You know that fancy meal you see on cooking shows with the buttery bread wrapped, savory, tenderloin inside... I reinvented it for Easter!
OK, OK, I'm not a broken record, you know by now if you hang around with me what my reasoning for changing my diet is and if you don't, short and sweet: my health depended on it (even though I didn't know it at the time) and by changing what I consumed, it changed my life!
Now I am on a mission to share healing foods with you all!
When holidays roll around, I get into this fight or flight mode... should I try to help, should I stay out of it?
I like to inspire and lead by example! I understand food is emotional, trust me!
Many people continue on their traditions because of comfort and familiarity. They get together at the same time every year to celebrate and relish around something across the board- food!
So what if we didn't have to give anything up?
What if we could have the recipes we love that we come together around the table for, and have them be dedicated to being good for our bodies, the environment and (can you believe it) taste just as good (if not better!)
Would you be interested?
Let me show you what that could look like!
Disclaimer:
I had wanted to make my own bread but I ended up in my own world all day (as usual) and to save time, I bought this organic, gluten free, vegan, pumpkin bread I get from one of my favorite restaurant owners here in Bali.
What you need:
(This recipe is vegan and gluten free!)
Stuffing
(I made way more stuffing than needed for the center to save over for lunch! In following these measurements there will be a lot of stuffing here that can be served on the side!)
- 1 loaf of organic, gluten free, vegan bread
- 1 carrot
- 1 potato
- 1/2 bell pepper
- 1/2 onion
- 1 head broccoli
- 1 package of tempeh (organic)
- 2 cups of cooked multi color beans (I used: mung, pinto, black, red lentil, kidney)
- 4-6 cloves of garlic
Herbs (add in on their own)
- 1 bunch spring onion
- 1 handful of basil
- 1 handful of "Indian butter" which can be subbed with oregano if you have it!
Gravy
- 2 cup thick coconut milk
- 1/2 onion
- 4-5 garlic cloves
- 1/2 bell pepper
- 1/4 cup Indian Butter (use oregano)
- 4-5 basil leaves
- 2 cups of mushrooms
- 1 potato
- 1 cup Irish moss (or gluten free flour)
- Sea salt and pepper to taste
Cheese Topping
- Top with your favorite vegan cheese on top!
I will post the exact recipe I used for this soon but it’s a whole process in itself that I’d love to share with you step by step in my usual recipe format! =D
What to do:
🍞 If you're like me and love making everything from scratch (even though as I admitted, I had to use pre-baked bread this time since I was running behind....) start with your loaf now! Remember vegan means no eggs, milk or butter which are all items I have seen used in traditional bread recipes! 🍞
Otherwise, we have to start with the tenderloin! I wanted mine to be full of protein, not necessarily caring about the texture being similar to the original version.
That said, I went with beans and veggies to form the center knowing the bread and sauce take the cake on this recipe!
- Take half of the bell pepper, onion, and garlic cloves and simmer them in coconut oil for a couple of minutes.
- Next, add in the tempeh and let it cook together for about 3-5 minutes, making sure the tempeh gets cooked on all sides.
- Add in the vegetables!
- After the veggies start to get soft (but still tender) add in the herbs!
- Add in already cooked beans! Mix everything together on low heat and cover.
- Start the gravy!
Gravy
- Begin the gravy in the same way as the stuffing.
- Start with pepper, onion, garlic in coconut oil for a couple of minutes.
- Next add in mushrooms and let them hang out for a little while together.
- Throw in your herbs and stir everything.
- Add in the coconut milk after it all have cooked a bit (3-5 minutes).
- Add in salt and pepper, cover and let the flavors mingle on low for 5 minutes.
- Add in the flour of the Irish Moss in my case to cause the thickness.
- Cover and leave on low while you continue the recipe.
- Everything you have for your stuffing is already cooked by now so take it out and blend it in a food processor!
Now it is ready to be stuffed!
- Carefully cut a square center through the hole loaf of bread.
- Remove the bread from the inside but keep two ends on the side.
- Fill the center with as much stuffing as you can (be careful not to push too hard or you'll break through the top!)
- Secure the ends with the pieces you saved using toothpicks.
- Brush with a coating of coconut oil all over the outside. Set aside in an oiled pan to prepare the gravy.
- Pour the gravy mixture into a food processor or high speed blender.
- Blend until desired consistency! I wanted it to be a bit chunky! Pour it all over the loaf!
- Bake on 180'C for 20 minutes!
- Remove from the oven and top with the vegan cheese!
- Bake on 180'C for another 15 minutes to let the cheese melt!
Look at this masterpiece you now have to offer!
- Remove the loaf from the pan and place onto cutting board.
- Slice carefully with a sharp knife on the cutting board and sprinkle with oregano!
- Enjoy!!!!
A lot of HEART was put into this post for you so if you like it, I accept upvotes for my services! <3
I truly believe we can heal ourselves through food and it is my mission in life to create and inspire delicious, mouth watering creations that are beneficial and packed full of plant based goodies to fuel our bodies, minds and lives! 💖
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Sending you love through food, travel, inspiration and epic storytime!
XO,