How amazing is this weather! What a better way to enjoy this Thanksgiving long weekend; enjoying the sun, and having a great big feast with your family. I’m hoping your all still planning on going Meatless on this thanksgiving ‘Turkey’ eating Monday! Below I’ve included some delicious recipes to get you through your Vegetarian Thanksgiving feast.
Lentil Loaf with Mashed Potatoes
So nourishing and filling, this loaf is the perfect alternative to a turkey feast!
1/2 cup Green lentils, rinsed (be sure not to use red lentils)
1 1/2 cups long grain rice, cooked
2 cloves garlic, minced
2 1 /2 cups water or vegetable broth
3/4 tsp sea salt
2 tsp dried basil
2 tsp dried parsley
1 red onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, thinly sliced or diced
1 cup bread crumbs
1 tbsp dijon mustard
1-2 eggs, lightly beaten (optional, omit to make vegan)
Preheat oven to 350. Lightly oil a 9x 5 loaf pan
In a medium saucepan, place lentils and vegetable broth (or water) and bring to a full boil. Reduce heat, cover and simmer for 30 mintues. Add 3/4 teaspoon of salt, then continue simmering for about 15 minutes or until lentils are soft and the water has been absorbed.
In a medium sized skillet, saute onions and garlic in oil until translucent. Add celery and carrots, cover and cook for 5 minutes. Pour cooked vegetables into a large mixing bowl and combine with bread crumbs, rice, lentils, seasonings and eggs (if using), mix well. Place mixture in loaf pan. Spread a thick layer of mashed potatoes (recipe below) on top. Bake uncovered for 30 minutes.
2 lbs yukon gold potatoes
Sea salt and pepper to taste
Boil potatoes for 20 minutes or until done. Drain potatoes, reserve 1 cup of the cooking liquid. Mash potatoes, adding 1/2 cup of liquid. Season with salt and pepper. Add more liquid if necessary.
Pumpkin Spice Bread
This gluten free treat is great for dessert or breakfast. Feel free to replace the pumpkin with butternut squash for equally delicious results!
Makes 1 LOAF
2 1/4 cups brown rice flour
1/2 cup tapicoa flour
2/3 cup whole cane sugar, lightly ground
2 tsps baking powder
1 1/2 tsp xanthan gum
1 tsps baking soda
2 tsps cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp sea salt
2 1/4 cups canned pumpkin puree
1/4 cup water (add only if needed)
1/3 cup melted virgin coconut oil
2 tsps vanilla
1 cup chopped pecans, optional
1 cup zante currants or raisins, optional
Preheat oven to 400. Oil one 9 x 5-inch bread pan or twon 8 x 5-inch bread pans.
in a large bowl combine the brown rice flour, tapioca flour, sugar, baking powder, xanthan gum, baking soda, spices and salt. Mix well.
Place pumpkin puree in a small bowl and whisk it together with water, melted coconut oil, and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Add the 1/4 cup of water if your batter seems to dry. Your pumpkin puree may have enough moisture already. Fold in chopped pecans and zante currants if using.
Place batter into an oiled bread pan or you can aldo make these into muffins. Bake for about 50 to 60 minutes for 9 x 5 inch loaf or 35 to 40 minutes for two 8 x 4 inch loaves. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.
Have a Happy Monday!