It happens to the best of us. You make a favorite recipe and it doesn’t turn out as good as you remember it.

That was almost the case tonight- only it just turned out different than last time, not worse. 😉

 

All I know is I wanted some lentils. (Who wants lentils?) I wasn’t feeling baking buns for Veggie Joes, so I went for a classic favorite- meatless meatloaf.

IMG_8261 

This vegetarian version of meatloaf is just as easy as the regular stuff. Plus you can still mix it with your hands if you really so desire.

The grains get an nice bath (no dirt in this veggie loaf!) and thrown into a pot of boiling water & veggie broth. Turn the heat down and simmer for 30 minutes. While it simmers away, get to chopping some veggies!

IMG_8266 

Shred some zucchini, chop up some celery, and shred some carrots…

IMG_8276

or don’t shred any carrots when you realize you ate the whole bag yesterday. Oops.

Oh well. Through in some extra zucchini.

While that’s all cooking away, it’s time for the fun part: the sauce!

IMG_8277

Blend together a can of diced tomatoes, a bunch of garlic cloves, and basil. Set half the sauce aside.

IMG_8286

To the rest of the sauce, add in some roasted red peppers, pine nuts, and even more basil. Top with crushed red pepper.

IMG_8291

Back to the loaf.

When the lentil/rice/veggie mixture is just about done simmering (the liquid should just about be absorbed), toss in a whole heaping lot of torn baby spinach. Lots. Really lots.

At the last minute throw in the frozen corn.

IMG_8300 IMG_8304

Spread about half of the mixture in the pan, then spread in the reserved tomato sauce.

IMG_8305 IMG_8307

Top with the remaining lentil-veggie mixture. And lots of cheese 🙂 I used Daiya mozzarella and regular parmesan. Call me crazy.

IMG_8309

Pull it out of the oven and let it cool for a little while. I didn’t. I’m impatient. We’ve established this.

IMG_8311

Here’s the evidence that it looked nice and loaf-like to start with.

 IMG_8316

Here’s what happened when I tried to get fancy and flip it out of the pan. The Leaning Loaf of Lentils.

IMG_8320

It still looks kinda pretty right? Umm no…but that’s ok, I can handle it.

IMG_8323

I thought maybe I could still slice it in “loaf” form, but that was asking too much. A pile of lentils it was.

IMG_8332

But it was topped with the most fabulous red pepper- tomato pesto you could dream of, so it made up for it.

IMG_8335

Plus, garlic bread makes everything better.

 

Meatless Meatloaf v2

2/3 cup green lentils

1 cup short grain brown rice

1 can vegetable broth

1 cup water

1 rib celery, chopped

1/2 onion, chopped

1+ c zucchini, shredded

1/2 c frozen corn kernels

4 cups spinach, wilted

garlic & onion powder

nutmeg

black pepper

Mozzarella & parmesan cheese

 

Sauce

1 can Italian style diced tomatoes

4 cloves garlic

1/4 c roasted red pepper

1 T pine nuts

lots of basil

 

Oops I just looked at the original recipe… mixing the cheese into the lentils must be what holds it together. 😉 Oh well, it still tasted good. Kind of like gussied-up lentil soup…that you could eat with a fork..

 

Ever mess up a recipe? My mom’s famous for the time she sprinkled cream puffs with corn starch instead of powdered sugar.

 

Project Food Blog voting continues! Read my entry here. I’d love one or 400 of your votes 😉