Happy New Year!!!!
One of the biggest changes I made last year was that I became a vegan. It is one of the best decisions I have ever made in my life. I am happier, lighter, a faster runner and eating the most delicious food ever!
I do quite a bit of research online and through cookbooks for recipes. Some I do not change, but a lot of times I take several different recipes, make my own changes and come up with my own.
My husband has not fully converted, but we still had a vegan Christmas dinner!! I was so happy!!
So throughout this year I would like to share some of my recipes with you from time to time. I will still be blogging about my jewelry and quilts, but wanted to share this side of my life with you also.
Here was Christmas dinner:
I did a lentil-nut loaf that was wrapped in pastry (a take on wellington), mushroom gravy, mashed potatoes & green bean casserole….all vegan 🙂
Below is the loaf before I sliced and served it.
I am going to share the lentil-nut loaf recipe with you below.
My cousin, Tara, did a vegan banana cream pie with was OVER THE TOP!!!
I hope I can inspire you to try some of these recipes.
1 cup cooked brown rice
1 cup cooked lentils (i have also substituted 1 can of black eyed peas, rinsed and drained)
1 cup uncooked instant oats
2-3 cloves of garlic minced
1 medium onion, finely chopped
1 medium carrot, grated
1 red bell pepper, finely chopped
1/2 cup walnuts (or other nuts you have on hand) finely chopped
1/2 cup tomato puree
1/4 cup black olives, finely chopped
3 tablespoons tamari sauce (or soy sauce)
1/4 cup red wine
1/4 cup panko bread crumbs
Juice of half a lemon
2 tablespoons of mustard
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
salt and pepper to taste
In a large mixing bowl mix all the ingredients together until mixed well.
If you are going to roll it in pastry, form into a log and wrap in pastry. Place on a baking sheet with parchment paper.
If you want to make a traditional loaf, then lightly oil a loaf pan. Press mixture into loaf pan pressing out any air pockets.
Bake for 40-50 minutes, covered for the loaf. Then uncover and bake for another 20 minutes.
For the wellington style loaf bake until the pastry is a nice golden brown. This was about 80 minutes, but check it after 45 minutes.
Allow both to stand at room temperature for 15 minutes and then carefully slice.