Vegan Loaf and Corn Salad

Vegan Loaf

1 onion, chopped
4 sticks celery, chopped
5 cloves garlic, minced
6 baby carrots, chopped

Saute on stovetop until translucent. Season with:

1 tsp poultry seasoning
salt and pepper to taste

Mix in bowl with following:

2 cups cooked lentils
3 cups wild rice mixture
2 eggs, beaten (can use egg substitute to be truly vegan)
1/4 cup breadcrumbs
2 TB whole wheat flour
2 TB rolled oats
1 TB minced onion
2 tsp worchester sauce
1/4 cup chopped walnuts

Form into two loaves and place in glass pan with sprayed on oil. Cook 20 min at 350, covered. Remove from oven and spread over the top:

1 1/2 cups ketchup mixed with
1/2 cup brown sugar
1 tsp dry mustard

Cook uncovered additional 20 min.

Serve with mashed potatoes. We also had:

Corn, Tomato and Avocado Salad

3 cups corn kernels, frozen, thawed, microwaved or boiled then chilled
2 avocados, diced
1 pint cherry tomatoes, cut in quarters
1/2 c thinly diced red onion

Dressing:
1 TB olive oil
1/2 tsp lime zest
1 TB lime juice (about one lime's worth)
1/4 c cilantro (optional)
salt and pepper to taste.