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.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.