| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Jewish |
|
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Lentils; rinsed |
| 1 1/2 |
c |
Cooked short grain brown or basmati rice |
| 2 |
|
Cloves garlic; minced |
| 2 1/2 |
c |
Water or vegetable broth – see note |
| 3/4 |
ts |
Dried basil; parsley, (each) see note |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Stalk celery; thinly sliced |
| 1 |
sm |
Carrot; diced |
| 1/2 |
c |
Frozen peas and carrots |
| 1 |
c |
Bread crumbs -see note |
| 1 |
tb |
Dijon or brown mustard |
|
|
Paprika |
| 4 |
md |
Baking potatoes; cubed, (skins on or off) |
| 1 |
qt |
Water |
| 1/3 |
c |
Imagine Original Soy Dream – see note |
| 1/4 |
c |
Soyco Light and Less; ™ grated soy parmesan cheese (optional) |
| 1/2 |
ts |
Sea salt |
| 1 |
ds |
Black pepper |
INSTRUCTIONS
MASHED POTATOES
Source: September 30 1998 VegSource Interactive Newsletter (modified)
note - I used Imagine vegetable broth
note - I used an additional 1 tsp. bouquet garni and poultry season mixed
together
note - whole grain - I made my own with sprouted multi-grain bread
In medium saucepan, combine lentils and vegetable broth or water and bring
to a full boil. Reduce heat, cover and simmer for 30 minutes. Add 3/4 tsp.
salt, then continue simmering for about 15 minutes or until lentils are
soft and the water has been absorbed. (If all of the liquid is not
absorbed, drain.)
In a small pan, saute onions and garlic in non-stick pan until translucent.
Add celery and carrots and frozen peas and carrots and cover and cook on
low heat 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 (see recipe below) on top. Sprinkle with paprika. Bake
uncovered in preheated 375 degree F oven for 30 minutes. Cut into squares.
Mashed Potatoes:
note - If desired, use your favorite lowfat soy milk in place of Soy Dream.
I used Vanilla Soy Dream for a very rich flavor. 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 Dream, grated parmesan, salt, pepper. Using an
electric or hand mixer, mash potatoes until thick, smooth and creamy.
Adjust seasonings to taste. Spread on lentil loaf.
This recipe can be doubled and baked in an 11" X 13" glass baking dish.
Increase baking time to 45 minutes. Stays well in oven on low heat until
ready to serve.
Posted to JEWISH-FOOD digest by Natalie Frankel
<natalie.frankel@mixcom.com> on Jan 05, 1999, converted by MM_Buster v2.0l.
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