Red Lentil Loaf

I've seen lentil loafs before, but never using red lentil. I cam across this recipe on pinterest and adapted it.  I've made it a couple of times already and just served it for Shabbat lunch with tomato chutney and yogurt sauce.

The leftovers are great for lunches and it doesn't even need to be heated up, it is fine room-temperature.

1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 medium carrot, finely diced
1/4 tsp medium curry powder

1/4 tsp dried ground ginger

1/4 tsp dried cilantro
dash cardamom
salt and pepper to taste
2 cups red lentils
4 cups water
1/2-1 cup rolled oats

Heat the oil in a saucepan, and cook the onion, garlic and carrot over medium heat for 5-10 minutes or until the onion is soft.  Add the spices and cook, stirring constantly for 1-2 minutes.

Add the lentils and water, and season to taste with salt and black pepper.  Simmer for around 20 minutes, until the lentils are soft.  Stir regularly adding more water if needed. 

Remove from heat and stir in as many oats as you need to bring the mixture to the correct consistency (you may need slightly more or less). The lentils should be moist, but sturdy enough to hold its shape solidly rather than filling the container.  Mix well.

Lightly grease a baking dish or loaf tin or line with baking paper, and spoon in the lentil mixture.  Spread out until smooth.

Bake at 200°C (Gas Mark 6 / 400°F) for 30-40 minutes, and then gently turn out onto a baking tray. If needed, broil for a few minutes to crisp and brown the top. Leave to cool for 5-10 minutes, before carefully slicing.

No Oil Chewy Oatmeal Cookies

Here is a twist on these Flourless Oatmeal Cookies.  I wanted to see if I could make them with tachina instead of oil/butter/margarine and they came out great. Substitute tachina for the butter and add less sugar for a healthier gluten-free treat.

Coconut Milk Curry

I love curry and this curry is amazing and super easy. My amazing friend SR made this Squash and Chickpea Curry. I couldn't get enough of it, it was so unbelievably delicious. She used frozen spinach instead of chard since it is much easier to come by.  Using her recipe I made this curry a couple of times and not once did I actually put in the veggies that the original recipe calls for. One time I used sweet potate, white potato and peas and tonight I did carrots and red lentils. I haven't used vegetable stock in it and I make it on the stove top and cook it for less time, and it still came out great! Ha ha I am so bad at following recipes.

Here is the original recipe from SR. (I don't know her original source.)


SQUASH AND CHICKPEA CURRY

Ingredients

2 cups (500 mL) cubed peeled butternut squash
2 cups (500 mL) diced peeled potatoes
1 can chickpeas, drained and rinsed
1 tbsp (15 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
3 tbsp (45 mL) mild curry paste
1 can light coconut milk
1 cup (250 mL) vegetable stock
1/4 cup (60 mL) natural cashew butter or peanut butter
1/4 tsp (1 mL) salt
2 cups (500 mL) packed shredded Swiss chard
1 cup (250 mL) frozen green peas
2 tbsp (30 mL) chopped fresh coriander

Preparation

In slow cooker, combine squash, potato and chickpeas.

In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until onion is
light golden, about 7 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add to slow
cooker.

Add coconut milk and stock to slow cooker; stir in cashew butter and salt. Cover and cook on low for
about 4 hours or until vegetables are tender.

Stir in Swiss chard and peas. Cover and cook on high for about 15 minutes or until Swiss chard wilts.
Sprinkle with coriander.

Wheat Free Vegan Chocolate Chip Cookies

Post Punk Kitchen has done it again, these are AMAZING vegan chocolate chip cookies. I made them with whole wheat flour instead of oat flour and left out the flax meal since I was out of it. But I did add in some old fashioned oats to half the dough and it was SUPER YUM! I think I like them even better with the oats.  I definitely recommend doubling this recipe because just 18 cookies aren't going to be enough!

Cheaper Substitute for Water Chestnuts

Turnip is a great cheap substitute for water chestnuts. Just slice the turnip into thin slices and saute it with oil for a few minutes, then add a little salt and water, cover and let cook until soft, then you can add them to any asian dish or eat them as a side dish. They remarkably taste like water chestnuts. 

Thai cabbage stir fry

Thai cabbage stir fry is a staple in our home.

This recipe is based off of my Asiany Stir Fry but the main ingredient is white cabbage.  This stir fry, like the Asiany Stir Fry has tons of veggies and you can really add whatever veggies you want.  After sauteing the onions, garlic, ginger, and carrots add in the chopped cabbage and once it starts to cook add in the other veggies.  Continue to cook, stirring frequently and then add coconut milk and chopped fresh basil and cilantro, and continue to cook and stir until done. YUM!

Serve over brown rice.

Black Bean Soup with Chipotle Chiles

This black bean soup is super yum and healthy!

I make my own chipotles in adobo using those long skinny green spicy peppers that you can find any where.  If you can't find limes because it isn't the two months of the year that we can get limes here, then you can just use lemon or try a young green lemon, its not quite a lime, but more lime-like.
I find that this recipe needs more spices so just add more in as you like, overall this is an awesome and quick prep recipe.
You can also try sour cream instead of yogurt, add green onion and a few tortilla chips as a topping, or let people add their own fixings.

Asiany Stir Fry

Making an asian stirfry is a great way to get lots of yummy veggies in to one dish.  I use what ever in expensive veggies I can find. It's usually onion, zucchini, carrots, and bell pepper.
Add in as many or as little veggies as you want and this could feed you and your family all week long!

Start by sautéing the onions and some garlic & fresh ginger. Then add in the carrots and continue cooking, stirring occasionally, until carrots begin to soften. Add in the other veggies, some Bragg or soy sauce, sesame oil, pepper to taste and sliced green onion and continue stirring and cooking. Add in sesame seeds or cashews if you like and serve over brown rice.

Flourless Oatmeal Cookies

Tried these Flourless Oatmeal Cookies today and they are super yum!

Triple Chocolate Cupcakes (gluten free)

While searching for a gluten-free chocolate dessert recipe I came across this great recipe!

Triple Chocolate Cupcakes

They are quite tasty and very unique. I did not have coconut flour so I put unsweetened shredded coconut in the food processor till it was more fine.
The next time I make these I think I will add vanilla and cinnamon and maybe even some banana and/or nuts.