Karen Warwick RHN
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ALL SALT, OIL & SUGAR FREE 

Compliant Lentil Mushroom Loaf with Mushroom Gravy

4/2/2022

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Picture

I have altered this recipe from the book Staying Alive! Cookbook for Cancer Free Living. This loaf is absolutely delicious and was a big hit at Christmas.  It would also serve well for Easter dinner and family Sunday dinners.  Makes 6-10 servings

Ingredients:
  • ¾ cup brown lentils
  • 3 cups of water for boiling
  • 2 Tbs. apple cider vinegar
  • A little water for ‘frying’
  • 1 cup finely minced onion
  • 5 large garlic cloves, minced
  • ½ cup brown mushrooms, finely ground
  • 1 Tbs. salt-free seasoning (cremini, shitake, etc.)
  • 2 cups fresh spinach, finely sliced
  • 1 tsp. seeded or Dijon mustard
  • Fresh ground black pepper to taste
  • ½ cup rolled oats

Method:
  1. Rinse lentils and put in a small pot.  Add water, bring to a boil, lower heat to medium low and simmer, covered for 30 minutes until the lentils are mushy and soft. Drain the lentils and transfer to a medium sized mixing bowl, add the vinegar and mash well.
  2. While the lentils are cooking, prepare the onions, garlic, mushrooms in a mini food processor and finely slice the spinach.
  3. Heat the water in a non-stick pan over medium heat. Sauté the onions for about five minutes until translucent.  Add the garlic, mushrooms, spinach and seasonings and sauté for another 5-10 minutes until all the vegetables are tender. Preheat oven to 350.
  4. Add the vegetable mixture to the mashed lentils and add the rolled oats. Mix well and spoon into a silicon loaf pan. Press down gently with a spatula.
  5. Bake at 350 F for about 40 minutes. Let cool for 5-10 minutes before removing from the loaf pan.  Turn out onto a serving plate. 
  6. Slice and serve with gravy.

*Because I am the only one eating this in my house, I have made this into 'muffins' for ease of storage.  Here are the pictures. So now I have 7 servings that I can freeze in a Ziploc freezer bag and store in the fridge or freezer.

Go here to print this recipe:  compliant_lentil_mushroom_loaf.docx

Mushroom Gravy


This recipe was also adapted from Staying Alive: Cookbook for Cancer Free Living.  Frankly, there were a few challenges of making this recipe sodium and gluten free.  I am including the sodium ingredients as optional.

Ingredients:
  • 1/2 cup of filtered water for ‘frying’
  • 1 Tbs. tamari or BRAGG liquid soy seasoning (non-compliant – optional)
  • 1 cup finely chopped onion
  • 2 cups finely sliced brown mushrooms (cremini, shitake, etc.)
  • 2 Tbs. gluten-free flour (millet, spelt, tapioca, etc.)
  • 1 tsp. garlic powder
  • 1 tsp. poultry seasoning or sage
  • 1 tsp. no-salt seasoning
  • ¼ tsp. fresh ground black pepper

Method:
  1. Heat 1/2 cup of water and tamari (if using) in a large pot.
  2. Add onions and mushrooms.  Cover and cook for 10 minutes on medium.  Stir frequently.
  3. Mix the flour and seasoning with 2 cups of hot filtered water.  Use a whisk.
  4. Add the flour mixture to the onion mixture.
  5. With the whisk, stir constantly over medium heat until thick.
  6. For a smoother gravy, blend with an immersion blender.
Makes about 2 cups.

Go here to print this recipe:  compliant_mushroom_gravy.docx
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