Okay, so the past few days I have felt a little blah. Tired. What’s the first thing I do? Consider my diet. What’s missing? IRON!! This prompted a search for some of the best iron-rich food sources for a plant-based diet, which lead to … lentils. You can read more about lentil’s here. This recipe is adapted from The Simple Veganista’s vegetable lentil loaf, and, oh my, did it turn out delicious. I had to tweak a few ingredients due mainly to not having them in my pantry. This recipe was approved by my boyfriend, a connoisseur of meatloaf.
1 cup dry lentils (I used green)
2 1/2 cups water
3 tablespoons flaxseed meal (ground flaxseeds)
1/3 cup water
2 tablespoons olive oil for sauteing
3 garlic cloves, minced
1 large onion, finely diced
1 carrot, finely diced or grated
1 1/4 cup rolled oats
1 tsp garlic powder
1/2 tsp cracked pepper
1 tsp chilli powder (more or less)
Sea salt to taste
1/2 cup marinara sauce
2 Tbsp pure maple syrup
Rinse lentils and place them in a large pot with 2 1/2 cups of water. Bring to a boil, reduce heat, cover and simmer for 40 minutes. Remove lid and set aside to cool.
Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray or line with parchment paper.
Mix flaxseed meal and 1/3 cup water in a small bowl and place in the refrigerator to set for about 10 minutes.
Place large pan over medium heat and add olive oil. Once oil is hot, add in garlic, onion, and carrots. Saute for about 5 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and add in the rest of the spices.
Using a blender or food processor, blend 3/4 of the lentils. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats and flaxseed meal. Add salt and pepper to taste.
Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly.
Prepare glaze by combining marinara and maple syrup in a small bowl. Spread over the loaf and bake for 45 minutes. Remove from heat and cool for 5-10 minutes.
It’s Taco Tuesday! Growing up, there were many family dinner nights that involved tacos. Here’s my veganized take on an old staple. I even made my own tortillas using Kitchen Nostalgia’s Vegan Crazy Dough recipe. Next time I plan to make my own vegan beef (or maybe try neat meat) , as the meatless product I used was a bit on the processed side.
To Make the Tortillas:
Use 1/4 batch of Vegan Crazy Dough and divide into about eight portions. On floured surface, roll each portion into a 7-inch, flat circle. You can make these however big or small you want. Portion sizes will vary!
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 2-3 minutes (or more/less) on each side or until lightly browned. Set aside.
To Make Taco Filling:
1 cup (or 1/2 package) Lightlife meatless ground beef crumbles
These brownies were adapted from Minimalist Baker’s Simple Vegan Brownies recipe. Whenever I tweak a recipe, it is usually the result of me being too lazy to go to the store to get the proper ingredients. Hence, these are the lazy version — made with ingredients already found in my cupboard! Because I used whole-wheat flour in place of all-purpose, these brownies turned out a bit denser and the taste is slightly altered. You may want to add a few teaspoons of water to the mixture, as whole-wheat flour is more absorbent. Personally, I enjoy the wheat flavor, but you are free to use all-purpose if you have it available. Chocolate chips will help sweeten it up, or you could probably substitute shredded coconut.
1/2 cup (1 stick) Earth Balance butter
3/4 cup Turbinado cane sugar
2 tbsp ground flax + 5 tbsp water mixed and set aside in small bowl for 5 minutes
Preheat oven to 350 degrees F and spray 12 standard-sized muffin tins with cooking spray or use muffin liner.
Prepare flax mix in a small bowl and let rest for 5 minutes.
Place butter in a large mixing bowl and melt in the microwave. Once melted, stir in the flax and water mixture, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in chocolate chips.
Scoop batter evenly into 12 muffin tins until 3/4 full and bake on the middle rack for 20-22 minutes.Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.