the longer it will have to bake. It took 1 hour and 15 minutes in the 8-inch pan.   I like to cover the dish with foil wrap for the first 45 minutes as this will ensure the oats or dry bread crumbs on the surface will not dry out before they cook and bake.  

Remove from oven and let set about 10 minutes before serving.

Before you grind the vegetables, have them diced so the motor on your food processor or blender won't have to work so hard.  The nuts are fine left whole.

I used the blender to grind the vegetables and nuts.  I added some of the milk to make the grinding easier.  I would have normally used my food processor but the motor on my mixer has died (a moment of silence, please) so I can't use the processor attachment until the mixer has been repaired. 

You can see how finely the vegetables were ground.  There shouldn't be any large chunks in the mixture.  Mix the remaining ingredients together with the vegetables.

The final mixture is quite wet.  
This will allow the oatmeal or dry bread crumbs to absorb the liquid and cook properly.

 I used an 8-inch dish to bake the roast.  
A loaf pan would work just as well but will need a few extra minutes to cook through.

Covering the dish for the first 45 minutes helps the oats or bread crumbs on the surface absorb the liquid instead of drying out.

I cooked the roast for 1 hour and 15 minutes because the middle was not completely cooked in the recommended 1 hour.  After setting for about 10 minutes it removes easily from the pan.  The roast is somewhat softer than one made with eggs or cheese but as it cools it becomes quite solid.   Today I served it warm with a topping of tomato sauce.  

This was delicious with potatoes and vegetables.