Jul 17, 2010

Avada Kadavara

Running this morning could be described as torturous. Not at any time did running feel good or decent even. But, I did what I could with what I had and pushed through to at least finish 2.04 miles. Forget about the speed I had going on last night, too. I was slow as all get out.

After returning home and showering, I refueled with some Reese's Peanut Butter On Crack Oatmeal.

Old-fashioned oats, cocoa powder, 1/2 banana, butterscotch chips, peanut butter, and almonds. Oh, this is so good. I only wish that I had the time to make it during the week before work. Maybe a good dose of chocolate would be able to carry me through the day better if I had every woman's best friend in my belly.

Lyle and I hung out most of the day. Short trip downtown to check out the sidewalk sales and not buy anything. Then it was Chinese take-out and Harry Potter 5, which he had not seen yet. I should really re-read those books, I don't remember much that happens, especially in the later ones.

Ok, time for bed. I'm pretty tired and have another busy day tomorrow.

And as promised, the lentil loaf recipe:

Vegan Lentil Walnut Loaf
Makes 1 loaf

1 c lentils
3 c vegetable stock or broth
1 large yellow onion
1 large carrot
1 stalk celery
2 Tbsp olive oil
2 tsp minced garlic
1 c breadcrumbs
3/4 c chopped walnuts
3 Tbsp ground flax mixed with 1/2 c water
1 tsp oregano
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp ketchup
1 Tbsp pure maple syrup
1 Tbsp balsamic vinegar

Preheat over to 350deg. In a small bowl, combine the ground flax and 1/2 cup water. Set aside.
Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.
Meanwhile, chop the onion, grate the carrot, and dice the celery. Saute the onion and celery in the olive oil over medium-high heat for six minutes or until tender (not caramelized). Add the garlic and carrot and cook for another four minutes.
Toast the walnuts in the oven for six to seven minutes. Add them to the veggie mixture on the stove and stir well. Add the oregano, salt, and pepper as well and then take the mixture off the stove and transfer to a large bowl.
Add the breadcrumbs, flax/water and cooked lentils and toss well. Press mixture into a greased loaf pan and set aside while you make the topping.
In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes and then out on a plate.

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