Vegan Lentil "MeatLoaf" Recipe

Who's mom made meatloaf? 

Probably everyone's from the 1950's-1970's -right? 

Growing up in the 1960's, we had meatloaf once a week. 

Meatloaf was a frugal meal that stretched the meat to feed the whole family. Now(being vegan), I make a vegan lentil "meatloaf" which we simply call a lentil loaf. I'm not trying to make it to stretch anything, I make it mainly for the convenience, texture, and taste. 

Very few vegan/meatless meals (that are whole food) can be sliced- but vegan lentil loaf can-which makes this loaf easy to serve and easy to eat. Sometimes I just get tired of stew-like meals and look for a burger or loaf. 

Lentil loaf is also convenient to pack for lunches for a day at the beach, shopping, visits, work or school.

For those just wanting to add some healthier plant-based meals to their diet, vegan "meatloaf" or lentil loaf is a good tasty choice. 

This recipe handles before cooking like mom's meatloaf and cooks up easily.

Best of all it's very low in saturated fat and high in fiber which is perfect for heart healthy living. 

It holds together well, sliced well, freezes well. I often make two and after I slice them up, I freeze the slices in baggies. I'll take out two slices when I want a quick lunch. 

In the past, I've tried a great deal of "lentil loaf" vegan lentil loaf recipes before I created this one. I use chunky salsa and sun-dried tomatoes to give the recipe flavor.

My lentil loaf is gluten-free, oil-free, dairy-free, nut-free, parve, and vegan- a perfect allergy friendly recipe.

I think this one is a winner. 

 

To cook the lentils:

Ingredients:

2 cups of dry lentils, washed well 

3 cups of water

2 cups of chunky salsa 

Instant Pot : 

Add lentils, water, and salsa to your Instant Pot and cook set to pressure cook for 11 minutes. When done, allow to slow release for 5 minutes and then manually release steam according to manufacturers directions. When all steam has been released, carefully remove lid. Drain any liquid and use in the recipe.

Stove top: 

Add lentils, water, and salsa to a medium sauce pan. Add an extra cup of water or broth and bring to a boil. Reduce to as simmer and cook covered until lentils are soft and most of the liquid has evaporated. (about 20 minutes). Drain off any extra liquid before using in the recipe.

Notes: Cook the lentils first, even the day before. Once your lentils are cooked, pour off any liquid or allow the lentils to sit to soak up the liquid. I often make my lentils the day before to absorb liquid, but I still allow to sit in a colander if they seem wet. 

Ingredients for lentil loaf

2 cups of cooked lentils using directions from above

2 cups of grated raw zucchini squash, squeezed well to remove liquid or 

any combination of grated vegetables such as raw grated carrots and grated zucchini but make sure it is not wet.

1/2 cup of oatmeal (1/2 blended to flour and half left whole)

1 cup of sun-dried tomatoes (not in oil)- soaked for 15 minutes if dry and then drain. (see notes)

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of paprika

1 teaspoon of Italian seasoning

1/4 cup of tomato paste or ketchup

Directions 

Preheat oven to 400 degrees

Line a baking dish with parchment paper

Mix all ingredients by hand in a large serving bowl. Remove and shape into the parchment lined baking dish. 

Cook for 40 minutes in a preheated oven.

Remove, allow to cool somewhat. The loaf with become firmer as it cools. Place in the refrigerator and allow to cool to become completely firm.  

 

Notes: 

1. Sun dried tomatoes- find sun dried tomatoes that are dry in a pouch as opposed to a jar with oil. 

2. Soak sun dried tomatoes for at least 15 minutes in water if they are very dry, then drain and pat try to use in the recipe.

3. Chunky salsa- When I don't make my own, I use organic chunky salsa from Aldi- inexpensive and very tasty. 

Vegetable Corn Chowder - Vegan and Oil-Free

Do you love corn? Corn chowder is one of my favorites, especially when I use fresh sweet farmer's market corn right off the cob. 

You are going to love this flavorful high fiber, low fat easy Instant Pot soup that of course can also be made in a regular pot too. The bonus is that not only does it taste good hot, the next day, leftovers taste really good chilled as well. 

I grew up in New Jersey. the Garden State, and during the summer the local farmer's market supplied us with lots of ripe delicious produce all season long. 

  

When I got married, we moved 10 minutes away across the bridge to Pennsylvania where we still seem to have lots of farmer's markets and fresh beautiful produce.

Mid July begins corn season in Bucks County, Pennsylvania and our corn is sweet and plentiful. We can't get enough of it and eat it a few times a week until the season is over. A local farm grows non-GMO corn which is a big plus!

I usually get to the local farm stand about once a week to purchase a dozen ears of corn that last us throughout the week. 

In addition to eating the corn on the cob raw or lightly cooked, I like to try to find other recipes to enjoy it. 

This week I made a delicious and very easy vegetable corn chowder.

I used a variety of vegetables including carrots, cabbage, parsley, celery, potatoes and the fresh corn. 

In addition to cooking corn in the soup, I topped each bowl with fresh corn kernels (uncooked) that I cut directly off the cob. They were crunchy and sweet.

Eating raw kernels right off the cob without cooking them is like eating fruit.

In the past, I've also used raw corn kernels in salads such as my recipe link: black bean and corn salad with artichokes and tomatoes.

Do you like corn on the cob? How do you eat it? Do you get it fresh and locally grown?

Ingredients:

1 cup of chopped onions 

2 cups of sliced or diced carrots

3 cups of sliced green cabbage

1 cup of sliced or diced celery

1/2 cup of parsley

2 cups of corn kernels (freshly cut off the cob tastes great) 

4 cups of vegetable broth (or more to cover vegetables)

1 cup of water

1/8 teaspoon of cracked black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

Optional: nut milk of choice for blending to add creaminess to the soup. 

Directions:

Add the onions, carrots, cabbage, celery, parsley, corn, broth, water, and seasoning to the Instant Pot. Set to pressure cook for 5 minutes. When done, allow steam to release naturally for 5 minutes and then release steam manually according to the manufacturers instructions When all steam is released, carefully remove the lid. Using an immersion blender, blend soup until almost creamy but leaving some

chunkiness. If desired, blend in nut milk (1 cup) for a creamier texture.

Birthday Celebration With Exotic Fruit Salad Platter

How do you celebrate a birthday without a birthday cake? 

My son, Jonathan, is very careful with his diet and avoids inflammatory foods. For the past 2 years, he has not been eating sugar or anything made with sugar. 

It is a challenge to think of what to make to celebrate his birthday. We already know that he will not indulge in a birthday cake, so what to do? 

Well, his wife, Wendy, and their two daughters came up with the perfect solution. The pictures are worth a thousand words, so I will let you see the photos of Jon's birthday celebration in lieu of a cake !

Happy Birthday Jon 💋💋

The exotic fruit salad platter included :  

Dragon fruit, papaya, kiwi, guava, mango

strawberries, and star fruit. His candles were place in a banana. 

Everyone enjoyed a healthy celebration made with fruit salad instead of cake!!

I did make Jon my sugarless/flourless oatmeal cookies which only contain mashed banana, oats, and cinnamon and are very tasty. Optional chopped dates, nuts, raisins. 

I put a candle in a few of the cookies and we sang Happy Birthday!

Link to Recipe for Oatmeal Cookies

Notes: 

1. I always use certified gluten-free oats. If oats are not certified gluten free, they may cross contaminate and actually contain gluten and not be safe. I purchase these certified gluten-free oats-affiliate link.

2.  The oatmeal cookies are very quick and easy to make.

3. I eat the oatmeal cookies on the Starch Solution Diet-They are  Oil-free.

Shared on Weekend Cooking at The Intrepid Reader and Baker where anyone can join in and share a food related post.

Potato Kabobs

Vegetable and potato kabobs are fun to make, and they are a delicious vegetable side dish. 

I thought of the idea because I wanted something I could serve to company that wasn't being served out of a communal bowl that everyone had to touch and share using the same serving spoon.

 

Kabobs are individual and perfect for pandemic serving.

I simply roasted a few different vegetables in my air fryer (could use the oven too). I chose zucchini, potato, and tomato. I considered broccoli and mushrooms but I just didn't have any.

I like making them with roasted potatoes because they are more filling than exclusively using lighter vegetables.

It is a great idea for outdoor dining too or a BBQ. They are very allergy friendly and will meet the needs of anyone vegan, dairy-free, gluten-free, or nut free.

As you can see from the photos, I simply layered the roasted vegetables on a kabob skewer long stick.

Each skewer can be picked up individually and then the vegetables could be slid onto the plate or consumed right from the stick.

I cut the zucchini thick and in half moons, I cut the potato into wedges/slices and the tomato into half moons.

I air fried my zucchini and potatoes and left my tomatoes raw.

I've also made raw kabobs. Again, I made it so each guest could pick up a kabob instead of everyone helping themselves from the same crudités plate or bowl.

Soup in the summer? Check out my (link to how to order) 

Soups Cookbook " Summer" sections for chilled summer soups.