Great recipes for a Vegan alternative Holiday meal.

I was just at LYN-DYS Health Food store yesterday.  I was getting some organic greens for juicing and cleanse.
Lynn was telling me, she was asked to do a talk at the Children's Aid on Vegan/Vegetarian diet. Some of the children in their care, that are vegan/vegetarian are seeking to know how to eat healthy.
I commend the teaching and the health seeking Children's Aid. As a junk food vegan/vegetarian can be a very dangerous diet for young adults. 

These recipes are great transition recipes they have a great taste and are prepared in similar to methods to meat, potato and stuffing meals. 

She gave me her hand out for that talk. See below

Lentil Loaf with Mashed Potato Topping

serves 6

Ingredients

1/2 cup brown lentils, rinsed

11/2 cups cooked brown basmati rice

2 cloves of garlic, minced

21/2 cups of water or vegetable broth (organic)

3/4 tsp sea salt

2 tsp dried basil and parsley

1 tbs Dijon mustard

1 small red onion, finely chopped

1 stock celery, thinly sliced

1 small carrot, diced

1 cup of bread crumbs (spelt or gluten free)

2 tsp sunflower/olive oil

11/2 cups of left over mashed potatoes or freshly cooked.

Directions

In a medium sauce pan, combine lentils and vegetable broth and bring to a full boil. Reduce heat, cover and summer for about 30 minutes. Add sea salt, then continue summering for about 15 minutes. or until lentils are soft and the water has been absorbed.

Turn the oven to 350 deg.

In a small pan, saute onions in oil until translucent. Add carrots and celery, cover and cook for 5 minutes. Pour the saute vegetables into a mixing bowl and combine with bread crumbs, rice, lentils, seasonings. Mix well. 

Place the mixture into a lightly oiled 9x5x3 loaf pan. Spread the thick layer of mashed potatoes on top. 

Bake uncovered for 30 minutes. 

Let cook for 5 minutes, then cut into thick slices and serve.

Squash Casserole

serves 6

Ingredients

1 small squash or 1/2 a large squash, peeled and cubed

1 green pepper, chopped

1 clove of garlic, minced

1 tbs water

3 fresh tomatoes, diced

1 onion, diced

4 slices of bread (spelt or gluten free)

1 tsp poultry seasoning

1/2 tsp of each sage thyme and rosemary

Directions

Heat oven to 350 deg

Combine all the ingredients into a large bowl in the order given. Mix in the herbs and Stir well. Grease a casserole dish and add all the ingredients for the bowl.

Bake uncovered for one hour. 

Serve with the above recipe for a great replacement for Sunday dinner or a Holiday meal.

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