1 cup cooked am soybeans
1 cup cooked am lentils
1 cup cooked am medium brown rice
3/4 cup soy milk, water, or stock or- gravy
1 medium onion, finely chopped
2 garlic clove - finely chopped
2 egg whites, beaten
1/4 cup tomato puree
2 celery stalks, chopped
2 tsp sea salt (optional)
1 cup am wheat germ
1/2 tsp onion powder
1/2 tsp chili powder
A Recipe for
Soybean-Lentil-Rice Loaf
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This Recipe for Soybean-Lentil-Rice Loaf is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Soybean-Lentil-Rice Loaf from the recipe cookbook of Recipes-to-go (Bean)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Food Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
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In a large mixing bowl, mash soybeans and lentils well. Add the rest
of the ingredients and mix well. Turn into an oiled loaf pan. Bake in
preheated oven for 1 hour. Serve as is, or top with tomato puree.
[NOTE: There is no mention of a specific oven temperature in this
recipe.]
Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Serves: 1
Soybean-Lentil-Rice Loaf Recipe brought to you by Recipes To-Go