November 1, 2014

Lentil Loaf & 15-Minute Marinara

Good morning, November.
You came in with pouring rain, dreary skies, and 40 degree weather.
Thank you. I love that. (I actually really do <3)

What I don't love is spending 2.5 hours studying and doing my homework for calculus.
But listening to Spotify has really helped me pass the time in a less painful way (cause when isn't math painfu?).

Anyways, the weather just heightens my cravings for warm, comforting food, like this lentil loaf.
Now to be honest, the whole name "lentil loaf" makes me want to cringe every now and then...
it doesn't sound good! And I don't think "meatloaf" sounds all that good either, so I guess there's no way
to make the vegetarian version sound good. But there is a way to make it taste good. And believe me, it tastes good.

This recipe is devoid of nuts, soy, grain, animal products. So what is it made of? 
Good stuff. You'll see. 

(And this is PERFECT for using up all the leftover vegetables in your fridge before going back to the grocery store)

Recipe: 15-Minute Marinara
By: Hannah Claudia

2 tomatoes, chopped
2 tablespoons of sun-dried tomatoes (include the oil too)
3 cloves of garlic, crushed 
2 tsp of oregano
2 tsp of black pepper
a few basil leaves, chopped


1. Add all of the ingredients to a small pot and let it come to a boil.
2. Use a wooden spoon to crush the tomatoes and let it simmer for about 15 minutes.
(feel free to let it simmer for longer, but 15 minutes works fine!)
3. Blend everything up in a blender/food processor

Recipe: Lentil Loaf
By: Hannah Claudia

1 cup of lentils
2 cups of water
3 tablespoons of flax seed meal (just grind up flax seeds in a blender)
about 1/3 cup of water
1/2 an onion, minced
2 small bell peppers, finely chopped
1-2 carrots, shredded
3 white button mushrooms, finely chopped
black pepper, salt, spices (i used a steak spice blend from McCormick)
15-minute marinara sauce


1.  Cook the lentils in the water for about 30 minutes or until softened.
2. Mix the flax seed meal and 1/3 cup of water. Let it sit in the fridge to gel up (about 10-15 minutes).
3. Mix all of the vegetables and lentils together. 
4. Take 1/2 of the veggie-lentil mixture and blend it in the food processor
5. Mix the blended mixture with the rest of the veggies, the flax seed gel/"egg", and spices.
6. Form everything into a loaf shape.
7. Place it on a baking sheet or a loaf pan. (I like the baking sheet because the edges can crisp up slightly)
8. Generously spread the marinara on top.
9. Bake at 350*F for 45 minutes.

and just letting you know, my brother, who is a TOTAL CARNIVORE and generally avoids all vegetarian things I make that have "better meat counterparts" likes this. :)

xoxo, Hannah

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