Okay, so not the best meal ever...But it was REALLY healthy! As you can see by the list of ingredients, this loaf was a way to use up stuff I had in the pantry--it's taste is somewhere in between my Diz loaf (one of Dane's favorites), a traditional lentil loaf, and RFD's tempeh loaf. The idea for the stuffed greens came from somewhere in one of the many vegan forums that I browse periodically. You HAVE to like mustard greens in order to enjoy this dish! I found it to be pretty tasty for being what it was, but Dane immediately suggested that I start some type of rating for my food, like "Dane stars" or something--he said he gave it a 2 for creativity, but said the taste was "eh"--and it's not very often that he takes a breath in between bites!
Mixed-Up Lentil Loaf:
(no exact measurements)
cooked lentils, slightly mashed
rolled oats (oatmeal)
corn flakes, crumbled
carrot, diced
celery, diced
onion, chopped
white wheat flour
tomato sauce
bread crumbs
pecans
vegetable broth
nutritional yeast
yellow miso
cayenne
dark sesame oil
chili oil
ketchup
dash each of:
oregano, thyme, rosemary, poultry seasoning, pepper
Saute carrots, celery, and onion. Mix with all other ingredients while lentils are still hot. Plop in the oven at 350 F uncovered in a greased loaf pan for 30-40 minutes. Loaf is ready when tapping on the crusty surface sounds like it's kinda hollow. Slice and serve.
Stuffed Mustard Green Pouches:
(no exact measurements)
mustard greens, blanched
Filling:
vegetable medley rice, cooked
veggie crumbles
Bragg's liquid aminos (or low-sodium soy sauce)
dash each of:
red chili pepper flakes, onion powder, garlic powder, pepper, salt.
Sauce:
tomato sauce
plain soy milk
Dijon mustard
pinch of arrowroot
onion powder
salt and pepper to taste
Make sauce in a small saucepan, keeping warm until ready to serve.
Place a spoonful of filling in each mustard green and wrap and tuck in edges, making a little pouch. Spoon a tiny dribble of sauce over each pouch.
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