1 cup of green lentils
1/2 cups of oats (free from gluten)
1/2 large onion diced
1 red pepper diced
1/ 454 gram block of tofu
1 tbsp garlic
1/4 bunch fresh thyme
1/4 bunch fresh Parsley
1 sprig of rosemary
½ cup cornmeal
1/2 tbsp salt
½ tbsp pepper
Soak lentils for 12 hours, rinse then cook lentils.
Pick the leaves from the thyme and rosemary.
Sauté onions, red pepper and garlic together until caramelized, add thyme and rosemary and remove from the heat.
Puree oats in the food processor until a flour like consistency, then remove.
Puree onion, red peppers, tofu, parsley and lentils together, place in a large mixing bowl then add oats, cornmeal, salt and pepper.
Mix all ingredients well. Pour into a parchment lined loaf pan and bake for 30 minutes. Allow cooling before slicing.
Makes 8-10 slices
Recipe provided by Executive Chef John Robertson