| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | New, Veglife2 | 12 | servings | |
INGREDIENTS
| 1 | sm | Onion |
| 1 | Rib celery | |
| 1 | lg | Carrot |
| 2 | c | Cooked lentils |
| 1 | c | Peanuts; roughly chopped |
| 1 | c | Rolled oats |
| 1 | 14.5 oz can diced tomatoes | |
| (liquid drained and reserved) | ||
| 2 | lg | Eggs |
| 1 | ts | Oregano |
| 1 | ts | Thyme |
| Salt & pepper to taste | ||
| Cooking spray or oil |
INSTRUCTIONS
Preheat oven to 350 F and lightly spray or oil an 8 1/2 x 4 1/2 x 2 1/2-inch (6 cup capacity) loaf pan. Chop onion, celery, and carrots into three or four chunks and place in the bowl of a food processor. Process until very finely minced. Add lentils to processor bowl and pulse a few times until ingredients are blended but lentils are still coarse. Scrape lentil mixture from the food processor into a large mixing bowl. Add chopped peanuts, rolled oats, drained tomatoes, eggs, and seasonings, and mix well. If the mixture looks too dry to hold together, add some of the reserved tomato liquid. Pack mixture into prepared loaf pan and bake for about 1 hour, until a knife inserted into the center comes out clean. Let cook for about 10 minutes before unmolding. Serve hot or cold. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999. NOTES : Carver called this recipe "Mock Veal" and formed the lentil and peanut mixture into cutlets, coating them in bread crumbs for oven browning. However, baking it in a loaf pan and serving it thickly sliced, perhaps napped with a tomato sauce or mushroom gravy makes for a more elegant presentation. Or serve the loaf as a cold pate with crusty baguette slices. Recipe by: Veggie Life, March, 1999 (George Washington Carver) Converted by MM_Buster v2.0l.
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