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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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
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 |
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