Barbecue Lentil Loaf

This recipe was inspired by The Vegan 8's Oat-Free Spicy Barbecue Lentil Loaf. I made a few minor changes to make it more like the traditional "meatloaf" I knew growing up - and I have to say, this is DELISH! Very flavorful and filling - it will satisfy veggies and omnis alike, I promise!

Ingredients:

• 1 C brown lentils
• 1/2 C yellow onion, chopped
• 1/2 C green bell pepper, chopped
• 4 cloves garlic, chopped
• 1-2 T extra virgin olive oil
• 1 C Sweet and Spicy Barbecue Sauce, divided*
• 1/2 C cornmeal (medium grind)
• 3 T ground flax seeds
• 1/4 t chipotle powder
• salt and pepper to taste

Preparation:

1. Cook lentils. Put lentils and 2 cups of water in a pot, add 1/2 t salt, and bring to a boil. Cover, turn down to medium-low heat, and simmer for 35-40 minutes.
2. While the lentils are simmering, saute the onion, bell pepper, and garlic over low heat until the onions are translucent and the peppers and garlic are softened.
3. Let the lentils cool after cooking. In a large bowl, mix lentils, veggie mixture, cornmeal, flax seeds, chipotle powder, 3/4 cup of barbecue sauce, and salt and pepper until thoroughly combined.
4. Grease a loaf pan with a little olive or coconut oil, and pack the lentil mixture in it.
5. Let the loaf sit for about 15 minutes for the cornmeal to soak up some moisture. 
6. While the loaf is resting, preheat the oven to 350 degrees.
7. Top the loaf with the remaining 1/4 cup of barbecue sauce.
8. Bake for about an hour, until a toothpick comes out clean.
9. Let the loaf sit for a few minutes to firm up prior to serving. 
10. Serve with barbecue sauce. You might want to double the barbecue sauce recipe to make sure you have plenty! Enjoy.

Easy One Pot Pasta

If I'd known making pasta could be this easy - without all the draining/straining mess - I'd have been making pasta this way for years. I don't know if I'll make it the "old way" again...this is easy, quick, and delish! And it makes a TON of food.

Ingredients:

• 1 12 oz. bag pasta
• 1 28 oz. can diced tomatoes
• 4 C vegetable broth
• 1 medium white onion, sliced
• 6 garlic cloves, sliced
• 1 t dried oregano
• 1/2 C chopped, firmly packed fresh basil
• 2 C fresh spinach, chopped
• 1 t salt
• black pepper to taste
• 1/4 teaspoon dried crushed red pepper
• nutritional yeast (optional, in place of Parmesan cheese!)

Preparation:

1. Place all ingredients except nutritional yeast in a large pot.
2. Cover and bring to a boil.
3. Reduce heat and simmer, covered, until pasta is slightly al dente (check the directions on the bag of pasta), stirring every few minutes.
4. Remove from heat, cover, and let stand for 10 minutes.
5. Stir just before serving.
6. Top with nutritional yeast, if desired.
7. Enjoy!