I had a ton of potatoes that had piled up from the CSA so of course I had to make some mashed potatoes and well, what goes better with mashed potatoes than lentil loaf.
Of course, that didn’t use up all the potatoes so we will be making scalloped potatoes later in the week. This lentil loaf recipe comes from the best tool on the internet, the Magical Loaf Studio from The Vegan Lunchbox. I served it with mashed potatoes and roasted garlicky brussel sprouts (recipe in Vegan with a Vengeance by Isa Chandra Moskowitz).
1/2 cup walnuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
2 cups cooked red lentils
1 cup cooked brown rice
1/4 to 1/2 cup vegetable broth, if needed (I did not need this)
1 heaping TB flaxseed meal
1/4 tsp. dried thyme
1/2 tsp. dried sage
1 tsp. dried basil
2 TB nutritional yeast flakes
2 TB ketchup
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
2 TB soy sauce
Preheat the oven to 350º. Spray a loaf pan with nonstick spray and set aside.
Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you’ve chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.
Tonight we made a great lentil salad from a recipe posted on Eat Air. When I make this again, I think I would leave out the olives. I am not a big fan of olives, but I thought if I chopped them fine that I wouldn’t notice them. Dinner was still really yummy, despite the olives. I made the lentil salad as specified on Eat Air (except I used sherry vinegar instead of red wine vinegar… it is just what I had). I REALLY liked the avocado in this. I tossed some baby romaine with a tad bit of olive oil, a splash of sherry vinegar, and some salt and pepper. I served the lentils with the baby salad greens, some hummus, and some whole wheat pita.
Oh, and this makes enough to serve an army. Consider cutting it in half. Just so you can see how much, here is a pic of the lentil salad in my largest bowl (actually a large popcorn bowl):
This looks a bit more nutritious than peanuts and beer!
Tonight we were SUPPOSED to have baked tofu coated with herbs, nutritional yeast and cornflakes served with mashed potatoes and steamed kale. We got ready to press the tofu and realized the neither of us picked it up at the grocery yesterday. And, since we were standing in the kitchen in our pajamas, neither of us wanted to go to the store. So, we improvised. We made a lentil stew with kale and served it over mashed potatoes. I always have bags of lentils in the pantry. It came out really well. I didn’t measure anything, but it would be hard to screw it up, so here you go:
2 Tbs Olive oil
1.5 – 2 Yukon Gold potatoes, diced (or 1 russet)
2 carrots, sliced (You can also add celery with the carrots if you have it)
1 onion, chopped
2 cloves garlic
1/4-1/2 cup white wine, or red wine
1 tsp dried thyme
1/2 tsp dried basil
1/4 – 1/2 tsp dried oregano
1/2 lb Lentils du Puy, brown lentils, or green lentils (NOT red lentils), sorted, rinsed
2 cups vegetable broth
~2 cups water
1 bunch kale, chopped
2 Tbs shoyu, or soy sauce
pepper to taste
salt to taste
Heat olive oil in a large pot over med-high heat. Add potatoes, carrots, garlic, onion to the pot and cook for about 5 minutes, stirring occasionally. It will probably stick a little bit. After about 5 minutes, deglaze the pot with wine. Add stock, lentils, and enough water to cover, plus about another 1/2 inch. Add the dried herbs, crumbling the thyme between your fingers as you add it to the pot. Bring to a boil and then lower the heat and simmer about 25-30 minutes, partially covered. Stir occasionally and check to ensure there is enough water. When the lentils taste like the are almost done (tender), add the chopped kale. Cook for about 15 minutes. Add shoyu, and pepper. Add salt if necessary. Serve over brown rice or mashed potatoes.
Note that the time will vary slightly depending on which type of lentils you use (check the cooking times on the package). I used the lentils du puy.