INGREDIENTS

INSTRUCTIONS

HERBED GRAVY    1/3 c  whole wheat pastry flour
1 c  soy milk
1 tb Soy sauce
1 c  water
1/2 ts sea salt
1 1/2 tb safflower oil; or canola oil
1 ts dried sage; crushed
1/4 ts thyme
1/4 ts marjoram
1 pn black pepper
~-----------------------------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 1/2 c  water; or vegetable broth
3/4 ts Dried basil
3/4 ts dried parsley
1 sm red onion; finely chopped
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.

A Message from our Provider:

“God promises a safe landing, not a calm passage.”