Nutty Meatless Loaf
Larry's sister Laurie made this yummy dish for us. The chutney, garam masala, and nuts really make it. (Garam masala is a blend of spices such as nutmeg, cloves, cumin, cinnamon, cardamom, coriander, and pepper.) Bake in a glass pie plate; comes out really colorful and pretty. Makes 8 servings.
Ingredients
1/2 cup mango chutney (too sweet if use more)
Cilantro leaves (optional)
1 1/4 cup dry red or yellow lentils
2 medium carrots, shredded
2/3 cup chopped dried apricots
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 tsp. garam masala
2 cloves garlic, minced
1 T vegetable oil
3 flax eggs (3 T flax meal + 9 T water)
1 1/2 cups cooked brown rice
3/4 cup pecans, toasted and chopped
1/4 cup chopped red sweet pepper
1/4 cup chopped peeled fresh mango
Instructions
1. Preheat oven to 350 F. Bring 3 cups water and lentils to boiling; reduce heat. Cover, simmer 10-15 min or until tender. Drain; set aside.
2. In skillet, cook carrots, apricots, onion, celery, garam masala, and garlick in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.
3. In large bowl combine eggs (or Egg Replacer), cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp salt.
4. Firmly press lentil mixture into a greased 9 or 9.5 inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.
5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should reach 160 F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve.
Ingredients1/2 cup mango chutney (too sweet if use more)
Cilantro leaves (optional)
1 1/4 cup dry red or yellow lentils
2 medium carrots, shredded
2/3 cup chopped dried apricots
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 tsp. garam masala
2 cloves garlic, minced
1 T vegetable oil
3 flax eggs (3 T flax meal + 9 T water)
1 1/2 cups cooked brown rice
3/4 cup pecans, toasted and chopped
1/4 cup chopped red sweet pepper
1/4 cup chopped peeled fresh mango
Instructions
1. Preheat oven to 350 F. Bring 3 cups water and lentils to boiling; reduce heat. Cover, simmer 10-15 min or until tender. Drain; set aside.
2. In skillet, cook carrots, apricots, onion, celery, garam masala, and garlick in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.
3. In large bowl combine eggs (or Egg Replacer), cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp salt.
4. Firmly press lentil mixture into a greased 9 or 9.5 inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.
5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should reach 160 F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve.
