Red lentil and vegetable loaf, in process
Mar. 22nd, 2011 02:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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omnomnom[Prep time tag is very approximate as I did this in brief bursts with rests in between.]
[x-posted to my journal, with updates.]
I'm making my first veggie loaf. Yes, that's first ever. At the age of forty-lots. I have made plenty of other loaves of various sorts, but not veggie.
After cruising a pile of recipes, I took the principles, discarded the recipes with a whole lot of cottage cheese or "vegie crumbles" (these are a few of my unfavourite things), remixed it all with my favourite non-veg-loaf recipe, and starting constructing the following red lentil and vegetable loaf.
1 cup red lentils
3 cups water
1 tsp Massel stock (fake 'chicken' flavour, vegan)
Simmered down for around 15 minutes until water was absorbed and lentils were soft but not pastelike
2 smallish diced onions, fried in olive oil and butter until translucent
then added:
1 grated carrot
1 grated potato
3 large mushrooms, diced
salt
pepper
cumin
piri piri flakes
cinnamon
sage, thyme, and spinach, diced (I'd rather parsley, but the record heatwave has taken its toll here)
tomato paste
Dashes of balsamic vinegar, soy sauce, maple syrup
all cooked down a bit, enough to soften the vegies and cook out the tomato paste rawness
And I've just realised I forgot the garlic! OMG BIAB.
No lemon zest today, our lemon tree is hating the heat and just hanging on to green lemons until they dry out inside. I normally like lemon zest in my loaves.
Grated cheese (cheddar), roughly chopped pistachios (in an attempt not to make a textureless brick).
When this has all cooled enough, I plan to combine it and add a cup of quick oats and two eggs, reserving some of the cheese to sprinkle on top. Then fridge it, and bake it tonight.
I see a lot of walnut loaves out there, but my family doesn't like walnuts. What other nuts have worked for you? We have pine nuts, macadamias, cashews, almond meal. (Would almond meal brick it?)
I'm also wondering, if we like this, if I could in future make a triple batch and freeze two of them at the prepped-and-combined-but-not-baked stage to bake later? Or should I freeze it before adding the oats/eggs/cheese, and put them in after defrosting and before baking?
Wish me luck! Critiques and suggestions are welcome.
[x-posted to my journal, with updates.]
I'm making my first veggie loaf. Yes, that's first ever. At the age of forty-lots. I have made plenty of other loaves of various sorts, but not veggie.
After cruising a pile of recipes, I took the principles, discarded the recipes with a whole lot of cottage cheese or "vegie crumbles" (these are a few of my unfavourite things), remixed it all with my favourite non-veg-loaf recipe, and starting constructing the following red lentil and vegetable loaf.
1 cup red lentils
3 cups water
1 tsp Massel stock (fake 'chicken' flavour, vegan)
Simmered down for around 15 minutes until water was absorbed and lentils were soft but not pastelike
2 smallish diced onions, fried in olive oil and butter until translucent
then added:
1 grated carrot
1 grated potato
3 large mushrooms, diced
salt
pepper
cumin
piri piri flakes
cinnamon
sage, thyme, and spinach, diced (I'd rather parsley, but the record heatwave has taken its toll here)
tomato paste
Dashes of balsamic vinegar, soy sauce, maple syrup
all cooked down a bit, enough to soften the vegies and cook out the tomato paste rawness
And I've just realised I forgot the garlic! OMG BIAB.
No lemon zest today, our lemon tree is hating the heat and just hanging on to green lemons until they dry out inside. I normally like lemon zest in my loaves.
Grated cheese (cheddar), roughly chopped pistachios (in an attempt not to make a textureless brick).
When this has all cooled enough, I plan to combine it and add a cup of quick oats and two eggs, reserving some of the cheese to sprinkle on top. Then fridge it, and bake it tonight.
I see a lot of walnut loaves out there, but my family doesn't like walnuts. What other nuts have worked for you? We have pine nuts, macadamias, cashews, almond meal. (Would almond meal brick it?)
I'm also wondering, if we like this, if I could in future make a triple batch and freeze two of them at the prepped-and-combined-but-not-baked stage to bake later? Or should I freeze it before adding the oats/eggs/cheese, and put them in after defrosting and before baking?
Wish me luck! Critiques and suggestions are welcome.
no subject
on 2011-03-22 10:40 pm (UTC)Looks yummy! (Almond meal might add to the density, but perhaps a small quantity of it would work? Or chestnut puree? Or brazil nuts in lieu of pistachios?)
no subject
on 2011-03-23 02:27 am (UTC)It was delicious, by the way. Son (age 8 and a meat fan) gobbled the lot. Partner went for seconds. I served it with a choice of honey-soy gravy or ketchup, with baked potatoes and sugar snap peas on the side. No baked photo, I'm afraid, it disappeared too fast. But the texture was plenty loose and pleasant, not brick-like in the least; I've got some room to move there, I think.