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This is a great base recipe that creates a satisfying, filling and tasty meat alternative. I LOVE IT with mash potatoes and some additional steamed veggies. This recipe is from The Simple Veganista. However, as always I put my own twist on things. There are plenty of options for spices - you could use the standard spices for stuffing (sage, thyme, celery salt, etc) - just substitute them in - to create a holiday, savory loaf. Or replace the thyme with ginger, garlic (hing - a garlic alternative), cumin, corriander and hot chiles to create a loaf with a wonderful Asian flare. Garam masala (an Indian cuisine spice mix) is also a great flavor to add into this loaf. Be creative - add spices, taste, adjust and then prepare the loaf for baking. ENJOY! 
The Ultimate Vegetable Lentil Loaf Ingredients Loaf 1 cup dry lentils 2 1/2 cups water or vegetable broth 3 tablespoons flaxseed meal (ground flaxseeds) 1/3 cup water (6 tablespoons) 2 tablespoons extra virgin olive oil for sauteing, or steam saute using 1/4 cup water 3 garlic cloves, minced 1 small onion, finely diced 1 small bell pepper, finely diced 1 carrot, finely diced or grated 1 celery stalk, finely diced 3/4 cup oats (I used GF oats) 1/2 cup oat flour or finely ground oats 1 heaping teaspoon dried thyme 1/2 heaping teaspoon cumin 1/2 teaspoon each garlic powder & onion powder...for good measure! 1/4 - 1/2 teaspoon ground chipotle pepper, optional cracked pepper & sea salt to taste Glaze (I totally modify this glaze - sometimes I will add orange marmalade and ginger - skip the ketchup and use rice vinegar, etc... be creative - you need a little bit of sweet to create a glaze) 3 tablespoons organic ketchup 1 tablespoon balsamic vinegar 1 tablespoon pure maple syrup Rinse lentils. In large pot add 2 1/2 cups water with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally. It's ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool. they will thicken upon standing, about 15 minutes is good. Preheat oven to 350 degrees. In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting. Prepare vegetables. In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool. Using a submersion blender or food processor, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using a submersion blender, tilt your pot slightly to the side for easier blending. Combine sauteed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding pepper and salt as needed. Or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too. Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top. Spread over top of loaf and bake in oven for about 45 - 50 minutes. Let cool a bit before slicing.
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This is a GREAT holiday treat recipe that's sooooo easy to make, sooooo tasty and makes a TERRIFIC HOLIDAY GIFT! People always rave about them when I make them. I call them (my) Madge's Minty Mountains and they require a mere 4FOUR! ingredients. Corn Flakes, semi-sweet or dark chocolate chips, peppermint extract and powdered sugar. I use gluten free millet or corn flakes from the health food store... they have a much better crunch and they are much better for you. They take less than 20 minutes to make!! See how below! 
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ABOUT THIS BLOG!
I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head! The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics. This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this. Archives
June 2014
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