Nut Crusted Lentil Loaf

I thought this nut-crusted lentil loaf is appropriate for the holidays. Since I celebrate Easter I thought what could be better than a hearty loaf.

This lentil loaf was inspired in part by an African lentil soup recipe. So I thought why not incorporate those flavors. Of course, the health benefits of lentils are incredible and an important staple in a whole food plant-based lifestyle.

However, using just lentils wasn't exciting enough, so I added some black beans, mushrooms, and spinach. Those ingredients not only improve the nutritional balance of this dish but give it a little bit more flavor.

To add a "bite" and texture to the lentil loaf, I thought I would crust the loaf in nuts. I used assorted nuts in this case, but feel free to use your favorite ones.

For the sauce, I would recommend a red bell pepper sauce or a tomato olive sauce with a hint of heat. The sky is the limit as to what kind of sauce you chose. 

In the end, I made a simple Marinara sauce using only garlic,...

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Hearty Vanilla Rice Pudding

In today's live stream, I have cooked a hearty vanilla rice pudding with raisins, nuts, and blueberries. It is the kind of comfort food I crave on snowy days like today. Feel free to watch the live stream again.

As usual, all dishes I feature on my live stream are whole food plant-based and oil-free.

This dish is usually cooked with round grain rice, but I borrowed inspiration from India. They cook rice pudding with whole grain rice, cardamom, and saffron.

However, I wanted to preserve e some features of this rice pudding from the memories I had when my mom cooked us rice pudding. 

She would cook it with round grain rice, milk, and cinnamon and would later top it with mandarin oranges from a can. Soooo delicious, but loaded with sugars.   

Recipe:

1 cup whole grain rice, Basmati

2 cups of water

2 cup almond milk, more if needed

1 tsp vanilla

1 tsp cinnamon

1 cup assorted raisins, cranberries, and nuts

1 cup frozen blueberries

Juice from one lemon

Juice from...

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Vegan Zucchini Pancakes with Tomato Basil Sour-Cream | Oil-Free

 

When it comes to breakfast options, these vegan zucchini pancakes are a refreshing alternative to oatmeals or avocado toasts.

They are easy to cook and very satisfying. Zucchini pancakes also work great as a snack or small lunch option. As usual, this recipe is made with whole food plant-based ingredients and is oil-free.

However, if you want to lose weight I recommend not using the "sour cream" and rather use a vegetable stew instead.  Since the "sour-cream " is made with cashews, which have a lot of fat. By the way, talking about a tomato basil sour cream, this dish fits perfectly as a condiment to the spelt pizza I cooked the other day.

If the oil-free option freaks you out, I don't blame you. It takes some practice to cook without oil. That said, if you have the right tools, it becomes much easier. 

I prepared these vegan zucchini pancakes in my weekly Live Stream which you can watch on Facebook  as well as on YouTube



 


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