for dinner: the most meat-and-potatoes meal we’ve made since going vegan!

panko-crusted asparagus

• marinate asparagus in a mixture of olive oil, soy sauce, garlic, loads of spices, and agave (or a little brown sugar) for 10-15 minutes
• pour a very thin layer of breadcrumbs on a baking sheet, then place the asparagus on top. pour some more breadcrumbs on top.
• bake at 400F for about twenty minutes, making sure  the breadcrumbs don’t burn

lentil-chickpea loaves

• finely chop (or grate in a food processor) two thick slices onion
• mix together 1 part cooked chickpeas, 1 part cooked lentils, the chopped onion, 1 tbsp ground flaxseed, salt, and pepper in a bowl
• process the mixture in your food processor, adding a little vegetable broth as you go. don’t add more than 1/4 cup total broth. you’ll be done processing when the mixture is a consistent paste, with some chunks of chickpeas and lentils still showing.
• tightly pack the mixture in ramekins, or make steak-sized patties and bake on a baking sheet. you can bake them for the same amount of time as the asparagus, or until they’re firm and a little crispy on the tops.