Loafmeat- vegan style!

26 09 2010

2 stalks celery (chopped)
1/2 onion (chopped)
3 cloves garlic (minced)
10 oz firm tofu
1/4 walnuts (chopped)
12 oz meatless crumbles
1 1/4 cups of fast cook oats
3 tbsp. soy sauce
2 tbsp ketchup
1 tbsp dijon mustard
3 tsp. dried parsley
3 tsp. herbs of provence
1 tsp. penzy’s breakfast sausage seasoning
1/2 tsp salt
2 tsp. penzy’s greek seasoning

Preheat oven to 375. Throw the celery, garlic, and onion into a food processor (I use my mini) and pulse the hell out of them until they are chopped up. Throw into a pan and saute in just a smidge of oil until tender (about 4 min). Remove from the flame and let cool. Mash the tofu in a bowl (I use my kitchenaid) and stir in the cooked veggies, along with the rest of the ingredients (I chop my nuts in my food processor too). I throw it all into my kitchenaid and let mix for 2 min on speed 2 or until well combined. Smoosh into a loaf pan and spread a nice layer of ketchup on top before baking for 55 min or until toothpick comes out clean.

This is based off the recipe in the engine 2 diet, but adapted slightly to our taste. This is so good, despite the seemingly odd mix of spices, that even my meat-loving father loved the way it tasted. it’s also super, super filling! and tastes almost better cold the next day!


Farmer’s Market Fall Salsa

22 09 2010

This recipe was inspired by my local farmer’s market and the mini-cousinart that I got as a wedding gift.

4 cloves of garlic
3 heirloom tomatoes
Fistful of cilantro
1 sweet onion
1 ear of corn, cooked and cut off the cob
1 jalapeño

Add to a big mixing bowl. Throw cilantro into the food processor and pulse till fine. Add to corn in mixing bowl. Repeat with all ingredients. Let mixture chill in the fridge. The flavors are best when left sitting overnight.

We have eaten this practically by the spoonful, and if you were to pulse a little more, you could serve this as gaspatcho.

So enjoy!!

Vegan – Day 1

21 09 2010

So the Healthfuls survived our first day of being vegan. And it wasn’t that tough!

I can’t speak for my husband, but I started off my day with a bowl of strawberries, with leftover “meatloaf” for a mid morning snack, a veggie burger with extra veggies and guac for a mid afternoon snack, and some salsa (see recent post) and chips for dinner and a nibble of a few things.

It wasn’t hard at all.


I’m not sure what we’re having tonight, but prob tomato salad and some fresh kale is my thought. I’ll post recipes soon!


20 09 2010

so there’s been lots of changes lately in my life.  for starter’s healthful heather is now mrs. healthful heather.  yup, i done and got myself hitched this summer. and mr. healthful is a dreamboat.  second, we’ve decided to go vegan.

yup, that’s right.  my carniverous family and i are going vegan.   the reason being the amazing effect on health, and heart health in particular, since mr. healthful has some ticker issues.  and i am trying to get myself as healthy as possible before we have baby healthful.  don’t get your kitchen aprons worked up in a knot though, i have nothing cooking in my oven yet except for some vegan meatloaf.  but we want a kiddo in the pretty near future, and i want to get myself as healthy as possible first.  also, i finally faced facts about how animals are treated before turning into dinner, and that alone made my stop my desire to eat carcass.  so yea, we’re vegan now.

also, i have been lucky enough to have a hubzo who cooks a ton, which is made for zero blog entries.  but, now that we’re going vegan, and i have all sorts of new fun toys from my wedding gifts to play with in the kitchen, i’m starting to cook again, and will be starting to update my blog again.  yay!

Guest spotlight! Chef Jamie’s Jive Turkey Burgers!

25 04 2010

I’m watching the Food Network this evening, and it inspired me to feature a guest chef in this post…my very own Chef Jamie.  For those of you readers who don’t know me in real life, Chef Jamie also happens to be my other half.   However, I’m not biased.  He is an excellent chef in his own rite, who is known in particular for his incredible homemade sauces and his grilling skills.  His specialty in our house are his turkey burgers, which are something of a staple.  and by staple, I mean something I crave on at least a weekly basis.  Try as I might, I cannot get my turkey burgers to be anywhere near as good as his.  So with that introduction, I present Chef Jamie’s Jive Turkey Burgers! -HH

This is from the traditional meatball school of burgers – that’s right, egg and breadcrumbs to make these babies stick together a little better.  The Penzey’s Pork Chop Seasoning ( http://www.penzeys.com ) adds a great savory flavor that you and your dinner guests will rave about – I promise!

20 oz package 93% lean turkey (preferably hormone free and a mix of white and dark meat)
3 tbsp Penzey’s Pork Chop Seasoning
1 large egg
1/2 handful breadcrumbs
Couple twists of fresh ground black pepper
1 Tbsp olive oil or Pam spray
4 slices cheese (cheddar, swiss, provolone…almost any kind is good with these!)

Pre-heat large skillet over high heat.  In large bowl, mix all ingredients together until well blended.  Add oil to pan, and let it heat until it dances nicely on the surface and runs fast.   Form 4 equal-sized patties with your clean hands, and put them on the pan.

Generally I give the burgers a couple turns, so as to give each side a good bit of crust.   This will also help to ensure that the patties cook all the way through.   For the first part and the first turn, keep the heat on high to give the burgers a nice crusty char.  Flip for the first time after about 5 minutes, and give the other sides another 5 minutes on high.

Then, lower heat to the high-ish side of medium, and give both sides another 8-10 minutes.   Turkey burgers generally take a little longer than beef burgers, but keep in mind that they tend to dry out and burn.  The egg in the meat mixture helps prevent drying and the oil on your pan will prevent burning to some degree, but still keep an eye on them.

Add cheese, if desired, for the last 5 minutes or so to melt.

We usually skip the buns, but they do taste good in one or cut in half in a wheat wrap if you wish.

Serve to fiancee and watch her devour them!

Barefoot Contessa’s macaroons!

25 04 2010

If you are a macaroon fan, you must try this recipe.

Thanks Ina!

grilled pineapples!

25 04 2010

1 fresh pineapple – cut into 1 inch rings
1/4 teaspoon raw honey (try whole foods 365 brand for an inexpensive option!)
3 tablespoons melted butter
1 tsp of your favorite hot pepper sauce
Dash of dark rum

Place pineapple in a ziploc bag and  add all the ingredients. Shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight is possibly. An outdoor grill is the best but a grillpan (oil the grate) on your stove will also do.  Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.  Try not to eat the whole fruit!