November 14th, 2007
Crosby’s Lentil Nut Loaf
from Jeanette Prasifka, owner and chef of the vegetarian Crosby Catering and Coffee, Dallas, Texas
1 ½ cup raw lentils
3 cups filtered water
2 tablespoon Braggs Liquid Aminos (divided use)
2 cups cooked brown rice
1 cup cashews, finely ground
1 teaspoon sage
1 tablespoon sunflower seeds
1 teaspoon curry
1 teaspoon Spike
1 teaspoon chili powder
1 teaspoon onion powder
3 garlic cloves, minced
¼ teaspoon coarse ground black pepper
1 teaspoon apple cider vinegar
1 cup oat bran
Bring lentils, 1 tablespoon Braggs Liquid Aminos and lentils to a boil. Reduce heat, cover and cook 30 minutes or until tender. Preheat oven to 375 degrees. Put cooked lentils and any remaining cooking liquid in a large bowl and sprinkle with another tablespoon of Braggs Liquid Aminos. Add all remaining ingredients. Using your hands, (the best tools in your kitchen!) mash, mix and squish the mixture into a nice consistency. Pack the mixture evenly into two oiled loaf pans. Cook for 30 – 45 minutes or until loaves have set up and are done. Remove to wire racks and cool for 30 minutes or until a knife runs easily around the edges of each loaf pan. Unmould onto a plate or serving platter. Serve with Crosby’s Creamy Cashew Onion Gravy. NOTE: This is a great do-ahead meal for the busy holiday season. The loaves freeze beautifully once fully cooked.
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