I made this lentil walnut spinach loaf for the first time over the holidays. I liked it so much that I have made it again since. Something that doesn’t happen very often. Rarely, do I make the same thing twice in a matter of a couple weeks, mostly because I am always trying to come up with new content for this blog.
A lot of the recipes I post here are recipes that I make up myself. The inspiration for this recipe came from my friend Nathalie. Yes, the same Nathalie that I made a couple videos with recently. Nat was telling me about all the delicious vegan food she had made over the holidays, and one of the things she made was a lentil walnut loaf. Sounded good to me. I had never made a vegan loaf of any kind before. Lentils and walnuts. Hmmmm. Thank you Nathalie for sparking my curiosity. Has anyone made a vegan loaf before? If yes, what kind?
A few days later, I found myself needing to make food for several people for New Year’s Eve dinner. I remembered what Nathalie had told me, so I decided to give it a shot. I googled lentil walnut loaf and the first one that came up was from OhSheGlows.com. Angela from Ohsheglows.com has a few different lentil walnut loaf recipes on her site. I took a look at a couple of them as well as a similar recipe from eatliverun.com Continue reading
2 recipes in this one post. 2 recipes back to back last night. Here is how it happened…
My friend Erin walked in to my kitchen last night, which had 6 very ripe bananas out on the island, and right away said “are we making banana bread?”.
How can you say no to something like that? You can’t really. We were both really hungry and hadn’t eaten dinner. So we decided to take care of that problem first. Pulled my leftovers from the night before out of the fridge. Vegan adzuki bean sheppard’s pie and cabbage kidney bean coconut milk soup. Recipes for those coming soon.
With our hunger tamed, we could focus on the task at hand. Bananas and baking. I had recently bought some millet flour as well as some amaranth flour to experiment with. Both gluten free flours. This was the perfect chance to try them out. In what proportions? Who knows. We looked at a few other “healthy” banana bread recipes from various books and websites as a guide for proportions.
My original intention wasn’t to eat this on toast. To tell you the truth I am not quite sure what my original intention was. I had this idea on mixing some white beans with some pesto. So I just did it. I chose navy beans and decided on an arugula walnut pesto that I just made up.
I love roasted walnuts. I will say it again. I love roasted walnuts. If you don’t know what I am talking about go to the kitchen right now, turn on the oven to about 350 degrees Fahrenheit, lay some walnuts out on a baking tray, and roast in the pre-heated oven for approx 4-5 mins. Do not take your eyes off the walnuts after they have been in for 2 minutes. You will forget about them and they will burn. It happens so quickly and so easily. So just be patient and keep your eyes on them. It won’t take long. When they start to smell good and change colour they are ready.
you will want to eat these while they are still warm. They taste so good. Great healthy snack.