Vegetarian Christmas Loaf

This is a very tasty treat for Christmas day that the whole family will enjoy, vegetarians or non-vegetarians.

The Loaf:
1 large onion, finely chopped
2 x 400g cans brown lentils
1 cup soft tofu
4 tablespoons whole meal flour
200g mixed nuts, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh rosemary, finely chopped
2 tablespoons soy sauce
6 tablespoons water
· Sauté onion in a little olive oil until soft and transparent
· Mash lentils
· Blend tofu with flour
· Mix together onion, lentils, tofu mix, nuts, herbs and soy sauce

The Stuffing:
1 onion, finely chopped
250g whole wheat breadcrumbs
6 sage leaves, finely chopped
2 tablespoons olive oil
2 tablespoons water
· Sauté onion in oil until soft and transparent
· Mix with the breadcrumbs and sage

The Topping:
200g whole wheat breadcrumbs
2 tablespoons olive oil
2 tablespoons sesame seeds
· Mix all ingredients together

To Assemble:
· On a baking dish lined with baking paper place half of the lentil mixture and mould into a loaf shape
· Place the stuffing mixture on top and then the other half of the lentil mixture, molding the loaf so that the stuffing is totally encased
· Top with the topping mixture
· Bake in a moderate oven for approximately 45 minutes or until golden brown

Gayatri
Australian School of Meditation and Yoga

Beetroot, Fennel and Lentil Salad

Ingredients:

3 medium beetroot (1.5 kg), trimmed
1 tbsp olive oil
1 medium fennel bulb (300g)
400g can brown lentils, rinsed and drained
100g wild rocket leaves
200g fetta cheese, sliced thinly

Dressing:

½ cup (125 ml) olive oil
2 tbsp lemon juice
½ tsp white sugar
2 tsp finely chopped fresh fennel fronds

Method:

1. Preheat oven to 180 C
2. Combine beetroot in small baking dish with oil. Bake for an hour or until tender. When cool, peel beetroot and chop coarsely.
3. Finely chop enough of the fennel fronds to make 2 tsp for the dressing. Slice the fennel bulb thinly.
4. Combine dressing ingredients in screw-top jar; shake well.
5. Toss fennel, lentils and rocket in a large bowl with half the dressing. Add beetroot; toss gently. Top with fetta; drizzle with the remaining dressing.


Preparation time 30 minutes, cooking time 1 hour, serves 6.

Gayatri
Australian School of Meditation and Yoga