Red Lentil Loaf Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried red lentils,
3 cup: Water,
1 cup: Rolled oats,
1 1/2 tsp: Egg replacer,
2 tbsp: Water,
1 cup: Cooked brown rice,
1 cup: Grated carrots,
2 tbsp: Low-sodium tamari,
2: Scallions, chopped
2: Garlic cloves, minced
1 tsp: Dried sage,
RED PEPPER SAUCE
1: Red bell pepper, chopped
1/2 cup: Light soy milk,
2 tbsp: Tahini or cashew butter,
1 tbsp: Arrowroot, PLUS:
1 tsp: Arrowroot,
1 pinch: Sea salt,
2 tbsp: Dijon mustard,
1 pinch: Cayenne pepper,
1 tbsp: Minced fresh basil, -OR-
1/2 tsp: -Dried basil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp