Bright Beginnings Wellness
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1/2 cup pecans
2 TB water or broth for steam-frying
One onion, diced
One large garlic clove, minced
2 cups cooked lentils
1 cup cooked brown rice
1/4 to 1/2 cup tomato juice, as needed
1 heaping TB flaxseed meal
1/4 tsp. dried thyme
1/2 tsp. dried sage
1/4 tsp. dried rosemary
1 tsp Salt
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the pecans into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the water or broth for steam-frying until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through. Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
You can also make patties or meatballs. They require less baking time. Start with 20 minutes and then turn and bake for another 20 minutes.