Try-It Diet: Anti-Inflammation Diet by Adams Media

Author:Adams Media
Language: eng
Format: epub
Tags: diet, recipes, anti-inflammation
Publisher: Adams Media, Inc.
Published: 2011-07-15T00:00:00+00:00

Ingredients

1 cup reduced sodium beef broth

3⁄4 cup kasha

1⁄4 cup olive oil

3⁄4 cup shredded carrots

1 cup diced onion

1⁄2 cup diced celery

1⁄4 cup grated Parmesan cheese, plus 8 tablespoons for sandwiches

2 tablespoons chopped fresh parsley

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 egg, beaten or 1⁄4 cup egg substitute

1 teaspoon salt

1⁄2 teaspoon pepper

1 cup finely chopped pecans, in a food processor

2 tablespoons tomato paste

1 tablespoon brown sugar

1⁄2 cup sliced red onions

16 slices of whole-wheat bread

Preheat oven to 350°F. Spray a loaf pan with oil.

Bring the beef broth to a boil in a saucepan and add the kasha. Cover, turn down the heat, and simmer for 15 minutes.

Add the olive oil to a sauté pan and sauté the carrots, onion, and celery in it for 5 minutes. Transfer them to a large bowl.

Add the Parmesan cheese, parsley, Dijon mustard, Worcestershire sauce, egg, salt, and pepper and mix together with a wooden spoon. Add the cooked kasha and pecans and combine thoroughly. Add a little beef broth if it seems too dry.

Press the mixture into the oiled loaf pan. Spread the tomato paste on top of the loaf, sprinkle the brown sugar over the tomato paste, and scatter the red onions across; bake 30 minutes. Remove the loaf from the loaf pan and cut into slices.

Per sandwich: Sprinkle 1 tablespoon Parmesan cheese on each meatless loaf slice and brown in a skillet, then sandwich it between 2 slices of bread. Add lettuce, mayonnaise, ketchup, or any other sandwich ingredients you like.

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