Tag Archives: omni-friendly

Recipe: Vegetarian Brown Rice and Lentil Casserole

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There are several reasons why I love this vegetarian recipe for a brown rice and lentil casserole.

First, it’s ridiculously easy. You should allow about 90 minutes bake time, but other than that, the assembly comes together quickly and effortlessly.

Second, it’s packed with good stuff. The lentils are a good source of protein, dietary fiber, iron, folate and vitamin B1. The brown rice contains magnesium, iron and B vitamins. I always add one 28-ounce can of tomatoes, which provides additional nutrients like vitamin C and carotene lycopene, an antioxidant.

Third, it contains low-cost ingredients and provides leftovers, thus making you a frugal cook who knows how to stretch your dinner dollar!

Finally… it’s yummy, plain and simple. :) Hubby and I have been enjoying this recipe for months now.

P.S.– If you skip the cheese (and use vegetable broth, of course) this makes a delicious vegan dinner, too!

Get the recipe over at Food.com!

Recipe: Sweet and Savory Vegetarian Meatloaf

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Vegetarian Meatloaf RecipeThose who visit my blog’s fan page on Facebook got a glimpse of this Sunday night and convinced me to blog about it so, here it is! Originally from Family Circle magazine, this sweet and savory meatloaf recipe converted into a vegetarian meatloaf recipe with ease. The major substitution was using two 12 oz. packages of Boca crumbles in place of 1 1/4 pounds of ground beef. I also kept the egg in the recipe because I’m not familiar enough with alternative binding foods. If anyone could recommend something that might hold this together, I’m all ears!

I made these in mini loaf pans, which unmolded perfectly but, as you can see, were very tender when sliced. Still, they were quite delicious. And, the serving is very generous… could definitely get by eating only half the mini loaf. (For those following the Weight Watchers program, one mini loaf is 9 points according to my calculations.)

Oh, and, as some of you may know, hubby isn’t a squash fan… he hates the stuff, but enjoyed his mini loaf. He said he could taste the squash. Yet, we also debated whether or not he would have “tasted” it if he didn’t know (prior to eating it) that it was made with squash. Next time, I ain’t sharing my secret ingredients with him. :-p

Sweet and Savory Vegetarian Meatloaf – Serves 4
2 – 12oz. packages Boca crumbles
2/3 cup rolled oats
1/2 cup sweetened applesauce
1 large-ish zucchini, peeled and shredded
2 large-ish carrots, peeled and shredded
3 tablespoons ketchup
1 egg
1.5 teaspoons Italian seasoning
1 teaspoon garlic pwder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Mist four mini loaf pans with nonstick cooking spray and set aside. Combine Boca crumbles, oats applesauce, squash, carrots, ketchup, egg, Italian seasoning, garlic powder, onion powder, salt and pepper in a large mixing bowl. Scoop mixture evenly into the four mini loaf pans, packing it down into the molds. Bake for 45 minutes. Remove from oven and let cool for a few minutes before turning the loaves out onto a plate.

Vegan brownie cupcake scores with my omnivore family

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Chocolate Cupcake Vegan

If you want to bake vegan cupcakes for non-vegans, you really need to own Vegan Cupcakes Take Over the World (affiliate link). Every recipe I’ve tried from this book so far has been amazing.

I was charged with making dessert for my parents’ birthday party. It was a small affair—hubby and I, my sister and her husband, my mom and dad. Still, my decision to make an animal-free dessert over a “normal” dessert has gotten mixed reviews in the past. Of course, that was several years ago now and my family has had more opportunities to learn that vegan desserts can taste just as rich and delicious as those made with animal ingredients. Especially if you’re making cupcakes from Isa Chandra Moskowitz and Terry Hope Romero’s book!

Pictured above is the “Brooklyn Brownie Cupcakes,” which I topped with walnuts and a piece of Chocolove’s Cherries & Almonds in Dark Chocolate Bar. Definitely a chocolate lover’s dream. Very, very rich. And quite irresistible. Because the recipe makes more than a dozen cupcakes, hubby taste-tested these (three of them!) before we left for the party. The birthday boy and girl also took “seconds” home with them. I think it’s safe to say these cupcakes were a winner!

Have you served a vegan dessert? What did you make and how did it go over with the omni-crowd?