|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
A tasty meatless loaf
How to make it:
- 3/4 cup brown lentils
- 1/2 dessert-spoon miso
- 1 medium carrot
- 5cm piece zucchini
- 1 small apple
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 2 dessert-spoons tahini [or BTD compliant substitute]
- soy sauce [or wheat-free tamari]
- breadcrumbs [try Ezekiel bread]
- Soak brown lentils in water for about 1 to 2 hours (this is not necessary but does reduce the cooking time).
- Drain, rinse, and put into a medium saucepan, cover well with water, and bring to the boil.
- Add the miso.
- Simmer for about 30 minutes, they need to be very tender.
- Drain and reserve stock.
- Preheat oven to 160C or 325 degrees F.
- Mash lentils in a bowl, it doesn't matter if they are not all completely mashed leaving some whole adds to the texture.
- Grate carrot, zucchini and apple into the mixture and mix well.
- Add thyme, paprika, and tahini, again mixing well.
- Add a little wheat-free tamari and enough of the stock to make a soft, but not wet, mixture and enough of the breadcrumbs so that the mixture holds together but is not dry.
- It should leave the sides of the bowl and feel a little moist.
- Brush oil onto a 40cm long piece of foil, making sure to oil to all the edges, then turn out the mixture.
- Press into a shape about 30cm long and 8-10cm wide (oblong or terrine shaped).
- Then fold the sides of the foil over tuck the ends in and gently slide onto a baking tray.
- Bake for 1-1/4 to 1-1/2hours.
- Take out just before serving and very carefully peel the foil back; the result should be a browned, lightly crusted coating.
- This will also cook in a loaf tin approx. 13cm x 26cm, make sure to cover with foil, this cooks in the same time. However you will not get a 'crusty' coating.
- Serves 4.