More than Mushrooms: Eating Vegetarian - A Community Blog

After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.

Eating vegetarian - with lentils!

Written by Becky Cecala, Community blogger | Oct 19, 2012 1:48 PM

Sorry I've been gone for so long - school got in the way of blogging for a while, but not of eating vegetarian!

I love making something warm and hearty for dinner once it begins to get cooler in the autumn, and I'd been meaning to try some new lentil loaf recipes for ages.  The one I found here is really quick to make, moist, and delicious.  And also, it's vegan!

Moistened flaxseed meal, instead of eggs, is used to hold the loaf together.  I haven't kept flaxseed meal in my fridge as a rule, but it's come it quite handy for more occasions than this recipe.  It's also an excellent way to thicken and nutritionally enhance a bowl of oatmeal, for example.  I purchased Bob's Red Mill flaxseed meal at Giant.

The recipe calls for ketchup as a topping, but an alternative is some heated pasta sauce, which is quite tasty.  Another addition I've made is about 1-2 T of grated parmesan cheese, mixed in before baking.

Happy Autumn!

Published in More than Mushrooms, More than Mushrooms: Eating Vegetarian - A community blog

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  • Jim Corcoran img 2012-10-19 16:38

    Recent clinical studies suggest that casein, found in all dairy products, blocks the absorption of antioxidants and renders them useless to our body. Get healthier by going vegan! Here are two uplifting videos that will help people understand just some of the implications of this lifestyle: and

  • lukashik img 2016-02-10 14:07

    Legumes as a great source of protein (the protein content per 100 g of product reaches 25-30 grams) and complex carbohydrates must be present in a vegetarian's diet, especially a strict, necessarily. The most common legumes are peas and beans, such as chickpeas, mung beans, lentils and others are not so popular as they, in a way, newcomers to the domestic market. Many consumers simply do not know, for example, be made from lentils or chickpeas how to cook.

    Among legumes is truly a unique product can be considered as the lentils – unlike most of the known plants of this family (e.g. peas and beans), it requires no soaking and cooks fairly quickly, from 10 to 40 minutes, which depends primarily on its variety. Showbox

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