Vegan Gluten Free Lentil Loaf

Ingredients:

1 cup dry lentils

1 cup rice

1 cup peas

2 bay leaves

1 cup vegetable broth

1 onion

2 carrots

2 cups sliced mushrooms

½ cup ketchup

Salt

Pepper

Dill

2 cloves garlic

Instructions:

Cook the lentils according to package instructions. Usually 2 cups of water for a cup of lentils. Replace one of those cups of water with a cup of veggie broth and add 2 bay leaves to the lentils as they cook. Allow to cook for about 30 minutes. After this time the lentils should be cooked.

Preheat oven to 375.

Chop the onion, garlic, carrots and mushrooms and sauté them in some olive oil for about 10 minutes or until soft. Add salt and pepper to taste. Fresh dill is great if you have some or dried will work.

Add cooked lentils to the sautéing mixture and keep mixing right in the pan, set to medium heat. Add rice and peas and mix it together. Add ketchup, saving some for the “glaze”. Mix well and make sure it’s mushy and not complexly dry.

Coat a baking dish in some olive oil to prevent sticking, place the mixture into the pan and send into the oven for 30 minutes. After 30 minutes, put some ketchup on top and set to broil for 5 minutes.

ENJOY!

-Liza

Vegan Quinoa Salad

Tonight for dinner I’m making my mom’s delicious quinoa salad. So so so yummy! Here’s the recipe:

Vegan Quinoa Salad

Plum Bistro

Vegan tofu burger at Plum Bistro was absolutely delicious. The tofu was just a little too salty but overall – delicious!

Falafel

Sometimes all you need is a good falafel pita. And some sister time. Sister and I had falafel at Aladdin Falafel Corner on University Way. Best $5 dollars I spent all month!

Salmon on Alki

I don’t know if the caption is even necessary! Duke’s Chowder House on Alki, perfect salmon!

Vegan BLT

A delicious dinner with my sister consisted of a vegan BLT at Honeyhole, featuring vegan bacon and veganaise. Delicious, especially when paired with a pint of Olympia.

Rainbow Veggie Stir-fry

Quick dinner:

Red cabbage
Green cabbage
Red bell pepper
Onion
Pineapple
Sesame oil
Tofu
Soy or teriyaki sauce

Stir fry the veggies, throw in the tofu, make some rice.

Enjoy while flipping through a magazine and being distraught over where this world is heading.

Easy Vegan Beet Greens

I know my way around a beet. Boil it, roast it, bake it. Even marinate it. But I’ve never personally dealt with beet greens. The challenge: how do I make them not only eatable but also delicious.

It came out awesome!

1. Separate the beets from the stalks
2. Wash the leaves and stalks thoroughly
3. Cut the stalks into 1 or 2 inch pieces
4. Very coarsely cut the leaves or web rip them by hand
5. Sauté some onion with the stalks in olive oil for a few minutes
6. Add the leaves and some salt and sauté until the leaves are considerably wilted

Enjoy over some rice or just by itself. Some vegan sour cream made for a delicious addition.