I thought I was done with messing around with the lentil loaf recipe after making the copycat Amy’s version. Apparently my taste buds were not. They wanted something new and different – an Asian flavored loaf with Chinese dried shiitake mushrooms, ginger, leeks and water chestnuts. They were right, it’s now my favorite version.
Served with miso mashed potatoes and stir-fried Chinese greens. It’s sorta like a square egg foo young, but without the egg or the tofu (the usual, default replacement for the eggs). It’s lentils but I wouldn’t say it’s beany tasting. Super easy to make, it’ll put an Asian twist to your holiday meal.
And for dessert, a freshly made Sweet Aha! vegan chocolate cupcake with butterscotch buttercream from the College of San Mateo farmer’s market. Except that I ate the cupcake first because 1) it’s always best to eat dessert when it’s nice and fresh and 2) the cupcakes are so light and fluffy I couldn’t wait. This is not the first time I’ve eaten dessert before a meal, I’m sure it won’t be the last.
Asian Lentil Loaf
Makes 4-6 servings
6 Chinese dried shiitake mushrooms, soaked until soft, then chopped
1 medium leek, white and some of the green part, chopped
4 ounces water chestnuts, chopped
2 cups cooked and seasoned lentils
2 handfuls panko breadcrumbs
2 tablespoons soy sauce
1-inch piece of fresh ginger, peeled and minced
2 garlic cloves, minced
Sea salt and pepper to taste
Oil to grease pan
Preheat the oven to 350 degrees.
In a large mixing bowl, mash the lentils. Add in the rest of the ingredients and salt and pepper to taste. Mix well.
In a well-oiled 8.5 x 8.5 inch square baking pan, pour in the lentil mixture and pack into the pan, tightly pressing into the bottom. Bake for about 30 – 40 minutes until browned and pulling away from the edges. Allow to cool completely before removing from the pan.
Serve with miso mashed potatoes, teriyaki sauce or gravy and stir-fried Chinese greens.