Chickpea lentil loaf (EN/ RO)

It's cold here and it feels like winter already, even if it's not quite December yet... The streets are decorated for the winter Holidays already and everything feels a bit rushed, a bit too soon. Maybe because this year's Holidays come with so much more than usual! And I can barely think of everything and it's way too much to put into words right now.

But with everything going on right now (last few weeks of pregnancy, last preparations and more), I still wanted to make some recipes for this year's Holiday season. Or maybe just because there are so many wonderful things going on I wanted to share some more of my recipes with you :)

And I believe that a chickpea lentil loaf that it's delicious and can also be baked in individual servings (as savory muffins or mini loaves) deserves a spot on your table as an entree. It goes well with steamed, baked or sauteed veggies, a side salad and don't forget about your favorite gravy too! 

As most of my recipes, this one has no added oil and as a bonus it's gluten free too (or, if you don't consider oats gluten free, I have alternatives for that too). 

Now let's stop with everything else and see how it's actually made, because it's also easy to make it!

Ingredients (makes 1 big loaf or 8-10 big muffins):

Stuffed potato skins with a sunflower "cheese" sauce

Here it's a cold and a gray winter, without snow, but with fog and sometimes rain.

That's why I love to cook recipes that are comforting, and make me feel good. It's the season of comfort food! And this recipe it's not only tasty, but looks good too. That's why I think that should be a part of my "Vegan Holiday" series...

And because usually the best cheese sauce is made out of cashews, which are quite expensive, I made a cheese sauce out of sunflower seeds, because they are less expensive and quite easy to find :)

Let's see the recipes down below!

Buckwheat stuffed potato skins

Ingredients:

Savory tofu and pineapple cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast (he prefers the savory one)!
Ok, enough with the chit chat, let's see the savory recipe now - Vlad's favorite!

Ingredients (makes 12 cups):

Sweet tofu, pineapple and cranberry cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
And I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast!
Ok, enough with the chit chat, let's see the sweet recipe!

Ingredients (makes 12 cups):

No bake coconut lemon custard pie

If you want a pie but you don't like to bake, then you can definitely make this one!

The second recipe in the Vegan Holidays series (and maybe the last dessert) is a no bake lemon coconut pie, sweet and sour, creamy and so fragrant from the lemon zest! And then you have a crust that it's sweeter and a little bit chewy :)

Ok, enough for now. Let's go to the recipe...

Ingredients: