Thanksgiving Main Dish Sauté
Mix the following together in a bowl:
about 2 cups cooked Kidney Beans, rinsed & drained, mashed some (or another dark bean)
1 can young Jackfruit in salty brine, drained & mashed
about 10 dried Shiitake Mushrooms, rehydrated in hot water, drained & chopped
(save broth from soaking mushrooms for this recipe later)
about 10 halves Sun-Dried Tomatoes, rehydrated in hot water, drained & chopped
about 1/4 cup Gari (fermented cassava root, dried & granulated), or 1/4 cup rolled oats
about 1 Tablespoon Tamari/Soy Sauce
1 teaspoon Porcini Mushroom powder (can be optional)
about 2 Tablespoons Dried Minced Onion
2 Tablespoons coconut oil (or similar)
2 cloves garlic, minced
(about 1/2 teaspoon sage would be lovely here, but I was out! )
(about 1/2 teaspoon sage would be lovely here, but I was out! )
Add in as much broth from the shiitake mushrooms as you need to make it somewhat dry, but still moist, as if you could make burgers/patties from it. If it's too dry, use a vegetable broth or water (be careful not to make this dish too salty). If it's too wet, opt to use more oats (or even breadcrumbs if not gluten free, or another starchy food that soaks up liquid).
To a large skillet, add coconut oil, on medium heat. Add in garlic, minced. Sauté for a couple of minutes, then add the bean mixture to the pan and heat through, turning frequently, about 10 minutes until hot.
Since we ate this a few hours later, I let the mixture cool and then put it into a loaf pan and refrigerated it until we went to my parent's home. I then reheated it in their oven while other things were baking. I didn't try to get it out in one loaf. Instead we spooned it onto our plates from the baking pan.
Our menu for today's meal:
Vegan Main Dish Sauté (recipe above)
Homegrown creamed corn, baked
Shelled edamame
Roasted garlic (one whole bulb per person!)
Roasted Roots (potatoes, onions, carrots), my chef son's specialty dish
Pumpkin spice cake with black walnuts
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