HCH Lentil Loaf and Baked Fries

Lentil Loaf

Lentil Loaf

Tonight I made High Carb Hannah’s lentil loaf instead of the lentil sloppy joe’s that I had planned, because I watched her video on how she made it yesterday and it looked so good I changed my mind! The good thing is, I already had all of the ingredients because they’re so similar. Instead of making the creamy mashed potatoes that she made with it, I made some crispy oven baked fries.

Meatloaf is one of my mom’s specialties so we had it a lot growing up, so this is nice to have something familiar and plant based vegan. Mom, do you want leftovers for a meatloaf sandwich tomorrow? (She likes the leftovers more than the night of.) This hit the spot and was a very comforting meal. I’m including High Carb Hannah’s recipes at the bottom of the page, because I edited mine a little bit. I think next time I’d make them in a muffin tin so that they have more of the crunchy exterior and would ensure the inside is cooked enough for a better texture inside. This is how I made it-

HCH Lentil Loaf

1 cup green lentils, dry

1/2 cup split red lentils, dry

1 yellow onion, diced

1 green bell pepper, diced

1 carrot, diced

4 cloves garlic, minced

1 tbsp italian seasoning

1/2 tsp onion powder

3 cups water

1 tsp Vegetarian Better Than Bouillon Beef

1 tsp fennel seed

1 tsp 21 Seasoning Salute (TJ’s)

1/4 cup organic ketchup

flax eggs, 3 tbsp ground flax mixed with 6 tbsp water and sit 10 minutes

1 1/2 cup quick oats, ground in a food processor until fine

salt and pepper to taste

  1. Preheat oven to 350* and mix flax egg to let sit.
  2. In a large pot add peppers, onions, and carrots and saute for a few minutes until fragrant.
  3. Add lentils, bouillon, and water and bring to a boil. Reduce to a simmer, cover, and cook until liquid has been absorbed, about 30 minutes.
  4. In a food processor or blender, grind oats into oat flour and set aside.
  5. Once water is absorbed and lentils are tender, remove mixture from heat and add the spices, flax egg, and combine. Slowly start stirring in the oat flour until you get a “meatloaf” like consistency.
  6. Transfer mixture to a nonstick loaf pan (or I used parchment paper) and cook uncovered for 45 minutes.
  7. Remove from oven and spread an even layer of ketchup on top of the loaf, and then return to the oven to cook an additional 15 minutes to form a glaze.
  8. Let it rest before serving so that it has time to meld together before slicing, this is SUPER IMPORTANT! I’d wait 20-30 minutes before serving because we were too hungry and sliced after 5 and it was slightly mushy, but after a few more minutes the texture firmed up and was better. IMG_0534.jpg

Crispy Baked Fries

4 russet potatoes, cleaned and sliced into fries

cold water

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

pepper

  1. Preheat oven to 400* and place potato slices in a bowl of cold water so that some of the starch will be removed (about 30 minutes.)
  2. Sprinkle spices on the potatoes and then spread them on a rack on a baking sheet to ensure crispiness.
  3. Bake for 35-45 minutes until they are crisp on the outside and fluffy on the inside.
  4. Serve with your favorite dipping sauce!

 

 

 

 

 

Original Recipe Here- https://www.rawtillwhenever.com/healthy-vegan-christmas/

Broccoli “Cheese” Soup over Rice

Broccoli "Cheese" Soup over Rice

Broccoli “Cheese” Soup over Rice

Is anyone else on a high carb, low fat, low protein plant based diet? Anyone?? Well I know it sounds insane and it feels so wrong because it goes against everything we hear about weight loss and nutrition, but according to a whole lot of people it works.

I spend my snow day working out, cleaning up, and researching about this high carb vegan diet. I even commented on one of High Carb Hannah’s posts on instagram and then got into a long conversation with a girl who has been eating this way and it’s been a big success. I asked her all of my questions and she told me to try it for 2 weeks and see what I think. She even shared her MyFitnessPal with me for ideas! Thanks! So the idea is to eat 80/10/10 carbs/protein/fat. It’s no oil, low sodium, and no processed foods, but high in healthy carbs. Did you know potatoes are a complete protein? Apparently the oil is keeping people from losing because it’s hard for your body to process and this low fat diet keeps people satisfied, happy, full, and provides slow and steady weight loss. It’s a healthy lifestyle that provides whole plant based nutrition so you’re getting everything you need each day without feeling deprived. You’re not supposed to count calories, but just eat until you are full and then stop. I’m pretty nervous to try this out because it literally goes against what everyone thinks about carbs, but I’m going to eat these healthy carbs, veggies, beans, lentils, peas and fruit and see if it really works!

I got this recipe off Pinterest and it’s one that I saw High Carb Hannah making on her Youtube channel. It was pretty filling and tasty! It was only a few ingredients and super fast to make. If you’re skeptical, check out her channel on Youtube for more information.

Broccoli “Cheese” Soup over Rice

1 lb gold potatoes, 1 in dice

2 cups broccoli, chopped

1/2 c nutritional yeast

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper

32 oz of water

Rice, brown or white

  1. Add water, potatoes, and spices in a large stock pot and bring to a boil. Cook for 10 minutes.
  2. Add broccoli to the mix and boil an additional 10 minutes.
  3. Use an immersion blender to blend until smoothness of your choice.
  4. Serve over rice. Easy Peasy!

    Broccoli "Cheese" Soup over Rice

    Broccoli “Cheese” Soup over Rice