Well, it was another day 2 in the ALCAT diet plan and I did not know what to make again. Some days are harder than others. While I do eat meat, more than once a week is tough for me. We had turkey the night before and so I was not in the mood for chicken. So what to make? Then it came to me! I had thought about it a few weeks ago and then forgot again – Lentil Loaf!
I used to make it on occasion and I would use lentils, vegetables, oats, soy or rice cheese, and bind it all together with eggs. Well, I was in luck because almost all of those things were on my day 2 list. So, I cooked up my lentils with water and oregano and then I let them cool. I sautéed scallions, celery and beet greens and then added them to the lentils. I used some gluten-free oats like I would use breadcrumbs, and then I added some vegan soy cheese mozzarella style and then bound it all up with eggs! I mixed it until it was all nice and moist and placed it in an 8’x8′ pan and popped it in the oven at 375. I would often put it in a bread pan but I did not have as much time to let it cook so the 8″x8″ pan allowed it to cook much more quickly. I would say it was cooked in about 35 to 40 minutes.
While it was cooking, I took a little olive oil and put it in a small sauce pan. I ground up some oats to make oat flour and added that to the pan as well. I cooked it over medium heat just for a minute to make a roux and then slowly added my chicken broth. I cooked it over medium heat for several minutes until it began to thicken and there I had my chicken gravy!
I sliced up some lentil loaf put it on the plate and topped it with the chicken gravy! I must say it was another delicious meal! I will remember this one the next time day 2 rolls around and I don’t know what to make!
Well, maybe calling it a pumpkin pie is a little bit of a stretch. Could we call it a pumpkin crisp since it only had a topping and not a bottom crust?
So once again a typical recipe for pumpkin pie/crisp could not be followed since the Alcat diet plan has us following a 4-day rotation diet. I am really becoming quite accustomed to substituting ingredients or to just winging it and seeing what happens. Well, like any good experiment – some work and some don’t!
It doesn’t look so bad right? Actually the taste was pretty good, but honestly the texture was a little funky. What went wrong? Well, I will admit that I was in a rush and being lazy and I didn’t want to wash my vitamix, so I mixed it by hand in a bowl. I used some frozen pumpkin that I had cooked up at the end of the fall season and you can really see the difference – look how bright orange the color is in the filling! When I froze it, I only scraped it out of the shell and did not puree it, so it was not very smooth. Secondly, I can only eat egg yolks and not egg whites so I used the egg yolks but did not put in an egg white substitute. I think the filling just did not bind up as well as it would have if I would have added some arrowroot flour to replace the egg white. I used oat milk and sugar and spices and the filling was tasty if not perfect.
The topping was great! I left a little of the pumpkin mixture in the bowl for some moisture and then added gluten-free oats, gluten-free oat flour, sugar, spices and a little olive oil and made a crumble. I put that on top of the pumpkin puree and voila, Pumpkin crisp! Maybe not perfect, but certainly delicious!