Favorite bean recipe - Lentil Roast (or Oma Margaret's Meat loaf)

[Guest guest]

1 c. Lentils (green or brown)

1 c. favorite milk

1 onion, chopped

1 tsp salt

1 1/2 T. romano bean flour

1/4 c. oil

1/2 c. finely chopped nuts (I omit this, allergies)

2 c. gf corn flakes or quinoa flakes or other

ingredient of choice with similar properties

1/2 tsp thyme

1 tsp italian seasoning

1/2 tsp garlic powder

1 shredded carrot

 

Cover lentils with water heat to boil and simmer

covered until done (about 30 minutes). Combine all

ingredients. Pour into greased cassrole dish. Bake

for 350F for 45 minutes. Serve with catshup or brown

gravy (good recipes in archives) a green salad and

homemade fries. Also good cold in sandwiches. Serves

6-8.

 

Season to your taste, these are just the herbs that we

like. This recipe was originally posted on this list

several years ago and we love it.

 

Melanie

 

 

 

 

 

[Guest guest]

, Tim & Melanie Tomic

<melanie_tomic wrote:

>

> 1 c. Lentils (green or brown)

> 1 c. favorite milk

> 1 onion, chopped

> 1 tsp salt

> 1 1/2 T. romano bean flour

> 1/4 c. oil

> 1/2 c. finely chopped nuts (I omit this, allergies)

> 2 c. gf corn flakes or quinoa flakes or other

> ingredient of choice with similar properties

 

What properties are we shooting for here?

Are these corn flakes as in the cereal w/crunch?

Can't imagine they stay that way in this recipe.

Do they?

 

Thanks,

-Erin

 

www.zenpawn.com/vegblog

 

 

> 1/2 tsp thyme

> 1 tsp italian seasoning

> 1/2 tsp garlic powder

> 1 shredded carrot

>

> Cover lentils with water heat to boil and simmer

> covered until done (about 30 minutes). Combine all

> ingredients. Pour into greased cassrole dish. Bake

> for 350F for 45 minutes. Serve with catshup or brown

> gravy (good recipes in archives) a green salad and

> homemade fries. Also good cold in sandwiches. Serves

> 6-8.

>

> Season to your taste, these are just the herbs that we

> like. This recipe was originally posted on this list

> several years ago and we love it.

>

> Melanie

[Guest guest]

From what I see, the flaked cereal is to act as a binder and an extender. It

will also help absorb the liquid, and according to Alton Brown will help retains

some of the fats instead of allowing them to cook off/out in the heating. They

will also absorb the spices/seasonings and the onion juice and help distribute

it throughout the patty. And finally, if they weren't GF, it's a high

probability that rolled oats would be used. The trace amounts of proteins in

the corn or quinoa flakes would help to make a more complete protein in

combination with that of the lentils, bean flour and nuts as opposed to the

partial protein of the beans alone.

 

In short, I guess they are a multi-purpose addition to the whole of the recipe.

 

And, yes, if one used corn flakes they would not remain flakes but would become

integrated to the recipe and make for a more " burger " like presentation.

 

BL