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RED LENTIL LOAF
Servings: 6 servings
1 cup red lentils, dried
3 cup water
1 cup rolled oats
1 1/2 tsp egg replacer
2 tbl water
1 cup brown rice, cooked
1 cup carrots, grated
2 tbl low-sodium tamari
2 scallions, chopped
2 garlic cloves, minced
1 tsp sage, dried
----------- red pepper sauce -----------
1 red bell pepper, chopped
1/2 cup light soy milk
2 tbl tahini (or cashew butter)
1 tbl arrowroot, plus:
1 tsp arrowroot
1 pinch sea salt
2 tbl dijon mustard
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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