The Daily Grind, Chop and Fry

This is so retro-70′s hippie vegetarian. And comforting. My teenager loves it, along with its throwback companions, the mashed potatoes and mushroom gravy and peas. This is just a slightly modified recipe for bean burgers (How to Cook Everything : Vegetarian Cooking), shaped into a loaf. (I read a cute idea to make these in muffin tins so everyone get a crunchy end piece. I haven’t timed it, so if you do it make sure it doesn’t get too dry – this recipe comes out of the oven a little wet and sets as it cools.)

4 cups cooked chickpeas or lentils
medium onion, quartered
1/2 cup sliced mushrooms
1 small carrot, chopped rough
1 cup rolled oats (preferably not instant)
1 tbsp chili powder or spice mix of your choice
s & p
1 egg (If you are vegan, you know what to do)
liquid (stock, milk, ketchup, wine, etc) if necessary

Combine ingredients in a food processor and pulse until chunky but not pureed, adding a little liquid if necessary to produce a moist but not wet mixture. Taste for seasonings, adjust if needed, and let the mixture rest for a few minutes if time allows

Pat the mixture into a greased standard (6 cup) loaf pan and cover with foil. Bake in 375 degree oven for 30 minutes or so, then uncover and bake until crisp and golden, another 20 to 30 minutes. Cool a bit (this will let is set and continue to firm) before slicing and serving.

Shopping List

4 cups cooked chickpeas or lentils
1 medium onion, quartered
1/2 cup sliced mushrooms
1 small carrot, chopped rough
1 cup rolled oats (preferably not instant)
1 tbsp chili powder or spice mix of your choice
1 egg