Recipe: Vegetarian Quinoa Meatloaf

When you think of "comfort foods," meatloaf is probably at the top of the list. This meatless version is packed with flavor and nutrition, with lots of healthy veggies, plus quinoa for protein and texture. Whether you're a full-time vegetarian, have given up meat for Lent, or are just looking for a hearty meatless meal, give this one a try.

Meatless Quinoa Loaf

Ingredients:

8 ounces fresh mushrooms, sliced
1 can garbanzo beans
3/4 cup oats
2 cups cooked quinoa
1 cup frozen green peas
fresh parsley or thyme
1 cup sweet onions, finely chopped
10 sundried tomatoes in oil, chopped
salt and pepper to taste
2 tablespoons olive oil
1 egg

Directions:

• Preheat oven to 350 degrees F.
• Lightly grease an 8-inch loaf pan with oil or cooking spray and set aside.
• Heat oil in a large skillet on medium-high heat. 
• Add mushrooms, onions, and salt and pepper to taste. 
• Cook 6 to 8 minutes, stirring occasionally, until mushrooms are golden brown.
• At the same time, put oats, beans, and 1/2 cup water in a food processor and blend until almost smooth. 
• Combine mushrooms, quinoa, peas, bean mixture, parsley, tomatoes, onion, egg, salt and pepper in a large bowl. 
• Transfer this mixture to a prepared loaf pan and gently press and shape evenly, with a slight bulge in the middle. 
• Bake for 60 to 75 minutes until firm and golden brown. 
• Let the loaf cool for around 10 minutes before slicing. Serve immediately.

Recipe: Pesto Rigatoni with Mushroom Medley

This deliciously flavorful dish includes the earthy flavors of mixed mushrooms, along with pine nuts, pesto, and Parmesan cheese for a real taste treat! Substitute other pasta shapes for a slightly different dish, or try different types of pesto to make it your own.

Pesto Rigatoni with Mushroom Medley
(Serves 4-6.)
 
Ingredients:

1 box (16 oz) uncooked rigatoni
1/2 cup pine nuts
3 Tbsp olive oil, divided
8 ounces mixed-variety fresh mushrooms (button, shiitake, oyster, portebello, or others of your choosing)
1 or 2 garlic cloves, minced or grated
1/2 cup vegetable stock (or chicken stock)
1/2 cup prepared tomato basil pesto sauce
1/2 cup freshly diced tomatoes
1/2 cup freshly grated Parmesan cheese

Directions:

1. Put a big pot of salted water on stove over high heat.
2. While waiting for the water to boil, set a large heavy skillet on a burner over medium heat, add 1 tablespoon of olive oil and the pine nuts, and saute, shaking the pan, until pine nuts are slightly golden brown and fragrant; remove the pine nuts to a bowl and set aside.
3. Turn heat up under large skillet to medium-high, add remaining olive oil and add mushrooms to start cooking them.
4. If water is boiling for pasta, drop the pasta in and cook until just al dente; drain and set aside, keeping warm.
5. Stir mushrooms and when they have browned slightly, add the garlic, stirring until garlic is just fragrant, about 1 minute.
6. Add the vegetable stock, stir, and bring back up to a simmer, stirring occasionally, cooking for about 1 minute longer.
7. Add the tomato basil pesto sauce and stir to combine, then add the pasta and the tomatoes to the skillet, stirring to combine, and turn heat to low and cook just until heated through.
8. Turn out to large pasta bowl, sprinkle pine nuts on top, and serve hot.  Sprinkle freshly grated Parmesan cheese on individual servings.