Revised recipe, from "The Vegetarian Manifesto", EarthSave Canada, circa 1999.
Serves 6.
350 deg. F., 30-40 minutes.
1) Simmer, till water absorbed (about 30 minutes):
- 3/4 cup dry BROWN LENTILS
- 1 1/2 cups WATER
Add and semi-mash lentils (about 3/4 mashed):
-2 T. CIDER VINEGAR
Set aside
2) Sauté, 3-4 minutes:
- 1 T. OLIVE OIL
- 1 cup fincely minced ONION
- 4-5 minced GARLIC CLOVES
Add, and sauté till tender (about 5 minutes):
- 1/2 cup finely chopped WALNUTS
- 1 tsp. DRY MUSTARD
- 1/2 lb. medium-finely chopped fresh SWISS CHARD (or spinach)
- approx. 1/4 tsp. freshly ground BLACK PEPPER (to taste)
Turn off stove, remove from burner, and let cool a bit (about 5 minutes).
3) Semi-combine lentil and veggie mixture; then add and mix in, till evenly combined:
- 1/4 cup WHEAT GERM
- 1/4 cup medium-ground ROLLED OATS
- 3 T. KETCHUP
- 1/2 tsp. "CAJUN SPICE" (this is a combination of spices; avail. in some stores)
- Form into a loaf in a lightly greased pan.
- Cover (but leave uncovered slightly to let off any moisture).
- Bake until thoroughly heated and slightly dry (but don't overbake, or it will be too dry).
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