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RED LENTIL LOAF

Ingredients: 1 Cup(s) Dried red lentils 3 Cup(s) Chicken bouillon powder 1 Cup(s) Rolled oats 1 1/2 Teaspoon(s) Egg replacer 1 Cup(s) Cooked brown rice 1 Cup(s) Grated carrots 2 Tablespoon(s) Low-sodium tamari 2 Scallions; chopped 2 Garlic cloves; minced 1 Teaspoon(s) Dried sage 1 Red bell pepper; chopped 1/2 Cup(s) Light soy milk 2 Tablespoon(s) Tahini or cashew butter 1 Tablespoon(s) Arrowroot; PLUS: 1 Teaspoon(s) Arrowroot 1 Pinch(s) Sea salt 2 Tablespoon(s) Dijon mustard 1 Pinch(s) Cayenne pepper 1 Tablespoon(s) Minced fresh basil; -OR- 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
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