Panko Crusted Lentil Loaf

About the Loaf

I didn’t think that I was a lentil loafy kind of person, but when I tried this recipe; I fell in love.

I adapted this recipe because I knew I could make something more delicious. Actually, I just forgot to buy all the ingredients. I was shocked by the taste because I didn’t notice the difference. I made the original many times before, but I plan on sticking with my own. It’s just as tasty, healthier and has a nice crunchy top.

◊Serves 6

Cookware

• Squarish Baking Pan (I used Emeril’s 9.5″ x 9.5″)
• Pan for sauteing (I used a wok)

Ingredients

• 1 pack of Trader Joe’s Steamed Lentils (wt. 17.6 oz.)
• 1 medium onion
• 2 medium to large zucchinis
• 1 pack of TJ’s shredded carrots (2.5 cups)
• 1/4 cup of water or veggie broth for lentils
• 3/4 cup of water for tomato paste
• 1 tbsp of olive oil
• 2 medium eggs
• 1 tbsp of dried basil
• 1 tbsp of dried oregano
• 2 tsp of garlic powder
• salt & pepper to taste
• 6 oz. can of tomato paste
• ~1 cup of Panko breadcrumbs (may need more or less to cover surface)

To Make

Step 1: chop onion and zucchini

Step 2: in saute pan on medium heat add olive oil, chopped zucchini, onion and shredded carrots till softened

Step 3: add vegetable broth and lentils then saute till incorporated

Step 4: add garlic powder, oregano, basil, salt and pepper (good time to taste test) turn off heat

Step 5: after desired taste, mix in two beaten eggs

Step 6: transfer to nonstick baking dish and preheat oven to 350°F

Step 7: in a bowl mix tomato paste and water then spread evenly

Step 8: on center rack bake for 35 mins then remove

Step 9: add panko breadcrumbs and return to oven for 15 mins

Crust should look like this

Serve and Enjoy!

Southwest Jalapeno Burger

This was my first time making veggie patties and they tasted delicious! I adapted this recipe from multiple sources. It works in a sandwich, an afternoon snack or even as new addition to breakfast.

I love sandwiches, but they can be so plain. I always eat mine with a little something extra to give it that flavor boost or an element of surprise. This patty is great alone, but why not dress it up?

I wanted to go with the southwest theme, but give it a twist. I’ve had tons of sandwiches with avocado, but never an avocado spread. Below, I made a chunky avocado spread with baby heirlooms, parsley, cilantro and a touch of honey.

This spread goes great in sandwiches, on crackers and salads.

Let’s start with the patty.

Southwest Jalapeno Patty

Serving Size: 1 patty/person; ~4-5 depending on how you shape

Ingredients

• 1 can of black beans- preferably salt-free
• 1 jalapeno
• 3 cloves of garlic
• 1/2 bell pepper (any color)
• 1 small onion or 1/2 an onion
• 4 mushrooms (optional)
• 1/2 cup of oats
• 2 eggs
• 1/2 tbsp of cumin
• 2 tbsp of bragg’s liquid amino
• 1 tsp brown sugar
• pepper to taste
• 1 tsp cornstarch mixed with 1 tbsp of water

Step 1

Preheat oven to 375 degrees

Step 2

Drain canned beans and pour in a large mixing bowl

Step 3

In a food processor, add oats and pulse till coarse to fine. Consistency should be similar to kosher salt. Set aside.

Step 4

In food processor, add jalapeno, bell pepper, mushrooms, garlic and onion. Pulse till ingredients look coarsely chopped. Add to mixing bowl with beans.

Step 5

Mash all ingredients together with fork. Most beans should be smashed.

Step 6

In a bowl add eggs, bragg’s, sugar and pepper. Beat!

Step 7

Add the oats to the bean mixture then pour in the egg mixture. Mix! Then add cornstarch mixture. Mix!

Step 8

Shape patties and place on lined baking sheet. Bake for 20 minutes total. 10 minutes on each side.

Should be lightly browned on both side

Step 9

Serve and enjoy! Be sure to check out the Chunky Avocado Spread. Great on the burger, sandwiches and salads!