Directions: In a small non-stick skillet, melt the Earth Balance and whisk nutritional yeast and flour together and toast over medium heat until it smells toasty, about 4 minutes. Transfer to a medium saucepan and whisk in remaining ingredients. Bring to a boil and allow to thicken as desired. Add salt and pepper to taste.
This is my go-to special occasion recipe and has served to be Christmas dinner for a couple years. It’s also great as a shepherds pie too.. just leave off the glaze and add mashed potatoes & bake! Ingredients: 1 cup uncooked green lentils 1 cup walnuts, finely chopped and toasted 3 tbsp ground flax + 1/2 cup water 3 garlic cloves, minced 1.5 cups diced sweet onion 1 cup diced celery 1 cup grated carrot 1/3 cup peeled and grated sweet apple (use a firm variety) 1/3 cup raisins 1/2 cup oat flour 3/4 cup breadcrumbs 2 tsp fresh thyme (or 3/4 tsp dried thyme) salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare) red pepper flakes, to taste
BALSAMIC GLAZE 1/4 cup ketchup 1 tbsp pure maple syrup 2 tbsp apple butter (or unsweetened applesauce in a pinch) 2 tbsp balsamic vinegar Directions Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F. Whisk ground flax with water in a small bowl and set aside. Heat a teaspoon of olive oil in a skillet over medium heat. Saute the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Saute for about 5 minutes more. Remove from heat. In a large mixing bowl, mix all set aside ingredients together (flax, walnuts, oat flour and breadcrumbs). Adjust seasonings to taste. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
Ingredients 1 potato peeled grated ½ onion grated 1 egg 1 cup plain flour 1/2 tsp salt and ¼ pepper 1 cup of cheese
Method Combine potatoes and onion with egg in a bowl. Add flour slowly until mixture comes together. Add cheese, salt and pepper to taste. Cover base of fry-pan with oil and heat. Add spoons full of mixture into fry-pan and flatten. Turn and cook until golden on both sides.
Ingredients: Omelet: 5 ounces (±3/4 cup) firm silken tofu, drained and gently patted dry 2 Tbsp hummus 2 large cloves garlic, minced 2 Tbsp nutritional yeast Salt and black pepper 1/4 tsp paprika 1 tsp cornstarch or arrowroot powder
Filling: 1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)
Toppings: Fresh herbs Salsa Vegan Parmesan Cheese
Directions: Preheat oven to 375 degrees F. Prep veggies, drain and dry tofu, and mince garlic. Set aside. Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown. Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside. To the still warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. I like to start with onions and tomatoes, then add mushrooms, and end with spinach so each has proper time to cook. Set aside. Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Add back 1/4 of the veggies and spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all. Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in 375 degree oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more. Using an oven mitt, in the last few minutes of cooking carefully add remaining veggies back on top of the omelet and cook another 1-2 minutes to warm through. Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble! Serve with desired toppings. I went with salsa, vegan parmesan cheese, cilantro and toast.
Ingredients: 1 medium yellow onion, diced 1 clove of garlic, finely chopped 1 1/2 heaping tablespoons of Moroccan spice blend (recipe follows) Pinch of red pepper flakes 1/2 large head of cauliflower or 2 1/2 cups 1 cup cooked French lentils 1 1/2 cups or 1 can of crushed or diced tomatoes 1 1/2 cups water Olive oil Salt & Pepper Fresh coriander (optional)
Directions: Heat olive oil in a large pot over a medium high heat. Cook onion for about 3 or 4 minutes until translucent. Add garlic and cook an additional minute.
Add the Moroccan spice blend and stir well, coating the onions and garlic in the spices. Cook for 1 minute. Pour in tomatoes and water and bring to a boil. Add cauliflower and lentils and bring to a boil again. Turn down to a simmer and cook covered for another 15-20 minutes until the cauliflower is softened. Serve with fresh coriander as a side or over rice or couscous.
Moroccan Spice Blend: 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon salt 3/4 teaspoon black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves Mix and store in an airtight container
