Looking for a delicious and hearty plant-based centerpiece for your holiday table? This Cranberry Glaze Lentil Loaf is the perfect vegan and gluten-free dish for Thanksgiving, Christmas, or Sunday dinner. ​

​Packed with protein-rich lentils, savory herbs like sage and thyme, and nutrient-dense veggies, this lentil loaf is a crowd-pleaser that even meat-lovers will enjoy. Topped with a tangy-sweet cranberry glaze made with fresh cranberries, orange juice, and maple syrup, it’s a festive dish that highlights seasonal flavors. Whether you're hosting a holiday feast or simply craving a comforting dinner, this lentil loaf delivers on flavor, texture, and nutrition. Made with red and green lentils, oats, and a rich medley of vegetables, this recipe is a great way to incorporate healthy whole foods into your meal. Plus, it’s easy to prepare ahead of time, making it an ideal choice for busy holiday schedules. Serve it alongside classic sides like mashed potatoes, roasted vegetables, or a fresh green salad for a wholesome and satisfying meal. Impress your family and friends with this vegan lentil loaf with cranberry glaze that’s sure to become a holiday favorite. Perfect for Thanksgiving, Christmas, or any cozy dinner night!

Cranberry Glazed Lentil Loaf
Yields approximately 8 servings

Ingredients:

• 1 tsp coconut oil
• 1 medium onion finely chopped
• 2 celery stalks diced
• 2 carrots shredded
• 1 tsp dried sage
• 2 tsp dried thyme
• 1 cup lentils, soaked and rinsed​
• 2 1/2 cups water
• 1/2 cup ground oats
• 3/4 cup oats
• ​thyme sprigs for garnish (optional)

Cranberry Glaze:

• 2 cups cranberries fresh or frozen, divided
• 1/2 cup orange juice freshly squeezed
• 2 tbsp balsamic vinegar
• 1/3 cup maple syrup​

Directions:
Preheat oven to 350°F. In a medium saucepan, heat oil and then saute onion and celery 3 minutes. Add in carrots, sage, thyme, lentils and water. Season with salt & pepper. Simmer for 35 minutes until the lentils are soft. You can prepare the glaze during this time. 

Cranberry Glaze:
In a small saucepan combine 1 2/3 cup cranberries, orange juice, balsamic vinegar and maple syrup and simmer for 15 minutes. The cranberries will pop and the sauce will become thick. 

Once the lentil mixture is done, mix in the oats, ground oats and 1/3 cup cranberries.  Press into a 9-inch loaf pan. Pour cranberry sauce over top.

​Bake for 45 minutes. It will set nicely if you wait for 10 minutes before you cut and serve it.  

Loubia is Moroccan White Bean Stew.  With only a handful of ingredients, it is easy to make and packs tons of flavor.

Moroccan White Bean Stew - Loubia
Yields 6 servings

Ingredients:
1-2 Tablespoons olive oil
1 onion, finely chopped
4-5 crushed garlic cloves
2 Tablespoon tomato paste
1/4 cup chopped parsley
1/4 cup chopped cilantro (coriander)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin powder
1/4 teaspoon paprika powder
1/4 teaspoon turmeric powder
1 can diced tomatoes with their juice 400 g, 14.5oz
1/2 cup water
2 cans white cannellini beans, drained and rinsed 400 g each can, 14.5oz*

I served it over jasmine rice with Moroccan Cucumber Salad.

*If you find beans to be too hard on your digestion, you can soak the beans with 1/4 teaspoon of baking soda and a small piece of Kombu for 20-30 minutes.  Then drain and rinse.

​Moroccan salads are not only delicious but also incredibly versatile. They can be served as appetizers, side dishes, or even as a light and refreshing meal on their own. Whether enjoyed at home with family or savored in bustling Moroccan cafes, these salads embody the essence of Moroccan hospitality and culinary tradition.

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Moroccan salads are a vibrant and integral part of Moroccan cuisine, celebrated for their freshness, bold flavors, and diverse ingredients. These salads are not just a prelude to the main course but often stand out as stars in their own right, showcasing the rich culinary heritage of Morocco.

One of the defining features of Moroccan salads is their emphasis on seasonal produce. From ripe tomatoes and cucumbers in the summer to hearty root vegetables in the winter, these salads capture the essence of each season's bounty. Fresh herbs such as parsley, cilantro, and mint add layers of aroma and flavor, while citrus juices and olive oil contribute a zesty and nourishing touch.

One of the most iconic Moroccan salads is the Taktouka, a simple yet flavorful dish made from roasted and peeled bell peppers and tomatoes, seasoned with garlic, paprika, cumin, and olive oil. Another beloved classic is the Zaalouk, a warm salad of mashed eggplant cooked with tomatoes, garlic, and spices, creating a creamy and aromatic delight.

I just returned from Marrakech where I tasted a lot of Moroccan salads.  One of my favorites was Moroccan Cucumber Salad.  

In the photo above, it is located in the lower center of photo - right next to the French fries.  It was so good that I asked the waiter what was in it so I could to try to re-create it at home. He said it was cucumbers and rose water.  To me it tasted like it also had honey in it, so I added that to my recipes.

​Here's that re-creation.

Planning a trip to Morocco?  Stay connected with Airalo.

Moroccan Cucumber Salad

Ingredients:
1 English Cucumber or 2-3 Persian cucumbers
1 Tablespoon rose water (you could also use watermelon juice)
1 teaspoon honey
1 teaspoon Toasted Sesame Seeds (optional)

Directions:
Grate the cucumber and place it in a colander for the water to drain (20 minutes)
Mix the grated cucumber with sugar, vinegar and Orange Blossom water just before serving.
Optional: Garnish with cucumber rings and toasted sesame seeds.

I served it with Loubia Moroccan White Bean Stew over jasmine rice.

​Thanksgiving is almost here and mashed potatoes are as much a part of Thanksgiving dinner as the Turkey and the pies.  At least in our household, they are.  What about yours?

Since mashed potatoes can be labor-intensive - which is something you don’t really want on Thanksgiving Day - I’m trying to work on a recipe for mashed potatoes that you can make ahead of time but still give you the creamy goodness that you come to expect with the classic.

Enter baked mashed potatoes!  Not only do you have creamy mashed potatoes.  You have a crunchy topping.

The great thing here is, you can make it, cover it with foil and refrigerate for one or two days before Thanksgiving! Then, just pop it in the oven when you’re ready. It’s amazing how much trouble this saves on Thanksgiving day. That peeling, boiling, draining, and mashing thing can really get in the way of your holiday joy.

Baked Mashed Potatoes

​Ingredients:
1 Tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
3/4 cup freshly grated Parmesan, divided
Salt and freshly ground black pepper
2 Tablespoons bread crumbs
1 Tablespoon fresh parsley, chopped

Directions:
Preheat the oven to 400°F. Coat a baking dish with 1 Tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. 

Mix in the milk and melted butter. Mix in 1/2 cup of the Parmesan. Season, to taste, with salt and pepper. 

Transfer the potatoes to the prepared baking dish. Stir the bread crumbs, remaining 1/4 cup of Parmesan and parsley in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. 

Recipe can be prepared up to this point 1-2 days in advance; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

Note: When making this dish a day or two in advance, take it out of the fridge about 1-2 hours before serving time. Bake in a 400°F oven for about 20 to 30 minutes or until warmed through.