Gluten Free Vegetarian: Red Lentil un-Meatloaf Recipe

June 23rd, 2009 yum Posted in Bread, Hide your Veggies, Mushrooms, Protein, Soy Free, Vegetarian, beans, cheese 6 Comments »

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As a gluten-free vegetarian who also happens to be pregnant, I have definitely been interested in getting more protein in my diet lately. You’ve probably seen some of the gluten-free tofu scrambles I’ve been enjoying for breakfast and lunch. But, even though I’ve been posting a lot of tofu recipes, I’ve been getting my protein from eggs, nuts, and beans as well. One of the more fun recipes I tried lately with beans channeled that old vegetarian favorite, the bean-nut loaf, in a modern way. I happened to use leftover bread from a gluten-free bakery. However, one secret to gluten-free food is that for recipes like this where you only need a bread texture but the flavor is not important, you can use ANY toasted gluten-free bread, even the mediocre processed stuff that is otherwise unpalatable. Red lentils are one of my favorites anyway, and combined with real parmesan, gluten-free bread crumbs, and veggies they resulted in a delightful and savory vegetarian “meatloaf” that both the DH and I thoroughly enjoyed. I highly recommend it for a stick-to-your-ribs dinner… and it is also great as leftovers.
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Gluten Free Red Lentil Un-meatloaf Recipe
Ingredients
1 cup red lentils
2 cups your favorite gluten-free vegetarian broth (I used Edward and Sons Not-beef)
1 bay leaf
1 tbsp. butter or margarine
2 tbsp. gluten-free bread crumbs (food processed gluten free bread)
1/8 cup pecans, broken into medium sized pieces
2 cups grated hard parmesan cheese (use food processor)
1 small onion, chopped (scant)
3/4 cup crimini mushrooms, chopped
1 1/2 cup gluten-free bread crumbs (just toss your favorite gluten-free bread in food processor)
2 tbsp. chopped fresh parsley
1 tbsp. lemon juice
2 beaten eggs
salt and pepper

Directions
Bring red lentils, broth and bay leaf to boil in a saucepan and then lower heat, covering. simmer for 15-20 minutes or until all liquid soaks in. Remove bay leaf.

Preheat oven to 375F.

Prepare 2 lb. bread pan by lining with parchment paper or aluminum foil and grease with butter or margarine. Sprinkle bottom of pan with 2 tbsp. gluten-free bread crumbs and some of the pecan pieces.

In a large bowl, mix together the red lentils, parmesan cheese, onion, crimini mushrooms, 1 1/2 cup gluten-free bread crumbs, and parsley. Add the eggs and lemon juice and stir together. Season generously with salt and pepper.

Carefully spoon into prepared bread pan. Use remaining pecan pieces to attractively decorate the top of the lentil loaf.

Bake lentil loaf for an hour or until it has a golden brown and firm exterior. Slices will be more firm as it cools, but it tastes great hot out of the oven.

We served it with mashed potatoes and arugula, or brown rice pasta in a nutritional yeast sauce. Delish!

Notes
Any gluten-free bread (even one you don’t care for) will work in this recipe, as long as it isn’t sweet. You could also try gluten-free waffle crumbs if they are plain or savory (buckwheat). I ground up cheese and bread in my food processor using the cheese grater hole attachment- worked very well.
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Gluten Free Menu: Portobello Spring Green Salad with Buttermilk Dressing Recipe

May 31st, 2009 yum Posted in Gluten Free Menu Swap Monday, Mushrooms, Salad, Salad Dressing 4 Comments »

salada2This week the swap is hosted by Cheryl at GF Goodness with a seasonal theme of asparagus and/or strawberries, presumably not in the same dish. (Although she tempted me to think of a way to use them together- so intriguing!) You can find more great menus with Org Junkie.

Monday: Italian
Homemade gluten-free Creamy Mushroom Sauce?with grilled asparagus on Pasta (adapted from moosewood p. 79)

Tuesday: Indian
Dosa with Homemade Indian Soup

Wednesday: Cuban
Black Beans and Rice

Thursday: French
Ratatouille with brown rice pilaf

Baked Goods for the Week: Gluten Free Sweet Potato Muffin, Strawberry mini-tarts

This week I posted
A review of a Polenta pesto portobello Recipe

Daring Baker done Gluten-free Blueberry Mint Strudel and Apple Strudel Recipe
and a
Gluten-free Vegan Pho Recipe

Lately I’ve been in a real salad mood. It helps that the DH loves nothing more than having a nice fresh salad when he comes home from work. I’ve been experimenting with some more traditional dressings, and I found that this light buttermilk dressing based on a cooking light recipe really hit the spot and complimented grilled mushrooms perfectly. I hope you enjoy it!

Arugula Fresh Green Salad with Creamy Buttermilk Dressing Recipe
Ingredients
1/2 red pepper, cubed
1/2 English cucumber, de-seeded and sliced
1 1/2 cups arugula, rinsed and drained
1 1/2 cups fresh spring greens, rinsed and drained
1 organic apple, sliced

2 portobello mushroom caps
seasoning mix (I used Trader Joe’s Pasta seasoning, but anything is good)
splash olive oil (1 tbsp)
splash white balsamic vinegar (1 tbsp)
salt and pepper

pine nuts or other toasted nuts, optional

Dressing:
1/3 cup lowfat buttermilk
1/4 cup lowfat canola mayonnaise
2 tbsp. fresh chopped chives
1 tsp. lime juice
1/2 tsp. freshly cracked pepper
1/4 tsp. salt
1/2 tsp. sugar

Directions
Combine veggies in a medium-large bowl.

Combine seasoning mix, olive oil, vinegar, salt and pepper in a tiny container. Whisk and baste portobello mushroom with vinaigrette. Grill on propane grill or grilling device. Slice and reserve.

Whisk together dressing ingredients in a small bowl.

Layer portobello mushroom strips on salad and veggies. Drizzle individual servings with dressing and enjoy!

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