It wasn’t my intention to do two blogs in one day, but you have to strike while inspiration is hot, right?!
My goal for 2013 is to try a new recipe every week, and given it’s Sunday of the first week, I had to get my A into G…
I had been wanting to try Michael Natkin’s Spanish Lentils and Mushroom Stew from his Herbivoracious recipe book / blog for ages but struggled to find organic french lentils. I finally found them in a big Whole Foods before Christmas in time to make my mushroom and lentil loaf and had some left over, and amazingly had everything else in the fridge to whip this up, and yum! It’s perfect winter deliciousness.
As a side note:
I had never cooked lentils until recently because my mum cooked them a lot when I was little and she had my dad on the Pritikin Diet, and I never remember liking them. I always thought they are tasteless and boring. The loaf I made for Christmas was a winner though – very filling and hearty, totally tasty and far from boring; and it didn’t give me the awful gassy feeling that beans do! Then, I looked up the nutritional benefits of these little suckers and was amazed; they’re loaded with iron and protein and do wonderful things like regulate blood sugar and help make happy poops.
Guide: vegan | whole food, plant based | gluten-free | nut-free | sugar-free | soy-free