Maple Lentil Loaf

I love this loaf. I realized how easy they are to make, and I can't get enough of them. This one is my favorite that I have concocted. If you are interested in making a healthy, low fat dinner option, that mocks meatloaf (only in shape), try this one out. Unlike the other 'mock' meatloaf I posted, this lentil loaf is in its own court. It has a nice crispy topping, a soft center, and a sweet glaze.

Ingredients:
1/3 cup sesame seeds
1 tblsp olive oil
1 onion, diced
2 garlic cloves, minced
1 jalapeno, ribs and seeds removed, finely diced
2 cups cooked lentils
1 cup cooked brown rice
1/8 cup of maple syrup or vegetable stock (The maple syrup gives it a nice sweet flavor)
1/2 cup cooked oatmeal
1 tsp Italian seasoning
2 tblsp nutritional yeast (you can get this in the organic section, or bulk area of your grocery store. THIS IS NOT REGULAR YEAST, it is completely different, and adds a cheesy flavor)
2 tblsp ketchup
2 tblsp soy sauce

Sauce:
3/4 cup maple syrup
1/4 cup dijon mustard

1) Saute onions and oil in a pan (until translucent). Add jalapeno, and garlic and quick saute for 1 minute (make sure not to burn the garlic).
2) Mix all ingredients in a large bowl. Lightly grease a loaf pan (or use a silicone loaf pan). Shape mixture into loaf pan. Bake at 350 degrees for 60 minutes (in total, you need to remove it at 45 minutes).
3) In sauce pan, saute maple syrup and dijon mustard until bubbling.  Remove loaf from the oven and add 1/2 of the sauce on top. Bake for an additional 15 minutes.
4) Remove loaf from the oven. Let sit for 5 minutes. Cut into 6 cutlets. Put a tablespoon of remaining sauce on each cutlet (the sauce will need to be reheated on the stove top). Enjoy!

Gingery "Oh Snap!" Cookies

I transformed this bad-boy recipe from an ancient one I held on to. These turn out crispy on the outside, and slightly soft in the center. My mom is going to love this one!

Ingredients:
3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups flour
1 tblsp ground ginger
1 1/4 tsp ground cinnamon
1/4 tsp ground cardamon 
2 tsps baking soda
1/2 tsp salt
1/4 cup white sugar (for rolling the cookies in prior to baking)

1) Don't worry about separating the dry from wet, just mix everything in the bowl until combined into a dough.

2) Roll into 1 inch round balls (makes about 24 cookies). Roll the cookie balls into reserved sugar. These cookies really spread, so place them far from one another on the cookie sheet. Bake in a 350 degree oven for 8 minutes. When finished, make sure you leave them on the baking sheet for 5 minutes before moving them. They like to break apart easily. Enjoy!

The Magical Loaf Studio: Create Your Own Adventist-Style Vegan Dinner Loaf!

I was pursuing an amazing blog Jennifer McCann called "The Vegan Lunch Box". She created an amazing tool that lets you make a vegan loaf, your way. For those of you who are not entirely aware of what a loaf is, it is exactly like a meatloaf, but without the meat. Instead, you typically add beans, seeds, vegetables, herbs and seasonings to create something with similar texture to that of a meatloaf, but with an entirely different taste.

I can't get enough of this handy little tool. Some of my loaves have turned out quite disgusting, but it is fun to play around with and see what your creative genius comes up with! Let's all thank Jennifer for a wonderful design!


http://www.veganlunchbox.com/loaf_studio.html

You can find her blog at the following link: http://veganlunchbox.blogspot.com/

Earthlings

I wanted to provide a link for a preview of a documentary called "Earthlings" When I was struggling with the concept of vegetarianism, I was told to watch this video and it made me take the full dive. WARNING: This video is extremely violent. This is true video footage of animal slayings in various factories. I cried several times and had to take a break, watching it over a course of a week. It is disgusting, troubling, brutal, but honest. There are perhaps several biased comments within the video, so take it for what its worth.

Tangy Vegetable Soup

Soups and Stews are probably one of the best meal items to eat in order to get the largest dose of your vegetable intake. I whipped this bad boy soup up last night, and I think it is a real winner. Can I just mention, that is what I LOVE about vegetarian and vegan cooking, it is jam packed full of flavors which meat dishes often bypass.

Ingredients:
2 cups chopped carrots
1 red bell pepper, chopped
1 celery stalks, chopped
1/2 zucchini, chopped
1 small onion, finely chopped
6 cloves garlic, minced
1 jalapeno pepper, finely chopped
6 cups vegetable stock (I like buying the powdered version in order to save money)
3/4 cup lime juice
1/2 tsp cumin

1 tomato, chopped
1 avocado, chopped
1/2 cup cilantro, chopped
1 tsp chili powder

1) Saute the first 7 ingredients in oil for about 5 minutes in a large pot. Add the remaining ingredients (except for the tomato, avocado and cilantro). Boil until vegetables are tender (about 10-15 minutes).

2) Mix tomato, avocado,cilantro and chili powder together in a small bowl. Add a heaping tablespoon to each bowl of soup as a garnish. Enjoy!

Red Curry Coconut Smothered Tofu and Sesame Rice

This was originally meant to be a fish dish, but I knew right away that the sauce would go great on tofu. Tofu is one of those products that needs help from its ingredients in order to taste good. For all of you die hard, hate tofu people, try this recipe out.

Ingredients:
2 teaspoons canola oil, divided
1 package of tofu, prepared (drained of water)
1 cup chopped onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon soy sauce
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice

1 1/2 cups water
3/4 cup of basmati rice
2 cups of chopped bok choy
1 1/2 tblsp soy sauce
1 tblsp lime juice
1/2 tsp sugar
1 tsp sesame oil

1) Heat 1/2 of the oil in a large nonstick skillet over medium-high heat. Add prepared tofu to pan; cook 5 minutes on each side or until slightly browned. Remove tofu from pan; keep warm.

2) Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients. Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

3) Cook water and rice in a medium sized saucepan (make sure to rinse rice slightly to remove excess starch). When rice comes to a boil, turn down to low heat. After about 10-15 minutes (or when a little water is left), add bok choy and simmer until rice is finished cooking. Add the final ingredients to the rice mixture.

4) Place a scoop of rice on a plate, and place a tofu cutlet on top. Pour 1/4 more cup of red curry mixture on top. Enjoy!

Lett-Us have Some Wraps!

So, I have tweaked this recipe from a chicken filled one that I used to have. I know there are some people who couldn't get enough of the chicken version, so I hope that this lighter version can meet the expectations of that pallet. The mixture of a sweet, tangy sauce with noodles and a crunchy lettuce wrap is honestly a taste of heaven. Try this out, let me know what you think!

Ingredients:
3/4 cup hoisin sauce
1 1/2 tsp rice vinegar
1 tbsp honey
2 tbsp water
1 tbsp lime juice
2 tsp sesame oil
1 garlic glove, minced
1 tsp grated ginger
(You can double the sauce if you like a really saucy wrap)

1 prepared tofu, cut into tiny pieces OR 1 can of chickpeas, slightly mashed
1/3 cup grated carrot
2 green onions, diced
1 cup dry, steam fried noodles
1/2 cup chopped, unsalted peanuts
1 head iceburg lettuce, leaves removed (large enough to make wraps)

1) In a small saucepan combine first 8 ingredients, over medium heat, until just boiling. Remove from heat.

2) If using tofu, cut into tiny pieces and saute over medium heat until pieces are brown on all sides (about 8 minutes). Season with salt and pepper while still warm. If using chickpeas, rinse and mash slightly with a potato masher (but only to break them, not turn them into a paste).

3) Toss tofu or chickpeas with carrot, onion, and half of the sauce until coated.

4) You have two choices: If you want a crunchier wrap, mix the noodles with the remaining sauce, and veggie mix immediately. Let stand for 15 minutes so that the noodles can absorb some of the liquid. OR (and this is what I like to do), place the noodles in boiling water for a few minutes until they loose some of there crunch. Then mix them in the sauce and veggie mix.

4) Toss in the peanuts. Serve a small portion of mixture in a lettuce leaf, and wrap like you would a tortilla, or any way you please. Enjoy!