vegan - lentil loaf, pate or spread

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* Exported from MasterCook *

 

Lentil Pate ~ Vegan

 

Recipe By :Vegan Epicure by Hermine Freed

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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

1 cup lentils

1 sprig thyme -- chopped

1 bay leaf

2/3 cup chopped onion

4 clove garlic -- chopped

1 teaspoon olive oil

2 carrots -- chopped

3 tablespoons chopped parsley

2 tablespoons chopped oregano

2 tablespoons arrowroot -- dissolved in

1 tablespoon water

2 tablespoons agar flakes (optional)

1 teaspoon salt

 

Cook lentils in water with salt, parsley, bay leaf and thyme until the lentils

are soft and the water absorbed, about 20 minutes.

 

Meanwhile, saute the onions and garlic in olive oil for a few minutes until

soft. Add carrots and stir for a few minutes. Add to the lentils and cook

another 10 minutes.

 

Put all ingredients into a food processor, puree, and return to the pan. Mix the

arrowroot in cold water and add to the mixture with parsley and oregano. Stir

until thickened.

 

BAKED LOAF: Place in a nonstick bread pan or a lightly oil pan, cover with

aluminum foil and bake in a 350F for about 30 minutes.

 

MOLDED PATE: For a more delicate pate, use 2 tablespoons of agar flakes and do

not bake. Put the mixture in a greased pan or another mold and refrigerate until

set. Unmold and serve.

 

SPREAD: Eliminate agar flakes, do not bake, cool the mixture after it has cooked

on the stove.

 

Description:

" Could replace a meat loaf. "

S(Archived):

" "

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Per Serving (excluding unknown items): 114 Calories; 1g Fat (7.7% calories from

fat); 7g Protein; 20g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 277mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1016 0 0 0 0

 

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