Its been pouring all day here and the air is a little cooler. So tonight I felt like some comfort food. This recipe is adapted from Lentil Loaf by The Vegan Stoner. I recently came across their recipes and I really like them. They are simple to follow and the drawings are really cool.
I changed the recipe by using oats instead of crackers and added some extra spices. Mine was not as firm as I would of liked, but that was probably because I didn’t mash the lentils. It tasted delicious and I got to make use of my dried organic green lentils and organic frozen vegetables from Woolworths, which have been waiting to be used for a while. I just served it with some simple roasted vegetables and added a little bit extra ketchup to serve.
Spiced Vegetable and Lentil Loaf (vegan, gluten free, soy free)
2 cups cooked green lentils
1 red or brown onion
1/4 cup walnuts, roughly chopped
1/4 cup organic instant oats
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon cardamom
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne
2 cups frozen mixed vegetables, roughly chopped
4 tablespoons apple sauce
2 tablespoons ketchup sauce
3. Then add sea salt, black pepper, cardamon, cumin, cinnamon, ginger, garlic powder and cayenne, stir through.
4. Lastly add the frozen vegetables, apple sauce and ketchup, stir through.
5. Press the mixture into a loaf pan and cook for 40-50 mins, or till golden brown on top.
* Serves 6
My highlight of today was receiving my long awaited Chloe’s Vegan Desserts recipe book, that I purchased as soon as I found out it was coming out. To celebrate I made Chef Chloe’s Peanut Butter Cookies. I burned mine a little because silly me though I should put two trays of cookies on the same rack. Nevertheless they were so delicious. I used coconut sugar, so I didn’t feel so guilty eating them too. They really tasted like professorially baked cookies as well. I can’t wait to try so more of her recipes!