Recipe: Lentil Loaf

   I must applaud my husband, who has been a real sport about sampling, and even learning to like, all the “bunny food” and tofu I have served him over the last 9 years when he joined me in this vegetarian lifestyle. Once upon a time my husband told me that his favorite meal was meatloaf, mashed potatoes with gravy, and peas. Let me assure you it has been A LONG TIME since he’s had that meal! So he was more than pleased when I served this Lentil Loaf last night with, you guessed it, mashed potatoes, gravy, and peas.

   I found this recipe on-line. It was listed as an adaptation of a recipe in Linda McCartney’s Home Cooking vegetarian cookbook. I made a couple of changes myself, and think it is a wonderful meatless loaf recipe. I found that it is best to make it ahead of time (the day before is good) because that gives the loaf time to firm up in the pan. After it is completely cooled you can easily slice and reheat individual portions to serve.

1 1/2 c. lentils

1 c. grated veggie cheddar cheese

1 onion chopped

salt and pepper to taste

1 tsp. dried herbs (I used poultry seasoning)

1 c. Italian breadcrumbs

1 egg replacer (I used Ener-G Egg Replacer)

3 Tbs. organic butter

   Preheat oven to 350 degrees. Spray 1 lb. loaf pan with PAM or equivalent.

   Wash lentils and drain. Cover lentils with 3 – 3 1/2 c. water in a large saucepan. Cover and bring to a boil. Simmer 20-30 minutes until fairly soft.

   Mix in veggie cheese, onions, salt, pepper, and herbs.

   Add breadcrumbs, egg replacer, and butter to the lentil mixture. (Add more breadcrumbs if it seems too wet and sloppy).

   Press mixture into prepared loaf pan and bake for 40-45 minutes. Cool completely before removing from pan.

   Serve with vegetarian gravy.

Recipe: Kale Chips

   This is a recipe my daughter, Shannon, made and shared with us tonight. She found it in a “Woman’s Day” magazine that I had given her (who knew it was there), and it was so simple and totally different that I just have to share it. I love that it is so healthy and fun to eat — you just might find the kids snacking on these!

Preheat oven to 350 degrees.

Wash one bunch of kale and dry thoroughly. Remove stems and thick veins, and cut leaves into pieces about 2″ x 2″.

Spread cut leaves on a cookie sheet, salt to taste, and bake for about 12 minutes. They will be crisp, light, and frilly. So tasty and healthy!

Sun-dried Tomato/Greek Olive Pasta

   This is a favorite make-ahead recipe of mine. If you mix together all the ingredients but the pasta the night before, then making dinner the next day will be easy. This is so great to do if you’re expecting company for dinner and have to work that day. Plan ahead, and all you have to do before your guests arrive is make the pasta and this dish is DONE! 

    I have also added leftover grilled vegetables along with the pasta, and this made the dish even more interesting. I love the new wholegrain pastas that are now available in supermarkets making even a pasta dish healthy.

1/4 cup oil-packed sun-dried tomatoes, chopped, plus 1 Tbsp. reserved oil

1/4 cup pitted kalamata olives, chopped

1 Tbsp. extra virgin olive oil

2 lg. cloves garlic, finely chopped

1/4 tsp. oregano

1/4 cup toasted pine nuts (Optional, but so good). I just toast them in the toaster oven.

salt and pepper to taste

   Place all of the above ingredients into a bowl and set aside. (Cover and refrigerate if using tomorrow).

   Meanwhile prepare 8 oz. of your favorite pasta (Try the wholegrain — rotelli works really well) according to package directions. Drain. If adding any leftover veggies warm them up now.

   Mix everything together.

   ADD: 1/4 – 1/2 cup pesto, (small jars of pesto can be found near spaghetti sauce in the supermarket). The pesto will add a lot of flavor, color, and texture.