That means, "I have found it."
My husband Chris was a "meat and potatoes man" before we went vegetarian three years ago and meatloaf was one of his favorite dishes.
Esselystyn's book advocates a plant-based, vegan eating plan that he says "lowers cholesterol and burns away the pounds."
It's hard to find a plant-based diet plan. Most offer only a few vegetarian alternatives at best. But, all the recipes on this plan are 100 percent vegan with no animal products whatsoever.
I also love that Esselstyn has included a chapter debunking 12 myths about plant-based diets, including:
- You can't get enough protein eating a plant-based diet,
- Carbohydrates make us fat, and
- By eating only plant-based foods, you'll miss key nutrients.
If you're not a fan of tofu, don't worry. My husband is not fond of it either, but this recipe passed the taste and texture test with flying colors.
2 stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced or pressed
10 ounces firm tofu, drained
1/4 cup walnuts, finely ground
12 ounces vegetarian meat crumbles (I used Morningstar Farms)
1-1/4 cups quick cooking oats
3 tablespoons soy sauce
2 tablespoons ketchup (additional for topping, optional)
2 teaspoons dried parsley
1 tablespoon Dijon mustard (I omitted this)
1/2 teaspoon thyme, sage and rosemary (or whatever spices you have on hand.)
Preheat oven to 375 F. Spray a loaf pan with a nonstick cooking spray like Pam. Saute celery, onion and garlic on high heat in a sprayed skillet for five minutes until tender. Remove from heat and cool. Mash the tofu in a large bowl. Stir in the vegetable mixture and remaining ingredients and mix well. Spoon the mixture into a loaf pan. Top with a layer of ketchup (this step is optional, but adds flavor and moisture.) Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
Serve with an Engine 2 Basic Salad of lettuce, mandarin oranges and sweet red bell peppers.
Find more recipes and learn all about the Engine 2 Diet at engine2diet.com