Tex-Mex Loaf

Mmmm...loaf.

My sis-in-law Trena mentioned in the comments on the chili post how some women's emotions are tied to food. Don't I know it!? Here's a great example: one of the hardest things for me to avoid when James was sick was tomatoes. Not meat really, but tomatoes! I'd usually get just one and whitle away at it over the a couple of days. But pizza sauce was out, spaghetti was out, (red sauce) lasagne, etc. On one of the first times I went grocery shopping after he died, I found myself standing in front of the canned tomato section in awe & wonder & a little bit of guilt. I can eat tomatoes again... and suddenly my mind was full of yummy bubbly dishes simmering in various red sauces.


And here's an interesting tomatoey application: Tex-Mex Loaf. This is a veganization of a Joy of Cooking recipe. And it was pretty easy, all I had to replace was egg. Anyway, this is tvp, tomato sauce, black beans, onion, jalepeno, fresh cilanto, etc. A big shout out to El Vee for improving it even further with a spicy ketchup & tabasco glaze.

I gotta tell ya, I love the loaf! It's got all of my favorite things: easy assembly, leftovers & longevity (in the fridge and on my palate!) It also makes a great taco filling, if it lasts that long. I also whipped up some mashed red potatoes with vegan sour cream & green chile enchilada sauce, and some steamed veggies.