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1990-03-15
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Meatless Loaf w/Tomato-Onion Sauce
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Loaf:
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1 1/2 cups brown lentils
4 to 5 cups water
2 Bay leaves
1 tsp. thyme
1/3 to 1/2 cup peeled garlic cloves
3 cups chopped onions
1 tsp rosemary
1/2 tsp. sage
1/2 tsp. dill weed
1/2 tsp. marjoram
1/4 cup water
1 tsp. soy sauce (or pinch sea salt)
1 cup walnut pieces
1 tsp olive oil
2 celery stalks, finely minced
1 small carrot, finely minced
pinch of white pepper or cayenne (Optional)
2 to 4 Tbs. minced fresh parsley
1/2 cup dry bread crumbs or cracker crumbs
2 or m6re tsp. prepared mustard
2 or more tsp. soy sauce (or sea salt to taste)
Oil and bread crumbs for bread pan
Sauce:
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1/4 cup ketchup (preferably sugar-free)
Splash of vinegar or lemon juice (optional)
Parsley for garnish
Loaf: Sort and wash lentils. Place in a heavy pot with 4 to
5 cups water, bay leaves, thyme and basil. Cover with a lid,
but leave ajar. Bring lentils to a boil, lower flame and
simmer for 1 hour, or until lentils are very soft. (Add more
water during simmering if needed). Remove bay leaves. Strain
lentils and return them to the pot. Mash with a potato
masher. Set aside.
Preheat oven to 375 degress. In a small baking dish,
combine garlic, onions, rosemary, sage, dill, majoram, 1/4
cup water, and 1 tsp soy sauce or pinch sea salt. Cover and
bake for 1 hour or longer, until the vegetables are very
soft. Place mixture in a blender or food processor and puree
until smooth. Add one-half of puree to mashed lentils; set
aside remainder to make sauce.
Place walnuts on a baking tray. Roast at 375 degrees for
7 to 10 minutes. (watch carefully, walnuts burn easily).
Reserve 5 or 6 roasted walnut halves for garnish. PLace
the remaining walnuts in a blender or a food processor and
grind until fine. Add ground walnuts to lentil mixture.
Heat olive oil in a small saute pot. Add celery and
carrot, and saute for 3 to 5 minutes. Stir in pepper or
cayenne and parsley. Add to lentil mixture. Then stir in
bread crumbs or cracker crumbs, mustard, and 2 tsp. soy
sauce or sea salt to taste.
Oil a 9-by-5 inch bread pan and sprinkle with bread
crumbs. Spoon in lentil mixture, and press down firmly.
Cover with bakers paper or foil. Bake at 350 degrees for
30 minutes. Remove from oven and let cool for 15 minutes.
SAUCE: While loaf is cooling, combine reserve garlic/onion
puree, ketchup, and vinegar or lemon juice. Remove loaf
from pan and place on a serving platter. Spoon a little
sauce down the length of the loaf and garnish with a
line of reserved walnuts and sprigs of parsley. Serve
extra sauce at the table. Makes about 6 servings.