Red Lentil Loaf

1 c Dried red lentils

3 c Water

1 c Rolled oats

1 1/2 ts Egg replacer

2 tb Water

1 c Cooked brown rice

1 c Grated carrots

2 tb Low-sodium tamari

2 Scallions; chopped

2 Garlic cloves; minced

1 ts Dried sage

--RED PEPPER SAUCE

-- 1 Red bell pepper; chopped

1/2 c Light soy milk

2 tb Tahini or cashew butter

1 tb Arrowroot; PLUS:

1 ts Arrowroot

1 pn Sea salt

2 tb Dijon mustard

1 pn Cayenne pepper

1 tb Minced fresh basil; -OR-

1/2 ts -Dried basil

Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9 minutes in pressure cooker). Preheat oven to 350 F. Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats. Whisk egg replacer with 2 tablespoon water until light and foamy. In a large bowl, combine egg replacer and lentils with remaining ingredients. Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand for 5 to 10 minutes before slicing. Per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg chol, 31 mg calcium

* HINTS: Use one whole egg instead of egg replacer and water. * For a firmer loaf, add 1/4 cup dried bread crumbs to mixture * before baking. * Serve with Red Pepper Sauce (below) RED PEPPER SAUCE (makes about 1 cup): ===================================== Place bell pepper, soy milk, tahini and arrowroot in a blender. Blend until smooth and creamy. Pour mixture into a saucepan and bring to a boil while stirring constantly with a wire whisk. Reduce heat to low and whisk in salt, mustard and cayenne pepper. Sprinkle with basil and serve. Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb, 3 g fat, 0 mg chol, 10 mg calcium From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias