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Receta Herbed Lentil Loaf
by Global Cookbook

Herbed Lentil Loaf
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  Raciónes: 8

Ingredientes

  • 4 1/2 c. ,water
  • 2 c. Lentils, picked over and 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, Or possibly
  • 2 tsp Dry basil
  • 1 tsp Rubbed sage
  • 1 Tbsp. Olive oi8l
  • 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 350 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 andsimmer 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 the cooked lentils to the tofu-vegetable mixure, and stir to mix.
  6. Press the mix firmly into the prepared pan, and bake for 15 min.
  7. Meanwhile, put the almonds, yeast flakes and soy sauce in a food processor fitted with the metal blade, and pulse to coarsely chop.
  8. 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.
  9. Serve with the Mushroom Miso Sauce on the side.
  10. Mushroom Miso Sauce:Put the 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 flour to a medium bowl.
  11. In a small bowl, stir the nutritonal yeast, miso and warm water together.
  12. In a medium saucepan, heat the extra virgin olive oil over medium heat. Add in the onion and cook, stirring till softened, about 5 min. Add in the mushrooms and cook, stirring, till lightly browned, about 5 min.
  13. Meanwhile, add in the 2 c. water to the browned flour and whisk till combined.
  14. Whisk the flour mix into the mushrooms, and simmer, whisking often, till the mix is thickened, 1 to 2 min. Stir in the nutritional yeast and miso mix. Bring just to a simmer, and remove from the heat.
  15. Serve warm.