Recipes

Growing up, meatloaf was a winter staple. It was a deliciously warm comfort food. Now that I'm the adult, I see that meatloaf was also an easy way to get a good hit of protein & veggies into us without the complaints.  This lentil loaf is not much different. It's warm, delicious and loaded with protein and veggies. Its even better than the meat version! It makes an easy dinner for fussy ones or a great pre-made lunch for the week. Partner it with salad & avo and you've got yourself one delicious meal!   Vegan Lentil Loaf Author: Jess @ www.choosingchia.com Ingredients: 3 cups cooked green lentils (about 1 cup dried, or can use canned) 2 tbsp ground flax seeds+6 tbsp water 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, chopped 1 large carrot, chopped 1 celery stalk, chopped 1 red capsicum, chopped 2 portabello mushrooms, chopped 1/2 tsp salt 1 tsp pepper 2 tsp paprika 1 tsp dried oregano 1 tsp dried parsley 1/4 cup red wine 2 tbsp tomato paste 2 tbsp tomato sauce 1 tbsp tamari 1/2 tbsp worshershire sauce 1/2 cup quinoa, (already cooked) 1/2 cup oats Glaze 1/4 cup tomato sauce 2 tbsp balsamic vinegar 1 tbsp maple syrup Instructions Mix the ground flax seeds with the water and let sit for 5 minues to gel. Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red capsicum and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs. Reduce the heat to medium then deglaze the pan with red wine. Add the tomato sauce, tomato paste, tamari, and worshershire sauce and mix everything together.  Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture. Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly. To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf.  Bake at 175 degrees for 35-45 minutes. Let cool for 30 minutes before removing from the pan.

Winter has made an early arrival this year with all of this RAIN! Rain makes perfect eating weather and partner that with all that Easter chocolate, well we're ready for some nourishing veggies to get our tummies back on track again.  Slow cooker season is one of my favourite seasons. Not only does it make for some easy cooking, the smell of cooking veggies and spices all day leaves your mouth watering! Plus slow cooker meals usually yield a big batch so it saves you from cooking the next day as well.  This lentil sweet potato recipe is yummy, filling and loaded with nutrients. Enjoy!   Lentil Sweet Potato Chili Author: Gwen Leron | www.delightfuladventures.com   Ingredients: 1 yellow onion, chopped 3 cloves garlic, minced 2 sweet potatoes, chopped 2 x 796ml cans of diced tomatoes 1 x 398ml can of red kidney beans, drained and rinsed 1 ½ cups frozen corn 3 ½ cups vegetable broth 1 ½ cups dried green lentils 2 tablespoons chili powder 2 teaspoons cumin salt and pepper to taste diced avocado for garnish (optional) fresh parsley or cilantro for garnish (optional) Instructions: Slow Cooker Directions Add all ingredients to slow cooker. Mix well. Cover and cook on low for 8 hours or on high for 4.5 hours Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.

Cheese is one of those things that I would never want to give up. It really is life around here. We are lucky enough to not have any sensitivities to dairy but we do try to reduce our dairy consumption and we love to experiment with vegan recipes. Trying new twists on old favourites shows our kids (and us) that trying new things is exciting! After all, variety is the spice of life! This cashew Boursin recipe is easy with only 5 ingredients. Its super tasty and a great trick up your sleeve for when you're hosting some guests with dietary needs.    Cashew Boursin Cheese Author: Camilla at PowerHungry   Ingredients: 1 cup raw cashews 3 and 1/2 tablespoons nondairy milk 2 and 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons garlic powder fine sea salt 3 to 4 tablespoons chopped fresh herbs    Instructions: Place the cashews in a mason jar or glass bowl. Add 2 cups (500 mL) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews. In a small food processor or handheld blender and process the cashews, milk, lemon juice, garlic powder, and 1/4 teaspoon salt. Stop and scrape the sides and bottom of container multiple times until the mixture is very smooth and creamy-looking (be patient, this will take a good amount of stopping,  starting, and scraping–about 3 to 4 minutes). Scrape the cheese into a small bowl and stir in the herbs, to taste. Adjust the salt to taste. Spoon into a small round or square dish that has been lined with cheesecloth or plastic wrap. Pack in the cheese and firmly enclose with the wrap or cloth. Refrigerate at least 4 hours until cold and firm. Remove cheese from form and unmold onto a small plate. Enjoy with vegetables, crackers, bread, and more!