Lentil Loaf

I miss(ed) meat loaf, I'm not gonna lie. But really, I think this probably tastes better. 

2.5 cups cooked lentils, slightly mashed (I use Trader Joe's pre-cooked lentils) 
1 medium shallot, diced
1 cup oats 
1/2 cup grated cheese (cheddar, fontina, etc.)
1 egg + 1 egg white, beaten
1/2-2/3 cup spaghetti sauce or BBQ sauce
1 large clove garlic, minced
1/4 teaspoon  salt
1/4 teaspoon black pepper
Directions:

Preheat oven to 350 degrees.
Mix lentils, onion, oats, and cheese,1/2 c of sauce, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy. Add eggs and stir to combine. Spray a loaf pan with cooking spray and spread the lentil mixture into it. Even out the top surface with a spatula. 
Bake uncovered 30-40 minutes or until top is golden and crispy.
(optional: top with additional BBQ or spaghetti sauce before baking)

Let cool at least 5 minutes. And then turn out of loaf pan.

Carrot Oatmeal Cookies (Vegan)

Adapted from 101cookbooks.com

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup finely shredded carrots
1/2 cup coconut oil
1/2 cup maple syrup
1 teaspoon cinnamon
dash of nutmeg

Preheat oven to 375F degrees and lightly oil cookie sheet.
In a large bowl, combine flour, baking powder, salt, oats, cinnamon and nutmeg. Add the nuts and carrots. In a separate smaller glass bowl heat coconut oil in microwave for ~30-45 seconds til melted. Add maple syrup and stir. Add this to the flour mixture and stir until just combined.
Drop onto baking sheet, one level tablespoonful at a time, leaving about 1 inch between each cookie. Bake in the top 1/3 of the oven for ~12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.

Carrot Apple Fennel Salad

Not sure why this is so good. I used to often throw fennel away, but this simple, raw salad is delish. Can eat it same day or store it for up to a week. Definitely one of my favorite fennel dishes. 

1 bulb fennel
2-3 carrots
1 large apple, peeled
4 T lime juice
3-4 T honey

Coarsely chop carrots, apple & fennel into 1/4-1/2 inch chunks. Heat lime juice & honey on stove til dissolved. Adjust honey to desired tart/sweetness. Pour hot juice over salad mixture. Shake/stir to combine and store in fridge.