Chickpea Loaf

The thing I liked best about meatloaf, as a child, was the ketchup on top. I was never really much of a meat lover, but sugar, was another story. When I ate meat, I used to make my meatloaf with lots of carrots, mushrooms, and occasionally sneak in some cooked spinach. It was an easier way to get those veggies into my kid’s body. Consider using organic celery as it’s on the Dirty Dozen list this year. I don’t consume ketchup like I used to, but when I do, I purchase organic ketchup. Besides the fact that tomatoes are also on the Dirty Dozen list, many brands contain high fructose corn syrup (HFCS). As we now know, HFCS is linked to fatty liver disease. I also try to stay gluten free, so I substituted garbanzo flour for the breadcrumbs. There are also gluten free breadcrumbs that can be used here. I just didn’t have any. I also like using Bragg’s liquid aminos in place of the soy sauce for the nutritional benefits.There are so many “meatless” loaf recipes, it’s hard to decide which one to pick. Most of them fall part as soon as it’s cut, or it’s mushy. This recipe was adapted from Nora Cooks, and it’s one that holds up well under the knife. Consider making on prep days and reheating during the work week. It would also make great leftovers for lunch the next day.

Chickpea Loaf

Ingredients:

• 1-2 tablespoons olive oil OR water for oil free

• 1 small onion, diced small

• 2 small carrots, diced small

• 2 organic celery stalks, diced small

• 3 garlic cloves, minced

• (2) 15 oz cans chickpeas, drained and rinsed

• 1 1/2 cups breadcrumbs or 1 1/4 cups garbanzo flour

• 2 tablespoons ground flaxseed

• 3 tablespoons nutritional yeast (omit if you don’t have)

• 2 tablespoons soy sauce or liquid aminos

• 2 tablespoons Worcestershire sauce

• 1/4 cup organic ketchup

In Addition:

• 1/3 cup organic ketchup

• 1 teaspoon Worcestershire sauce

Instructions:

1. Preheat the oven to 375 degrees and line the bottom of a 9-inch loaf pan with parchment paper to prevent sticking.

2. Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.

3. Add the chickpeas to a large bowl, and mash with a potato masher (or fork). Do not over mash.

4. Add the cooked veggies and all the remaining ingredients to the chickpeas. Stir with a large wooden spoon until very well combined.

5. Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.

6. In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.

7. After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven.

8. Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.

adapted from Nora Cooks

Lentil Rice Veggie Loaf

During the winter months, it's great to enjoy warm foods.  For those who want a different approach to the standard meatloaf, this recipe can fill in the gaps.  Full of fiber, protein, and veggies, it's sure to please the family.  A gluten-free food, it's actually better the next day as all those flavors "get to know" each other better.  Don't be over whelmed with the ingredient list and directions.  It actually flows quite well.  Serve with mashed potatoes, green beans and a garden salad.

Lentil Rice Veggie Loaf

• 2/3 cup uncooked green lentils, rinsed and drained
• 1/3 cup short grain brown rice
• 1 cup finely chopped walnuts
• 2 cups water
• 2 cups low sodium vegetable broth
• 1 TBSP + 2 tsp sunflower oil
• 1 1/4 cup diced yellow onion
• 4 tsp minced garlic
• 1 1/2 cups grated sweet potato
• 1 cup diced baby mushrooms
• 2 cups loosely packed shredded curly kale
• 1 1/2 tsp dried parsley
• 1 1/2 tsp ground dried rosemary
• 1/2 tsp dried thyme
• 1/2 cup partially ground gluten-free rolled oats
• 1/2 cup almond meal
• 1 TBSP gluten-free Worcestershire sauce
• 2 large eggs, whisked
• salt and pepper, to taste

for the glaze

• 3/4 cup ketchup
• 1 tsp Worcestershire sauce
• hot sauce, to taste

Directions

Place lentils, rice, water and veggie broth in a medium pot and bring to a boil over high heat.  Reduce heat to a constant simmer and keep uncovered.  Stir every few minutes and let cook for about 40 minutes until nearly all but 1-2 tablespoons of liquid has been absorbed and lentils and rice are tender.

Meanwhile, preheat the oven to 300º F.  Toast walnuts on a baking sheet for 12-15 minutes until light golden brown.  Set aside.

While walnuts toast, heat a large pan over medium heat with 2 teaspoons of oil.  Place onion in the pan with a big pinch of salt and cook until softened and translucent, 6-8 minutes.  Stir frequently.  Then stir in the garlic and let cook for 1 minute.  Stir in sweet potato and let cook for about 5 minutes.  Next, add in the mushrooms and cook for 2-3 minutes.  Then add in the kale and cook until just starting to wilt, 2-3 minutes.  Stir frequently for all additions.  Next, stir in the herbs and let cook for 1 minute.  Set mixture aside.

Preheat oven to 350º F and line a 9x5 or 8x4 bread pan with parchment on all sides (do not skip).

Mix sauce ingredients together and set aside.

Once the lentil and rice mixture is done, place half of the lentils and rice in a food processor.  Pulse until broken down and thick but not fully pureed.  Add this to your pan of vegetables along with the rest of the lentils and rice, walnuts, ground oats, and almond meal.  Sprinkle on a generous 1/2 teaspoon of salt and 1/4-1/2 teaspoon black pepper.  Add the Worcestershire sauce and remaining 1 tablespoon of oil.  Mix well to combine.  Taste and add more salt to your liking.

Stir in whisked eggs until full incorporated.  Spoon mixture into the lined bread pan and pack down firmly.  Spread about 1/3 of the sauce on top and bake for 35-40 minutes for the 9x5 or 40-45 minutes for the 8x4.

Let cool and firm up in the pan for 15 minutes.  Remove carefully by the parchment paper and transfer to a cutting board.  Gently slice with a sharp, serrated knife.  Serve with extra sauce on the side.

from edibleperspective.com