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Monday, October 21, 2013

College Cooking: Lentil-Loaf and Scallion Potato Croquettes (GF, Vegan)

GF Vegan Lentil-Loaf
Prep time: 15 minutes - 1 hour | Cook time: 45 minutes | Serves: 2-3

2 cups soaked or cooked lentils, cooled or chilled
2 cups frozen baby spinach, ripped
1/2 cup mushrooms, diced
1 cup gluten-free rolled oats
1 tbsp veg broth
1/3 onion, diced
2 tbsp flax meal
6 tbsp warm water
1 clove garlic, minced
1/2 cup chickpea or GF flour
1/2 cup vegan BBQ sauce + topping
1/4 cup golden raisins, soaked
2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Cayenne pepper
Salt and Pepper, to taste

In a small bowl, mix your flax and water. Set aside to jellify. If your raisins are plump you can skip this step, otherwise soak them.
In a food processor, blend half of your lentils and oats until smooth. This may require a little water if your lentils were on the dry side. Add to a medium mixing bowl.
Chop your mushrooms, onions and garlic finely. In a small pan, heat your veg broth and sauté the onions and garlic until fragrant or transparent. Add your BBQ sauce. Remove a Ziploc of frozen spinach and, while sealed, squeeze the bag gently so the leaves splinter. If you prefer, roughly chop fresh spinach. Pour into your pan with your mushrooms and stir a few times. They should defrost quickly, and do not need to be heated through. Remove from heat.
Add your flax egg or binder to the mixing bowl. Knead once. Add the rest of your oats and lentils, as well as your BBQ veggies, to the bowl and mix. It will get messy! That’s normal. Add your desired spices and raisins. Add flour a little at a time (I ground additional oats to make flour).
Pour the mixture into a lightly greased glass loaf dish (9x5”). Let rest for 10 minutes in the fridge while you preheat the oven to 375 F degrees. The flax will continue to bind during this time. Spread extra BBQ sauce on top with a spatula and bake for 35 minutes.
Let rest before slicing and serving. Enjoy :)

Scallion Potato Croquettes
Serves: 2-3 | Prep time: 10 minutes | Cook time: 30 minutes

1 large baking potato, peeled and cut into small chunks
2-4 scallions, thinly sliced or minced
1 1/2 teaspoon sesame oil 
Sea salt & White pepper*

*I used sea kelp granules and black pepper because I didn’t have those but both work well

Wash and peel potatoes then cut into chunks. Boil in water for about 12-15 minutes until soft.
Drain and run under cool water then let rest for 5 minutes. Mash and rest again for 5. While those are cooling, pre-heat your oven to 375 degrees F.
Add scallions, sesame oil, salt and pepper to your mashed potatoes (you can use the same bowl). Mix.
Form croquettes by rolling 1/4 cup (you can use a measuring cup or just scoop it into your palm) mixture into a ball.
Place on cooking sheet lined with aluminum foil and lightly greased.
Bake for 10 minutes, flip, spray again and bake for 10 more minutes.
Create, share, love at first bite!