| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dish, Vegetarian, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Dried red lentils |
| 3 | c | Water |
| 1 | c | Rolled oats |
| 1 1/2 | ts | Egg replacer |
| 2 | tb | Water |
| 1 | c | Cooked brown rice |
| 1 | c | Grated carrots |
| 2 | tb | Low-sodium tamari |
| 2 | Scallions; chopped | |
| 2 | Garlic cloves; minced | |
| 1 | ts | Dried sage |
| 1 | Red bell pepper; chopped | |
| 1/2 | c | Light soy milk |
| 2 | tb | Tahini or cashew butter |
| 1 | tb | Arrowroot; PLUS: |
| 1 | ts | Arrowroot |
| 1 | pn | Sea salt |
| 2 | tb | Dijon mustard |
| 1 | pn | Cayenne pepper |
| 1 | tb | Minced fresh basil; -OR- Dried basil |
INSTRUCTIONS
RED PEPPER SAUCE Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9 minutes in pressure cooker). Preheat oven to 350 F. Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats. Whisk egg replacer with 2 tablespoon water until light and foamy. In a large bowl, combine egg replacer and lentils with remaining ingredients. Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand for 5 to 10 minutes before slicing. Per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg chol, 31 mg calcium * HINTS: Use one whole egg instead of egg replacer and water. * For a firmer loaf, add 1/4 cup dried bread crumbs to mixture * before baking. * Serve with Red Pepper Sauce (below) RED PEPPER SAUCE (makes about 1 cup): ===================================== Place bell pepper, soy milk, tahini and arrowroot in a blender. Blend until smooth and creamy. Pour mixture into a saucepan and bring to a boil while stirring constantly with a wire whisk. Reduce heat to low and whisk in salt, mustard and cayenne pepper. Sprinkle with basil and serve. Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb, 3 g fat, 0 mg chol, 10 mg calcium From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias
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