MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: RED LENTIL LOAF
  Categories: Vegetables, Vegan
       Yield: 6 servings
  
       1 c  Dried red lentils
       3 c  Water
       1 c  Rolled oats
   1 1/2 ts Egg replacer
       2 tb Water
       1 c  Cooked brown rice
       1 c  Grated carrots
       2 tb Low-sodium tamari
       2    Scallions; chopped
       2    Garlic cloves; minced
       1 ts Dried sage
 
 MMMMM----------------------RED PEPPER SAUCE---------------------------
       1    Red bell pepper; chopped
     1/2 c  Light soy milk
       2 tb Tahini or cashew butter
       1 tb Arrowroot; PLUS:
       1 ts Arrowroot
       1 pn Sea salt
       2 tb Dijon mustard
       1 pn Cayenne pepper
       1 tb Minced fresh basil; -OR-
     1/2 ts -Dried basil
  
   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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