Hellobee Boards

I made this meatless loaf a few nights ago, and it was really good.

http://www.savvyvegetarian.com/vegetarian-recipes/lentil-loaf.php

Ingredients:

1 cup brown lentils
1/2 cup bulgar
Gluten Free Option: 1/2 cup short grain brown rice
3 cups unsalted vegetable stock OR 3 c. water + 2 vegan vegetable bouillon cubes
1 Tbsp olive oil
1 - 2 cloves garlic, peeled and minced
1 Tbsp fresh ginger, peeled and minced
1 small carrot, peeled and grated
1 stalk celery, diced
1/2 cup minced red bell pepper
1 tsp gr coriander
1 tsp paprika
1/2 tsp ground rosemary
1/2 tsp thyme
2 Tbsp unsalted tomato paste
1 Tbsp tamari soy sauce or Braggs liquid aminos
1 cup fresh bread crumbs: tear 4 slices stale whole wheat bread into chunks, and whiz in a blender to make crumbs
Gluten Free Option: Use gluten free bread instead of wheat bread
Black pepper
Directions:

Protein Ebook
Cover the lentils in boiling water and let soak for one hour
Drain lentils
Bring lentils and bulgar (or short grain brown rice) to a boil in the vegetable stock, reduce to a simmer and cook uncovered for 30 minutes, stirring occasionally, until the liquid is absorbed. The lentils and bulgar should be the consistency of thick porridge at this point, with the lentils and bulgar quite soft. If not, add a bit more water and continue cooking
Meanwhile, sauté the garlic and all the vegetables in the olive oil
Preheat oven to 350 degrees F
Add the lentils and bulgar or rice, breadcrumbs, tomato paste, and tamari or Braggs to the sautéed vegetable. The mixture should be sticky and pliable, a bit like muffin batter, not doughy or stiff. If it seems too stiff or dry, add a bit more tomato paste or a Tbsp of oil or tahini.
Add salt and pepper to taste
Cook for 5 - 10 minutes, stirring, until the mixture is quite thick. Skip this step if the mixture seems quite thick already
Press mixture into the oiled loaf pan, and bake uncovered at 350 degrees for 45 minutes

I changed a lot, though.

1/2 brown lentils, 1/2 red, because that's what I had.
Quinoa instead of bulgar
Significantly more garlic
Ground ginger instead of fresh
No carrot, celery or bell pepper, but I did add diced onion, yellow squash and zucchini.
Half panko/half whole wheat breadcrumbs
Added a packet of dry onion soup mix to the vegetables, and a bit of stock as it cooked.
Before I put it in the pan I tempered in two eggs, and put a ketchup/brown sugar mix on top the last 15 minutes.

I could obviously tell that it wasn't meatloaf, but D asked if it was!

I got this recipe from some of you wonderful HB ladies and I LOVE it! It makes me feel healthy bc it's just veggies in olive oil and herbs. I add extra zucchini bc I love it, sliced baby portobellos, and put in a whole head of peeled garlic (whole garlic cloves). I pile it in a 9x13 dish and bake for 1.5 hours until everything is cooked through and roasted. I eat it by the spoonful as a side dish or pile it on pieces of baguette. Lately I've been added sliced jalapeños (with seeds!) and I love the spice/heat!

http://www.thewednesdaychef.com/the_wednesday_chef/2013/07/the-best-roasted-vegetables-ever.html

These were great and I've even done it with larger pieces of chicken, like legs and thighs: http://damndelicious.net/2013/12/06/baked-honey-sriracha-wings/

@sandy: those look delicious!!!

@Boogs: gimme all the srirachas!

I made these with coconut sugar instead of brown and bacon fat instead of butter (LO has mspi). They were a hit all around.

http://www.budgetbytes.com/2011/01/apple-spice-pork-chops/

I tried this chicken enchilada soup last week, and it was a big hit! Next time I'll double it and freeze the leftovers.
http://www.thekitchn.com/slow-cooker-recipe-chicken-enchilada-soup-recipes-from-the-kitchn-193675

@JessKas: I know! Make it, I swear you'll love it!