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Mushroom and lentil nut loaf with a cranberry and onion sauce; serve with

brussels sprouts, carrot sticks, and herby potato slices.

 

 

* Exported from MasterCook *

 

Mushroom and Lentil Nut Loaf with Cranberry Sauce

 

Recipe By :Lorna Brash

Serving Size : 6 Preparation Time :0:40

Categories : Main Dishes, Vegetarian Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup red lentils

1/2 pound mixed nuts (cashews, peanuts, etc.)

1 large carrot -- roughly chopped

1 large red onion -- quartered

1 clove garlic -- or to taste

3 stalks celery (7-8inch) -- roughly chopped

2 1/2 ounces mushrooms (chestnut mushrooms)

6 tablespoons unsalted butter

2 1/2 ounces shiitake mushrooms -- halved

2 tomatoes -- chopped

3 slices whole-grain bread

1 tablespoon mushroom ketchup or sauce

2 tablespoons sun-dried tomato paste

6 tablespoons mixed fresh herbs (basil, thyme, parsley)

1 medium egg -- beaten

1 1/2 cups Festive Cranberry Sauce -- see recipe

 

Preheat oven to 190C/375F.

 

Lightly oil and line with parchment the base and sides of a loaf pan (4 cup

capacity). Place lentils in a bowl and cover with cold water. Place the nuts,

carrot, red onion, garlic, celery and chestnut mushrooms in a food processor and

process until roughly chopped. Melt the butter in a large frying pan and fry the

shiitake mushrooms for 2 to 3 minutes. Add the nut mixture and cook for 4 to 5

minutes, stirring until softened slightly. Stir in the tomatoes, bread crumbs,

ketchup and tomato paste and cook for 1 to 2 minutes.

 

Remove from the heat and add the herbs, beaten egg and seasoning. Drain the

lentils and add to the mixture. Season well. Spoon the mixture into the prepared

loaf pan and level the surface. Bake for 1 hours, covering with buttered foil or

parchment halfway through cooking, if necessary.

 

Meanwhile, make the sauce.

 

Leave nut loaf to stand in pan for 10 minutes before turning out. Peel off the

lining paper and serve, cut into slices, with the warm sauce.

 

Description:

" Festive with cranberry sauce. "

Source:

" BBC Vegetarian (Dec 1998) "

Start to Finish Time:

" 1:40 "

 

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Per serving: 701 Calories (kcal); 38g Total Fat; (46% calories from fat); 19g

Protein; 79g Carbohydrate; 62mg Cholesterol; 454mg Sodium

Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 1

Other Carbohydrates

 

NOTES : A chestnut mushroom is a form of the cultivated button mushroom with a

thicker stem and a mahogany colored cap. It has a slightly nutty flavor.

Nutr. Assoc. : 903920 909 0 0 0 275 4204 0 0 0 926196 4198 0 4164 0 0

 

 

* Exported from MasterCook *

 

Festive Cranberry Sauce

 

Recipe By :Lorna Brash

Serving Size : 6 Preparation Time :0:00

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 red onions -- sliced

1 red chile -- seeded and finely chopped

1 clove garlic -- crushed

5 ounces cranberries -- approximately

5/8 cup sugar -- or to taste

1 cup red wine

1/2 cup vegetable broth -- or more if needed

1 tablespoon vegetarian worchestershire sauce

 

Heat oil in a frying pan and fry the onions, chile, garlic and cranberries for

15 minutes, stirring occasionally, until the cranberries pop. Stir in the sugar

and wine and cook for 10 minutes, over a low heat, until almost all the liquid

has been absorbed. Stir in the stock and worcestershir. Season to taste.

 

Source:

" BBC Vegetarian (Dec 1998) "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 201 Calories (kcal); 5g Total Fat; (24% calories from fat); 2g

Protein; 33g Carbohydrate; trace Cholesterol; 188mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 1/2

Other Carbohydrates

 

NOTES : Yield is approximate.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1656 0

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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