Sunday, January 2, 2011

Individual Moroccan Lentil Loaves



Yesterday, I made the flavorful lentil, cranberry beans, and chickpea New Years Eve soup by Heidi Swanson. There were quite a few lentils and beans left over and today they were converted into a recipe by the wonderful Angela @ Oh She Glows, the Ultimate Vegan Lentil Walnut loaf. Experimental cooking in the depths of winter, right? Angela had sweated over the recipe for a while, and her main trick is to puree at least 75% of the lentil mixture to make the loaf not crumble.

I was in the mood for something more spicy, and so I merge one of my favorite 2010 recipes (the Moroccan Stuffed Peppers) with Angela's lentil loaf into the Moroccan Lentil loaf.

Ingredients:
(makes only 6 small servings)
1 1/2 cup of cooked lentils, chickpeas and cranberry beans (or beans of your liking)
1 1/2 TB harissa (Moroccan spicy hot pepper paste)
1/4 onion, chopped
1/2 red bell pepper, diced
1 ts minced garlic (Trader Joes!)
1 stalk celery, cleaned, finely diced
1/2 TB olive oil
salt, pepper
1 TB bbq sauce
1 flax egg (2 TB ground flax seed, 1/8cup water, mixed to gel)
1/2 cup bread crumbs (Progresso, with herbs and garlic) or home-made

First, mix the flax egg. Preheat oven to 375F.

In a skillet, heat the olive oil, and saute the onions, celery, red bell pepper and the garlic for ca 5min on medium-low. At the end, add in the BBQ sauce, as well as add salt and pepper. Let slightly cool, and add 1/2 of the mixture to a food processor. 

Mix the cooked lentil mix with the harissa, and puree about 75% with the sauteed vegetables in the food processor. Add the puree to a larger bowl and mix with the unprocessed lentils. Add the flax eggs and bread crumbs, and mix all the ingredients gently, Spray a loaf pan or muffin pan or brownie pan with cooking spray, and distribute the mix in the pan, pressing down. As glaze, I added a bit of BBQ sauce.

Bake for 35min at 375F.

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