| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Carrots; cut into 1/3-inch slices |
| 1 1/2 |
c |
Lentils; cooked, drained |
| 1/2 |
c |
Onions; finely chopped |
| 1/2 |
ts |
Sage |
| 1 |
ts |
Curry powder |
| 2 |
tb |
Shoyu or tamari |
| 1 |
c |
Rolled oats |
| 1/2 |
c |
Walnuts or pecans; chopped |
| 2 |
tb |
Parsley; finely chopped |
INSTRUCTIONS
Steam the carrots until tender. Drain the carrots, and, if desired,
reserve the water to make a sauce to serve with the loaf.
Mix together the cooked carrots and lentils. Mash them coarsely with a
potato masher. Add the remaining ingredients and mix well.
Pack the mixture into a well-oiled loaf pan. Decorate the top of the loaf
with nut halves, if desired.
Bake at 350 degrees for 35-40 minutes, or until firm and golden brown.
After baking, let the loaf stand for about 5 minutes, and then unmold it
onto a serving platter. For an attractive presentation, surround the
unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.
Serve with the sauce of your choice.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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