- sugar snap peas
- lentil loaf
- 1 mineola
- Brussels sprouts
Lentil LoafI tried to get fancy with a ketchup design.
- 1 small onion, chopped
- 3 cloves garlic, minced
- half bell pepper, chopped
- 1 zucchini, small dice
- 4-5 button mushrooms, chopped
- 1/2 tablespoon olive oil
- spices (I used crushed red pepper, more garlic, some cumin and salt and pepper)
- 2 cups cooked French lentils
- 1 cup cooked brown rice
- 1/2 cup bread crumbs
- 1 tablespoon tomato paste
- 1/4 warm water
- Preheat the oven to 375F.
- Heat the olive oil in a frying pan and add the onions, garlic, bell peppers, zucchini, and mushrooms. Saute until they become tender. Add the spices and cook for a minute or two more.
- Mush together all of the other ingredients (preferably with clean hands) or use a big spoon. Add the vegetable mixture and mix well. If the mixture seems too dry, add a bit of water with the tomato paste dissolved in it. If it seems too wet, brown rice or breadcrumbs should do the trick.
- Grease a loaf pan with some olive oil. Spread the lentil loaf mixture evenly in the pan and top with ketchup.
- Cover pan with tinfoil and place in the oven for 45 minutes. Uncover and bake for another 15-20 minutes – until the top looks crusty and a toothpick comes out clean.
Gratuitous side shot. I understand that brick of mushed together lentils, rice and vegetables may not appeal to everyone. But I swear it's really tasty. I think adding in the tomato paste water makes it extra tasty. Anyway, I won't rave on. Try it for yourself.
Same delicious vegetable frittata and 2 slices of Ezekiel toasted in the office toaster. Needless to say, there are a few, shall we say, gastric repercussions to eating a zillion vegetables in one day. Deal with it.