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.
- 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
- 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
- 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.