Fall just makes me want to cook, cook and cook some more. Out went the tomatoes and basil, in came the fall squash, potatoes and root veggies. To make this "meatloaf" taste like grandmom's, I used a combination of lentils and tvp (re-hydrated soy granules) along with lots of spices and classic veggies to capture that flavor. Because this takes much less time than real meatloaf, and I love roasted carrots with meatloaf, I precooked and glazed the carrots in my cast iron pan and added them and the peas during the last 15 minutes of cooking. I also made crashed potatoes and wheat apple cinnamon muffins.
As soon as the garden was full of hot Italian peppers, my grandmother always had a pan frying full of them. Different shades of green and red peppers glistening with olive oil and slight char-marks overflowing the pan. As soon as you opened the door to her home, the smell of peppers frying hit you nose and made your mouth water and eyes tear up at the same time. My poor Polish step grandfather was forced to endure the scent using a bandana for face cover and coughing across the room from the burning in his throat. She would say, “he’s just a being baby, they are not that hot.” I don’t know if she liked the peppers more or the torture we endured to enjoy the meal. In remembrance of these peppers, I dedicate this meal. I was able to cheat. A good friend, Anna, sent me home a jar of her just made hot Italian peppers. So here is a healthier tribute to “Grandmom Falco’s Pepper and Egg”.
My version starts with fresh organic olive oil heating in my favorite well seasoned cast iron pan, then adding thinly sliced sweet potatoes. Once they are partially cooked I add the yellow onion until it is almost translucent. Now comes the hot Italian peppers, just enough to make your mouth hot but not to lose the flavors of everything else. Next comes the tofu, which I have already drained and broken into small pieces and seasoned with turmeric, sea salt, pepper and nutritional yeast. I stir well. I few minutes later, I add some defrosted kale and frozen corn. Once everything is heated through, I top with a few pinches of vegan mozzarella until melted. It is soooo delicious and full of flavor, not to mention protein, vitamins and minerals.
I hope you can enjoy this dish sometime. It is great for breakfast, lunch or dinner.
