Sunday, August 9, 2009

Non Meat Loaf

1 c cooked brown rice 
1 c dark lentils
Sea salt
Sesame  oil
1 chopped carrot
1/2 chopped onion
1 stalk chopped celery
1 ts Herbs de Provence
1 TBS fresh ginger
1 tomato (optional)
1/2 c walnuts or peanuts roasted and chopped
1/4 c wheat germ
2 TBS brown mustard
1 TBS soy sauce
1 TBS miso
1/4 c  water
1/4 c whole wheat flour
Cook lentils: add 1 cup of rinsed lentils to 3 cups of water. Bring to a boil and then lower to a simmer. Cook about 25-30 minutes, covered. Leave cover off toward the end if there is still a lot of water.
Cook the vegetables: heat oil in pan, and fry  the tomato, carrots, onions and  celery with seasonings until golden brown. Add 1/2-1 cup water and allow to evaporate.  
Toast nuts in a skillet until golden, adding wheat germ toward the end to lightly toast. Cool  down. Add this with the whole wheat flour in a food processor and pulse until finely chopped.
Pre-heat oven to 350 degrees F/180 C. Coat a loaf pan with oil.
Once lentils, rice, and veggies have cooled, mix in a large bowl. Add the remaining ingredients  Season with sea salt and ginger.
Make sure the mixture is somewhat "wet" or else it will be crumbly instead of moist. You can add more water if necessary.
Place in loaf pan and bake for 45 minutes or until the internal temperature reaches at least 160 degrees F/70 C. Allow to rest for 5 minutes and then cut. Serve with a mushroom sauce.
You also can bake it in muffin forms, then you have  more crunchy surface in less baking time.

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