Couldn’t wake up for the black Friday deals today, so instead I decided to make some black friday meals! I know what you’re thinking… yesterday was Thanksgiving, how can I be making more food?! There’s always time.
First let me explain to you what I had for my vegan Thanksgiving dinner at the family’s house:
Lentil Loaf smothered in vegan gravy (recipe follows)
Steamed green beans
Earth Balance buttered mashed taters
Salad with balsamic vinaigrette and black olives
and for dessert warm apple crisp literally from oven to plate!
The vegan lentil loaf was a creation from many different recipes: The Vegan Table’s Old Fashioned Lentil Loaf, The New Farm Vegetarian Cookbook’s Lentil loaf, and Whole Foods Market’s Celebration Lentil Loaf
Thanksgiving Lentil Loaf
2 cups lentils, dry
2 cups quinoa, cooked
1 red bell pepper
1 green bell pepper
8 garlic cloves
10 oz. mushrooms (we used white)
1/4 cup red onion
2/3 – 1 cup whole wheat bread crumbs
2 tsp. fresh sage
1/4 tsp. each of thyme, paprika, and onion powder
1 Tbsp. olive oil
Put the lentils in a saucepan with 4 cups of water and bring to a boil; lower the heat and simmer, covered, until all the water has been absorbed.
Meanwhile, saute all the vegetables with the oil in a skillet until crisp tender, they will cook the rest of the way through in the oven.
Combine all the ingredients in a bowl.
Press firmly into a large (16X9) baking dish…
and bake in a 350 F oven for 35-40 minutes or until set and darkened on the top.
Let rest 10 minutes before slicing. Enjoy!
… I want to tweak this recipe, it was very filling and great tasting, but it needed moisture. I wanted to add a half cup of vegetable broth added along with the bread crumbs, which may add the needed moisture to counter the dry breadcrumbs.
All in all though I gave this a thumbs up!!
Today we made a great apple cake!! This was based on another recipe I saw in The New Farm Vegetarian Cookbook.
1/2 cup oil
1 cup sugar
2 cups all purpose flour
2 cups apple butter
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. each nutmeg and ginger
1/2 tsp. vanilla
1/2 cup raisins, rehydrated
1/2 cup walnuts, chopped
Mix the oil and the sugar in a bowl until well incorporated;
add the applebutter and vanilla. In a separate bowl, mix together with a whisk, all the dry ingredients.
Add the dry ingredients to the wet ingredients and beat/mix until smooth.
Pour into a lightly oiled and floured 9X13 pan (or a loaf pan)…
and bake at 350 F for 30-35 minutes. Let cool on a drying rack then enjoy plain or with a little bit of vegan buttercream on top!!
Another black Friday meal we had today was leftover kale soup…
What a great start to the day :) Now it’s time to join all the shoppin’ crazies out there and get our shop on! The runners high from yesterday’s Volvo 5K is still with me!! Here we go…