Tag Archives: dinner

Simple Lentil Loaf

3 Feb

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This is a recipe that I love for when money is tight! It’s very inexpensive, tasty, and nutritious! What more could you ask for?!

Ingredients:

1 1/2 cups dried green lentils

4 cups water

2 tbsp olive oil

2 cups yellow onion, diced

2 cloves garlic, minced

2/3 cups uncooked rice

1/4 cup ketchup + 4 tbsp ketchup

1/2 ts salt

1/ 2 ts dried sage

A pinch of the following dried spices: Thyme, oregano, savoury, marjoram, basil, sage, rosemary.

Directions:

Preheat oven to 350 degrees. Cook rice according to instructions, and set aside.

Cook lentils in water until soft, about 30 minutes.

While lentils are cooking, sauté onions and garlic in the olive oil until translucent, then remove from heat.

Once lentils are done, drain well, and mash until about half them are pureed. Add in onions, garlic, rice, ketchup, seasonings, and mix well.

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Lightly grease a loaf pan, then line with parchment paper so that on either side you have about an inch extra hanging out. (This makes taking your loaf out of the pan so so easy!)

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Press your mixture into your lined pan, cover with foil, and put in your preheated oven for 50 minute.

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Remove from oven, take off foil, and using a pastry brush or spatula, spread a thin layer of ketchup over the loaf.

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Put the loaf back in the oven uncovered for 10 minutes.

Remove, and let cool for 20 minutes before enjoying!

Wild-Rice Stuffed Acorn Squash

26 Sep

This is another recipe from the Martha Stewert website, (she has a ton of great vegan recipes!) This to me is a perfect side dish for Thanksgiving or Christmas. It’s easy, inexpensive, and bursts with holiday flavours! I followed the recipe for the most part. What I did change was I added chunks of carrot and celery for some added crunch, and I forgot to buy the cherries so I didn’t put them in, but I’m sure it’s delicious with them lol! I also didn’t use any butter just because I like to cut down on grease when I feel it’s not necessary. This squash was a big hit when I made it, and I will probably make it this Thanksgiving too! Click the link below to get the recipe:

Wild-Rice Stuffed Squash Recipe

End of Summer Salad

23 Sep

Yesterday really felt like the last day of summer, so I decided to make a nice colourful salad to say goodbye to the summer and greet the fall! This salad is great for a main, or you could make a smaller version an have it as a side. Happy fall everyone!

Ingredients:

(Makes 2 main course size salads)

1/2 bunch spinach, cut into bite size pieces

1/2 head lettuce, cut into bite size pieces

1 red pepper, cut into chunks

1 yellow pepper, sliced

1 stalk celery, sliced

1 tomato, cut into chunks

2 Tbsp raw pumpkin seeds

2 Tbsp raw sliced almonds

2 Tbsp flame raisins, or your favourite kind!

2 Tbsp balsamic dressing, see “Bean Burgers with Mango Salsa and Caesar Salad” for recipe

Put lettuce on plates, evenly place peppers, celery, and tomato on lettuce. Sprinkle pumpkin seeds, almonds, and raisins on top. Drizzle with salad dressing, and serve!

Mexican Salad in Tortilla Bowls

17 Sep

Before Will and I went vegan, we ate a lot of crap! Some of the crap we loved to eat was mexican fast food. I remember buying the salads in tortilla bowls thinking it was a healthy choice, but in reality the bowl was deep fried, the salad was drenched in sour cream, shredded cheese, and guacamole, and all the vegetables had next to no nutrients in them. Now, even though that dish was so, so bad for us, the taste I will admit was very addicting! I wanted to try and make my own healthy vegan version of this so we can still enjoy a mexican salad without all the junk!

Ingredients:

4 whole wheat soft-shell tortillas

1/2 head romaine lettuce, chopped into bite size pieces

2 tbs cilantro, minced

1 red pepper, chopped into 1″ pieced

1 tomato, chopped into 1″ pieces

1 cup whole corn kernels, cooked

1 cup red kidney beans, cooked

1 beet, sliced using potato peeler

6 wooden skewers

balsamic dressing, see “Bean Burger with Mango Salsa & Caesar Salad” for recipe

To make the tortilla bowls, I took 6 wooden skewers and broke them all in half. Next, I pinched a corner at a time and put 1 skewer through each 2 pinches I made until I had a bowl shape. Once all 4 were done, I put them in a preheated oven for about 5 minutes, or until the tortillas are stiff to the touch. Remove from oven and let cool, then remove skewers.

To make the beet crisps, take a whole beet, cut off the ends, and peel it. Then, using a potato peeler, slice the whole beet so you have paper thin circular slices. In a bowl, add 1 tbs of olive oil and toss the beets until they are evenly covered. Lay them on a baking sheet making sure not to overlap, and cook in your preheated oven for about 5 minutes, or until the outsides are coming to a nice crisp. Remove from oven, let cool on baking sheet until ready to use.

To assemble your salad bowls, fill the tortilla bowls with lettuce, top with tomato, pepper,  corn, and beans. Garnish with beet crisps and cilantro, and drizzle balsamic dressing on top.

Spaghetti with Tomato Sauce (without the pasta!)

12 Sep

This dish is great for pasta lovers who are trying to lose weight! It’s 100% vegetables, loaded with nutrients and full of delicious flavours. I made a tomato sauce for this recipe, but there are so many other options when using spaghetti squash. If you’re feeling naughty you could make a vegan alfredo sauce, or if you want to keep it simple, melt a tablespoon of earth balance into the squash with seasonings of your choice!

Ingredients:

1 Spaghetti squash, for noodles!

2 tomatoes, roughly chopped

1 can tomato paste

1 can stewed tomatoes, chopped

1 yellow onion, diced

1 zucchini, diced

2 cloves garlic, minced

1 bunch spinach, roughly chopped

1 tbs dried basil

salt & pepper to taste

In large saucepan on medium heat, cook onion and garlic until onions are translucent. Add in all remaining ingredients, bring to boil over medium-high heat, then simmer. The longer you simmer the more flavourful the sauce will be so I made this sauce 2 hours before I cooked my squash. If you don’t have 2 hours, don’t worry, the sauce will be tasty if you simmer if for 30 minutes!

To make your noodle, cut squash in halves, then quarter the halves. Put pieces flesh-side down in a steamer and steam for 20-25 minutes, or until fork can easily pierce squash. To release the “spaghetti” use a fork and rake the squash into a bowl.

To serve, put a portion of squash on a plate, and top with sauce and enjoy! 🙂

Fun with Food: Sunflower Edition

24 Aug

I don’t know about you guys, but I love playing with my food. I know, I know, it’s immature but whatever! Will and I made a dinner a few nights ago and it accidentally started looking like a sunflower, so we decided to roll with it and have some fun with food!

Ingredients:

Mashed Potatoes:

2 potatoes, peeled, cubed

1 tbs dill

2 cloves garlic, minced

1 ts earth balance

splash of almond milk

Roasted Veggies:

3/4 yellow zucchini, sliced

2 patty pan squash, ends cut & poked with fork

2 portobello mushroom caps

1 ts olive oil

Sautéed Veggies:

1/2 yellow onion, diced

2 portobello mushroom stems, diced

Yellow zucchini skin, diced

1 purple pepper, diced

1 ts olive oil

Sunflower stem:

1/2 cucumber

Preheat oven to 400, put all your roasting vegetables onto a lightly oiled baking sheet and bake for 20 minutes, turning at 10 minutes. (Make sure to remove the stems from your mushroom caps before roasting them!)

Boil water for potatoes and cook until tender, mash, add earth balance, milk, garlic, and dill. Set aside.

Heat frying pan over medium heat and add the oil. Toss in the onion and cook until translucent. Add in mushroom stems, zucchini and pepper, cook until tender.

Once the roasted veggies are done, start with your mushroom cap (Inside facing up) and put on a plate. Make sure to put it on the top half of your plate, not in the middle! Take a scoop of your potatoes and put on top of the mushroom and mold so that you have a rim around the edge, and a ball in the middle (picture below.) Now, take your roasted zucchini and place around the rim you’ve formed with the potatoes. (These make up the petals!) Carefully place your sautéed veggies in the middle to cover the rest of the potatoes, and you’re done your flower!

For the stem and the leaves, we used raw cucumber. We grated the skin of some of it and formed it to make the stem, and for the leaves we cut slices and used a knife to shape into leaves. Will even made a little pot for his!

This dinner was so delicious and was super fun to make even through it was kind of an accident! Enjoy 🙂

PS: I just had to put this picture of the purple pepper we used because I think it’s the most awesome pepper ever!

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