Monday, February 14, 2011

Valentine's with the kiddos

Today I made a gluten free and vegan mushroom lentil loaf. Rosemary potatoes with a shitake gravy For the pair.
Mushroom lentil loaf
1 cup cooked brown rice
1 cup cooked lentils
1 cup chopped mushrooms
1/2 cup chopped onion
2 tblspn minced garlic
1 cup breadcrumbs (i shred 2 gf bread slices)
Replacement for 2 eggs mine: 2 tblspn flax meal 6 tblspn water heat or let sit until it turns gel like)
Salt, pepper, paprika, other herbs to taste.
Put into oiled bread pan and bake at 350° for 30 to 45 mins. I would suggest covering with foil for a bit as the top tends to get rather crispy.
This is packed full of protein, fiber, and good grain!

For desert I finally got around to preparing this lemon tofu pie. I bought a gluten free pie crust at the grocery store, im not a fan of preparing my own crusts.
3/4 lb silken tofu
1/2 cup sweetener. I used a vegan cane sugar, agave nectar would be a good choice too.
1/2 cup cornstarch or arrow root powder
1/2 cup lemon juice
2 tblspn lemon zest
1/2 tspn nutmeg
Heat starch, water, and sweetener until thick and smooth
Add lemon juice and zest, tofu, nutmeg
Heat until hot but not boiling. Pour into prepared crust. Chill!
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