http://journals.democraticunderground.com/LeftyMom/87 LeftyMom's Journal
How to have Thanksgiving a la LeftyMom (just add family drama)
Posted by LeftyMom in The DU Lounge
Fri Nov 10th 2006, 07:31 PM
http://vegweb.com/index.php?topic=7685.0Holiday Lentil Loaf
Ingredients (use vegan versions):
1 small onion
1 clove garlic
2 stalks celery
2 teaspoon sage
3 cups cooked lentils
3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
1/2 cup chopped walnuts
1/4 cup whole wheat breadcrumbs
2 tablespoon vinegar
2 egg equivalents*
2 tablespoon whole wheat flour
fresh ground black pepper and sea salt
Directions:
Preheat oven to 350 F.
Chop onion and celery finely, and crush the garlic clove. Spray a fraying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving. (My experience is that the longer it stands the better it loafs up. It really helps if you use a silicone loaf pan so it won't stick.)
* This means two eggs worth of EnerG egg replacer. You can get it in the dry goods section of most health food stores, or order online from food fight or pangea or most anyplace that sells vegan groceries.
Gravy:
http://vegweb.com/index.php?topic=6966.0Vegan Gravy
Ingredients (use vegan versions):
8 tablespoons vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 tablespoons all-purpose flour
2 tablespoons nutritional yeast
4 tablespoons Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce
2 1/2 cups water or vegetable broth (to start)
1/2 teaspoon ground sage (dry)
salt and freshly ground black pepper to taste
1/4 cup red wine or red wine vinegar
2 tablespoons balsamic vinegar
6 sliced mushrooms (optional)
Directions:
In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.
If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. Its even better if you let it sit in the fridge overnight and gently reheat it. This is great over a lentil loaf, bisquits, potatoes--just about anything you would want to smother with a rich gravy! Enjoy!
Serves: Approx 4 cups
Preparation time: 15-20 minutes
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