Entrees

SUNSHINE LOAF

2 c. grated carrots 1/2 c. coarse bread crumbs

1-1/2 to 2 c steamed brown rice

1/2 c peanut butter diluted with 1 cup nut milk

1 T onion powder 1/4 tsp. sage 1/2 tsp. salt

Mix nut butter with rice. Add carrots and remaining ingredients using bread crumbs as needed. Put into baking dish and bake 45 to 55 minutes at 350^o. Serve with gravy if you like.

LENTIL ‘MEATLOAF’ CASSOROLE (VEGAN)

1/2 c. dry red lentils 3/4 c. steel cut oats

1-1/3 c. vegetable stock 2 c. water

1/4 c. ketchup 1 c. rolled oats (add 2 T of polenta)

3 T coconut aminos 1/3 c. nutritional yeast

2 T flax meal 2 T tahini

1 T Worcestershire sauce 1 T maple syrup

1 tsp. paprika 1/8 tsp cayenne

1 tsp. smoked paprika Salt (approx. 1 tsp.)

For the glaze:

1/2 c ketchup; 1/2 c. brown sugar; 1/2 c. water – Mix together.

Instructions:

1. In a large pan, combine the lentils, vegetable broth, water and steel cut oats.

2. Bring to a boil, turn down and simmer for 15 minutes, or until most of liquid is absorbed.

3. Preheat oven to 375^o.

4. Once the steel cut oats and lentils are cooked, add in the remaining ingredients and stir well.

5. Transfer the mixture to an 8 x 8 glass baking dish, cover and bake for 25 minutes. Or a loaf pan and bake for 40 minutes.

6. Remove the cover, brush on the glaze and bake for another 7 minutes.

7. Serve immediately or refrigerate for later. It also freezes well.

GARBANZO PATTY

From “The Autoimmune Plant Based Cookbook by Mercy Ballard, RN & Dr. Joyce Choe

Ingredients:

1 cup garbanzo beans, soaked overnight
1/2 onion
1 celery stalk
1/2 tsp. unrefined salt, add at the end of cooking time.

Quinoa-Buckwheat:

1/2 cup quinoa, soaked overnight and rinsed
1/2 cup buckwheat groats, soaked overnight and rinsed
1/2 tsp. unrefined salt
2 cups sunflower or pumpkin seeds, soaked overnight and rinsed
1 cup onion, chopped coarsely
4 cloves of garlic minced
1/2-1 tsp. unrefined salt, to taste
1/4 cup ground flax seed
2 Tbs. Super Antioxidant Seasoning (optional – See recipe in Sauces)

DIRECTIONS

Soak garbanzo beans, quinoa, buckwheat and seeds overnight
Place beans, onions, and celery in saucepan and cover with enough water so that the water level is approximately 1 inch over the level of the beans.
Cook for one hour, or until soft.
Add salt and cook for 5 minutes more.
Place quinoa, buckwheat, and ½ tsp. salt into a saucepan with 1 cup of water and bring to a boil.
Simmer for approximately 15 minutes.
In a food processor, pulse the beans until they are finely processed (not a creamed) (I drained most the water at this time, but saved to put most or all back in later).
Pulse the seeds until finely processed and place in the bowl with the beans.
Process the quinoa and buckwheat in the processor until finely processed. Place this into the mixing bowl as well.
Ass the garlic, 1 tsp. salt, ground flaxseed and chopped onion to the processed ingredients and mix well.
Use the lid of a small-mouthed canning jar to form the patties.
Line a baking tray with parchment paper and place the patties on the lined tray.
Bake at 375 ⁰ F for 30 minutes. Turn patties over and bake an additional 15 minutes.