Greek Lentil Loaf
Greek Lentil loaf
Yield: 8 portions
2 cups
½ cup
½ cup
1 cup
2 teaspoons
1 teaspoon
1 teaspoon
¼ teaspoon
2 cups
Tofu Pâté Base Mix
Unbleached White Flour
Parsley, chopped
Kalamata Olives, pitted and chopped
Garlic, peeled and minced
Oregano, fresh
Marjoram, fresh
Salt
Lentils, cooked, drained and patted dry
Preheat oven to 375°F.
Prepare Tofu Pâté (see recipe below) in food processor.
After removing half of base mix from food processor (to be used for another recipe), add flour, parsley, olives, garlic, oregano, marjoram, and salt to the a food processor and pulse about 6-8 times or until the ingredients are evenly distributed.
Remove protein mixture from food processor to mixing bowl and add lentils. Mix until evenly distributed.
Lightly oil a one quart loaf pan and pack mixture into pan. Cover with foil and bake for about 45 minutes or until reaches 170°F. Remove and let cool for at least 30 minutes with the foil removed.
Note: This tastes best when left to set over night
Tofu Pâté Base Mix
Yield: 4 cups base mix
extra firm tofu, drained and pressed to release water
arrowroot or cornstarch
Nutritional Yeast
salt
ground white pepper
agar flakes (or 1 teaspoon agar powder)
2 pounds
2 Tablespoons
3 Tablespoons
1 teaspoon
¼ teaspoon
1½ teaspoons
Wash tofu, pat dry, and cut into small pieces.
Put the tofu, arrowroot/cornstarch, nutritional yeast, salt, pepper, and agar flakes (or powder) in a food processor and blend to a smooth paste.
Remove half of base mix and reserve for another recipe.