Lentil Pecan Bites (recipe below)+ Red Pepper Romesco BowlGrilled zucchini, broc…
?Lentil Pecan Bites (recipe below)+ Red Pepper Romesco Bowl?Grilled zucchini, broccolini and crinkled garlicky russets. ?As you’ve probably figured out by now, I really love to cook. But yesterday I really needed a break. No such luck. Kids took over the kitchen making vegan cinnamon rolls and white bean ziti. And so I was called upon many times. So much for a break?. ?Anyway, about this delicious meal…Romesco sauce is the perfect condiment for roasted veggies and ‘meatballs’! I usually make my own, but recently discovered @havenskitchen prepared sauces and they’re great when I don’t have a lot of time. Very flavorful?.
?Recipe lentil pecan bites: Make flax egg by combining 1 tbsp ground flaxseed with 2-1/2 tbsp water. Let sit a few minutes. Heat 1 tbsp olive oil in small saucepan. Sauté 1/2 diced red onion + 3 minced garlic cloves until just fragrant. Add 1 tbsp tomato paste, 2 tsp oregano, 1 tsp basil, 1/2 tsp thyme. Sauté another minute. Transfer to food processor: 1-1/2 cups cooked green lentils (cooked in vegetable broth and drained), onion/garlic/herb mixture, flax egg, 1/4 cup toasted and chopped pecans/walnuts, 1 tsp olive oil and pulse until just combined but still with texture. Mix in 1/4 cup oat flour and salt/pepper to taste. (Use more oat flour or olive oil to adjust texture so dough-like.) Use scoop to form equal sized balls and spread evenly onto parchment-lined baking sheet. Bake 375F about 25 minutes, or until they have firmed up and start to brown. .
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