It's Thanksgiving time, and that means it is the season for warm plates of comfort food and sweet gatherings with family and friends. This recipe provides the comfort food you crave, but with plenty of nutrition. We love this recipe because it complements all of your Thanksgiving favorites, such as mashed potatoes, stuffing, and veggie dishes. Serve this as a healthy Thanksgiving dish for the whole family. Or prepare this easy recipe on any weeknight for a quick, healthy, and seasonal dinner.
1 tbsp olive oil
½ onion, finely chopped
3 cloves garlic, minced
1 medium-large carrot, grated
1 rib celery, thinly sliced
1½ cups kale, shredded and tightly packed
1½ cups mushrooms, thinly sliced
¼ tsp thyme
¼ tsp oregano
1 tsp salt
black pepper to taste
1 cup overcooked green lentils
1 cup cooked brown rice
⅓ cup oat flour (or ground oats)
3 tbsp ground flax seed
2 tablespoons nutritional yeast
½ cup ground walnuts
¼ cup dried cranberries
Cranberry Glaze (optional)
3 cups fresh or frozen cranberries
1 cup sugar
1 cup water
1. Cook your brown rice and lentils. The whole cooking process will go by much faster if you happen to have leftovers of either ingredient on hand, but cooking them fresh is perfectly fine too.
2.Prep and chop all of your ingredients. Try to keep everything relatively small, your loaf will hold together better that way.
3. Preheat your oven to 400°F.
4. Heat 1 tbsp oil in a large frying pan and heat over medium-high. Once your frying pan is heated, add the onion, garlic, carrot, celery, and kale. Sauté until the onion starts to become translucent (about 2 minutes.)
5.Add the mushrooms, oregano, thyme, salt and pepper and continue sautéing until everything is just tender.
6. In a large bowl, combine the sautéed vegetables, brown rice, lentils, oat flour, ground flax seeds, nutritional yeast, walnuts, and cranberries.
7. Mix everything VERY thoroughly. It's best to mix everything quite roughly so that you're mashing some of the ingredients together. This is really important for proper binding in this recipe.
8. Firmly press the mixture into a parchment paper lined loaf pan or 9x9 cake pan.
9. Bake for 25 minutes. Remove from oven, pour the glaze over the loaf and bake for another 10-15 minutes.
10. Remove from oven and let sit for 10-15 minutes to fully set.
To make the cranberry glaze:
1. Rinse cranberries.
2. In a saucepan combine the cranberries, sugar, and water, and bring to a boil. Turn heat down to medium and simmer for 5 minutes (until the skins have broken.) Refrigerate before serving. The sauce will thicken up as it cools.
Photo credit: http://www.veganricha.com/