Compliant Lentil Mushroom Loaf with Mushroom Gravy

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