Again with the comfort food! The boy made us lentil/walnut/apple/raisin loaf with a sweet glaze on top, coupled with green beans sauteed with garlic and tomatoes and rounded out with quinoa. It’s funny how this is an exact meal I would have been disappointed in when I was a kid and now I’m craving it for dinner!
Lentil Walnut Loaf
via Oh She Glows (Angela Liddon)
1 cup dry lentils
3 cups vegetable broth
3 tbsp ground flax seed
1/2 cup warm water
1 tbsp extra virgin olive oil
3 garlic cloves, minced
1 cup sweet onion, diced
1 celery stalk or green onion, chopped finely
1 medium carrot, grated
1/3 of an apple, peeled, grated (makes 1/3 cup grated apple)
1/4 cup raisins
3/4 cup toasted walnuts, roughly chopped
1 tsp kosher salt
Freshly ground black pepper, to taste
1 tsp dried thyme
1/2 cup regular oats, ground into a flour
1 tbsp ground flax seed
3/4 cup breadcrumbs
2 tbsp ketchup
1 tbsp Balsamic vinegar
1 tbsp maple syrup
1 tbsp apple butter
In a medium sized pot, add lentils to the veggie broth, bring to boil, and reduce heat to low and simmer until liquid is absorbed and lentils are tender (about 40 minutes). Be sure to stir the lentils frequently so they do not stick to the bottom of the pot. Once the lentils are cooked, remove from heat and set aside to cool. Preheat oven to 350 F and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches. Toast 3/4 cup of walnuts at 350 F for about 6 minutes and then set aside to cool. Mix 3 tbsp of ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes so it can gel up.
In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on low-medium heat, being careful not to burn. After the onions are tender, add carrot and sauté for 2-3 minutes over low heat. Add grated apple, raisins, and chopped walnuts and sauté another minute or two. Add thyme, salt, and pepper to taste. Remove from heat and set aside.
Once the lentils are cooled, take 75% of the lentils and place into food processor. Process until mostly smooth (some small lentils will remain!). Now take the processed lentils and scoop into a large bowl. Add in the remaining 25% of non-processed lentils and place into bowl. Add the breadcrumbs, flax egg, veggie mixture, oat flour, and ground flax seed. Stir well with a spoon and then remove the spoon and mix well with your hands, pressing it through your fingers. Taste and adjust seasonings if necessary. Spoon the mixture into your loaf pan and spread out with a spoon. Now take your hands and press the mixture firmly and evenly into the pan. In small bowl combine all glaze ingredients. Spread evenly over loaf and bake, uncovered 45 minutes at 350F. Cool for about 10-15 minutes and serve. Serves about 8 thick slices.
Sauteed Green Beans with Tomatoes and Garlic
via Vegan Planet (Robin Robertson)
1 pound green beans, ends trimmed
2 tbsp olive oil
1/2 small red onion, chopped
3 garlic cloves, minced
One 14.5 oz can diced tomatoes, drained
1 tbsp chopped fresh parsley leaves
Salt and freshly ground black pepper
Lightly steam the green beans over boiling water until just tender. Rinse under cold running water to set the colour and stop the cooking process. Drain and set aside. Heat the olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened (about 5 minutes). Add the garlic and cook until fragrant, about 30 seconds. Add the green beans, tomatoes, parsley, and salt and pepper to taste. Simmer, stirring occasionally, until the vegetables are hot and the flavours are well combined, about 10 minutes. Serve hot.