Lentil Loaf

This has been a favorite dish to make this holiday season. It is easy to make and very tasty!

This recipe is from Simnett Nutrition:

Ingredients:

Lentil Mix:

• 2 cups cooked lentils (you can buy these already cooked at Trader Joe’s or make your own from dry – cover the lentils with water in the instant pot and cook on high pressure for 17 minutes)
• 1 cup rolled oats, ground into flour
• 1/2 cup walnuts, ground
• 2 tbsp ground flax seed

Veggie Mix:

• 1 carrot, chopped
• 2 stalks of celery, chopped
• 1/2 red onion, chopped

Sauce Mix:

• 1 tbsp tahini
• 2 tbsp tomato paste
• 1/2 cup vegan BBQ sauce (any brand will work!)
• 2 tsp vegan worchestershire sauce

Spice Mix:

• 1/2 tbsp thyme
• 1/2 tbsp cumin
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder

Frozen:

• 1/2 cup peas

Directions:

1. Combine all lentil mix ingredients into a large bowl.
2. Saute together the veggie mix. While this is sauteing, in a small bowl make the sauce mix then set aside, and in another small bowl make the spice mix and set aside.
3. Once the onion is translucent from sauteing, transfer to bowl with the lentil mix.
4. Add the sauce and spice mixes to the bowl and the frozen peas. Mix together well with your hands.
5. Once mixed, place in a large loaf tin lined with parchment paper.
6. Bake 35-40 minutes at 350F. After done baking, top with BBQ sauce or ketchup and bake for another 5-10 minutes.
7. Remove and let cool before cutting.

African Sweet Potato and Peanut Stew

Easy and delicious! The original recipe is made on the stove top but last time we made this we used the Instant Pot. Directions for both are below!

This recipe is from Fresh Off the Grid:

Ingredients:

• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium sweet potato, chopped into ¼ inch cubes
• 2 cups broth
• 1 (14.5oz) can diced tomatoes
• ¼ cup peanut butter
• 2 teaspoons New Mexico chili powder
• 1 (14.5 oz) can chickpeas, drained
• 2 cups tuscan (aka lacinato or dino) kale, destemmed and chopped
• brown rice

Stove Top Directions:

1. Saute the onion in water for about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.
2. Add the sweet potato, broth, tomatoes & their juices, peanut butter, and chili powder. Stir well to ensure the peanut butter is thoroughly mixed in and there’s no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
3. Once the sweet potatoes are tender, add the chickpeas and the kale. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.
4. Serve over brown rice.

Instant Pot Directions:

1. Use the saute feature on the instant pot to saute the onion in water for about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
2. Add all other ingredients, EXCEPT the kale and rice.
3. Set to manual, high pressure for 10 minutes.
4. Let it release naturally.
5. Once the pressure comes down naturally, stir in the kale.
6. Serve over brown rice.