INGREDIENTS

INSTRUCTIONS

~-----------------------------MASHED
POTATOES------------------------------ 4 md baking potatoes; cubed  :  
-(skins on or off) 1/3 c  soy milk 1 qt water 1/2 ts Sea  salt  :      
sprinkle black pepper  ~-------------------------------LENTIL
LOAF-------------------------------- 1/2 c  lentils; rinsed 1 1/2 c
cooked basmati rice 2 cloves garlic; minced 2 1/2 c  water; or
vegetable broth 3/4 ts Dried basil 3/4 ts dried parsley 1 sm red
onion; finely chopped 1 stalk celery; thinly sliced 1 sm carrot;
thinly sliced or  :          -diced 1 c  bread crumbs 1 tb Dijon
mustard 2 ts canola  oil; or safflower oil  ** Original Recipe called
for 2 tbs soy maragarine to be added to the  pototes, but I don't use
it and the potatoes are still wonderful!  Mashed Potatoes  Bring water
to boil and add potatoes. Reduce heat and cook until  potatoes are soft
and easily pierced with a fork (about 15 minutes).  Drain well and
place in medium mixing bowl. Add soy margarine, salt,  pepper and Soy
Dream. Using an electric or hand mixer, mash potatoes  until thick,
smooth and creamy. Adjust seasonings to taste. Serve  topped with
Herbed Gravy.  Lentil Loaf:  In medium saucepan, combine lentils and
vegetable broth or water and  bring to a full boil. Reduce heat, cover
and simmer for 30 minutes.  Ad 3/4 tsp. salt, then continue simmering
for about 15 minutes or  until lentils are soft and the water has been
absorbed.  In a small pan, saute onions in oil until translucent. Add
celery and  carrots, cover and cook for 5 minutes. Pour vegetables into
a mixing  bowl and combine with bread crumbs, rice, lentils, and
seasonings.  Place mixture in a 9 x 5 x 3 loaf pan lightly sprayed with
non-stick  cooking spray. Spread a thick layer of Mashed Potatoes on
top. Bake  uncovered for 30 minutes. Cut into thick slices and serve
with  generous amount of Herbed Gravy.  Herbed Gravy: In a 2 quart
saucepan, heat oil over medium heat. Add  flour, and stir often for two
minutes. Remove from heat and allow to  cool for several minutes. In a
separate bowl, combine remaining  ingredients. Whisk together with the
flour/oil, half at a time to  avoid lumping. Bring to boil over medium
heat, stirring often. Reduce  heat to low and cook for 10 - 15 minutes,
stirring occasionally. If  gravy seems too thick, simply whisk in
additional water, one Tbs. At  a time until desired consistency is
reached. Adjust salt and pepper  to taste. Gravy will thicken as it
cools. Stores well in the  refrigerator for several days. To serve at a
later time, reheat  slowly over a medium flame, making sure to stir
well. Add a Tbs. Or  two of water if necessary. Yield: 1 1/2 - 2 cups
Per serving: 551 Calories; 12g Fat (20% calories from fat); 20g
Protein; 94g Carbohydrate; 0mg Cholesterol; 1059mg Sodium Food
Exchanges: 5 1/2 Starch/Bread; 1 Lean Meat; 1 Vegetable; 2 Fat  Serving
Ideas : Serve with Lentil Loaf  Recipe by: VegSource Newsletter: Vol.
1, No. 2+  Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on
Oct 1,  1998, converted by MM_Buster v2.0l.

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