Green Choices Wednesday - More Vegetarian Adventures

As I find additional vegetarian recipes that are exceptionally delicious, I'll try to feature them in Running Green as part of either my Meatless Monday or Green Choices features.  Since about 18% of greenhouse gas releases come from meat production, either adopting a vegetarian diet or simply preparing an individual meatless meal are choices that help the environment. 

Before we recycle our magazines, my wife goes through some of them to see if there are any recipes she wants to save.  In a March issue of Better Homes and Gardens, she found this recipe for "Nutty Meatless Loaf."  We thought it sounded good, and would try it sometime.  Last Thursday, I came home from work to find a delicious aroma filling the house.  We loved it!  It would probably be good enough plain, or with another favorite topping, but we thought the mango chutney added something special to it.

Here's the recipe.  I searched and found the electronic version at:
http://www.bhg.com/recipe/vegetables/nutty-meatless-loaf/

Nutty Meatless Loaf
Ingredients
1-1/4 cups dry red or yellow lentils
2 medium carrots, shredded
3/4 cup snipped dried apricots and/or golden raisins
1 medium onion, chopped
1 stalk celery, chopped
1-1/2 tsp. garam masala or 2 tsp. Jamaican jerk seasoning
2 cloves garlic, minced
1 Tbsp. vegetable oil
3 eggs, lightly beaten
1-1/2 cups cooked brown rice
3/4 cup pecans, toasted and chopped
1/2 cup mango chutney
1/4 cup chopped red sweet pepper
1/4 cup chopped peeled fresh mango
Cilantro leaves (optional)

Directions
1. Preheat oven to 350 degrees F. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.
2. In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.
3. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.
4. Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.
5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.

Nutrition Facts
Calories367, Total Fat (g)12, Cholesterol (mg)79, Sodium (mg)496, Carbohydrate (g)53, Fiber (g)13, Protein (g)14, Percent Daily Values are based on a 2,000 calorie diet.