Lentil-Bulgur Loaf

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== Description ==
This flavorful grain loaf, which is served with a creamy herbed garlic mayonnaise, makes a great hearty entree for a potluck buffet. Flax seeds, valued as a plant source of essential omega-3 fatty acids, replace the usual eggs and bind the loaf. If you prefer, you can substitute 2 eggs for the flax seeds and water.
Door-to-door (for a potluck): if desired, use a disposable aluminum loaf pan. Bake loaf up to 2 days ahead and refrigerate in pan. Reheat, covered with foil, in a 350 °F oven for about 30 minutes. Make garlic mayonnaise up to 2 days ahead and refrigerate in a covered bowl or plastic food storage container.
* 8 to 10 servings dairy-free.
== Ingredients ==
* 2 tbsp flax seeds
* ½ cup uncooked bulgur
* 2 tsp salt
* 1 cup boiling water
* 1¼ cup lentils, rinsed
* 2 tsp olive oil
* 2 medium onions, chopped
* 3 medium carrots, grated
* 4 medium garlic cloves, minced
* 1½ tsp ground cumin
* ½ tsp ground coriander
* ⅛ tsp cayenne, up to ¼
* 2 cup flat-leaf parsley leaves, (1 bunch) rinsed and dried
* 2 slice whole-wheat bread crusts trimmed and discarded bread torn into large pieces
* 6 oz low-fat soft or firm silken tofu, (¾ cup)
* ¼ cup fresh lemon juice, (from 2 lemons)
* 1 tsp freshly ground pepper
* flat-leaf parsley or mint sprigs, for garnish
=== Garlic mayonnaise ===
* 1 cup soy mayonnaise
* ½ cup chopped fresh herbs such as basil or tarragon or chervil
* 2 small garlic cloves, minced
* ¼ tsp salt
* ⅛ tsp freshly ground pepper
== Directions ==
# Preheat oven to 375 °F.
# Coat 9 x 5-inch loaf pan with cooking spray.
# Line bottom of pan with sheet of parchment or wax paper and lightly coat paper with cooking spray.
# In food processor or blender, process flaxseeds to coarse powder.
# Add ⅓ cup cold water and process until mixture is blended, stopping once or twice to scrape down sides of work bowl with rubber spatula.
# Pour into small bowl, cover and set aside in refrigerator.
# In medium bowl, combine bulgur, ½ teaspoon salt and boiling water.
# Let stand until bulgur is tender and most of liquid is absorbed, about 25 minutes.
# Drain mixture in sieve, pressing out excess moisture.
# Set aside.
# While bulgur is standing, bring large saucepan of water to a boil.
# Add lentils and ½ teaspoon salt and cook until just tender, about 20 minutes.
# Drain and rinse under cold running water.
# Set aside.
# In large nonstick skillet, heat oil over medium heat.
# Add onions and cook, stirring often, until softened, 3 to 5 minutes.
# Add carrots, garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, 1 to 2 minutes.
# Transfer to large bowl.
# In food processor, pulse parsley until chopped.
# Add bread and process until coarse crumbs form.
# Add to onion mixture.
# Add tofu to food processor and process until smooth.
# Add reserved flaxseed mixture, 1 cup cooked lentils, lemon juice, pepper and remaining 1 teaspoon salt and process until smooth.
# Transfer to bowl with onion mixture.
# Using rubber spatula, stir in remaining cooked lentils and soaked bulgur until well combined.
# Scrape mixture into prepared pan, spreading evenly and pressing down.
# Bake until top is lightly browned and firm to the touch, 50 to 60 minutes.
# Meanwhile, make garlic mayonnaise: in medium bowl, mix all ingredients.
# Cover and chill at least 1 hour.
# Whisk well before serving.
# Transfer loaf to wire rack and let cool in pan 5 minutes.
# Run knife around edges to loosen: invert serving platter over loaf.
# Protecting your hands with oven mitts, firmly grasp pan and platter together and turnover.
# Remove pan; peel off paper.
# Garnish with parsley and serve loaf hot or at room temperature with garlic mayonnaise.
Category:Iraqi Vegetarian
Category:Lentil Recipes
Category:Soy mayonnaise Recipes
Category:Silken tofu Recipes
Category:Flax seed Recipes
Category:Bulgur Recipes
Category:Basil Recipes
Category:Recipes that need photos
Category:Lactose-free Recipes
Category:Dairy-free Recipes
Category:Chervil Recipes