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10-20-2009, 12:09 PM
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#1
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Live, Laugh, Love
Thread Starter
Join Date: Jul 2004
Location: Springfield, IL
Posts: 2,556
Height: 5'3"
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Ph1 Bread Crumb Replacement?
OK I want to try this veg-head meatloaf recipe because it's cold outside and I think it sounds good. Unfortunately, it calls for 3/4 cup bread crumbs. What can I put there in its place to make it Ph1 friendly? I plan to add veggies to it anyway.... will those bind it up? Or some form of bean? I don't want Meatcrumble, I want Meatloaf!
Here's the recipe:
Better-than-Real Meatloaf
Servings: 4
Ingredients:
Cooking spray
1 package Grillers® Original
3 tablespoons water
1 large egg
1 1/2 teaspoons dried parsley flakes
1 tablespoon minced dehydrated onion
1/2 to 1 teaspoon paprika
2 tablespoons milk
3 tablespoons Worcestershire sauce
3/4 cup dried bread crumbs
1 handful of shredded Cheddar
1/4 cup ketchup
Directions:
Preheat oven to 375 degrees.
Spray a glass loaf pan with non-stick cooking spray. Spread a few tablespoons of water and ketchup to pan to prevent sticking.
Place all ingredients (except ketchup) into a large bowl and mash together with hands.
Form mixture into oval form and place in loaf pan.
Top with ketchup
Bake for 45 to 55 minutes making sure the mashed veggie burgers reach an internal temperature of 160 degrees.
What/how much would you sub? Thanks girlies!
Lisa
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10-20-2009, 12:11 PM
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#2
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PCOS will not control me!
Join Date: Oct 2006
Location: Kearny,NJ
Posts: 266
S/C/G: 283/241/175
Height: 5'8"
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hmm What about ground up flax seed? Or ground up almonds?
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10-20-2009, 12:23 PM
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#3
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In Pursuit of Divatude!
Join Date: Jul 2000
Location: NJ
Posts: 4,671
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Flax, Parm Cheese & Dried minced onion!!!
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10-20-2009, 12:29 PM
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#4
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Live, Laugh, Love
Thread Starter
Join Date: Jul 2004
Location: Springfield, IL
Posts: 2,556
Height: 5'3"
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You think equal parts would work? Like add 3/4 cup of LF Parm/Flax/Onion mix?
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10-20-2009, 12:40 PM
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#5
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In Pursuit of Divatude!
Join Date: Jul 2000
Location: NJ
Posts: 4,671
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for Binding I'd reduce the onions to 1/8 cup (2 tbsp)
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10-20-2009, 02:43 PM
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#6
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Healthy mommy
Join Date: Jan 2006
Location: North Carolina, USA
Posts: 1,418
S/C/G: 246/235/150
Height: 5'8 3/4
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I found that when I made hamburgers with crushed flax seed rather than bread crumbs, it tasted funny, I didn't enjoy the taste. I added worchestire and all, but it didn't help. It tasted off, not meaty enough and dry. Curious to see what other suggestions you all have for Weezle so I can learn also.
Would parm cheese work, really?? That sounds like it'd be so flavorful.
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10-20-2009, 08:59 PM
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#7
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Senior Member
Join Date: Mar 2004
Location: Philly suburbs
Posts: 9,890
S/C/G: 186/147/135
Height: 5'1"
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I've used pureed beans as a filler or binder, and have been really pleased with the results.
Weezle, let us know what you ended up using, and how the meatloaf turned out. The recipe sounds really good!
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10-20-2009, 10:49 PM
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#8
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Live, Laugh, Love
Thread Starter
Join Date: Jul 2004
Location: Springfield, IL
Posts: 2,556
Height: 5'3"
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Cottage, would you use 3/4 cup pureed beans? How much would you use in this recipe? I hope to make it next week!
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10-21-2009, 12:15 AM
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#9
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Vegan.whole.foodie.
Join Date: Aug 2008
Location: TN
Posts: 1,589
S/C/G: hw252 csw220/???/160
Height: 5'7.5 ;)
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pureed beans- I know that "legal" beans would be pureed, but I would recommend 1/4 chick pea flour 1/4 white bean puree and 1/2 parm.... I can't for the life of me really see how such a big difference could come from making beans pureed to using flour. they are both decomposed a bit IMHO. lol
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10-21-2009, 06:46 AM
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#10
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Senior Member
Join Date: Mar 2004
Location: Philly suburbs
Posts: 9,890
S/C/G: 186/147/135
Height: 5'1"
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Weezle, I'd go with the 3/4 cup of pureed beans, and stir in the milk with them before adding it to the rest of the mixture.
Rikki, I, too, have a problem understanding why making a flour out of beans isn't legal for Phase 1. Seems to be a bean is a bean is a bean, LOL.
Last edited by cottagebythesea; 10-21-2009 at 06:48 AM.
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10-21-2009, 06:56 AM
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#11
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Come on Spring!
Join Date: Aug 1999
Location: Delta, Ontario, CANADA
Posts: 26,840
S/C/G: 232/170/150
Height: 5'0" on a tall day
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A cup of bean flour has to be higher calorie that a cup of whole beans. Measure a cup of canned beans, puree them and it'll be less than a cup. Dried beans would grind down even more. Pureeing or grinding also raises the GI.
That's my explanation and I'm sticking to it!
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10-21-2009, 07:39 AM
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#12
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Senior Member
Join Date: Mar 2004
Location: Philly suburbs
Posts: 9,890
S/C/G: 186/147/135
Height: 5'1"
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Quote:
Originally Posted by Ruthxxx
A cup of bean flour has to be higher calorie that a cup of whole beans. Measure a cup of canned beans, puree them and it'll be less than a cup. Dried beans would grind down even more. Pureeing or grinding also raises the GI.
That's my explanation and I'm sticking to it!
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Thanks, Ruth. That's the most logical explanation I've heard, and now it makes sense to me.
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10-21-2009, 08:23 AM
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#13
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needs constant reminding
Join Date: Feb 2008
Posts: 2,852
S/C/G: 164/maintenance since 8/08
Height: 5'4"
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I posted this question in the food section and didn't get that *ah ha* answer.
I am not a beacher but, I do use a very small amt of whole oats in my meatloaf. Something tells me that is not ph1 appropriate.
I like the idea of flax, onion and parm. for casseroles (my original ques)
Thx!
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10-21-2009, 09:56 AM
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#14
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Midwesterner
Join Date: May 2007
Location: Iowa
Posts: 13,284
S/C/G: 152/116/120
Height: 5' 3"
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Quote:
Originally Posted by kittycat40
I am not a beacher but, I do use a very small amt of whole oats in my meatloaf. Something tells me that is not ph1 appropriate.
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Oats are Phase II kittycat.
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10-21-2009, 09:59 AM
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#15
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needs constant reminding
Join Date: Feb 2008
Posts: 2,852
S/C/G: 164/maintenance since 8/08
Height: 5'4"
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Quote:
Originally Posted by murphmitch
Oats are Phase II kittycat.
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Yeah, that's what I thought Thanks murph
(but they are really good in meatloaf )
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