INGREDIENTS

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)
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