Cajun Lentil Loaf (Christian's Recipe)

Spice Mix:
1/2 teaspoon Salt 
2 teaspoon Ground cayenne pepper 
2 teaspoon Black pepper 
1 teaspoon White pepper 
1 teaspoon Ground cumin 
1 teaspoon Ground nutmeg 

Lentil Loaf:

4 Whole bay leaves 

1 Tablespoon Olive Oil

2 Tablespoons Tomato Paste

2 teaspoons Minced garlic

Vegetables: feel free to sub out and replace with vegetables of choice

4 Cups Mushrooms, sliced

1/2 cup Green onions -- finely chopped 

1 cup bell peppers -- chopped 

2 14.5 oz Containers Mirepoix

½ Cup of Coconut Milk

4 ½ Cups of vegetable broth

2 Cups of Lentils (red)

2 tablespoon Tabasco sauce 
2 tablespoon Vegan Worcestershire sauce 

2 Cups of Breadcrumbs

1 Cup of Pistachios

2 Can of White Beans (or any beans)

4 Large Eggs

1.       Combine spice mix and set aside.

2.       Bring vegetable broth and 3 bay leaves to a boil. Add Lentils and cook until done. Remove bay leaves.

3.       While lentils are cooking, add oil, one bay leaf, spice mix, vegetables, garlic, and tomato paste to another pan. Cook until vegetables are tender and liquid has cooked off. Remove bay leaf.

4.       Lightly blend vegetable mixture with immersion blender.

5.       Add beans, Worcestershire, Tabasco, Coconut Milk, and Pistachios.

6.       Let mixture cool to room temperature. Add Bread Crumbs, Eggs, and Lentils. If mixture is too wet, add more breadcrumbs. If mixture is too try, add more coconut milk.

7.       Spray muffin tins with non-stick spray. Fill to just below rim and press down with spoon.

8.       Bake on 350F for 35 minutes. Let rest for 5 minutes before removing from tin.

Warm Chocolate-Chunk Blondie Bars Recipe | King Arthur Flour

Warm Chocolate-Chunk Blondie Bars Recipe | King Arthur Flour:

Ingredients

• 2/3 cup (10 tablespoons + 2 teaspoons) unsalted butter, melted
• 2 cups light or dark brown sugar, firmly packed
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon vinegar, white or cider
• 3 large eggs
• 1 teaspoon espresso powder
• 2 teaspoons Vanilla
• 2 1/2 teaspoon baking powder
• 2 3/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
• 2 cups chocolate chips
• 2 cups (approximately) coarsely chopped nuts (pecans, walnuts, or almonds)

Instructions

1. Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan.
2. Combine the butter, sugars, salt, and vinegar, stirring to combine. If the mixture is hot from the melted butter, let it cool to lukewarm.
3. Add the eggs, espresso powder, vanilla, and baking powder, beating well.
4. Stir in the flour, mixing thoroughly, then the chocolate chunks and nuts.
5. Scoop the batter into the prepared pan, using your wet fingers to smooth the top.
6. Bake the bars for 30 minutes (for the jelly roll pan), or about 38 minutes (for the 9" x 13" pan), until the top is golden and shiny, and the center is just barely baked through. Use the sharp tip of a knife to peek into the center; it should be very damp, but not unbaked.
7. Remove the bars from the oven, and cool to lukewarm before cutting.
8. Store, well-wrapped, for 5 days, or freeze for longer storage.