Most often our strongest memories are associated with tastes and smells. After all, the olfactory senses are located quite nearly on top of the brain, and are also connected to the way we taste at the back of the throat and tongue. Texture, thus, plays into the memory market as well.
This is why the aroma of fresh baked cookies, pie, or warm bread out of the oven evokes feelings of joy, delight, and “homeyness.” At one point or another, the majority of us experienced home-baked goodness as children and the smell reminds us of the good old days. This is also why the fragrance of Peanut M&Ms makes my heart skip a beat, thinking of dearest Dad’s yummy breath and why the smell of creamy onions makes me think of Thanksgiving!
Now, there are other folks who may associate the scent of lavender with the beautiful colored fields in France. While I do have that memory, I prefer to associate sweet lavender with the first time I baked Lavender Shortbread with Valerie. It was orgasmic!
In any case, I have strong, positive emotions associated with many, many foods and fond memories of Dad’s Meet Lofe.
As a treat to my vegan pals, I’ve created a plant-based, vegan version of the home-style treat!
Vegan Meatloaf 😋
Vegan Meatloaf (Meet Lofe)
1 Tbs. vegan, plant-based butter
2 stalks celery, chopped
1/2 green pepper, seeded and chopped
1/2 white onion, chopped
2 tsp. all purpose seasoning (Bragg’s)
2 lbs. Beyond Meat (or any plant-based meat substitute)
1 sleeve (1/4 box) club crackers, crushed
2 cups shredded vegan cheddar cheese
3/4 cup organic catsup
1 large egg substitute (1 1/2 tsp. Ener-G Egg Replacer + 2 Tbs warm water)
sea salt and pepper
Preheat the oven to 350 degrees.
In a small skillet over low heat, melt the butter and sauté the veggies, along with salt, pepper, and seasoning, until soft.
Combine all remaining ingredients (in a large bowl), reserving 2 Tbs. catsup, and mix well. Use your hands – it really works the best.
Allow to sit for about 5-10 minutes in order for the flavors to meld.
Transfer to a large loaf pan and top with the remaining catsup. Bake for about 1 hour.
Allow to cool slightly before cutting and serving.
