Mushroom Lentil Loaf

Ingredients

1 cup green or brown lentils
3 cups low-sodium vegetable broth
2 tsp grapeseed oil or coconut oil
1 small yellow onion, diced
8 oz cremini mushrooms, diced
2 garlic cloves, minced
1 cup rolled oats
2 large free-range eggs
2 Tbsp unsalted tomato paste
2 tsp dried thyme
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp liquid smoke (optional)
1 cup grated carrot
1/2 cup chopped walnuts
1/2 cup dried cranberries
 

Directions

Rinse lentils and then combine them with vegetable broth in medium-sized saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes, or until tender. Drain any excess liquid and set aside.

Preheat oven to 350 F (180 C) and grease 9 x 5 in (23 x 13 cm) loaf pan.

Heat oil in large skillet over medium heat. Add onion and heat until softened, about 5 minutes. Add mushrooms and garlic; heat until mushrooms have softened.

Place oats in food processor container and pulverize into coarse powder. Blend in 2 cups (500 mL) cooked lentils, eggs, tomato paste, thyme, cumin, salt, pepper, and liquid smoke (if using) into a coarse mixture. Place in large bowl and stir in remaining lentils, onion mixture, carrot, walnuts, cranberries, and mushrooms.

Place mixture in loaf pan and press down firmly into an even layer. Bake for 40 minutes, or until set in the middle and darkened around the edges. Let cool for several minutes before slicing.

Serves 6.

Single-Serving Baked Dairy-Free Macaroni and Cheese

Ingredients

2/3 cup raw unsalted cashews
1/2 cup grated carrot
1 cup boiling water
1/4 cup nutritional yeast
2 Tbsp Dijon mustard
1/2 garlic clove, minced
1 tsp sea salt
1 tsp white vinegar
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
2 cups uncooked gluten-free or whole grain macaroni noodles

Directions

Preheat oven to 350 F (180 C). Line large rimmed baking sheet with parchment paper; set aside.

To prepare cheese sauce, in blender, combine raw cashews and grated carrot with boiling water. Carefully blend until smooth. Add remaining sauce ingredients and purée until completely creamy. Set aside.

To prepare noodles, bring large pot of water to a boil. Add noodles and cook according to package directions. Drain; do not rinse. Place hot pasta back in pot and stir in prepared cheese sauce.

Divide mixture evenly among 6 small ovenproof 250 mL glass Mason jars. Place uncovered jars on prepared baking sheet. Bake for 15 minutes, until bubbly. Cool slightly until you can comfortably use an oven mitt to fasten lids of jars.

Transfer to thermal lunch bag with a hot water bottle to keep warm, along with forks. Since there are no eggs or dairy, there is little risk of spoilage at this temperature during travel time.

Serves 6.

Curry Salmon Patties with Sauteed Mushrooms and Spiced Sweet Potatoes 

Ingredients

Potatoes
2 lb sweet potatoes, peeled and cubed
2 Tbsp butter, ghee or coconut oil
2 Tbsp pure maple syrup
1 tsp cumin
1 tsp ground ginger
Salt and pepper, to taste

Mushrooms
1 Tbsp butter
4 cups white button mushrooms, sliced
1/3 cup dry red wine

Salmon Patties
2 – 5.6 oz (160 g) cans sockeye salmon
1/2 cup rolled oats
1 large egg
1/2 red bell pepper, finely diced
1 shallot, finely diced
2 tsp curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
1 Tbsp extra-virgin olive oil

Directions

Potatoes: On stovetop, steam sweet potatoes until very tender. In large bowl, mash potatoes with fork or potato masher along with butter, maple syrup, cumin, ginger, salt, and pepper.

Mushrooms: Melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in red wine and cook for another 10 minutes or until most of the wine has evaporated. Season with salt, if desired.

Salmon Patties: In large bowl, flake canned salmon with a fork. Mix in oats, egg, red pepper, shallot, curry powder, lemon juice, and black pepper. Form into 4 equal-sized patties.

Heat olive oil over medium heat in skillet and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart, and cook for an additional 3 minutes. Serve patties with mashed sweet potatoes and top with mushrooms.

Serves 4.

Recipes from Alive.com