The Simple Life - Food Prep for the Week

This week I'm eating chickpea loaf and mashed potatoes for lunch.  Here's my recipe:

3 cans chickpeas, drained and rinsed
3 carrots, shredded
2 stalks celery, chopped
1 onion, diced
2 Tbl. minced garlic
1/2 c. unsweetened coconut milk
2 Tbl. tomato paste
1/2 c. soy sauce
1 tsp. liquid smoke
Sugar free bar-b-que sauce

Blend chick peas and vegetables.  Add all ingredients to large bowl and mix well.  Transfer to large casserole dish.  Bake at 350 F for 30 minutes.  Cover with bar-b-que sauce and bake for another 30 minutes.  Cool and slice.

Along with the chickpea loaf I made vegan mashed potatoes.  These are so simple and are just as good as the ones with milk and butter:

1 bag of red potatoes, boiled
vegan butter
Unsweetened Coconut Milk