The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow From the Inside Out by Angela Liddon

Author:Angela Liddon [Liddon, Angela]
Language: eng
Format: mobi
Tags: Seasonal, Specific Ingredients, Vegetables, Cooking, Vegetarian & Vegan
ISBN: 9781101612736
Google: 97mI-hxruCIC
Publisher: Penguin
Published: 2014-03-03T18:30:00+00:00

Tips: To thicken the tomato gravy, place a ladle of the curry in a mini processor and process until almost smooth. Stir this back into the curry to thicken.

For a grain-free option, serve the chana masala atop a baked potato.

lentil-walnut loaf

This Lentil-Walnut Loaf is adapted from a recipe by Terry Walters—multitalented cookbook author, motivational speaker, and food educator. Raved about by blog readers, husbands, children, and recipe testers alike, this recipe has inspired many people to claim the result is better than traditional meat loaf. Of course I agree! It’s a bit of a fussy recipe, but it’s always worth the time and effort. Be sure to finely chop all the vegetables so the loaf holds together well. I love to serve it with Cauliflower Mashed Potatoes, applesauce, and/or steamed greens. Thank you, Terry, for the inspiration!

Serves 8

PREP TIME: 40 to 45 minutes

COOK TIME: 55 to 60 minutes

soy-free, refined sugar–free, gluten-free option

FOR THE LOAF:

1 cup (250 mL) uncooked green lentils

1 cup (250 mL) shelled walnuts halves, finely chopped

3 tablespoons (45 mL) ground flaxseed

1 teaspoon (5 mL) extra-virgin olive oil

3 cloves garlic, minced

1 medium yellow onion, finely chopped (about 2 cups/500 mL)

Fine-grain sea salt for seasoning, plus 1 teaspoon (5 mL) sea salt, or to taste

Freshly ground black pepper, for seasoning, plus ¼ teaspoon freshly ground black pepper

1 cup (250 mL) finely chopped celery

1 cup (250 mL) grated carrot

⅓ cup (75 mL) grated peeled sweet apple (optional)

⅓ cup (75 mL) raisins

½ cup (125 mL) gluten-free oat flour

½ cup (125 mL) spelt bread crumbs or Sprouted-Grain Bread Crumbs

1 teaspoon (5 mL) dried thyme, or 2 teaspoons (10 mL) fresh thyme leaves

1 teaspoon (5 mL) dried oregano

¼ teaspoon (1 mL) red pepper flakes (optional)

FOR THE BALSAMIC-APPLE GLAZE:

¼ cup (60 mL) ketchup

2 tablespoons (30 mL) unsweetened applesauce or apple butter

2 tablespoons (30 mL) balsamic vinegar

1 tablespoon (15 mL) pure maple syrup

Fresh thyme leaves, for garnish (optional)

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