Monday, September 26, 2005

Comfort Foods

It's starting to feel like fall. There's a coolness to the days and a slight chill to the nights. This is the time when we start to crave the hearty comfort foods of childhood. Meatloaf was one of those old standby, stretch the grocery bill meals that both my husband and I remember. I've been experimenting with different "loaf" type meals for a long time but this weekend I think I finally have one worth sharing.
It's quick, hearty and this recipe made enough for two meals for ou family of six.

Red Lentil Roast
In a medium pot place:
2 large potatoes, chopped
enough water to just cover the potatoes (the exact measurement depends on the size of your potatoes)

Add:
3 cups uncooked red lentils
4 cups water
Simmer until soft and water is absorbed, about 25 minutes

In a seperate pan saute:
2 large chopped onions
2 cloves garlic
You can sautee in oil or water, your choice.

Combine:
2 cups nutritional yeast
2 Tbs flax seed meal
2 Tbs tamari
1 cup oatmeal
2 tsp dried parsley
2 tsp dried thyme
In a large bowl mix together potato lentil mixture, onion garlic mixture, and remaining ingredients. The mixture should be fairly thick. If it seems too soupy add a little more oatmeal. Spoon into greased 9x12 pan. Bake at 375 for about 45 minutes or until crispy on top.

Serve with your favorite gravy and a green vegetable.

7 comments:

Barbara said...

Thanks for the recipe!

A couple of things. First, you inspired me to start a blog. http://frugal-pdx-living.blogspot.com/

Second, I noticed in this recipe you use nutritional yeast. I know it's a source of B12 and it's not active, like bread yeast. What does it add to your recipes, like the one for the meatloaf?

Barbara

Katie said...

I really like your blog. Everybody go check it out!

Nutritional yeast is usually used in recipes to add a cheesy flavor. Although, in recipes like Potato Scramble it adds more of a richness to the flavor rather than a cheesy taste.

In the case of the Red Lentil Loaf, the original recipe called for parmesan cheese. After playing around with the recipe a bit, I found I was able to substitute an equal amount of nutritional yeast for the parmesan without problems.

Some people love it sprinkled on popcorn but it makes your fingers all yellow.

Naomi (Urban Mummy) said...

I just made this tonight for dinner, and it was definitely a hit! Thanks for the recipe!!

Katie said...

Glad you enjoyed it!

snoogiewoogie said...

Hello,
sorry am from the UK so I need to get an idea about what nutritional yeast really is. Is it like dry yeast? If so do you make it up with water or do you put it in dry???

Thank you! Loving your blog! Frugality rules the world! Take care!

Katie said...

Here's quote from Vegcooking.com that describes nutritional yeast:

"Q. I keep hearing about nutritional yeast. What is it, and where can I buy it? I live in rural Southwestern Ontario, which is not the most veggie-friendly place, but if you have any suggestions, I would welcome them.


A. True to its name, nutritional yeast is a nutritious food supplement made from yeast. It has what can be described as a salty-cheesy flavor and is often used to add flavor to certain foods—try it sprinkled on toasted garlic bread or added to certain casseroles or other dishes. Nutritional yeast is a good source of protein, B-complex vitamins (including B12), and amino acids. The most prominent brand to look for is Red Star® Nutritional Yeast. It’s available at natural- or health-food stores or online. Very important: Do not confuse nutritional yeast with active dry yeast or brewer’s yeast—it is not the same thing."

Maltese Maniac said...

What kind of sauce do you recommend? A red sauce or a brown gravy? Any recipes?