Middle Eastern Lentil-Bulgur Loaf

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Middle Eastern Lentil-Bulgur Loaf

8 to 10 servings—Dairy-free

 

Flaxseeds, valued as a plant source of essential

omega-3 fatty acids, replace the usual eggs and bind

the loaf. If you prefer, you can substitute 2 eggs for

the flaxseeds and water.If desired, use a disposable

aluminum loaf pan. Bake loaf up to 2 days ahead and

refrigerate in pan. Reheat, covered with foil, in a

350°F oven for about 30 minutes. Make garlic

mayonnaise up to 2 days ahead and refrigerate in a

covered bowl or plastic food storage container.

 

2 small cloves garlic, minced

1/4 tsp. salt

1/8 tsp. freshly ground pepper

1/2 cup chopped fresh herbs, such as basil, tarragon

or chervil

2 Tbs. flaxseeds

1/2 cup uncooked bulgur

2 tsp. salt

1 cup boiling water

1 1/4 cups lentils, rinsed

2 tsp. olive oil

2 medium onions, chopped

3 medium carrots, grated

4 medium cloves garlic, minced

1 1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/8 to 1/4 tsp. cayenne

2 cups flat-leaf parsley leaves (1 bunch), rinsed and

dried

2 slices whole-wheat bread, crusts trimmed and

discarded, bread torn into large pieces

6 oz. low-fat soft or firm silken tofu (3/4 cup)

1/4 cup fresh lemon juice (from 2 lemons)

1 tsp. freshly ground pepper

Flat-leaf parsley or mint sprigs for garnish

Garlic mayonnaise

1 cup soy mayonnaise

Preheat oven to 375°F. Coat 9 x 5-inch loaf pan with

cooking spray. Line bottom of pan with sheet of

parchment or wax paper and lightly coat paper with

cooking spray.

 

In food processor or blender, process flaxseeds to

coarse powder. Add 1/3 cup cold water and process

until mixture is blended, stopping once or twice to

scrape down sides of work bowl with rubber spatula.

Pour into small bowl, cover and set aside in

refrigerator.

 

In medium bowl, combine bulgur 1/2 teaspoon salt and

boiling water. Let stand until bulgur is tender and

most of liquid is absorbed, about 25 minutes. Drain

mixture in sieve, pressing out excess moisture. Set

aside.

 

While bulgur is standing, bring large saucepan of

water to a boil. Add lentils and 1/2 teaspoon salt and

cook until just tender, about 20 minutes. Drain and

rinse under cold running water. Set aside.

 

In large nonstick skillet, heat oil over medium heat.

Add onions and cook, stirring often, until softened, 3

to 5 minutes. Add carrots, garlic, cumin, coriander

and cayenne and cook, stirring, until fragrant, 1 to 2

minutes. Transfer to large bowl.

 

In food processor, pulse parsley until chopped. Add

bread and process until coarse crumbs form. Add to

onion mixture.

 

Add tofu to food processor and process until smooth.

Add reserved flaxseed mixture, 1 cup cooked lentils,

lemon juice, pepper and remaining 1 teaspoon salt and

process until smooth. Transfer to bowl with onion

mixture.

 

Using rubber spatula, stir in remaining cooked lentils

and soaked bulgur until well combined. Scrape mixture

into prepared pan, spreading evenly and pressing down.

Bake until top is lightly browned and firm to the

touch, 50 to 60 minutes.

 

Meanwhile, make garlic mayonnaise: In medium bowl, mix

all ingredients. Cover and chill at least 1 hour.

Whisk well before serving.

 

Transfer loaf to wire rack and let cool in pan 5

minutes. Run knife around edges to loosen; invert

serving platter over loaf. Protecting your hands with

oven mitts, firmly grasp pan and platter together and

turn over. Remove pan; peel off paper. Garnish with

parsley and serve loaf hot or at room temperature with

garlic mayonnaise.

 

PER serving with 1 tbs. garlic mayonnaise: 245 CAL; 13

G PROT; 6 G TOTAL FAT (0 SAT. FAT); 39 G CARB.; 0 MG

CHOL; 683 MG SOD.; 9 G FIBER

 

 

 

 

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