Wednesday, May 25, 2011

Lentil Loaf and Cauliflower Marinara...and great health news!

Check it out! Our family is being featured on Alicia Silverstone's website -!

So my husband had his health screening at work yesterday, an optional screening offered each year. He did this screening about the same time last year so it was awesome to see the changes since going vegan. His cholesterol (which was pretty good to start with) dropped 32 points, his HDLs increased 9 points, his weigh was down 24 lbs, he dropped 3 inches around the waist, his body fat went down 5 points, his BMI went down too (not sure the number on that one though)!!! When he got home from work yesterday, he said (jokingly) "Well honey, your vegan thing isn't working"...then showed me his stats! He told me I could post this on my blog :-) Sweet supportive husband I have!
I put this together the other day but we haven't eaten it yet! It looks pretty yummy and I am looking forwad to trying it. I will post the recipe, though that might be a bit presumptuous since I haven't tasted it yet!

Lentil Loaf (adapted from Prevent and Reverse Heart Disease)
1 ½ cups lentils
2 ½ cups water
2 onions, chopped
6 chopped mushrooms
2 cups fresh spinach chopped
1 (15oz) can diced tomatoes
2cups brown rice, cooked
1 t garlic powder
1 t dried sage
1 t Mrs. Dash garlic and herb seasoning (I didn't have any of this so I added a few extra spices like Italian seasoning and garlic powder)
½ t dried marjoram
¼-1/2 cup ketchup or bbq sauce

Preheat oven to 350. Cook lentils in 2 ½ cups water until tender. Partially mash lentils in cooking water. Stir fry onions and mushrooms in broth or water. Add spinach. Add onion mixture, tomatoes, rice, and seasonings to lentils. Press into a 9x5 inch loaf pan. Spread top with ketchup or bbq sauce. Bake uncovered for 45-60 min.

I threw this together the other night - it was easy and really yummy. After making the onion rings the other night, there were a bunch of leftover crumbs after baking. I saved the crispy crumbs and used them to sprinkle over the top of this dish! Worked great.

Cauliflower Marinara
2 cups cooked cauliflower ( I used thawed frozen)
3/4 cup marinara sauce
1/2 cup panko seasoned with 1/4 t each garlic powder, salt, and Italian seasoning and tossed with 2 t olive oil

Put cauliflower in baking dish coated with cooking spray. Pour sauce over cauliflower. Sprinkle panko on top. Bake at 400 degrees for 15 min or until browned.


  1. How awesome you got featured on the Kind Life! I tweeted about it :D Yay for you!

  2. That's awesome that you got featured on The Kind Life!! :o)
    I need to get my husband to read your hubbys stats!
    The Lentil loaf sounds good!


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.