Sunday, March 4, 2012

"Meatless" Loaf

Wow this is the best thing I have had for a long time!!!  So very good!

  • 1 cup  red dry lentils
  • 3 cups vegetable broth
  • 3 TBS ground flax seed
  • 1/2 cup warm water
  • 1 tsp coconut oil
  • 1 clove garlic, minced
  • 1 cup sweet onion, diced
  • 1 celery stalk or green onion, chopped finely (optional)
  • 1 medium carrot, grated
  • 1/3 of an apple, peeled, grated (makes 1/3 cup grated apple)
  • 1/4 cup raisins
  • 3/4 cup toasted walnuts, roughly chopped
  • 1 tsp sea salt
  • Freshly ground black pepper, to taste
  • 1 tsp dried thyme
  • 1/4 cup oat flour
  • 3/4 cup breadcrumbs (I ground up gluten free toasted bread)
    Cook red lentils: In a medium sized pot, add 3 cups of water and cook lentils until done. Cool
    Preheat oven to 350 F and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches.
    Walnuts: Toast 3/4 cup of walnuts at 350F for about 6 mines and then set aside to cool.
    Flax egg: Mix 3 tbsp of ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes so it can gel up.
    Prepare vegetable mixture: In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on low-medium heat, being careful not to burn. After the onions are tender, add carrot and sauté for 2-3 minutes over low heat. Add grated apple, raisins, and chopped walnuts and sauté another minute or two. Add thyme, salt, and pepper to taste. Remove from heat and set aside.
     Mix everything together: Once the lentils are cooled and scoop into a large bowl. Add the breadcrumbs, flax egg, veggie mixture, oat flour. Stir well with a spoon. Taste and adjust seasonings if necessary.
    Dump the mixture into your loaf pan and spread out with a spoon.
    Preparing Glaze: In small bowl combine all glaze ingredients. Spread evenly over loaf and bake, uncovered 45 minutes at 350F.
    GLAZE: Ketchup, maple syrup and balsamic syrup (about 2 tbsp ketchup and 1 tbsp maple syrup and a big squeeze of balsamic.
    Cool for about 10-15 minutes and serve. Serves about 8 thick slices

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