Veggie or nut loaf

[Guest guest]

Anyone have a recipe they LOVE LOVE LOVE??? I want to make one for T-day.

Thanks

[Guest guest]

In a message dated 11/21/2005 5:38:26 PM Pacific Standard Time,

assilembob writes:

 

 

> Chicago Diner Lentil Loaf

>

> Nut Roast from PETA

>

 

These both sound so very good I can hardly wait to make them. I love lentils

and have never had them any way that I have not enjoyed them to the max.

Barley is good for cohesion in loafs too.

 

Lisa

 

 

 

[Guest guest]

I have two I love...both vegan

 

Chicago Diner Lentil Loaf

Beans:

2 cups water

1 cup lentils

1 bay leaf

 

Bring water and bay leaf to a boil. Add lentils and

simmer for 35 to 40 minutes, or until soft. Do not

drain.

 

Grain:

1/2 cup water

1/2 cup bulgur

 

Bring water to a boil. Add bulgur. Stir, cover, and

remove from heat.

 

Vegetables:

 

1/3 cup EACH sesame seeds, sunflower seeds, walnuts

2 cups EACH finely diced carrots, finely diced onions

2/3 cup finely diced celery

2 tablespoons oil

2 teaspoons EACH sage, thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon EACH parsley, tamari

2 1/4 cups quick-cooking oats

 

Preheat oven to 300F. Toast the seeds and nuts on a

dry pan until they become aromatic; set aside. Raise

oven temp to 350F. In a large skillet, saute the

vegetables in the oil until soft. Add the herbs,

except the parsley, and cook 10 to 12 minutes. Stir in

remaining ingredients, including the toasted seeds and

nuts. Stir well. You may need to add 1/2 to 1 cup

water to get the mixture to hold together. Season to

taste. Pack into an oiled 4 x 7 " loaf pan and bake,

uncovered, for one hour.

 

Nut Roast from PETA

Ingredients:

The roast:

0. two tablespoons oil or margarine

0. 2 large onions, chopped fine

0. 5 cloves (or an entire bulb) garlic, minced

0. 3 cups raw cashews

0. 1 1/2 cups bread

0. 1 cup soup stock (or water)

0. salt and pepper

0. 1/2 teaspoon nutmeg

0. 2 tablespoons lemon juice

The " stuffing " :

0. 3 cups bread cubes, toasted

0. two tablespoons margarine, melted but not hot

0. 1/2 to 3/4 cup finely-chopped onion

0. 1 cup chopped celery

0. 1/2 teaspoon thyme

0. 1/2 teaspoon marjoram

0. 1/2 teaspoon sage

0. 3 tablespoons parsley, chopped

0. salt to taste

Method:

(From the first list:) Cook the onion and garlic in

the oil or margarine until tender, and remove from the

heat.

Chop the cashews by hand or in a food processor; cut

up the bread as well. Add the cashews and bread to the

onion, then add the vegetable stock, salt and pepper,

nutmeg, and lemon juice. Put half of this mixture into

a small, non-stick loaf pan (or line a regular loaf

pan with parchment paper if a non-stick pan is

unavailable).

Mix together all the ingredients from the second list.

Put the mixture on top of the stuff in the loaf pan,

and add the rest of the first mixture so that there

are three layers of food in the pan.

Place the pan on a baking sheet or in a larger loaf

pan (in case it overflows while cooking), and bake at

400 degrees F for half an hour. The top should be

browned.

Let the roast cool for a few minutes, then turn the

pan over and serve the roast on a plate (or simply

serve it out of the pan). Serve with gravy if desired,

keeping in mind that it is a very rich dish.

Notes:

The roast will take about an hour to prepare.

The stuffing works well on its own -- and I often make

extra!

The roast refrigerates well and can be frozen for a

few months and microwaved back to life.

As shown, recipe makes roughly six servings.

Vegetable stock is often available in concentrate or

as bouillon cubes, in health-food stores and in

general grocery stores. If you really can't find it,

use water.

When serving this roast, please inform the diners that

the recipe is based on one by PeTA.

When preparing this recipe and any other food you

enjoy, please use organically-grown vegetables,

fruits, grains, and flavorings. The Earth you save may

be your own.

 

~Mel

 

--- Jesika <jesikaj wrote:

 

> Anyone have a recipe they LOVE LOVE LOVE??? I want

> to make one for T-day.

> Thanks

>

 

 

 

 

 

 

Mail - PC Magazine Editors' Choice 2005

 

[Guest guest]

Thanks so much, now the tough choice, which one to choose???

 

 

On Mon, 21 Nov 2005 17:37:25 -0800 (PST), " Melissa Hill " <assilembob@yaho

o.com> said:

 

I have two I love...both vegan

--

Jesika J

jesikaj