Butch Femme Planet - View Single Post

MsTinkerbelly · 12-27-2011, 03:19 PM

Lentil Loaf

A moist, delicious and easy to slice lentil loaf.

Nutritional Facts
Servings 6 Serving Size 3/4 Inch Slice
Calories 225
Fat 7.5g
Carbohydrates 30g
Protein 10
Fiber 6.5g
Sugar 8g
Sodium mg

Tomato Topping Mixture

1 6oz Can Tomato Paste
1 Tablespoon Sugar
1/2 Tablespoon Apple Cider Vinegar
1 Tablespoon Onion Flakes
1 Teaspoon Garlic Salt

Lentil Loaf

1 Cup Old Fashioned Oats
1/2 Block Extra Firm Tofu
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Red Pepper
1 Tablespoon Tomato Topping Mixture
3 Tablespoons Plain Yellow Corn Meal
3/4 Cup Cooked & Drained Lentils
1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Olive Oil
1/4 Teaspoon Thyme
1/4 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1/4 Teaspoon Dried Mustard

Preheat oven to 375 degrees.

Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.

Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.

In a food processor chop oats for 5 quick pulses.

Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.

In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined.

Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).

Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.

12-27-2011, 03:19 PM	#2559
MsTinkerbelly Timed Out - TOS Drama How Do You Identify?: ... Preferred Pronoun?: ... Join Date: Nov 2009 Location: ... Posts: 6,573 My Photo Gallery Thanks: 30,737 Thanked 22,925 Times in 5,021 Posts Rep Power: 0	Lentil Loaf A moist, delicious and easy to slice lentil loaf. Nutritional Facts Servings 6 Serving Size 3/4 Inch Slice Calories 225 Fat 7.5g Carbohydrates 30g Protein 10 Fiber 6.5g Sugar 8g Sodium mg Tomato Topping Mixture 1 6oz Can Tomato Paste 1 Tablespoon Sugar 1/2 Tablespoon Apple Cider Vinegar 1 Tablespoon Onion Flakes 1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats 1/2 Block Extra Firm Tofu 1 Cup Chopped Onion 1/2 Cup Chopped Green Pepper 1/2 Cup Chopped Red Pepper 1 Tablespoon Tomato Topping Mixture 3 Tablespoons Plain Yellow Corn Meal 3/4 Cup Cooked & Drained Lentils 1 Tablespoon Balsamic Vinegar 1 Tablespoon Soy Sauce 2 Tablespoons Olive Oil 1/4 Teaspoon Thyme 1/4 Teaspoon Cumin 1 Teaspoon Chili Powder 1 Teaspoon Dried Parsley 1/2 Teaspoon Salt 1 Teaspoon Sugar 1/2 Teaspoon Garlic Salt 1/4 Teaspoon Onion Salt 1/4 Teaspoon Dried Mustard Preheat oven to 375 degrees. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed. Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently. In a food processor chop oats for 5 quick pulses. Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate. In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined. Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later). Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.