Sublime's Lentil Loaf Recipe

Some of you have asked for the loaf recipe that is currently served at Sublime. Although The Sublime Restaurant Cookbook includes the recipe for our original soy-based loaf, the lentil loaf is ideal for soy and gluten free diets (as well as for those who simply prefer this version over the one in the cookbook!). Accompany this hearty entree with seasonal vegetables and couscous, if desired.

Sublime Lentil Loaf

Yield: 8 servings

Marsala Wine Sauce

Extra virgin olive oil

4 chopped shallots

3 diced portobello mushrooms

1/2 tablespoon rosemary

1/2 tablespoon thyme

1/2 tablespoon oregano

1/4 cup marsala wine

1/4 cup red wine

2 cups water

2 ounces soaked porcini mushrooms

1 tablespoon agave nectar

Sea salt and black pepper

Loaf

1 cup french green lentils

1 cup short grain brown rice

2 whole shallots, finely chopped

3 cloves garlic, finely chopped

1 tablespoon fresh oregano, chopped

2 tablespoons fresh basil, chopped

2 tablespoons tomato paste

1 tablespoon vegan worcestershire sauce

4 celery stalks, chopped and pureed

3 carrots, chopped and pureed

1 cup rough chopped canned water chestnuts

1 tablespoon powdered vegan egg replacer

3 tablespoons nutritional yeast

Extra virgin olive oil

Sea salt and black pepper

To make the sauce: Saute the shallots and portobello mushrooms until shallots are translucent. Add herbs and saute an additional 30 seconds. Add all of the wine and simmer over low heat for ten minutes. Add the water and porcini mushrooms and simmer for an additional 45 minutes. Pour mixture into blender and puree until smooth. Place mixture back into a saucepan and simmer for about fifteen minutes, until it reaches a gravy-like consistency. Add agave and salt and pepper to taste.

To make the loaf: Cook the lentils and brown rice separately until done. Saute the shallots in olive oil until translucent. Add the garlic and sauté for about a minute, until golden. Add the herbs and saute for an additional 30 seconds. Add the tomato paste, worcestershire, pureed celery and pureed carrots and simmer for 15-20 minutes. Combine this mixture with the cooked and drained rice and lentils, the water chestnuts, the egg replacer, and the nutritional yeast; mix thoroughly. Season with salt and pepper to taste. Cool the mixture, then form eight individual loaves. Bake in a sheet pan at 350 degrees for 20 minutes. Serve each loaf sliced, topped with the wine sauce.