I mentioned on Twitter that I was making Pretzel Dogs (with soy dogs, or as we call them at my house, not dogs) this weekend, and got a lot of “Those sound delicious!” and “Do you have the recipe?”
Yes, and I got it here. And they were delicious.
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I made the following recipe for Thanksgiving, and it might be perfect for Christmas, too.
Nutty Lentil Loaf
(adapted from The Vegetarian Times Cookbook)
1 cup dry lentils
3 cups water
2 cloves garlic, minced
1 tbsp. vegetable oil
2/3 cup chopped carrot (about 2 medium carrots)
1/3 cup chopped celery (about 1 stalk)
2 eggs, lightly beaten
2 tbsp. whole wheat flour
3/4 cup unsalted raw cashews, chopped
1/4 cup raisins
1 tsp. dried thyme
In a medium saucepan, cook the lentils in the water until soft, about 45 minutes. Set aside. Saute the garlic in oil; add carrots and celery. Simmer, covered, until the carrots are tender, about 10 to 15 minutes. Let cool.
Preheat the oven to 350 degrees. In a large bowl, mix together the lentils, vegetaable mixture, remaining ingredients. Spoon into an oiled loaf pan. Bake until firm, 30 to 40 minutes.
This makes a nicely flavored not-meat loaf, in my opinion. Of course, it is delightful smothered with mushroom gravy and mashed potatoes. But what isn’t?
Red Pen Mama 