Christmas Dinner 2010

Happy New Year!!!!

One of the biggest changes I made last year was that I became a vegan.  It is one of the best decisions I have ever made in my life.  I am happier, lighter, a faster runner and eating the most delicious food ever!

I do quite a bit of research online and through cookbooks for recipes.  Some I do not change, but a lot of times I take several different recipes, make my own changes and come up with my own.

My husband has not fully converted, but we still had a vegan Christmas dinner!! I was so happy!!

So throughout this year I would like to share some of my recipes with you from time to time.  I will still be blogging about my jewelry and quilts, but wanted to share this side of my life with you also.

Here was Christmas dinner:

I did a lentil-nut loaf that was wrapped in pastry (a take on wellington), mushroom gravy, mashed potatoes & green bean casserole....all vegan :)

Below is the loaf before I sliced and served it.

I am going to share the lentil-nut loaf recipe with you below.

My cousin, Tara, did a vegan banana cream pie with was OVER THE TOP!!!

I hope I can inspire you to try some of these recipes.

Lentil-Nut Loaf

1 cup cooked brown rice

1 cup cooked lentils (i have also substituted 1 can of  black eyed peas, rinsed and drained)

1 cup uncooked instant oats

2-3 cloves of garlic minced

1 medium onion, finely chopped

1 medium carrot, grated

1 red bell pepper, finely chopped

1/2 cup walnuts (or other nuts you have on hand) finely chopped

1/2 cup tomato puree

1/4 cup black olives, finely chopped

3 tablespoons tamari sauce (or soy sauce)

1/4 cup red wine

1/4 cup panko bread crumbs

Juice of half a lemon

2 tablespoons of mustard

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon rubbed sage

salt and pepper to taste

In a large mixing bowl mix all the ingredients together until mixed well.

If you are going to roll it in pastry, form into a log and wrap in pastry.  Place on a baking sheet with parchment paper.

If you want to make a traditional loaf, then lightly oil a loaf pan.  Press mixture into loaf pan pressing out any air pockets.

Bake for 40-50 minutes, covered for the loaf.  Then uncover and bake for another 20 minutes.

For the wellington style loaf bake until the pastry is a nice golden brown. This was about 80 minutes, but check it after 45 minutes.

Allow both to stand at room temperature for 15 minutes and then carefully slice.

ENJOY!