Anyway, this is a great loaf. It's vegan (in addition to using flax as an egg substitute, some of the lentils are processed to help with binding), high in protein from the lentils, fatty enough to be satisfying from the pecans, and just all-around delicious. It gets quite a few dishes dirty, but it's really not that big a deal. The recipe is from Oh She Glows, and I only made a few minor modifications. I used pecans in place of walnuts because I think walnuts are just wannabe pecans. I didn't have celery or apple, so I subbed fennel stems instead because I had them leftover from fennelfest. I used Panko crumbs instead of regular bread crumbs because we only have seeded rye around right now, and I didn't think the carraway would be good. And I used a store-bought barbecue sauce instead of making the glaze because it was easier. Next time I might decrease the salt if I remember; I thought it was a bit on the salty side. ETA: Made it again, halved salt, and it was good.
Saturday, March 10, 2012
Renee posted about it a little while ago, and I was intrigued. I got these frozen chipotle-spiced sweet potato fries on sale recently, and then I realized that I don't make a lot of meals that go well with potatoes on the side. In fact, we have potatoes less frequently than I would like because I don't normally know what to serve with them. Beans are high in protein, but I often don't like the starch-on-starch taste of eating beans and potatoes together. While it is lentil-based, I didn't get the unpleasant starch-on-starch feeling with this loaf, so I think it will be my new go-to main dish when I want to have potatoes.