Glazed Lentil Loaf

Glazed Lentil Loaf

Glazed Lentil Loaf

Loaf Recipe

1 cup dry lentils

2 1/2 cups water

3 tbsp ground flaxseed

1/3 cup water

2 tbsp olive oil for sautéing

3 garlic cloves, minced

1 small onion, finely diced

1 small red bell pepper, finely diced

1 carrot, finely diced or grated

1 cup chopped mushrooms

3/4 cup rolled oats

1/2 cup oat flour

1 heaping tsp dried thyme

1/2 heaping tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 - 1/2 tsp ground chipotle pepper

cracked pepper & sea salt to taste

Lentils

We went to the Bulk Barn to buy the lentils and there are a lot of kinds to choose from, including organic ones, although they are much, much pricier. Bulk Barn had green ones, red ones, orange ones, brown ones, black ones, French ones, etc, so several options. We went with green. Although they look brownish.

Rinse the lentils and add 2 1/2 cups water with lentils to a pot. Bring to a boil, reduce heat, cover and simmer for 40 minutes, stirring occasionally. Cool but don't drain; mushiness is ok.

Lentils cooking

Preheat oven to 350 degrees.

Making "Flax Egg"

In small bowl combine ground flaxseed and 1/3 cup water and set aside for 10 minutes in the fridge. This is a vegan version of egg and will act as your binder!

Lentils, oats, oat flour, spices

Vegetables

I guess these don't all constitute as vegetables, since mushrooms are fungi, but same idea. Love all the colors. 

Chop and mince the veggies as indicated in recipe above. Sauté garlic, onion, bell pepper, carrots and mushrooms for about 5 minutes. Add spices and mix, then set aside to cool.

Chopped vegetables

Veggies sautéing

Mix it All Up

In a food processor, blend 3/4 of the lentil mixture. Combine sautéed vegetables with the lentils, oats, oat flour and flax egg. Add salt and pepper as needed. 

Lentils and veggies mixed

Loaf Pans

Place into a loaf pans lined with parchment paper and press down firmly to make sure the edges get filling too.

Prepared loaf pans

Uncooked lentil loafs, sans glaze

Glaze

3 heaping tbsp ketchup

1 heaping tbsp balsamic vinegar

1 heaping tbsp pure maple syrup

Combine ketchup, vinegar and syrup in a small bowl and mix. Spread over top of loaf.

Uncooked glazed lentil loaf

Bake in oven for about 45 - 50 minutes, then let cool before slicing.

Cooked loafs, boiling potatoes

Glazed lentil loaf with potatoes and Lady A's

Vegan Split Pea Soup

When I gave up eating ham it occurred to me I would never again have one of my all-time favorite meals: split pea soup. What a happy day the first time I made the vegan version and discovered that it is just as amazing, and much easier on the conscience.

Vegan Split Pea Soup

Spice It How You Like It

I'm sure I've made this from a few different recipes now but I've made it enough that I no longer need a recipe and I often make variations depending on how I want to spice it. Sometimes cumin, sometimes not. It's great with a bay leaf or two as well. If you really like an Indian flavor, you can also skip the thyme and marjoram and add ground coriander, turmeric and cinnamon to your cumin. Becomes more like a curry, but it's all good.

*A lot of recipes call for basil which sounds weird to me so I've never tried it. Thought I should mention it though, in case it's an integral or common split pea flavor. I can't imagine but go for it and let me know if it's worth trying.

Split pea soup ingredients

Ingredients

1 cup yellow split peas
1 box vegetable broth
1 small onion
2 carrots
1 potato
2 stalks celery
2 cloves garlic
1 tsp thyme
1 tsp marjoram
1 tsp cumin or 2 bay leaves (depending on your version)
1/2 tsp salt
cracked black pepper

Directions

Chop all your veggies into soup-sized pieces (about 1/2" square) and mince the garlic. 90% of your work is now complete. Add the onion and a bit of veggie broth to the Instant Pot and set to "Sauté". Cook about a minute, stirring once or twice then add the potatoes, carrots, celery and garlic.

Veggies sautéing

Sauté another minute while stirring around then add the rest of the ingredients. Give it a final stir and put the lid on the Instant Pot.

Soup ingredients ready to cook

Close the steam valve and use Manual setting and cook 15 minutes. Let the pressure release naturally (takes about 20 - 25 minutes).

I Love Our Instant Pot!

I've made this on stove top many times, but now that we have the Instant Pot, I probably won't again.  Turns out the same either way, but in the Instant Pot it's so easy - set the time and leave it. No stirring, no watching. I love that!

PS: Laura hates split pea soup. More for me! :)