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Receta Deanne's Herbed Lentil Loaf
by Global Cookbook

Deanne's Herbed Lentil Loaf
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Ingredientes

  • 4 1/2 c. Water
  • 2 c. Lentils, cleaned/rinsed
  • 1/2 lb Hard tofu, crumbled
  • 1/4 c. Rolled oats
  • 1/4 c. Soy sauce
  • 1/4 tsp Freshly grnd black pepper
  • 1 c. Fresh parsley, chopped
  • 1/2 c. Fresh basil, finely minced
  • 2 tsp Dry basil
  • 1 tsp Rubbed sage
  • 1 Tbsp. Extra virgin olive oil
  • 3 x Celery ribs with leaves finely minced
  • 1 med Onion, finely minced
  • 1 med Onion, finely minced
  • 3 x Garlic cloves, chopped
  • 1 c. Raw almonds
  • 2 Tbsp. Nutritional yeast flakes
  • 1 Tbsp. Soy sauce
  • 1/4 c. Whole wheat pastry flour
  • 1/3 c. Nutritional yeast flakes
  • 1/4 c. Brown rice miso
  • 1 Tbsp. Extra virgin olive oil
  • 1 sm Onion, finely minced
  • 1 c. Mushrooms, thinly sliced
  • 2 c. Water

Direcciones

  1. Preheat the oven to 350F degrees. Lightly oil an 8 x 8 baking pan.
  2. Put 3 1/2 c. 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 and simmer till the water is absorbed, 50 to 60 min.
  3. Meanwhile, put the tofu, the remaining 1 c. water, the oats, soy sauce and pepper in a blender and blend till smooth. Add in the parsley, basil, thyme, and sage and pulse just to mix. Transfer to a large bowl.
  4. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add in the celery, onion, and garlic and cook till softened, about 6 min. Add in to the tofu mix.
  5. Add in cooked lentils to tofu-vegetable mixure, and stir to mix. Press the mix firmly into the prepared pan, and bake for 15 min.
  6. Meanwhile, put the almonds, yeast flakes and soy sauce in a food processor fitted with the metal blade, and pulse to coarsely chop.
  7. Sprinkle the topping over the top of the lentil loaf and bake for 15 min more. Let the loaf cold for 10 min before cutting into squares.
  8. Serve with the Mushroom Miso Sauce on the side.
  9. Mushroom Miso Sauce:Put flour in a small dry frying pan over medium heat and toast, stirring often, till it has darkened proportionately to a light brown. Transfer the browned flour into a medium bowl.
  10. In a small bowl, stir the nutritonal yeast, miso and warm water together.
  11. In a medium saucepan, heat the extra virgin olive oil over medium heat. Sautee onion till softened, about 5 mins. Add in mushrooms and saute/fry till lightly brown, about 5 mins.
  12. Meanwhile, add in 2 c. water to the browned flour. Whisk till well combined.
  13. Spoon flour mix into the mushrooms, and simmer, whisking often, till the mix is thickened, 1 to 2 mins. Stir in the nutritional yeast and miso mix. Bring just to a simmer, and remove from the heat. Serve warm.