Today on OHH, Carrie Forrest – of Carrie On Vegan – gave us the skinny on Rip Esselstyn’s new book, My Beef With Meat: The Healthiest Argument for Eating a Plant-Strong Diet. Thanks to the publishers, Grand Central Life & Style, we were also able to share with OHH readers a couple recipes from the book. Since we love you flockers so much, below is yet another look into a delectable recipe from My Beef With Meat. I don’t know about you, but this lentil oat loaf is on my “must eat” list for this weekend! #PRIVATE#
Carrie Forrest here. Long time no squawk! I’m particularly excited to be joining you today, because there are few things in life I’m more passionate about than beans (no shame!). I was so excited to be able to review Rip Esselstyn’s new book, My Beef With Meat, and even more thrilled to be able to share with you a truly scrumptious and healthful recipe from this book.
This BBQ lentil loaf is unique because it uses red lentils that meld into the other ingredients. What results is a hearty dish that has all the flavor of a traditional meatloaf, but with healthy, cruelty-free ingredients. I recommend serving this to plant-based newbies! Enjoy!
[print_this]BBQ LOL (Lentil Oat Loaf)
from My Beef With Meat: The Healthiest Argument for Eating a Plant-Strong Diet by Rip Esselstyn
(reprinted with permission from the publisher, Grand Central Life & Style)
Makes 2 loaves (8 servings)
1 1/2 cups red lentils
2 1/2 cups water
1 large onion, chopped
One 8-ounce package mushrooms, chopped
4 garlic cloves, chopped
4 cups packed fresh spinach, chopped
One 15-ounce can diced tomatoes, with juice
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon Mrs. Dash Garlic & Herb seasoning blend, or similar spice blend
1/4 teaspoon dried marjoram
1/2 cup chopped fresh cilantro or parsley, or as desired
2 cups old-fashioned rolled oats
1 to 1 1/2 cups barbecue sauce or ketchup, your favorite
- Preheat the oven to 375°F.
- In a saucepan, bring the lentils to a boil in the water.
- Decrease the heat to low, cover, and simmer until the lentils are tender and most of the water is absorbed, 8 to 10 minutes.
- In the same saucepan, mash the lentils with the back of a spoon or a potato masher; don’t worry, red lentils cook quickly and mash easily.
- In a nonstick pan, cook the onions over medium heat, stirring constantly to avoid burning, until soft and translucent. Add the mushrooms and garlic and continue to cook over medium heat until soft.
- Add water or vegetable broth, if necessary, to keep the vegetables from sticking.
- Add the spinach, cover, and continue to cook over medium heat until the spinach wilts, 4 or 5 minutes.
- Add the lentils to the onion-mushroom-spinach mixture and stir to combine.
- Add the diced tomatoes, sage, garlic powder, Mrs. Dash seasoning, marjoram, and cilantro and stir.
- Add the oats and stir it all again.
- In the bottom of two 9 × 5-inch loaf pans, spread half of the barbecue sauce or ketchup.
- Add the lentil-oat mixture to the loaf pans, then spread the remaining barbecue sauce or ketchup in a generous layer on the tops.
- Bake for 45 to 55 minutes until the barbecue glaze turns crispy on the edges.
- Let set for 10 to 15 minutes before cutting and serving – ideally until the next day!
Tip: The loaf is much easier to cut the next day. [/print_this]