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Lentil and Rice-Loaf

I was reading through my copy of The Everything Vegan Cookbook again and found the recipe for Lentil and Rice Loaf on Page 211. I did a few minor changes to the original recipe and baked it in an 8×8″ baking pan versus a loaf pan. It is a good base although I cut back the salt a wee too much, next time I will add in some (I note this in my recipe below) and I will use brown rice over white as well. As well next time I am going to bake it at a higher temperature.

The leftovers were nice. I formed two patties and pan-fried them until crispy and served them on Sandwich Thins with all the toppings today! Yummy lunch!

Lentil and Rice-Loaf

Ingredients:

  • 1 cup white rice
  • 2 cups water
  • 1 large sweet onion, peeled and diced
  • 1½ tsp roasted garlic (jarred)
  • 2 Tbsp extra virgin olive oil
  • 2 15-ounce can lentils or about 3½ cups cooked lentils
  • 1/3 cup all natural ketchup
  • 1 Tbsp flaxseed meal + 2 Tbsp water, mixed together
  • 2 Tbsp all-purpose flour
  • ½ tsp dry parsley
  • ½ tsp oregano
  • ½ tsp ground black pepper
  • ¼ to ½ tsp kosher salt
  • ¼ tsp rubbed sage
  • ¼ cup all natural ketchup

Directions:

  1. Cook the rice – bring the water to a boil, add in the rice. Turn down to low and cooked covered for 20 minutes. Let sit to cool down for 10 to 15 minutes, uncovered.
  2. Preheat the oven to 350° and spray an 8×8″ glass baking dish with cooking spray.
  3. Heat a skillet over medium, add in the olive oil and onion, cook until tender, add in the garlic and continue cooking until the onions are turning light golden. Let cool a bit.
  4. Rinse the canned lentils and let drain.
  5. In a large mixing bowl add the lentils and mash-up till chunky. Add in the onions and garlic, ketchup, flour and flaxseed slurry and seasonings, mixing in. Stir in the rice.
  6. Spread into the prepared pan and pack down. Smooth on the ¼ cup of ketchup across the top.
  7. Bake for 1 hour, let cool for 10 minutes before cutting into squares.

Serves 4 to 5.

~Sarah

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Vegetarian Bolognese Sauce

This is a take on a favorite quick dinner – a hearty vegetarian lentil tomato sauce tossed with pasta. The sauce is ready in the time you boil the water for the spaghetti!

Vegetarian Bolognese Sauce with Spaghetti

Ingredients:

  • 1 lb spaghetti (rigatta used), broken into thirds
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp diced roasted garlic (jarred)
  • 2 14.5 ounce cans petite diced tomatoes with garlic & olive oil
  • 15 ounce can lentils, rinsed and drained
  • 1 Tbsp balsamic vinegar
  • ¼ tsp red pepper flakes
  • ¼ tsp ground black pepper
  • ½ cup Parmesan cheese (use the canned version – see below)

Directions:

  1. Bring a large pot of water to a boil, add in the spaghetti and cook for time on package, drain.
  2. Meanwhile in a large saucepan heat the oil over medium heat and heat the garlic till smelling good, add in the rest of the ingredients except for the cheese and bring to a gentle simmer. Taste for seasoning and adjust as desired. Take the sauce off the stove, add to a large heat safe mixing bowl and stir in 1/3 cup of the cheese – you need the dry canned variety to work best, fresh grated will be too sticky – and stir in. Toss with the hot pasta until coated.
  3. Serve with the rest of the cheese on top.

Serves 4-6.

~Sarah

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