A Belly Full of Comfort: Four Recipes from Chef Demetrios Atheneos of the Forage Public House 

These are a few of my family's go-to recipes. We cook a lot of vegetarian dishes at home, both because we don't like to eat a lot of red meat, but also because my wife doesn't really like to cook any meat. These recipes are definitely adapted for a home cook — they are quick and easy.

Vegetarian Meatloaf

You almost don't notice the meat is missing! If you absolutely can't have an entree without meat, you can add bacon. Lay the strips across the top and then coat it with a bit of barbecue sauce.

Serves 4-6

2 cups water

1 teaspoon salt

1 cup lentils

1 small onion, diced

1 cup quick-cooking oats

3/4 cup grated cheddar cheese 

1 egg, beaten

1/2 cup tomato sauce or bbq sauce (you can also mix the two)

1 teaspoon garlic (powder or fresh minced)

1 teaspoon dried basil

1 tablespoon dried parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 350. Grease a loaf pan. 

Add salt to water and boil in a saucepan.

Add lentils and simmer covered about 20 minutes, until lentils are soft and most of water is evaporated.

Remove from heat.

Drain and mash lentils.

Add to mixing bowl and allow to cool slightly.

Stir in onion, oats and cheese until mixed.

Add egg, tomato/barbecue sauce, garlic, basil, parsley, seasoning salt and pepper.

Mix well. 

Smooth top with back of spoon. Here is where you can add bacon to the top.

Bake for 30 35 minutes until top of loaf is dry, firm and golden brown.

Cool in pan on rack for about 10 minutes

Brussel Sprouts

A great fall vegetable, totally under appreciated. If you learn to cook it right, it's delicious.

Serves 4-6

Blanch 1 pound Brussel sprouts in boiling water until tender, then cool with ice water.

In a saute pan, slowly render (slowly cook until fat is crisp) ½ pound chopped bacon and ½ cup onion till bacon is crispy.

Add blanched brussels sprouts to the pan with bacon and onions.

Continue to simmer ingredients for 2-3 minutes.

Add salt and pepper to taste

Butternut Squash Soup

Butternut squash is great in this recipe, but you can also substitute pumpkin, delicata, or acorn squash.

Serves 6-8

Roast 3 butternut squash after cutting and cleaning at 325 degrees for 2 hours

Cool and remove skin

In a pot, sauté 1/4 large onion, 2 legs of celery, 1 carrot in 1/3 cup of oil

Add 2 cups of water

Add 1 can coconut milk

Add 1 tablespoon light brown sugar, 1/4 tablespoon cinnamon, 2 teaspoons of salt, 1 teaspoon of pepper

Add the butternut squash and simmer for 20 minutes

Puree and serve


We always make these when we have overnight guests! They are awesome in the morning for breakfast with a mug of coffee.

Makes 12-16 scones

1 1/2 cups all purpose flour

2 1/4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

6 tablespoons cold butter, cut into small cubes

3/4 cup chopped white chocolate chips

3/4 cup chopped dried cherries

3/4 cup buttermilk

1 egg, beaten

Preheat oven to 400°F. Line 2 baking sheets with a silpat or parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Using your hands, work in the butter, until the mixture resembles a coarse meal – a few larger lumps are fine. Add the white chocolate and cherries, using hands to gently combine. Add the buttermilk and stir until just combined.

Turn the dough onto a lightly floured surface. Roll out to 1 inch thickness, and then cut out into 2 inch rounds. Place scones on the prepared baking sheets, and brush tops with the beaten egg. Bake until lightly golden, 10-12 minutes.


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