Serves 4
Preheat oven 325℉ (165℃)
Skip the meat and add vegetables!1 Tbs. (15 ml) olive oil
2 Tbs. (30 g) each: sunflower and pumpkin seeds
1/2 cups (120 ml) dry lentils
1/2 pound (225 g) potato flour
2 chopped onions
1 or more cloves of chopped garlic
1 chopped leek
1/4 pound (60 g) chopped turnip
2 Tbs. tahini
1 tsp. (5 ml) each: teff and chia seeds
2/3 cups (160 g) pistachio or other nut
2-3 Tbs. (30-45 g) (gluten) flour
2 Tbs. (20 ml) parsley
pinch of nutmeg
1. Put the lentils in a pot, cover with water, bring to a boil, cover, and simmer about 30 minutes.
2. Sauté the sunflower and pumpkin seeds.
3. Mix together: lentils, potato flour, onions, garlic, leeks, turnip, tahini, teff, chia, nuts, and roasted seeds.
4. Mix in the flour, parsley, and nutmeg. Form into a loaf shape.
5. Bake about 40 minutes.
OPTIONAL: Put the loaf on a patter and add more vegetables....
chopped zucchini, carrots and other vegetables
1. Fry in olive oil, cover, and simmer about 8-10 minutes.
