This particular experiment will have to have another go. I wanted to make a lentil loaf in the spirit of meat loaf. Meat loaf always concerned me as a kid because I couldn’t tell what it was made of except that I always saw cousin Mary dumping crackers and meat that had been into the refrigerator long enough that not really be called meat anymore into a bowl and later, meatloaf would appear. Hmmm… I wonder if I should talk to a therapist about that. Anyways, my experiment involved the following:
1 carton of silken tofu
2 cups of mushrooms
1 1/2 cups of lentils
3 cups water
2 cubes of ‘beef’ bouillon
1 tsp sage
1 tsp thyme
1 pinch nutmeg
6 cloves of garlic
1/2 cup of flax meal
salt and pepper to taste
I cooked the lentils with the water in my microwave with the bouillon. I heated them at 2 minute intervals until the water was all absorbed.
When they were ready I put them into my food processor with the rest of the ingredients.
I mixed it until relatively smooth and then put it into my loaf pan. I baked it at 350F/175C until a toothpick came out clean – about 45 minutes. We sliced it up and made it into sandwiches that were hearty, savory and aromatic. The sage and thyme definitely made a great combo with the mushrooms and lentils.
I think that the flavors were good but I might add some cumin and coriander along with soy sauce instead of salt. It developed a nice firm crust but I think that more flax meal would make it stick together better. I might also not blend up the mushrooms I think the presence of whole mushrooms will make this more visually attractive. A diced onion might help that too. This was delightfully moist but the texture was more like paté than loaf. There will definitely be a next time.
This is Brent and Christie, signing off!