Panko Crusted Lentil Loaf

June 7, 2011 § 3 Comments

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



  • 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

March 18, 2011 § 1 Comment

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


  • 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!

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