Savory Lentil Loaf with Miso Gravy
Enjoy this savory thanksgiving dish without the feelings of lethargy afterwards. Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E. Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids and are known for lowering cholesterol.
- 1 ½ cups cooked lentils
- ½ cup walnuts, finely chopped
- 1 cup Ezekiel sprouted grain breadcrumbs
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp tamari
- ¼ cup nutritional yeast
- 1 sprig rosemary
- 2 tbsp fresh sage
- 2 sprigs thyme
- 1/4 tsp dry mustard
- 1/3 cup vegetable broth
- Himalayan salt
- cayenne pepper to taste (optional)
- 2 eggs or 4-5 tbsp psyllium husk
Sauté onion for 5 minutes in an oiled pan over medium heat. Add in minced garlic and sauté for 3 minutes longer.
Mix all ingredients well in a large bowl. Put mixture into a well-oiled loaf pan or baking dish. Bake at 350°F for 35 minutes, or until hot throughout. If loaf browns too soon, cover with foil. Serve with miso gravy.
Flatten out into a triangle, place spinach and goat cheese down the middle and roll together. Wrap in tinfoil and bake for spinach pinwheels.
Here's a gravy that's as savory and pleasing, cholesterol free and low in calories. Protein-rich miso is a potent healing food. It's an anticarcinogen and it reduces the effects of radiation, smoking, air pollution and other environmental toxins.
- 1 tablespoon mellow white miso (any miso will work too)
- 1 cup unsweetened almond milk
- 2 tablespoons coconut oil
- 1 clove garlic, minced
- 1 small yellow onion, diced
- 1 teaspoon minced fresh thyme
- 3 tablespoons arrowroot powder
- Himalayan salt and freshly ground pepper to taste
Place the miso and 2 tablespoons of the almond milk in a small bowl and purée with a spoon or fork. Set aside.
Melt the coconut oil in a medium skillet over medium heat. Add the garlic and onion and sauté for 5 minutes or until the onion is lightly browned. Add the thyme and arrowroot and sauté, stirring constantly, for 2 to 3 minutes until aromatic and the mixture is lightly colored and creamy rather than grainy. Reduce the heat if necessary to prevent browning.
Whisk in the remaining almond milk all at once, stirring constantly until the mixture thickens, 2 to 3 minutes. Stir in the miso purée and cook an additional 2 minutes. Adjust the seasoning with salt and pepper. Serve immediately or keep the gravy warm until ready to use.