Tag Archives: mashed potatoes

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!

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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