*  Exported from  MasterCook  *
 
                             HERBED LENTIL LOAF
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2   c             -- water
    2       c            Lentils -- picked over and
                         -rinsed
      1/2   lb           Firm tofu -- crumbled
      1/4   c            Rolled oats
      1/4   c            Soy sauce
      1/4   ts           Freshly ground black pepper
    1       c            Fresh parsley -- minced
      1/2   c            Fresh basil -- finely chopped;
                         -OR
    2       ts           Dried basil
    1       t            Rubbed sage
    1       tb           Olive oi8l
    3                    Celery ribs, with leaves
                         -finely chopped
    1       md           Onion -- finely chopped
    1       md           Onion -- finely chopped
    3                    Garlic cloves -- minced
                         -----TOPPING-----
    1       c            Raw almonds
    2       tb           Nutritional yeast flakes
    1       tb           Soy sauce
                         -----MUSHROOM MISO SAUCE-----
      1/4   c            Whole wheat pastry flour
      1/3   c            Nutritional yeast flakes
      1/4   c            Brown rice miso
    1       tb           Olive oil
    1       sm           Onion -- finely chopped
    1       c            Mushrooms -- thinly sliced
    2       c             -- water
 
    Preheat the oven to 350 degrees. Lightly oil an 8 x 8
   baking pan.
   
    Put 3 1/2 cups of the water and the lentils in a
   large saucepan. Cover and bring to a boil over
   medium-high heat, then immediately reduce the heat
   andsimmer until the water is absorbed, 50 to 60
   minutes.
   
    Meanwhile, put the tofu, the remaining 1 cup water,
   the oats, soy sauce and pepper in a blender and blend
   until smooth. Add the parsley, basil, thyme, and sage
   and pulse just to mix. Transfer to a large bowl.
   
    Heat the olive oil in a large frying pan over
   medium-high heat. Add the celery, onion, and garlic
   and cook until softened, about 6 minutes. Add to the
   tofu mixture.
   
    Add the cooked lentils to the tofu-vegetable mixure,
   and stir to mix. Press the mixture firmly into the
   prepared pan, and bake for 15 minutes.
   
    Meanwhile, put the almonds, yeast flakes and soy
   sauce in a food processor fitted with the metal blade,
   and pulse to coarsely chop.
   
    Sprinkle the topping over the top of the lentil loaf
   and bake for 15 minutes more. Let the loaf cool for 10
   minutes before cutting into squares. Serve with the
   Mushroom Miso Sauce on the side.
   
    Mushroom Miso Sauce:
   
    Put the flour in a small dry frying pan over medium
   heat and toast, stirring often, until it has darkened
   evenly to a light brown. Transfer the flour to a
   medium bowl.
   
    In a small bowl, stir the nutritonal yeast, miso and
   hot water together.
   
    In a medium saucepan, heat the olive oil over medium
   heat. Add the onion and cook, stirring until softened,
   about 5 minutes. Add the mushrooms and cook, stirring,
   until lightly browned, about 5 minutes.
   
    Meanwhile, add the 2 cups water to the browned flour
   and whisk until combined.
   
    Whisk the flour mixture into the mushrooms, and
   simmer, whisking often, until the mixture is
   thickened, 1 to 2 minutes. Stir in the nutritional
   yeast and miso mixture. Bring just to a simmer, and
   remove from the heat. Serve hot.
   
    From DEEANNE’s recipe files
  
 
 
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