Vegan Recipe of the Month

Lentil Nut Cranberry Loaf

3 cups lentils
1 ½ cups bulgur wheat
12 cups water
1 cup raw oats
1 cup raw ground cashews
½ cup raw wheat germ
½ cup ground flax
½ cup cream of spelt
2 medium onions
3 cloves garlic
4 carrots
3 celery sticks
2 c. cranberry sauce
thyme
oregano
rosemary
salt and pepper
olive oil

Bring lentils and 9 cups of water to a boil, reduce heat and simmer for about an hour until water is absorbed. Bring bulgar wheat and 3 cups water to a boil, reduce heat and simmer for about 15 minutes until water is absorbed.

Chop onions, garlic, carrots, and celery.

In a very large bowl mix cooked lentils, bulgar wheat, oats, cashews, chopped veggies, and cranberry sauce. Add spices to taste. You want to be able to make this into a loaf so now start adding the wheat germ, ground flax, cream of spelt until mixture looks thick enough to hold its shape.

Oil 2-3 baking dishes and divide mixture between them. Form into loaves.

Bake at 375 for 30-40 minutes depending on your oven and loaf size.

Serves 12

Notes:

Use whatever grains, flours, or nuts you have in your cupboards to substitute for the bulgur wheat, cashews, wheat germ, ground flax, and cream of spelt.

Add more or different veggies. Bell peppers work great.

Wrap in filo dough for a crispy twist! Take loaves out of the oven 10 minutes early and wrap in about 4-5 filo sheets with generous amounts of olive oil between sheets and on loaf. Bake another 10-20 minutes until golden brown.