Tag Archives: Walnuts

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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Tasty Veggie Vegan Spaghetti with Spinach and Walnut Pesto

tasty veggie spaghetti

I cannot stress enough how amazingly tasty this spaghetti is!!!

I have to confess that I have a pretty weird relation with spaghettis. I love pastas and have a pretty healthy relation with most of them… except spaghettis. When I was a kid, I was always asking for my spaghetti sauce to be in a separate bowl, and would eat my spaghettis with butter and parmesan. I ate all other pastas with the sauce directly topped on, but it was just impossible for me to tolerate sauce over (or even in the same plate as) spaghetti. I had to eat them separately. For me, they just didn’t belong together. Even if my mother was doing the best spag sauce in the world, I just didn’t like the way it felt on spaghetti. Weird, I know.

Despite this trauma (hehe!) I decided to give today’s spaghetti recipe from The Gourmet Vegan a try. Well, this was just an incredible harmony in my mouth. I just never, never had such a good spaghetti. And the pesto sauce just felt so right on those pastas! Maybe it’s related to the fact I cooked this recipe with gluten free rice pastas… Maybe that’s where the magic comes from to me… Well, it works for me and I’ll keep doing it again and again. Thanks to the Gourmet Vegan for having me reconcile with the most popular pasta of all! I’ve made some tiny chances from the Gourmet Vegan recipe but it’s pretty much the same.

The spinach and walnut pesto is totally yummy and I really enjoy the fact that it is a lot less expansive than the regular basil/pine nuts/parmesan pesto.

pesto pour spaghetti marocain

Ingredients :

For the pesto :

  • 100 g ( 4 oz ) fresh spinach
  • 40 g ( 1.5 oz ) toasted walnuts
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons nutritional yeast
  • 1 large clove garlic
  • 1/4 cup groundnut oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

For the spaghetti :

  • 150-200 g ( 6-7 oz ) of spaghettis (I used rice spaghettis)
  • 10 tbsp of the water kept from the spaghetti cooking
  • 1 teaspoon coconut oil
  • 1 red onion, finely chopped
  • 1 orange bell pepper, chopped
  • 1 handful green beans, sliced and chopped
  • 120 g ( 5 oz ) tinned or freshly cooked chickpeas
  • 2 tbsp capers (or chopped olives)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon caraway seeds
  • 1 tsp chili flakes (optional)
  • 1 large tomato (or 1/2 cup cherry tomatoes) chopped
  • 30 g ( 1 oz ) fresh spinach leaves
  • Handful of fresh rocket leaves or any mixed greens

Instructions :

Prepare the pesto by putting all the pesto ingredients in a food processor and mix them until you reach the desired texture.

While the pastas are cooking, cook the vegetables in a pig pan. Bring the coconut oil to medium heat and cook the onions, green beans and bell pepper for 5 minutes.

Add the spices and chickpeas to the pan, plus 10 tbsp of water from the pasta’s cauldron and cook for another 5 to 6 minutes, until vegetables looks cooked but still a little bit crunchy.

Add the pesto to the vegetable mixture and let it heat for a minute. When you are ready to serve, add in the pastas, the tomato, the capers and the spinach. Adjust seasoning with salt and pepper, if you want to.

Serve on plates or bowls and garnish with aragula (or mixed greens).

légumes pour spaghetti marocainspaghetti marocain qui cuitservice spag marocain

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