Serves 6 to 8.
This is one of my readers’ favourite recipes. It’s vegetarian and both dairy and gluten free. The fibre-rich lentils make this recipe heart healthy and detox friendly. Perfect for making on a Sunday afternoon and enjoying for lunch during the week. It freezes well too. Serve slices of this comforting loaf on a bed of peppery arugula or spinach.
If you find the finished loaf a little crumbly, it’s likely because you overcooked the lentils. Solution: enjoy the loaf with a generous dollop of extra-virgin olive or hemp oil and a drizzle of balsamic vinegar on top.
Preheat oven to 350 F (180 C). Grease 13 x 9 in (3 L) baking dish with coconut oil.
In medium saucepan, bring lentils and 2 1/2 cups (600 mL) water to a boil. Reduce heat and simmer, partly covered, just until tender, 15 to 25 minutes. Be careful not to overcook lentils.
Meanwhile, in separate small pot, bring quinoa and remaining 1 cup (250 mL) water to a boil. Reduce heat and simmer, partly covered, until fluffy, about 15 minutes.
Meanwhile, melt coconut oil in large saucepan over medium heat. Cook onion, mushrooms, and red pepper, stirring frequently, for 5 minutes or until tender.
In large bowl, combine lentils, quinoa, mushroom mixture, eggs, garlic, parsley or cilantro, oats, pecans or almonds, curry powder, salt, and pepper to taste. Mix well with your hands. Transfer mixture to baking pan. Bake for 30 to 35 minutes or until golden brown. Serve on bed of arugula or spinach.
This recipe is part of the Joyous Recipes collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.