Xmas Cooking @ Frank's Place

Hello again from the kitchen and as promised, I would like to share with you the first of my seasonal recipes, and one which is so versatile that it can be used year round as either a hot meal served with veggies and gravy, or cold as a sandwich/roll filling with salad.

It's no secret that I love cooking, but Xmas cooking would have to be my favourite as I seize the opportunity to cook for my family as they all come together around the one table again with their partners.

My 3 daughters are vegetarian, their partners aren't, and nor is mine, something I have been very mindful of as I select dishes to include on my menu as they are all happily prepare to share in a vegan Xmas meal at my place.

Although I love all combinations of vegan goodies, some ingredients lend themselves better than others to being made into dishes that non-vegans will eat without really noticing the absence of animal products, which over time, ceases to be an issue at all.

Lentil, bean and veggie loaves and burgers are some of my favourite vegan delights and are the foods that I was first introduced to when I went vegan over 20 years ago, and continue to eat in abundance today.

This one is a favourite of mine and I hope it becomes one of yours too.


Lentil Loaf with Maple Glaze


Ingredients


½ cup dry brown (green) lentils
1⅓ cup water
1 bay leaf
1 Tablespoon olive oil
½ large onion (about 1 heaping cup), chopped
3 cloves garlic, minced
1 stalk of celery, chopped
1 carrot, peeled and chopped
½ cup chopped walnuts
1 cup rolled oats
3 Tablespoons tamari or soy sauce
3 Tablespoons tomato paste
2 Tablespoons ground flaxseed
2 Tablespoons nutritional yeast (available from organic or health food stores)
2 teaspoons pure maple syrup
1 teaspoon apple cider vinegar
¼ teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon cayenne pepper
¼ teaspoon ground pepper
¼ teaspoon sea salt

Maple Sweetened Glaze


2 Tablespoons tomato paste
1½ Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar
pinch of sea salt

Instructions


Pre-heat oven to 375°.
Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.
Stir in the reserved lentils and press mixture into parchment lined loaf pan.
In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.

Enjoy!
Recipe Credit goes to Brittany Mullins.

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