Suzan Colón

Mom’s Meat(less) Loaf

by Suzan Colón

2 tubes Gimme Lean (one Beef Style, one Sausage Style)

Saltines or similar crackers, or ½ cup leftover cooked brown rice

½ teaspoon Italian seasoning

¼ cup unflavored soy, rice, or oat milk

1 green bell pepper, chopped

1 red bell pepper, chopped

1 large onion, diced

¼ lb. button mushrooms, sliced

1 13-oz. can diced or crushed tomatoes

1 large jar of your favorite pasta sauce

Olive oil

Saute onions and peppers in about one tablespoon of olive oil for about 10 minutes, until tender.  While vegetables are cooking, mash Gimme Lean meat substitute in a large bowl. Add Italian seasoning, about a handful of crushed Saltines or your brown rice, and the soy or other non-dairy milk to make it easier to mix together.

Mix half the vegetables into loaf ingredients. Set the other half of the veggies aside.  In a large, deep pan, warm another tablespoon of olive oil over medium heat. Form meatless mixture into small loaf shapes and sauté; when browned, turn with a spatula and brown other side.

In a separate pan, sauté mushrooms over low heat for about five minutes. Add diced tomatoes, pasta sauce, and the rest of the sautéed veggies. Stir and let simmer on low heat for a few minutes, then pour over meatless loaves.

Cover pan, turn heat down to low, and let loaves cook for about a half hour. Serve with blanched green beans and brown rice, noodles, or couscous. Serves four to six. 

To learn more about Suzan Colón or to buy her book: Cherries in Winter: My Family’s Recipe for Hope in Hard Times, visit: www.suzancolon.net

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German Potato Salad

by Suzan Colón 

 6 medium potatoes, cut into bite-sized chunks

3 scallions, sliced thin

¼ cup apple cider vinegar

2 tablespoons olive or vegetable oil

1 teaspoon agave nectar

Salt and pepper

4 slices Fakin’ Bacon (optional)

Boil potatoes in water with a pinch of salt until you can pierce them with a fork, but they’re not so tender they’re falling apart. Drain and set aside to cool.

If using Fakin’ Bacon, fry until crisp, then crumble and set aside. Whisk together apple cider vinegar, oil, and agave. If too pungent, add more oil.

When potatoes are room temperature, put them in a bowl with sliced scallions and dressing. Toss in Fakin’ Bacon, if using. Add salt and pepper to taste. Serve at room temperature or cool. Serves four to six.

 To learn more about Suzan Colón or to buy her book: Cherries in Winter: My Family’s Recipe for Hope in Hard Times, visit: www.suzancolon.net

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