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Lentil sunflower pie with Almond gravy
¾ c. brown lentils
1 ¾ cups water
1 medium onion, diced
1 cup quick oats
½ cup sunflower seeds
1 stalk celery chopped (optional)
1 clove garlic, roughly chopped
2 Tbsp. HP sauce (or Bull’s Eye or ketchup, but HP sauce is excellent)
2 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
1 Tbsp. cider vinegar
2 tsp. Worcestershire sauce
1 tsp. oregano
1/8 tsp. salt
pepper to taste
In a large pot over medium-high heat, combine the lentils and water and bring to a boil. Reduce heat to medium-low, cover and let cook for 15-20 minutes. Add the onions, stir through and let cook for another 10-15 minutes, covered, until the lentils are soft and have absorbed all the water. In a blender or food processor, combine the lentils with the remaining ingredients and puree until just smooth but retaining some texture.
Transfer lentil mixture to lightly oiled pie plate and distribute evenly. Bake at 375 degrees for 27-30 minutes until lightly browned and just firm. Let stand for a few minutes to firm up and serve wedges with sauce as desired (I used sweet baby ray's sauce IN the pie)
Almond Gravy
¾ c. brown lentils
1 ¾ cups water
1 medium onion, diced
1 cup quick oats
½ cup sunflower seeds
1 stalk celery chopped (optional)
1 clove garlic, roughly chopped
2 Tbsp. HP sauce (or Bull’s Eye or ketchup, but HP sauce is excellent)
2 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
1 Tbsp. cider vinegar
2 tsp. Worcestershire sauce
1 tsp. oregano
1/8 tsp. salt
pepper to taste
In a large pot over medium-high heat, combine the lentils and water and bring to a boil. Reduce heat to medium-low, cover and let cook for 15-20 minutes. Add the onions, stir through and let cook for another 10-15 minutes, covered, until the lentils are soft and have absorbed all the water. In a blender or food processor, combine the lentils with the remaining ingredients and puree until just smooth but retaining some texture.
Transfer lentil mixture to lightly oiled pie plate and distribute evenly. Bake at 375 degrees for 27-30 minutes until lightly browned and just firm. Let stand for a few minutes to firm up and serve wedges with sauce as desired (I used sweet baby ray's sauce IN the pie)
Almond Gravy
Ingredients
2 cloves garlice
1 cup raw almonds
1 1/4 cups water
2 tbsp low sodium soy sauce
2 tbsp kuzu root (I used cornstarch)
1/4 tsp dried thyme
1/4 tsp sage
Directions
1. Chop up garlic in food processor or blender.
2. Add the almonds and process into fine crumbs.
3. Add the remaining ingredients and process until relatively smooth.
4. Transfer to a sauce pot over medium heat.
5. Stir often until thickened, about 5 minutes. It thickened up right at 5 minutes and because it was quite thick, I probably added at least another 1/2 cup if not 1 full cup of water....just add water till it gets thick enough. AND I added a bit of kitchen bouquet to it as well (a teaspoon or so).
