Spicy BBQ "Meatless" Loaf

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Ingredients

4 stalks celery, chopped fine

1 onion, chopped fine

4 cloves garlic, minced or pressed

20 oz. firm tofu, drained & mashed

1/2 cup walnuts, finely ground

3 cups cooked brown lentils (any will work but I like the french!)

2 1/2 cups quick-cooking oats

6 TBSP Bragg's liquid aminos

4 TBSP ketchup (additional for topping)

2 TBSP Dijon mustard

4 tsp dried parsley

1 tsp each thyme, sage, and rosemary

BBQ Sauce

1 cup catsup (you can make your own!)

2/3 cup maple syrup

2 TBSP blackstrap molasses

1 TBSP onion powder

2 tsp hot sauce (I make my own caribbean jerk, or used my raspberry thunder sauce)

*Note: We always make a double batch of BBQ sauce, just because we like ours extra juicy!

Instructions

Pre-heat oven to 350°F. Lightly spritz 2 loaf pans or 9x13 baking dish (or use non-stick silicone bake-ware or line with parchment paper.

Sauté celery, onion and garlic on med heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender. Remove from heat and cool.

Mash tofu in large bowl.

Stir in cooked mixture and remaining ingredients, and combine well. Press mixture into prepared dish

Top with a layer of BBQ sauce. (We like to use a toothpick to poke holes in the meatloaf to let the sauce soak down into it.)

Bake for 55 to 60 minutes, or until a toothpick comes out clean.

Creamy Hashbrown and Green Chile Casserole

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Ingredients

3 lbs potatoes

3-7oz. cans green chiles

1/4-1/2 seeded and diced Jalapeño

Cream Sauce:

1 1/2 C cashews (tip: if you don't have a high powered blender either soak overnight or cover with water, boil for 10 min and drain)

2 C water

1 TBSP sea salt

2 TBSP onion powder

1 tsp garlic powder

1/2 tsp fresh ground black pepper

2 TBSP lemon juice

1 TBSP nutritional yeast flakes.

Instructions

Blend cream sauce ingredients until very smooth.

Peel & grate potatoes. Rinse and drain well. (Yukon Gold works well but use whatever potato you have on hand)

Drain and add cans of green chiles and fresh Jalapeño diced finely to the potatoes.

Add the cream sauce to the potatoes and toss until well coated. Place in a prepared 9x13 baking dish. Sprinkle top with paprika and parsley or ground chipotle pepper. Bake for 45-60 minutes at 350°F. Top should be a little bubbly and toasted.