In case you didn't read earlier, my daughter announced that she might be a vegetarian that eats bacon and sausage and tacos. So, I agreed to make vegetarian meals for her, if she agreed to eat her vegetables. Not wanting to miss the opportunity to stuff her full of vitamins, I made a vegetarian meal for the family for dinner tonight, and carefully planned it to include lots of foods she wouldn't normally consider. It wasn't that I wanted to sabotage her healthy efforts, no, definitely not. Rather, I wanted to show her that the foods she snubs can be delicious. And it worked. Picky Eater loved it.
Multigrain Lentil Loaf
- 1/4 cup cornmeal
- 1/4 cup oat bran
- 1/2 cup Panko bread crumbs
- 1 cup cooked rice
- 2 cups cooked lentils
- 2 carrots, minced
- 1/4 cup chopped green chili peppers (from a can)
- 1/2 cup minced onion
- 2 tsp minced garlic
- 1/2 cup shredded cheese (I used mozzarella, because I had it. Any cheese will do, and feel free to leave it out if you'd prefer)
- 2 Tbsp soy sauce
- 2 Tbsp tahini (sesame butter)
- 2 Tbsp tomato paste
- 1 egg
- for topping: 2 Tbsp tomato paste plus 1 tsp soy sauce
- Preheat the oven to 350 degrees. Spray a loaf pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, combine all ingredients except for topping ingredients. Mix thoroughly. Form into a loaf shape in the pan.
- Spread topping over loaf.
- Bake, uncovered, for 30 to 45 minutes. Let the loaf stand for 10 minutes before slicing.
- After slicing, if you prefer a firmer loaf, bake on a greased baking sheet for about 10 minutes or so, turning once.
- 2 cups baby carrots
- 1 Tbsp butter
- 1 cup apple juice
- 1 tsp ground cinnamon
- Combine all ingredients in a sauce pan. Cook over medium heat, bringing to a simmer, until carrots are slightly softened, about ten to fifteen minuets. Sauce will have thickened.