Specials Board: Courgette & Lentil Loaf

Courgette & Lentil Loaf and VeganMofo Day 28

Apologies for the photographs, I didn't finish cooking until it was dark and I was too hungry to set up a photo shoot! 

Before I get onto the recipe I just want to wish my sister a very Happy Birthday!

HAPPY BIRTHDAY SIS!

I told you there would be more courgette recipes! My freezer is bursting at the seams with frozen courgette, so I didn't want to freeze a load more as they are. I'm not alone with the amazing courgette harvest this year, my gardening angel is exactly in the same position. She said that as soon as she turns her back on a plant it springs out courgettes! We're not complaining though, this vegetable is so versatile. Maybe next year my vegan mofo topic will be courgettes! That will really test me 30 days of courgette recipes, jeez that would be a tough one.

I'm going to freeze individual slices of this loaf, so I can have dinner on the table in minutes especially on those days when I get in from work late.

Ingredients 

1 Tbsp Flax seeds
3 Tbsp Water
300g Red lentils
900ml Vegetable stock
1 Tbsp Olive oil
1 Onion, chopped
4 garlic cloves, chopped
230g Courgette, grated
2 Tsp Mixed herbs
85g Wholemeal breadcrumbs (2 slices)
1 Tsp Arrowroot powder

Method

First make your flax egg, slowly pour the water over the flax seed, whisking as you do so, continue to whisk for a couple of minutes until the mixture starts to go a bit gloopy. Put the flax egg in the fridge so it firms up whilst you continue with cooking.

Add the red lentils and stock to a large saucepan and bring to the boil, turn down the heat and simmer for 30 minutes, stirring at regular intervals so the mixture doesn't stick to the bottom of the pan. Towards the end of cooking you will need to stir more often so it doesn't stick. You will end up with what I can only describe as a thick porridge like consistency. I should have taken a photo for you, but it doesn't look appetising!

While the lentils are cooking sauté the onion and garlic in the olive oil for 5 minutes until the onions are translucent.

Add the courgette and mixed herbs and sauté for another 5 minutes, the courgettes will lose some of their moisture.

Once the lentils are cooked take off the heat and add the onion and courgette mixture. Give everything a good mix and then add the breadcrumbs. Mix again before adding the arrowroot and then mix again.

Remove the flax egg from the fridge and add to the lentil mixture and give everything one final mix ensuring all ingredients are mixed together.

Spoon the mixture into an oiled loaf tin and bake for 60 minutes. Let cool slightly before turning out onto a board or plate so it firms up a bit more. If I'm honest, it wasn't as firm as I would have liked when I cut my first slice.


EDIT POST: I was far too impatient, when left to cool for 10 minutes the mixture firms up nicely. Yay!

Lentil & Kale Loaf

By now, you must have heard about the health benefits of kale. It's all over the place, the new superfood! Don't get me wrong this vegetable is SUPER, and I'm glad that everyone is finding out about it, but to some of us, "the grow your own crowd", it's been a staple vegetable grown in our gardens or allotments for some time. 

Personally, I would never not grow it, it really is so versatile. It looks after itself, it can tolerate drought, heat, wet and cold weather and has a long growing season. For the lazy gardener it is one of the best vegetables you can grow, just sow the seed and wait for the magic to happen.

What other vegetable do you know that makes a fine smoothie, a crunchy crisp, tastes fantastic in a soup, stir fry or salad and tastes great just steamed? OK, so there are a few.............

My kale has fed me over the winter months and I still have some growing, last weekend I decided that I would try something new and I created the lentil and kale roast. I was really pleased with the results and you should definitely give this one a try.

If you've never tried kale before and the thought of it in a smoothie sounds weird then this recipe is the one for you. Rather than packing the roast full of kale I decided it was best used to dress up the lentils, ready for a party on your plate! 

Ingredients - Serves 6
1 Aubergine, about 225g
75g Kale, leaves only
150g Red lentils
400ml Water
1 Tsp Vegetable bouillon powder
1 Tsp Fresh rosemary, finely chopped
2 Tsp Fresh mint, finely chopped
1 Onion, finely chopped
1 stick celery, finely chopped
2 Cloves of garlic, finely chopped
1 Tsp Dried mixed herbs
75g Rolled oats
2 Tbsp Ground flax seeds
4 Tbsp Water
Black pepper
½ Tsp Herbamare salt

Method
Wrap the aubergine in foil and put in a moderate oven and bake for 1 hour or until very soft to the touch and the skin peels off easily.

Mix the ground flax seed and water together and set aside.

Put the lentils in a saucepan, add the bouillon powder to the 400ml of water and pour over the lentils. Bring to a boil and simmer for 25 minutes, remember to stir a lot towards the end to stop the lentils sticking to the bottom of the pan. After 20 minutes add the chopped rosemary and mint and stir through the lentils.

While the lentils are cooking, prepare the kale, boil for 5 minutes and drain, set aside and leave to cool. Once cool squeeze all the water out and chop up the kale into smaller pieces.

Saute the onion and celery in a little olive oil for 5 minutes and add the garlic, saute for another 5 minutes over a low heat and then add the dried mixed herbs. Add a splash of water to the pan if the vegetables start to stick.

Remove the aubergine from the oven and leave till it is cool enough to handle. Peel and chop/mash the flesh.

Transfer the lentils to a large bowl, add the onion mixture, chopped kale, oats, aubergine and the flax egg. Season with black pepper and herbamare salt. Give everything a good mix making sure that everything has been combined and transfer to a prepared loaf tin. Push the filling down so that the mixture is compact. Bake in the oven for 45 minutes and the top is golden brown. Serve with vegetables and an onion gravy.