Title: RED LENTIL LOAF
Categories: Main dish, Vegetarian, Vegetables
Yield: 6 servings
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
MMMMM----------------------RED PEPPER SAUCE---------------------------
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-
1/2 ts -Dried basil
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
