RED LENTIL LOAF

Servings: 6
Ingredients:

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

——————————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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