You are currently browsing the tag archive for the ‘oats’ tag.
Tofu Lentil Loaf
TOFU LENTIL LOAF
This Tofu Lentil Loaf is full of flavor and has a soft-formed consistency with a slightly crispy “crust.” Depending on your oven, feel free to increase the baking the time for maximum crust. The key is to let it go as long as possible before it starts to burn.
Pre-cook the lentils ahead of time for quick assembly. I cook 2 cups dry lentils at a time, then freeze the cooked lentils in 1 cup portions. That way, I have enough for several recipes (or other uses). Thaw lentils before using.
I also portion several recipes’ worth of seasonings in separate jam jars. It saves future time because the spice jars are already open and the measuring spoons are already out!
INGREDIENTS
2 T olive oil
1 C ground oats (measure after ground)
1/4 C ground raw sunflower seeds (measure after ground)
1/8 t sea salt or celery salt
1/4 t ground pepper
1/2 t thyme
1 t paprika
1 T nutritional yeast
1 T dried parsley (or use fresh chopped parsley, to taste)
2 garlic cloves
1/2 medium onion
1 large carrot
14 oz organic firm/extra firm tofu, pressed to remove excess liquid
1 C cooked lentils
2 T ketchup
2 T soy sauce/tamari
2 T tahini
2 T vegan Worcestershire sauce
2 T dijon or yellow mustard
ASSEMBLY
- Pour the oil in the bottom of a 9 x 13 inch glass pan. Set aside.
- Combine the oats, seeds and the dried seasonings in a large mixing bowl.
- Using a food processor, process the garlic, onion, and carrot.
- To the food processor, add the pressed tofu, cooked lentils and the wet condiments and process again until smooth.
- Stir the wet mix into the dry mix.
- Spread into the glass pan and bake at 375 degrees for 50-60 minutes.
- Cool 10 minutes before serving.
Enjoy!
Ski road trip time!
In this post, let’s talk about what vegan skiers can do to eat a quick, healthy breakfast without leaving the hotel room.
We just spent a long weekend at Big White Ski Resort. Thanks to my Visa Rewards, we stayed for free in the White Crystal Inn.
When we arrived on Thursday March 14th, our view looked liked this:
Sunday March 17th we woke up to this:
Our “standard” room had no kitchen, but it did have a coffee maker, mini fridge, microwave, and toaster.
For our trip, I packed a couple bins full of the essentials, including a small cutting board and knife.
We brought a cooler to transport our green leafies, celery, apples, non-dairy milk, nut butter and jam. I brought our Vitamix blender so we could make green smoothies right in the room.
Large “beer cups” are handy for smoothies in the morning and apres ski beverages in the evening.
I brought our toaster, not realizing that the room already had one.
Eric likes to have toast with his breakfast smoothie.
I could have brought some oats to make oatmeal in the microwave,
but this time I opted for cold cereal with walnuts, raisins and non-dairy milk.
Segmented grapefruit is easy to prepare in the room.
I brought my grapefruit knife, some travel bowls and a set of utensils.
Time to get some untracked powder…
Freeheel Vegan 