Recipe - Deannes Herbed Lentil Loaf

4 One half cup Water
2 cup Lentils, cleaned/rinsed
One half pound Firm tofu, crumbled
One fourth cup Rolled oats
One fourth cup Soy sauce
One fourth teaspoon Freshly ground black pepper
1 cup Fresh parsley, minced
One half cup Fresh basil, finely chopped
OR
2 teaspoon Dried basil
1 teaspoon Rubbed sage
1 tablespoon Olive oil
3 Celery ribs with leaves
finely chopped
1 md Onion, finely chopped
1 md Onion, finely chopped
3 Garlic cloves, minced

TOPPING
1 cup Raw almonds
2 tablespoon Nutritional yeast flakes
1 tablespoon Soy sauce

MUSHROOM MISO SAUCE
One fourth cup Whole wheat pastry flour
1/3 cup Nutritional yeast flakes
One fourth cup Brown rice miso
1 tablespoon Olive oil
1 small Onion, finely chopped
1 cup Mushrooms, thinly cut or sliced up
2 cup Water

Preheat the oven to 350F degrees. Lightly oil an 8 x 8 baking pan.

Put 3 One half cups of the water and the lentils in a large saucepan. Cover and
bring to a boil over mediumhigh heat, then immediately reduce the heat and
simmer until the water is absorbed, 50 to 60 minutes.

Meanwhile, put the tofu, the remaining 1 cup water, the oats, soy sauce and
pepper in a blender and blend until smooth. Add the parsley, basil, thyme,
and sage and pulse just to mix. Transfer to a large bowl.

Heat the olive oil in a large frying pan over mediumhigh heat. Add the
celery, onion, and garlic and cook until softened, about 6 minutes. Add to
the tofu mixture.

Add cooked lentils to tofuvegetable mixure, and stir to mix. Press the
mixture firmly into the prepared pan, and bake for 15 minutes.

Meanwhile, put the almonds, yeast flakes and soy sauce in a food processor
fitted with the metal blade, and pulse to coarsely chop.

Sprinkle the topping over the top of the lentil loaf and bake for 15
minutes more. Let the loaf cool for 10 minutes before cutting into squares.
Serve with the Mushroom Miso Sauce on the side.

Mushroom Miso Sauce:

Put flour in a small dry frying pan over medium heat and toast, stirring
often, until it has darkened evenly to a light brown. Transfer the browned
flour into a medium bowl.

In a small bowl, stir the nutritonal yeast, miso and hot water together.

In a medium saucepan, heat the olive oil over medium heat. Sautee onion
until softened, about 5 mins. Add mushrooms and saute until lightly brown,
about 5 mins.

Meanwhile, add 2 cups water to the browned flour. Whisk until well
combined.

Spoon flour mixture into the mushrooms, and simmer, whisking often, until
the mixture is thickened, 1 to 2 mins. Stir in the nutritional yeast and
miso mixture. Bring just to a simmer, and remove from the heat. Serve hot.

Source: From DEEANNE's recipe files
Posted to MMRecipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998