Vegan main Dishes

Sometimes, you just want to sink your teeth into something substantial. This meatloaf is great alone or (with sauted mushrooms) and on day two, it makes a great grilled meatloaf sandwich too!

1/14 cup dried red lentils

3 cups water

2 No-beef vegan bullion cubes (or you can use veggie broth)

1/2 cup diced white onion

1 tsp crushed garlic

2 cups cooked brown rice

1 cup quick cooking oats

1 tsp salt

1/4 cup of barbecue sauce

1/2 tsp sage

1/2 tsp dried oregano

* Options include adding diced mushrooms or diced green pepper.

In a large saucepan, bring the lentils and vegetable stock to a boil. Lower the temperature and simmer for 15 minutes. Drain and lightly mash the lentils so that only half are mashed.

Saute the onions in a tsp of oil for 10 minutes, then add the garlic for a few minutes more.

Add the onion mixture to the lentils along with the rice, salt, barbecue sauce sage and oregano. Mix well.

Transfer the mixture to a 9 X 5 loaf pan sprayed with Olive or Coconut Oil spray. Spread some additional barbecue sauce over the top.

Bake in a preheated oven at 350 for 1 hour. 

 We have two big Carambola (star fruit) trees in Heartwood's permaculture garden providing us with a windfall of luscious fruit several times a year. Starfruit is wonderfully healthy with high fiber and very low calories (only 23 in a medium sized starfruit) and filled with cancer fighting plant proteins which also cleanse the liver. We often dry our starfruit for a snack, toss them into salads or juice them. But this stir fry is one of our favorite uses!

• 1 starfruit, sliced horizontally to make stars.
• 1 package of meatless chicken strips thawed
• 1 red pepper sliced into julienne strips
• (Optional) Carrot matchsticks, bean sprouts, snow peas, broccoli or any additional vegetables you wish to add.
• 1 teaspoon fresh garlic
• 1 splash sesame or canola oil
• 1/3 cup orange juice
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch or rice flour
• 1 pinch powdered ginger 

In  a small bowl, combine orange juice, rice vinegar, soy sauce, rice flour  (or cornstarch) and powdered ginger. Stir well.

Heat oil in a frying pan or wok, add garlic and stir-fry just until hot. Add the red pepper and any extra vegetables and cook for one to two minutes to soften slightly. Add  the meatless chicken and toss to coat with oil and vinegar; cook about 45 seconds  to 1 minute and then add sauce, then starfruit, and stir well. Cook for about 1 1/2 or 2  minutes, or until heated through. The sauce will thicken just a bit due to the flour or cornstarch; make sure it's thickened before you stop  cooking.

Serve over white or brown rice or rice noodles. You may even like to top with Chinese crisp noodles for garnish.