Lentils, whole grain quinoa, and a vegetable medley team up to make this loaf a fibre powerhouse. Serve it with your favourite salsa.
3/4 cup (180 mL) brown/green or beluga lentils
1/2 cup (125 mL) quinoa
2 tsp (10 mL) vegetable oil
1 small onion, chopped
1 carrot, chopped
1 cup (250 mL) cremini mushrooms, sliced
1 red pepper, chopped
1/2 cup (125 mL) pecans, roughly chopped
2 eggs, slightly beaten
3/4 cup (180 mL) quick-cooking oats
3/4 cup (180 mL) oil-packed sun-dried tomatoes, drained and chopped
1 cup (250 mL) fresh parsley or cilantro, chopped
1 Tbsp (15 mL) curry powder
Salt and pepper to taste
Preheat oven to 350 F (180 C).
In medium saucepan, bring lentils and 2 1/2 cups (625 mL) water to a boil. Reduce heat to low and simmer covered until lentils are tender, about 25 minutes.
In separate small saucepan, bring quinoa and 1 cup (250 mL) water to a boil. Reduce heat to low and simmer covered until water is absorbed, about 10 minutes.
In sauté pan, heat vegetable oil over medium. Add onion, carrot, and mushrooms to the pan and cook until vegetables have softened, about 5 minutes. Stir in red pepper and continue to cook for 3 minutes.
Remove vegetables from pan and toast pecan pieces until browned and fragrant, about 4 minutes, stirring frequently.
In large bowl, add all the ingredients and mix well. Transfer mixture to loaf pan and press down until even. Bake until firm and golden brown, about 50 minutes. Let rest for 10 minutes before unmoulding and slicing.
Each serving contains: 461 calories; 21 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 59 g carbohydrates; 18 g fibre; 116 mg sodium
source: "Load Up on Lentils", alive #336, October 2010
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
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