Saturday, February 27, 2010

Magical Meatless Loaf Machine!

I needed a recipe for lentil loaf, but everything on the first page of Google results had a weird ingredient I either didn't want to leave the house to buy (oatmeal) or have to thaw (tofu). Page 2 yielded a blog that linked to a magical loaf machine.

At The Magic Loaf Studio, you can "Design Your Own Adventist-Style Vegan Dinner Loaf!" (This is one more reason I want some Adventist friends. Actually, maybe I don't need them now that I can loaf like a pro!)

I picked only ingredients I already had (so I didn't have to leave the house; this is a theme in my life), and it came out freaking fantastic. I chose "salt," but used garlic salt, and I used half the oil the recipe calls for, but other than that, I didn't change a thing.

You REALLY need to try this. Mine was so good, I'm sharing the recipe here with my tiny modifications, but do try your own someday!

Kimberly's Magical Lentil Loaf
1/2 cup sunflower seeds
1 TB vegetable oil
One onion, diced (I used a red onion.)
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked lentils (I used red lentils.)
1 cup dry whole wheat bread crumbs (I Magic-Bullet-ed a 40-gram slice of Ezekiel 4:9 7 Sprouted Grains bread.)
1/4 to 1/2 cup plain nondairy milk, as needed (I used just a tiny bit of unsweetened Whole Grain Drink from Trader Joe's.)
3 TB tapioca flour
1/4 tsp. dried thyme
1 tsp. dried basil
1 tsp. ground cumin
Freshly ground black pepper, to taste
1 tsp. garlic salt

Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf). (I used a loaf pan.)

Grind the sunflower seeds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.

(Sliced-up leftovers for lunch. Incredibly less disgusting
and way more healthy than dead cow.)


(Thank you, Jennifer McCann for this fabulous program! I'm going to use this all the time!)

1 comment:

Nina said...

This is amazing!!! I'm so totally making one this weekend. :)