Month: October 2016

Cranberry apple lentil loaf 

 

Recipe:

Lightly blend cooked lentils and cooked veggies in a food processor to achieve the texture you would like. I like my veggies a bit crunchier than normal.

Once everything is blended, place contents in a mixing bowl. Add seasonings, egg replacement, shredded carrot and apple, corn meal and almond flour. Bake at 375 for 30 minutes (25 minutes for a convection oven). While your loaf is baking, add sauce ingredients to a sauce pan and cook on low-med heat until you get a nice thick consistency. Take your loaf out of the oven, spread the sauce over top and cook another 10-15 minutes.  Let cool and serve.

 

Ingredients

• 1 cup cooked lentils
• 1 cup cooked mirapoix (sautéed onions, celery, carrot)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp cayenee pepper
• 1/4 tablespoon ground ginger
• 1/4 tsp cinnamon
• 1 tsp oregano
• 1/4 tsp celery salt
• 1/4 tsp baking powder
• 1/2 cup ground cornmeal
• 1/2 cup ground almond meal
• 1 cup dried cranberries
• 1 egg replacer I use aquafaba or you can use apple sauce or chia egg
• 1/2 cup shredded carrot
• 1/2 cup shredded apple

BBQ balsamic glaze

• 1/2 cup bbq sauce
• 1tsp honey or maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon apple sauce or apple juice

 Corn cake muffins with veggies & a maple strawberry sriracha compote

 

 

Corn Cake Muffins

Ingredients

• 1/2 cup cornmeal
• 1/2 cup brown rice flower
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tsp hot sauce
• 1/2 tsp cumin
• 1 cup water
• 3 tbsp aquafaba (liquid chickpea juice) or 1 egg substitute (you can omit if you do not have either, but may result in a dry constancy)
• 2 tbsp (unflavored) almond, soy or rice milk
• 2 tsp baking powder
• 1 cup sautéed veggies ( I used diced onion, corn, red pepper & zucchini )
• Optional: chives, scallions or any fresh herbs you like

 

Recipe:

Preheat oven to 350 F. While the oven is preheating, sauté the diced veggies. In a mixing bowl add the dry ingredients . Mix around evenly while slowly adding water, egg substitute & seasonings. You should have a pancake like batter. Add your sautéed veggies to the batter. Once everything is mixed they are ready for the oven.  Line a muffin pan with nonstick spray and begin to distribute the mixture evenly. Cook for 20-30 minutes or until the tops look nice and golden (not burned!).

 

 

 

Maple Strawberry Sriracha Compote

You can manipulate this recipe with strawberry preserves, Sriracha, salt & maple syrup / honey. I had frozen strawberries on hand so I made it from scratch.

 

Ingredients

• 1 cup frozen strawberries
• 1 tbsp Sriracha (add more or less depending on your level of spice)
• pinch of salt
• 1/4 cup maple syrup
• 1 tbsp brown sugar

 

Recipe :

Add all ingredients in a saucepan and cook on med-low. Once the strawberries are cooked through you will have jelly syrup like texture. Drain the strawberry liquid and add the strawberries to blender.If you do not have a blender you can always use a potato masher and some elbow grease.  Boom shaka laka. Delicious strawberry compote!