Eggless "Egg" Sandwich Spread
INGREDIENTS:
2 c Wholewheat bread 1 ts Rosemary
1/2 c Red lentils 1/2 ts Thyme
1 1/3 c Water 1 pn Nutmeg
1 ea Onion 1 tb Parsley, chopped
2 tb Vegetable oil 1 tb Miso
1 tb Tahini
2 c Wholewheat bread 1 ts Rosemary
1/2 c Red lentils 1/2 ts Thyme
1 1/3 c Water 1 pn Nutmeg
1 ea Onion 1 tb Parsley, chopped
2 tb Vegetable oil 1 tb Miso
1 tb Tahini
Break bread into pieces, cover with water & soak for 1 hour. Cook lentils in 1 1/3 c water until soft. Chop onion & saute in oil until tender & beginning to brown at the edges.
Combine onions & lentils. Squeeze as much moisture as possible out of the bread & add it to the lentils as well. Stir in the tahini, rosemary, thyme & nutmeg. Cook over a low heat for 5 minutes.
Stir in the parsley & miso, beating well. Turn into an oiled casserole dish & bake 30 minutes at 350F. Chill before serving.
Leah Leneman, "365 plus One Vegan Recipes" Submitted
Combine onions & lentils. Squeeze as much moisture as possible out of the bread & add it to the lentils as well. Stir in the tahini, rosemary, thyme & nutmeg. Cook over a low heat for 5 minutes.
Stir in the parsley & miso, beating well. Turn into an oiled casserole dish & bake 30 minutes at 350F. Chill before serving.
Leah Leneman, "365 plus One Vegan Recipes" Submitted