Twitter know I was super excited about today's USDA announcement of Choose My Plate, especially about the recommendation to make half your plate fruits and vegetables. Even before I was a vegetarian, I tended to have a ton of fruits and veggies with every meal, and, now that I've given up most animal products, I'm eating more produce than ever before.
So, I kept Choose My Plate in mind with tonight's meal - half a plate of veggies, 1/4 protein and 1/4 grains.
I decided to try The Field Roast Meat Company's Classic Meatloaf. The "Meatloaf" is made from a variety of veggies - carrots, celery, onions, tomatoes, garlic, etc., along with some whole greans and soy-free, vegan friendly protein. To prepare the "Meatloaf," you put it on a baking sheet, baste it with ketchup and let it cook in a 350 degree oven for 25 minutes. When it's done, slice and serve (and douse with more ketchup - it definitely needed a little more moisture).
For my veggie half, I sauteed red onions and portabello mushrooms in olive oil, then stirred in fresh baby spinach and fresh chopped chives. I topped the veggies with toasted pine nuts and mozzarella style daiya. Loved how the veggie mixture came out! I am usually impatient with cooking mushrooms but I let these go until they really had cooked through, and it was worth the wait. The pine nuts added a nice crunchy texture to the dish as well.