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Volume
10 |
~ News From
"Your Birthing
Family" ~ |
Issue
9 |
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Charis Cuisine
Ultimate Veggie Lentil loaf
by Carole-Lee Schuchmann
Loaf:
1 cup dry red lentils
2 1/2 vegetable broth
3 tablespoons flaxseed meal
1/3 cup water (6 tablespoons)
2 tablespoons olive oil
1/4 cup water
3 garlic cloves, minced
1 small white onion, finely diced
1 small red bell pepper, finely diced
1 carrot, finely diced or grated
1 celery stalk, finely diced
3/4 cup oats
1/2 cup garbanzo bean flour or finely ground oats (or any flour of
choice)
1 heaping teaspoon dried thyme
1/2 heaping teaspoon cumin
1/2 teaspoon each garlic powder & onion powder…for good measure!
1/4 – 1/2 teaspoon ground chipotle pepper, optional
cracked pepper & sea salt to taste
Glaze:
3 tablespoons organic ketchup
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup |
Rinse lentils. In large pot add 2 1/2 cups water with lentils.
Bring to a boil, reduce heat, cover and simmer for about 40
minutes, stirring occasionally. It’s ok if they get mushy, we
are going to roughly puree 3/4 of the mixture when cooled. Once
done, remove lid and set aside to cool (do not drain), they will
thicken a bit upon standing, about 15 minutes is good.
Preheat oven to 350 degrees.
In small bowl combine flaxseed meal and 1/3 cup water, set aside
for at least 10 minutes, preferably in the refrigerator. This
will act as a binder and will thicken nicely upon sitting.
Prepare vegetables. In sauté pan heat oil or water over medium
heat. Saute garlic, onion, bell pepper, carrots and celery for
about 5 minutes. Add spices mixing well to incorporate. Set
aside to cool.
Using an immersion blender or food processor, blend 3/4 of the
lentil mixture. For me this was an important part, I tried it
other ways and this worked to help as a binder. If using an
immersion blender, tilt your pot slightly to the side for easier
blending. Alternately, you can mash the lentils with a potato
masher or fork.
Combine sautéed vegetables with the lentils, oats, oat flour and
flax egg, mix well. Taste, adding salt and pepper as needed, or
any other herb or spice you might like. Place mixture into a
loaf pan lined with parchment paper, leaving it overlapping for
easy removal later. Press down firmly filling in along the edges
too.
Prepare your glaze by combining all ingredients in a small bowl,
mix until incorporated. I recommend making each tablespoon
heaping so you have plenty of this great sauce on top. Spread
over top of loaf and bake in oven for about 45 – 50 minutes.
Let cool before slicing.
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'Behold,
I will bring them from the north country, And gather them from the
ends of the earth,
Among them the blind and the lame, The woman with child and
The one who labors with child, together,
A great throng shall return there...And My people shall be
satisfied with My goodness, says the LORD.'
Jeremiah 31:8, 14
~~~
©2015 Charis Childbirth Services, All Rights Reserved
Feel free to forward this newsletter to friends in its entirety,
leaving all attribution intact.
September
2015 |
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