Today is The Meatout -- or, the Great American Meatout as it is sometimes known -- an international event designed not to make you feel like a jerk for eating that bacon cheeseburger, but rather, to raise awareness of the health benefits associated with a plant-based diet.
In the spirit of the Meatout, Clean Plate Charlie asked Sally Stilley -- co-owner of Wave 2700 in Boca Raton and founder of the vegan group Veg-a-cation -- for a meatless recipe to share with our readers.
During a recent interview at the year-old seafood restaurant, Stilley and her husband/co-owner John Stilley offered us a complimentary tasting of the vegan nut loaf. The loaf ($18.99) is part of the restaurant's standing "vegan and vegetarian menu" which includes five items. Recipe after the jump.
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1 cup brown rice
7 cups organic vegetable broth
1 cup raw barley
1 cup black caviar lentils
1 cup raw peanuts
1 cup raw sunflower seeds
1 cup sliced, blanched almonds
1 cup drained, canned white beans
1/4 cup flax seeds
1 cup chopped onion
1 cup chopped celery
2 tablespoons chopped garlic
3 tablespoons olive oil
1 cup organic frozen mixed vegetables (Stilley suggests Publix Greenwise Market)
In a large pot, bring vegetable broth to a boil. Add barley and brown rice. Cook for ten minutes. Add lentils and cook until all grains/legumes are tender. Drain if any liquids remain. Mix flax seeds with 5 tablespoons of warm water and set aside. Saute onion and celery in olive oil; add garlic. Cook until soft. In food processor coarsely chop peanuts and sunflower seeds in small batches. In large bowl, add all ingredients and mix well. Place in a well-oiled baking pan. Bake for thirty minutes at 350 degrees. Season with salt, pepper, cumin, turmeric, and a touch of nutmeg. Suggested accompaniments are vegan mashed potatoes, steamed broccoli, and vegan sage gravy.