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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