Provencal Herbed Lentil Loaf

This is a HUGE recipe...I think it serves 12 or something? I cut it into 1/3 to make a medium/small sized loaf. Very good comfort food..yummmm.

Ingredients:

• Olive Oil
• 3 cups lentils, soaked and rinsed
• 1 lb yukon gold or red potatoes, cubed
• 1 stem fresh rosemary
• 4 slices whole wheat bread
• 4 garlic cloves, peeled
• 1 cup fresh parsley
• 1/4 cup almond butter
• 3 tbsp gluten flour
• 2 tbsp fresh thyme chopped
• 2 tbsp plus 1/2 cup dijon mustard
• 1 tsp freshly cracked pepper
• 1 tsp dried tarragon
• 1/2 tsp salt

Instructions:

Preheat the oven to 400 degrees F. Oil a 4X10inch loaf pan.

Place the lentils in a large pot with a lid and add the potatoes, rosemary, and 10 cups of water. Bring to a boil over high heat, then reduce the heat and cook, covered, until the lentils are falling apart, 40 to 50 minutes. Drain in a colander. Do not rinse, but gently turn the lentils to drain them well, and let them cool to room temp.

In a food processor, pulse the bread to fine crumbs, then scrape them out into a large bowl. Grind the garlic in the food processor. Put half of the lentil mixture into the processor with the garlic and add the parsley, almond butter, flour, thyme, 2 tbsp of dijon mustard, pepper, tarragon and salt. Process until smooth and well mixed.

Transfer the puree to the bowl with the crumbs and add the remaining lentil mixture. Use your hands to mix well, squeezing to mash it all together.

Transfer the lentil mixture to the prepared pan and smooth the top. Bake for 1 hour, then spread the remaining 1/2 cup mustard on top of the loaf and bake until firm and browned, about 20 minutes more. Let the loaf cool for 10 minutes before serving.

It slices best if stored overnight in the fridge!

Lentil Carrot Burgers

Delicious burger to make when you have left over carrots in the fridge :)

I used more carrots (3) than the recipe called for and they were a bit more moist and mushy but still delicious!

Ingredients:

• 3/4 cup prepared lentils
• 3/4 cup chopped toasted pecans
• 1 slice bread, toasted and processed into breadcrumbs. 1 carrot finely grated
• 1 flax egg (1 tbsp flax mixed with 3 tbsp warm water)
• 3 cloves garlic minced
• 2 tbsp water
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1/4 tsp salt
• dash of paprika

Instructions:

Begin by grating your car rod and mincing your garlic. Toast your bread and place in a high powered blender/processor with the carrot, garlic, lentils and pecans. Process until slightly smooth. Add the water, flax egg, and spices and process for a few more seconds. 

Take the mixture and separate into four equal patties. Line a cookie sheet with foil and spray with cooking spray. Bake patties for 20 minutes at 400 degrees F. Flip the patties, lower the heat to 350 degrees F and bake for another 20 minutes. 

Breakfast Protein Smoothie

I've been reading a lot of recipes that use tofu and fruit to make a breakfast smoothie with a fruity protein kick. It's SOOO good!Add whatever fruit you have kicking around the house, this recipe is just my favourite mix :)


Ingredients:

• 3 large ice cubes
• ~100 g soft/silken tofu
• 5 medium sized strawberries
• 1 small banana
• 1/2 cup almond milk
• 1 tbsp ground flax seeds

Directions:

Dump ingredients into the blender....and blend!

Tomato Quinoa Gratin with Pumpkin Seeds

Very fresh tasting and yummy! I really liked the pumpkin seeds in this recipe :)


Ingredients:

• 1/2 cup veggie stock
• 1/4 cup quinoa uncooked
• 1/2 cup pumpkin seeds finely chopped
• 2 tsp extra virgin olive oil
• 4 large tomatos, sliced
• 1 cup corn
• 1/4 cup fresh basil shredded
• 1/2 tsp salt
• Freshly cracked black pepper

Directions:

Preheat the oven to 400 degrees F. In a 1-L saucepan, bring the stock to a boil. Add the quinoa, cover tightly, reduce the heat to low, and cook until the liquid is absorbed, about 15 minutes. Take it off the heat and fluff the quinoa with a fork; transfer it to a  plate to cool. When the quinoa is cool, mix in the pumpkin seeds and reserve.

In a shallow 2-L baking dish, spread a little of the oil then layer the tomatoes, and sprinkle the corn over the tomatoes. Cover with the basil, then the quinoa mixture and season with the salt and pepper. Drizzle over the remaining oil.

Bake until the pumpkin seeds are toasted and the gratin is bubbling, 25 to 30 minutes.

Mediterranean-Style Kale, Carrot, and Edamame Saute

Ingredients:

• 1 lb kale, leaves stripped from the stems
• 1 tbsp extra-virgin olive oil
• 1 cup shelled edamame, thawed
• 1 large carrot, quartered lengthwise and sliced
• 2 tbsp chopped fresh rosemary
• 2 garlic cloves, sliced
• 1 tbs balsamic vinegar
• 1/4 tsp salt
• Freshly cracked black pepper
• Brown rice (cooked- to serve the sauté over)

Directions:

Chop the kale leaves and cut the stems into small slices. Place a large frying pan over high heat and, when hot, add the oil. Swirl the pan to coat, then add the edamame, kale stems, and carrots. Saute for about 3 minutes to soften them.

Add the rosemary and stir for another minute. Add the kale leaves and garlic and keep stirring, turning the kale until it is softened and deep green. Add the vinegar and salt and stir; the vinegar will cook off almost instantly.

Take the pan off the heat, season with pepper and salt to taste. Serve hot.

Saag "Paneer"

When I made this recipe it turned out a little too thick for my liking.  I may have added more spinach than the recipe called for..but I think next time I'd add more milk to make it more smooth and sauce like!


Ingredients:

• 1 cup brown basmati rice
• 12 oz firm tofu, drained and pressed
• 1 tbsp canola oil plus 2 tsp
• 2 tsp freshly squeezed lemon juice
• 1 1/2 tsp salt
• 1/4 tsp ground turmeric
• 1/4 tsp paprika
• 1 1/2 lb fresh spinach
• 1 tsp brown mustard seeds
• 1 jalapeño chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne
• 2 tbsp all purpose flour
• 2 cups plain non dairy milk
• 1 cup tomato sauce
• 1/2 cup cilantro chopped

Directions:

In a 1-L pot bring 1 3/4 cups of water to a boil. Add the rice and return it to a boil, then cover tightly and reduce the heat to low. Simmer, covered, until the water is absorbed, 40 to 45 minutes. Let the rice stand, covered, for at least 5 minutes off the heat to finish steaming.

Preheat the oven to 400 degrees F. Cut the tofu into 1/2 inch cubes. In a medium bowl, mix together the 1 tbsp oil, lemon juice, 1/2 tsp salt, turmeric, and paprika. Put the tofu in the bowl, toss gently, and let it marinate at room temperature for 30 minutes.

Spread the tofu on a baking sheet/tray and bake 20 minutes. Turn the cubes with a metal spatula and bake until firm and toasted, 10 minutes more. Remove the pan and let the tofu cool.

Wash the spinach and put the damp leaves in a large pot over high heat and cover. After 2 minutes, uncover and stir. When the spinach is wilted and shrunken but still bright green, drain it in a colander. Rinse it with cold water and wring it out very thoroughly.

In a small pot, heat the remaining 2 tsp oil over high heat. Add the mustard seeds and stir for 1 minute until they start to pop. Add the jalapeño, cumin, ground coriander, and cayenne and sauté until fragrant. Take off the heat and whisk in the flour. Put the pan over medium heat and cook, stirring constantly, until the mixture is thick and lightly toasted, about 5 minutes. Whisk in the non dairy milk gradually and bring it to a simmer to thicken.

In a food processor, mince the spinach. Add the non diary milk mixture and puree to make a smooth sauce. Add the tomato sauce, fresh cilantro, and the remaining 1 tsp salt and puree. Transfer the sauce to a large frying pay and stir in the baked tofu. Heat gently over low heat and serve over the rice.

Bengali Curry of Cauliflower and Beans

Ingredients:

• 1 tbsp minced peeled fresh ginger
• 2 garlic cloves, peeled
• 1 medium onion, chopped
• 1 cup coconut milk
• 1 tsp chili powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/8 tsp ground cloves
• 1/8 tsp cayenne
• 2 cups cauliflower florets
• 14 oz canned beans drained and rinsed
• 1 cup canned diced tomatoes
• 1/2 tsp salt

Instructions:

In a food processor or blender, finely mince the ginger and garlic, then add the onion and puree.  Pour in the milk and process. Add the chill powder, cinnamon, turmeric, cloves, and cayenne and process to mix. Transfer the sauce to a large frying pan over medium-high heat. Stir the mixture until it starts to bubble, then add the cauliflower and stir to coat it with sauce. Cover the pan and cook until the cauliflower is tender, 8 to 10 minutes.

Add the beans, tomatoes, and salt and cook, stirring with the lid off, until the sauce is thick and the beans are heated through.