Debs Best Recipes  

For loaf

• ½ c red lentils
• ½ c brown rice or bulger
• ⅓ c dahl
• 2 T olive oil
• 4 cloves minced garlic
• 2 T fresh ginger, minced
• 1 carrot, grated
• 1 stalk celery diced small
• 1 c minced red bell pepper
• 1 c minced zucchini
• ½ c diced mushrooms
• 2 t ground corriander
• 2 t paprika
• 1 t dried rosemary
• 1 t thyme
• 1 c fresh bread crumbs or rice cracker crumbs
• 1 c ground nuts; almonds, pecans, cashews or walnuts
• 2 c canned brown or green lentils
• 2 T tomato paste or tomato chili sauce
• 2 T tamari or soy sauce
• salt and pepper

Cook the brown rice, red lentils and dahl in 2 2/3 cups water for about 35 minutes until tender. Meanwhile saute garlic and all the vegetables in olive oil until tender. Add spices.

Preheat oven to 350. Add canned lentils, cooked lentil rice mixture, bread crumbs. ground nuts, tomato paste, and tamari to sauteed vegetables. Mix well.

Add salt and pepper to taste.

Press into oiled loaf pan or casserole dish.

Bake uncovered for 40 minutes.

Cashew Gravy

• 1 T olive oil
• 1 t minced fresh garlic
• 1 T fresh ginger, peeled and minced
• ½ t paprika
• Pinch cayenne powder
• ¼ c flour
• 3 c vegetable stock
• ⅓ c cashew nut butter or 1/2 cup toasted cashews, ground fine
• 1 T Tamari
• Salt and pepper to taste

In a medium sauce pan sauté the garlic and ginger in the olive oil on medium low until lightly browned. Add spices and flour, and stir until bubbling. Add 1 cup of stock to the ground cashews and blend until creamy. Add the rest of the stock to the pot, mix, then transfer all to the blender, and whiz until smooth

Pour the sauce back into the pot, bring to a boil while stirring constantly. Simmer, stirring until the gravy is smooth and thickened. Add more vegetable stock, if needed to thin. Add salt, pepper and Tamari.

Serve loaf and gravy with mashed potatoes for a sumptuous western style vegan dinner.