Tag Archives: Apple

Lentils, Nuts and Apple No-Meat Loaf

non-meat loafHi Veggie Pawa readers! It’s been a while since I posted something, I know! So I wish you a late happy New Year! I wish you Health, Strenght and Happiness for 2014! Everything I was so happy to have in 2013 and still wanna keep for all my life (saying the girl which currently has a big flu…)

Monday, I had my friend Vanessa over for Twelfth Night — Omg, I just learned that “fête des rois” was Twelfth Night in English! This explains a lot! I’ve heard about Twelfth Night in Christmas Carols since I was a Child but never knew it was the same thing as “fête des rois”. Hummm… the endless things we can learn while writing a Food Blog!

Well, I had a Twelfth Night tradition — without knowing it — with my friend Vanessa since we were kids ; which is strange, I know, cause almost nobody celebrates Twelfth Night here in Quebec (well, I think)! The reason is simple : Vanessa and I always were close, but we spend most of the Holidays with our families… Which only left Twelfth Night to celebrate together! By the 6 of January, the sh*tload of family parties is over, and we can have our little time together!

This year, we got a little wild and didn’t have the traditional frangipane pastry. Instead, Vanessa’s made the best (non-vegan) log I’ve eaten in all my life! Maybe someday I’ll have the recipe… (Hein, Nessa??)

(To know what’s going on in my head anytime I hear the word “log” click here. I know, I’m kinda geek.)

Here’s a picture of that incredible Chestnut log :vanessa chesnut log

Vanessa also brought a delicious (and beautiful!) salad. The dressing was fabulous. I’ll give you the recipe quite soon!

vanessa's saladHere is the salad before we put the dressing and the cubed fresh apples on it.
dill dressingAnd here’s the yummy Tofu, Dill and Green Onions Dressing! (recipe soon)

I, for my part, made a Vegan Loaf, to stay in the “wintery” “comfort-foodie” mood of the Holidays. I’ve tried another loaf during Christmas time, but this “Oh she glows” recipe (inspired by a Terry Walters‘ recipe) is definitely my favorite one so far! I’ve used the same ingredients, but changed the process a bit to my convenience.

Our dinner was first supposed to be at Vanessa’s place, so my loaf was previously baked and I baked it again to make it warm, so the sauce really dried out! (because of that, I made more sauce to eat with the loaf, but you don’t see it on the pictures) This is a good news! It means your loaf is going to look even better than mine! 😉

Ingredients :

For the loaf :

  • 1 cup uncooked green lentils
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax seeds + 1/2 cup boiling water
  • 1 tsp olive oil
  • 3 garlic cloves, minced
  • 1 1/2 cups diced onion (one big onion)
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated apple
  • 1/3 cup raisins
  • 1/2 cup oat flour (you can do it by putting 1/2 cup oat flakes in your Vitamix)
  • 3/4 cup breadcrumbs
  • 3/4 tsp dried thyme
  • salt & pepper, to taste
  • red pepper flakes, to taste

For the sauce :

  • 1/4 cup ketchup
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 2 tbsp balsamic vinegar

Directions :

Start by cooking your lentils. Put them in a medium sized cauldron with 3 cups of water. Cover and bring them to a boil, then lower the heat to medium, keeping them covered. Cook the lentils until they are well cooked (and even getting a little mushy). It took me 25 minutes. If all the water dries out before your lentils are cooked, add a little bit of water. Once the lentils are done cooking, mash them a little with a fork or potato masher, so the loaf will hold properly.

While the lentils are cooking, toast the walnuts in a pan until they are getting a little roasted, but not burned. Watch them carefully. Should take a few minutes.

Once this is done, whisk ground flax seeds and boiling water together, and set aside.

Preheat your oven to 350F.

Heat a pan to medium (could be the same you used for your nuts) and put the olive oil. Sautee garlic and onion for 5 minutes. Add the celery, carrots, apple and raisins and sautee for another 5 minutes. Add salt and pepper to taste. Remove the vegetable from heat.

In a large bowl, mix all the loaf ingredients together. Adjust seasoning.

Put the mixture in a oiled (or coated with parchment paper) loaf pan and press it firmly. Instead, you can do some mini loaves or muffin size pâtés. I went for a bread loaf and 4 muffin sized ones.

Mix all the sauce ingredients together and put the sauce on top of your loaf.

Put the loaf in the oven for 40 to 50 minutes. If your doing muffin size, you can put them for only 25 minutes so they won’t dry out. Slice carefully and serve.

*** I made a mistake this time and put way too much breadcrumb in my loaf (I don’t know where my head was at!) I added a little water to make it moist again and it was all okay.

green lentilsingredients for no-meat loafcooking vegetables for no-meat loafno-meat loaf before cookingapple no-meat loaf sauceno-meat loaf with textBon appétit!

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Red Velvet Veggie Smoothie

red velvet veggie smoothie

Beets taste good, beets are healthy, but most of all, beets looks f*cking fabulous. Doesn’t this smoothie looks absolutely amazing?!

Beets are so inexpensive at this time of the year it would be a shame not to use them in every possible way. Tonight, I’ll be trying to cook vegetarian borsch for the first time ever. Wish me luck! I hope it turns out great, but I don’t have a lot of experience in western european cooking (nor eating, as a matter of fact… so I guess I just won’t know at all if my borsch is okay or if it’s not…).

Anyway, for the past two weeks I’ve been (successfully) making this delicious smoothie, that was inspired to me by a juice I saw on Vegan Sparkles. I thought the juice looked so good and the ingredients were so promising that I gave it a try in a smoothie form, adding ginger and flax for extra flavour and health benefice.

I really am more a smoothie person than a juice person (hum, “juice person”, that sounds kinda wrong). I feel that both methods have their pros and cons. Juicing allows you to benefits from the nutrients of more fruits and vegetables, as you discards the fibre (and most filling) part of it by the process of juicing. But unless you systematically use all the pulp left in your cooking, I feel that it is an outrageous waste to throw away all the fibres of the fruits and vegetables! I’m more in “the most fibre, the better” way of thinking, which is the reason why I don’t have a juicer and systematically prefer making smoothies to homemade or store bought juice drinking.

Your body needs fibres, a lot of them. Fibres aren’t assimilated by your body but they help everything (including toxins) circulating through (and out of) your body. This is, to me, the main reason why it is so important to eat whole grains and whole fruits and vegetables. Having a fibre dense diet provides you intestinal health ; in fact, it is known to prevent colon cancer and other diseases.

With that being said, let’s get to what made you click on this page, the magnificent Red Velvet Veggie Smoothie! Here are the ingredients you’ll need :

Ingredients :

  • 1 beet (small to medium)
  • 1 apple (small to medium)
  • 1 carrot (small)
  • 1 tsp fresh ginger
  • 1tsp flax seeds
  • ice cubes

How to :

Cut the beet and apple in quarters and the carrot in large trunk. Put all the ingredients in a high-powered blender like Vitamix. Add water until it covers all the ingredients. Also add some ice cubes (I’d say 2 or 3). Blend everything until smooth. You can add some extra ice for serving (or to keep it cold while travelling).

This is going to make around 750ml of smoothie. You can decide to share it or drink it all of your own just like I do! You can also save some for later or for the next day. You’ll just have to shake it well before you drink it.


Have you noticed my cup lid? I love it so much ; it’s perfect to bring smoothies to school! It is a plastic lid to put on regular storing jars. I bought it on Cuppow recently and I’m in love with it! I took the bigger size cause I love to bring big smoothies with be, but it also comes in smaller sizes.

**Note that, if you are from Canada just like me, the shipping fees are quite hight… but well, I was so excited about this lid that I bought it anyway. And I don’t regret it!

**Did you know that Marilyn Monroe used to drink champaign in mason jars?!

photo-19Now this is a big smoothie! 😀 I almost have to hold it with two hands! Love it!

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