Debi’s Lentil Loaf

This is a recipe I sort of threw together one day based on about five different recipes.  I had to take into account all our family’s assorted allergies so it was challenging to find one recipe that would suffice for all of us to eat.

This recipe was super yummy!  We all liked it.  It tasted very meatloaf-like with a good meatloaf-like texture.   I discovered it was best served after it had been in the fridge for awhile and gotten cold.  When it was hot out of the oven, the flavor wasn’t as good and it didn’t really hold together very well.  I’m thinking for future reference that Lentil Loaf sandwiches would be ideal! 🙂

You’ll need to cook enough lentils to make 2 cups of cooked lentils prior to making this meatloaf.

In hot oil, cook until tender:

• 1/4 cup olive oil
• 1 small onion, finely diced
• 1 small carrot, grated
• 1 stalk celery, finely diced
• 1/2 cup green pepper, finely diced
• 2 cloves minced garlic

Stir in:

• 2 tsp vegetable bouillion paste
• 2 tsp ginger
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp rosemary
• 1 tsp thyme
• 2 Tbsp ketchup or tomato paste
• 1 Tbsp gluten-free soy sauce
• 1 tsp black pepper
• 2 tsp salt

In separate bowl, mix together:

• 3 eggs, well beaten
• 1 cup gluten-free bread crumbs

Stir into egg mixture:

• 2 cups cooked lentils
• 1 cup cooked brown rice

Stir vegetables and spices into lentil/rice/egg mixture. Toss thoroughly. Press firmly into loaf pan. Spread with 1/2 cup ketchup over top. Bake 350 for 1 hour. Cool in fridge for 2 hours. Best served cold.

~Debi

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My Favorite Summer Recipe: Debi’s Confetti Salad

Gluten-free.  Meat-free.  Cheese-free.  I even made ours sugar-free.  Sounds like there’s nothing in it but air, doesn’t it?  Nothing but yummy deliciousness, that is! 😀

Debi’s Confetti Salad

• 3 cups cooked rice, cooled (your choice of white, basmati or brown)

Ratatouille: It’s What’s For Dinner!

I love Ratatouille. It’s one of my all-time favorite meals.  We’re having it tonight for dinner to celebrate me completing my first quarter of Grad School — I turned in my last paper of the quarter this afternoon!

So let the holidays begin!  No homework for a month.  🙂

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Ratatouille

Biscuit Taco Casserole

Submitted by:  Stephanie

BISCUIT TACO CASSEROLE
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(Original recipe called for 1/2 lb ground beef, but I substitute beans … you can feel free to use the ground beef if you’re not looking for a vegetarian version)

Vegetable Lasagna

SUBMITTED BY:  Glenda

VEGETABLE LASAGNA

This came from Betty Crocker’s Timesaving Cookbook – the modifications in
parantheses are mine (Glenda).