No-Fu Love Loaf

When I saw the recipe for No-Fu Love Loaf in Let Them Eat Vegan by Dreena Burton, I knew I had to make it for dinner once the weather cooled. The recipe seemed ideal since I try to limit my soy consumption. And guess what? It was! No-Fu Love Loaf is a vegan meatloaf made with lentils and bulgur instead of tofu, TVP, or seitan. There are variations to make it gluten-free so everybody can enjoy a slice or two! Lucky for you, Dreena has the recipe posted online.

Let Them Eat Vegan, A Review

A few weeks ago the most exciting package arrived in my mailbox: a copy of Let Them Eat Vegan by Dreena Burton. I have long been a fan of Dreena’s recipes. They are wholesome, healthy, creative, and downright delicious. I am particularly keen on her hummus, gravy, and sauce recipes because there is rarely an absence of tahini. You do know that I love tahini (snicker, snicker, snicker…), right?!

Let Them Eat Vegan is much heftier than Dreena’s previous books, and I am not complaining. It is literally packed with plant-based recipes (including an entire chapter dedicated to sauces and dips!). There are gorgeous photographs, helpful tips/guidance, and plenty of allergy-friendly recipes. What I love most about this book is that processed foods, Earth Balance, and Tofutti products are non-existent. This is a whole foods, pure ingredients, only-the-good-stuff kind of cookbook. In other words, the cookbook of my dreams.

But, don’t fret! There is a dessert chapter and it has frosting recipes! Your sweet tooth will definitely be satisfied. I haven’t made any of the desserts yet because Tim is out of town and it’s dangerous territory when I am left alone with treats. But, I did make a super satisfying, energy-packed granola that makes breakfast exciting:

Cocoa Goji Granola: very lightly sweetened, crunchy, and a nice change of pace from my usual granola

I also made a raw kale salad that I devoured by myself in less than two days.

Kale Slaw with Curried Almond Dressing: Kale, apples, carrots, bell pepper, cranberries, and almonds are tossed with a creamy curry dressing to make a fresh, crunchy, tangy, sweet meal

Yesterday, I made the GojiĀ Strawberry Smoothie for breakfast and it kept me full for a LONG time!

Finally, last night I made the Sunshine Fries with Rosemary and Coarse Sea Salt:

I made these after the sunshine went down so the picture doesn’t do them justice. These sweet potato wedges were super fast and simple to make. I admittedly ate two whole potatoes worth on my own. A bonus for me: there are massive wild rosemary bushes growing all over Portland, so I was able to walk down the street and clip fresh rosemary for free! Gotta love Portland :)

Made but not photographed: Dj’s Hummus Salad Dressing, Gingered Broccolini, and Creamy Carrot Miso Dip. On my recipe agenda: Triple-Threat Chocolate Coconut Macaroons (!!!), Rich Coconut Caramel Sauce, Nutty Veggie Burgers, Oven-Sweetened Beets with Sage, French Lentil Soup with Smoked Paprika, and Cashew Chive Spread. To be honest, I have marked at least 2/3 of the recipes in this book that I want to make in the next few weeks. It’s crazy difficult to make a decision on what gets priority.

I have been reading this cookbook like a novel over the last several days and I cannot recommend it enough. A big, gracious thank you to Dreena andĀ Da Capo Press for sending me a review copy. Thanks!!!

Next week I will have a new vegan product review and giveaway, so keep checking back!

Hope the sun is shining wherever you are-it was snowing in Portland a few days ago but today it is sunny!